Froma classicosteriatoanizakayabar,chefDIEGOROSSI
takesuson a culinary tour of his favourite city venues.
A CHEF’SGUIDETO...
Milan, Italy
T
henameofhisrestaurantmightmean
tripe,butDiegoRossilikestoeatvegetables
whenhegoesout.Contradictory?Perhaps,
butsidesteppingexpectationsis a trademark
ofthisfirebrandItalianchef.
BorninVerona,Rossiis thecookingforcebehind
Trippa,Milan’s“people’strattoria”renownedforits
democratic,produce-drivenandaffordableapproach
tofeedingguests.Whenhe’snotinthekitchen,
this is where you’ll find Rossi eating and drinking.Come say ciao!
Whenyousay,“I’mgoingtoeat
ina trattoria”,yourimagination
goestowardsanoldplacewitha
grandmotherinthekitchencooking
bigportions.WithTrippa,I wanted
tobringtheconceptofthetrattoria
intotoday’sworld.Youwillstillfind
thesignsofa traditionaltrattoria:
the service is casual, the colourswarmandthefoodaffordable.But
in theservicestyleandkitchen,we
trytobringit forward.Thereis a
strongerfocusontheingredients.
Themenuis veryseasonal.And
weliketocreatenewdishes using
forgotten products.“We need more
restaurantslike this”
Nebbiawasopenedinthecentre
ofMilanbythreeyoungfriends:
chefsFredericoFioreandMattia
Grilli,andrestaurantmanagerMarco
Marone,whoworkedinMichelin-
starredrestaurantssuchasLe
ChateaubriandinParis.It’scasual
and,withitsbig,brightdiningroom,
remindsmemoreofa Frenchbistro
thana trattoria.Thefoodis Italian
both in generosity and flavour.142 GOURMET TRAVELLER
PHOTOGRAPHY SERENA PRETTI (KANPAI) & DARYAN SHAMKHALI (MAIN).