Concrete Trippa

Diego Rossi’s and Pietro Caroli’s Trattoria opens in Milan, with a simple and concrete offer

23-04-2015
Pietro Caroli, left, and Diego Rossi: together the

Pietro Caroli, left, and Diego Rossi: together they will open Trattoria Trippa, in Porta Romana, Milan, at the beginning of May

Milan and its restaurant scene appear to enjoy a happy season. Young people cooking are competing to open new establishments, presenting themselves to the Milanese people – and not only them – with all the energy their age expresses.

This is the feeling driving chef Diego Rossi, born in 1985, who will open his trattoria in May. Trippa, this will be the name, is born both thanks to the collaboration with Pietro Caroli, who created blog Singerfood together with his partner, and to a journey that lasted over ten years which the chef completed in the kitchens of the best starred restaurants in Italy.

The first was the restaurant inside Hotel Bauer in Venice which, in 2006, was guided by chef Giovanni Ciresa. In 2008 he moved to Norbert Niederkofler’s St.Hubertus (2 Michelin stars) and, in 2009, to Alfio Ghezzi’s new-born Locanda Margon (1 Michelin star).

Every year it became clearer and clearer to the young chef from Veneto that being at the helm of his own kitchen would have been more gratifying. Yet the time hadn’t come and restaurant Delle Antiche Contrade was awaiting him, next to Juri Chiotti.
Two more years were necessary for the very awaited occasion to appear, right here in Milan. In October 2014 a vacant shop was found in Via Vasari 3: a perfect location for the restaurant projects of Rossi and Caroli. The opening date is not yet certain. It should be between May 4th and May 9th, yet do not worry: Trippa’s fanpage on Facebook will keep you updated.

For sure, we will find a concrete cuisine in this trattoria, based on Italian products, personally selected by the patrons. The supply chain will be handled for each ingredient, and will be the base for a menu and a culinary offer that wants to be a way for the client to rediscover how to eat well.

This is why there will be no techniques capable of altering the real appearance of raw materials. Hence there will be traditional dishes, typical of a restaurant that is to be defined as a trattoria: forgotten ingredients, respect for seasonality and a touch of elegance that should never be missing.

For instance, you will be able to find Grass peas and chicory soup or a more creative Risotto with vinegar, toasted pepper and poppy seeds.

Among the main courses, we will rediscover blue tailed, poor fish such as the Roasted silver scabbardfish with artichokes, o unusual cuts of meat such as Chargrilled diaphragm and dandelion. Wild herbs and vegetables will enjoy a special space, and the same will go for the “limited edition” dishes (only 10 portions) not included in the menu, which will tease the palates of the biggest gourmands. Just to give a few examples: Snails, hazelnut and coffee or Meatballs with veal heart.

A setting recalling old-style Milanese trattorias will welcome the guests with vintage furniture that will compete for the attention with the totally Southern cheerful character of Caroli. Trippa’s simple and concrete cuisine will be such even with regards to the prices: the average price of first and main courses will be 13€, that of desserts will be 5€.

As for pairings, the wine list will include mostly Italian natural wines plus a selection of craft beers. Moreover, night owls will be able to stop after dinner, to play cards at the social table while sipping one of the Vermouths in the restaurant’s selection.

Chef Diego Rossi

Chef Diego Rossi

A sketch of one of the recipes Diego Rossi will pr

A sketch of one of the recipes Diego Rossi will prepare for Trippa’s menu


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