Entering this restaurant is like diving into the Milan of the past. Every detail here tells the long history of this establishment which the Masuellis have run since 1921. Today the chef is Massimiliano, third generation of this family: in the kitchen his goal is to offer a faithful interpretation of tradition. So his Risotto, strictly yellow from the saffron, stands out. You can enjoy it by itself, or as a bed for ossobuco or some small Milanese cutlets. As for the Cotoletta, it is thick, served with the bone, and aromatised with butter as required by Milanese orthodoxy.
Giornalista milanese nato nel 1976, a 8 anni gli hanno regalato un disco di Springsteen e non si è più ripreso. Musica e gastronomia sono le sue passioni. Autore e conduttore di Radio Popolare dal 1997, dal 2014 nella redazione di Identità Golose - twitter @niccolovecchia
