It can’t be denied that the Lombard-Milanese culinary tradition, is nowadays among the most neglected regional ones in Italy, probably because of the international diktat which in recent years has made the Tuscan and Mediterranean cooking traditions more trendy. Aside from useless provincialism, we believe that there is a great show of civilization in a menu beginning over 2000 years ago with meals like Polenta and Luganega (corn mush with pork sausage) - following the habits of the Roman legions - to continue with Asparagus and eggs - so beloved by Julius Caesar - or with the legendary Guinea-fowl baked in the clay - after our Longobardian ancestors - or with the northerner Cassola (pork stew with cabbage) - for a typical winter and foggy day’s meal - or rather the alpine Pizzoccheri (hand-made buckwheat noodles), and keeping going with the international best-sellers in the Lombard cuisine: the Risotto alla Milanese (Saffron rice) and the over-famous Cotoletta alla Milanese ( breaded veal sirloin cutlet, the Milan paternity of which was acknowledged by the Austrian General Radetzky himself , despite of what Austrians may want to boast as their own ). Finally we could not go without mentioning the extremely various cheese production (the 18thcentury Italian man-of-letters Ugo Foscolo would tease Milan by calling her “Panneropoli”, “Cheese-land”) and the top-quality cured meats. Last, but not least, how would it be possible not to consider Panettone (Milan Christmas sweet) patrimony of the whole Italian Cuisine?

This is our history and what we proudly offer. In our kitchen everything is prepared according to Traditon: long-lasting cooking with low flame, highest-quality ingredients, strictly only in season and coming from closest to our area before reaching your dinner table.