The story
On via Montecuccoli, a trattoria that began more than sixty years ago has evolved into a destination for Italian contemporary cuisine. Il Luogo Aimo e Nadia holds a Michelin star, a recognition that speaks to the consistency and vision of the kitchen. Today, chefs Alessandro Negrini and Fabio Pisani lead the culinary direction, guided by a philosophy that honours the history of Italian gastronomy while pursuing an innovative path.
The cooking is rooted in the richness of Italy’s regions. Ingredients are chosen for the story they carry—the relationship with the producer, the knowledge of the land. From these foundations, Negrini and Pisani apply a creative gesture, building dishes that are new yet grounded in tradition. The result is modern cuisine that feels both thoughtful and direct.
The menu is structured around two distinct tasting paths, each named after one of the chefs. The “Territori” menus—one by Alessandro, one by Fabio—offer a sequence of plates that speak to specific raw materials and human connections. Alessandro’s path might include a risotto Gran Riserva Carnaroli with zucchini flowers and dried porcini, or an homage to Milan in the form of tortelli filled with Fassona ossobuco and saffron. Fabio’s path features dishes such as white asparagus from Bassano with fresh peas and Taleggio, or sea urchin with a quail egg and Calvisano caviar. A selection of heart dishes is also available à la carte.
For a more intimate experience, the Chef’s Table Territori takes place inside the Theatrum dei Sapori, the restaurant’s research and development space. Here, for groups of two to six, the chefs cook in the presence of guests, sharing the gestures and choices that shape each plate.
The wine list, curated by sommelier Alberto Piras, is a living document. It favours Italian labels while including French and other European bottles, and evolves constantly to match the kitchen’s seasonal shifts.
Recognition
Ambience
Details
Location
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