Trippa

Since its opening in 2015, Trippa has become one of Milan’s most iconic trattorie. At the helm is Diego Rossi, a Verona-born chef with a Michelin-starred background, now regarded as a rockstar of the city’s dining scene.

After formative years in renowned kitchens such as St. Hubertus under Norbert Niederkofler, Rossi left fine dining behind to pursue a more essential, ingredient-driven approach. At Trippa, the focus is on seasonality, lesser-used cuts, and a radical zero-waste ethos that elevates even the humblest ingredients.

The menu evolves constantly, but one dish has entered legend: Rossi’s tagliatelle al burro e Parmigiano, a deceptively simple preparation that he turns into something divine.