With his signature bandana, tattoo and Adilette, Diego Rossi‘s influence on the Italian food and wine scene is perceived by the curious presence of his manifesto book Finchè c’è Trippa…(as long as there is tripe) in the many restaurants around Italy for which he has become a source of inspiration.

The idea of the restaurant was born from the friendship between the Veronese chef and his business partner Pietro Caroli who, having met by chance at a food event, decided to join forces to give life to a dream. Diego, with a significant experience in starred restaurants, from St. Hubertus in San Cassiano to the Antiche Contrade in Cuneo, was thinking, in fact, of opening a restaurant based on a philosophy that focuses on respect for raw materials, where you can have fun without the constraints imposed by haute cuisine.

We have created the restaurant where we would like to eat: a few dishes made really well with a smile that infects everyone, from the kitchen to the dining room.

(Diego and Pietro)

Thus in 2015 Trippa was born, a name that was chosen as an emblem of sustainable thinking in the truest sense of the term, where the territory is respected by not throwing away anything of an ingredient and the employees work a maximum of 8-hour shifts. Tripe is, in fact, a symbol of the fifth quarter, that is of what, like offal, are not part of the four “noble” cuts of the animal, and also synonymous with concreteness and authenticity.

But don’t be fooled by the name: Diego loves vegetables very much and on the menu he will also amaze you with tasty vegetarian and vegan proposals that enhance the taste of roots, herbs and flowers often forgotten in contemporary cuisine, such as carob or poppy’s sprouts.

Among his most famous creations, vitello tonnato (veal with tuna sauce) and dishes that are only apparently typical tavern food such as fried tripe and soup made with chicklings, chickpeas, red beans from Lucca, beets and Parmesan cheese. Each recipe is based on a maximum of 3 – 4 carefully selected ingredients, on zero waste and on a supply chain of excellence made by Diego’s historical suppliers, such as Martini Carni of Boves, and small Lombard companies that cultivate products that are gradually disappearing from our tables such as broccoli fiolaro or cocomerazzo.

But don’t be scared by the unusual ingredients, such as bone marrow and liver: Diego reinterprets each dish with the magical touch of his starry hand that manages to lighten every recipe, making even the poorest raw material aesthetically irresistible. So trust his advice and let yourself be guided in choosing the daily specials that Pietro will be able to combine with excellent artisanal wines that marry the same philosophy of the place.

The furnishings are inspired by traditional trattorias characterized by boiserie on the walls and wooden tables, which Diego and Pietro customized with their “family” photos hung on the walls and vintage objects, the never-missing paper placemats and the floor in retro flowery tiles.

For now open only in the evening, an ethical choice to guarantee its staff sustainable shifts, Trippa is definitely one of the addresses to try absolutely in Milan to enjoy an evening in the company of a brigade that really has fun in the kitchen without paying great attention to ephemeral food trends.

The Secret

Diego loves reading ancient recipe books to discover ingredients and combinations “forgotten” by modern restaurants that he innovates with the great technique learned in his previous work experiences in haute cuisine.

Useful Info

Trippa
Via Giorgio Vasari 1
20135 Milano
Tel. +39 327 6687908

Starters and first courses: 11 — 15 euro
Second courses: 16 — 20 euro
Desserts: 7 — 9 euro