The offal store in a neo-trattoria
The success of the Trattoria Trippa, in Milan, is as forceful as the dishes Diego Rossi serves to his clients, who have waited weeks and weeks to get a table there. The Italian chef likes taking risks, especially with ingredients which he feels have been unjustifiably forgotten, such as offal.
Rossi’s cuisine is force, intensity, but also fun and light-hearted. In both the literal and figurative senses, we could say that his cuisine comes from within.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)