The Group

The Aimo e Nadia Group aims to celebrate and enhance Italian gastronomic culture through a method that flows on a double track: memory and contemporaneity. From 1962, when Trattoria on via Montecuccoli was founded, to the present, the business model has been renewed according to a personal principle of contamination between food, art and design. The project, which is growing steadily and solidly, is led by chefs Alessandro Negrini and Fabio Pisani together with Group CEO Stefania Moroni, daughter of Aimo and Nadia Moroni and heir to a history and the intertwining of art, culture and food that distinguishes the brand’s evolution. The three figures work synergistically within the network of restaurants that includes. Il Luogo Aimo e Nadia, from which everything originated, BistRo Aimo e Nadia, in collaboration with Rossana Orlandi, and the cafeteria restaurant Voce Aimo e Nadia, in partnership with Gallerie d’Italia.

Alessandro Negrini, was born in Caspoggio in Valmalenco in 1978. After graduating from hotel school in Sondrio, his career is on the rise: from the Palace Hotel in Saint Moritz he moves on to the Gallia Palace in Punta Pala. He made an initial move to Il Luogo Aimo e Nadia, but soon left for new adventures; first he landed in Geneva, where he worked for two years at Domaine de Châteauvieux, later at Dal Pescatore restaurant in Canneto sull’Oglio. And it was in the province of Mantova that a friendship was born with peer Fabio Pisani, who later became a colleague in 2005 when Chef Negrini returned to Il Luogo Aimo e Nadia. Here begins a new adventure, a project in synergy with Stefania Moroni aimed at building the future of the restaurant’s new generation.

Fabio Pisani, was born in Molfetta in 1978, in the province of Bari, where he earned his diploma as a cook. He spent his early years working among major European maisons: three years in Paris at the Grand Vefour, two years in London at the Waterside Inn, and one year at the Dal Pescatore restaurant in Canneto sull’Oglio, where he met future professional partner Alessandro Negrini. In 2005, the two landed at Il Luogo Aimo e Nadia, where together with Group CEO Stefania Moroni, they became heirs to a unique culinary style capable of collecting and enriching, in a contemporary key, Italy’s rich gastronomic culture.


Alessandro Negrini
and Fabio Pisani: binomial
and dichotomy

Just as from the meeting between Aimo and Nadia and the union of their tastes, a great philosophy of cooking was born, in the same way from the friendship between Alessandro and Fabio was born a creative process resulting from the enhancement of excellent Italian raw materials. Became the rightful heirs of the principles and philosophy of the couple, with a desire to enrich them with a contemporary twist, they have acquired both Nadia’s tenacity and Aimo’s desire for discovery. Alexander and Fabio are peers, complementary, complicit. Valtellinese, more exuberant and creative the former, apulian, more rational and purposeful the latter, but with the same idea of making Italian cuisine great, exciting the customer through extreme attention to every detail.

Two different personalities who work in perfect synergy, two friends who complement each other, two professionals who come together to give life to creative, high-quality cuisine based on a contemporary reinterpretation of Italian gastronomic heritage. Their approach is based on the utmost respect for the original flavors, with recipes that focus on enhancing and emphasizing a specificity and the goodness of ingredients presented in a refined and distinctive way.

From North to South, each brings to the table his or her culinary experience and vision, their desire to experiment and challenge themselves, and, in the best tradition of excellence, the legacy of Aimo and Nadia rejoices in this new blood of ideas, projecting into the future and embracing new opportunities and new encounters. Testament to a well-established relationship, both were awarded Best Chef in 2014 by Identità Golose. In those years Il Luogo Aimo e Nadia joined the prestigious associations Relais&Chateaux and Les Grandes Tables du Monde.