Sixty years told in six dishes
Six signature dishes from each decade to tell sixty years of Il Luogo Aimo e Nadia‘s history. From Aimo and Nadia to Alessandro and Fabio: an eight-handed work to dig into the memory and propose some iconic recipes that have made Il Luogo Aimo e Nadia an emblem of Italian food and wine identity in the world and a point of reference for Milanese society. It has long been one of the starred restaurants in Milan most recognized and appreciated.
1962 - 1971
Durum wheat spaghetti with Tropea spring onion, Diamante pepper, with a drizzle of olive oil and Ligurian basil represent the emblem of Aimo and Nadia’s cooking philosophy. These were the years when, the first Trattoria da Aimo e Nadia characterized by Tuscan cuisine, their homeland, was transformed by bringing them closer to the gastronomic culture of other regions.
A decade in which there is an intense search for a personal identity key aimed at exalting the individual ingredient and enhancing the rich Italian food and wine heritage.
1972 - 1981
At the turn of the 1970s and early 1980s came the turning point for the path taken by the two chefs.
The Italian press and food critics notice the restaurant for the excellent raw materials used in the preparation of the recipes and the enhancement of the specificities of the territories, and the most coveted recognition arrives: the Michelin Star, which elevates Il Luogo to one of the most prestigious restaurants in Milan. An undisputed symbol of the hard work of those years is Zuppa Etrusca with seasonal vegetables, legumes, Garfagnana spelt and wild fennel flowers. It owes its name to some archaeological discoveries and indirect literary sources, in which it was found that the Etruscans were particularly fond of legumes and great cooking experts, to the point of marking their days with sumptuous banquets.
An undisputed symbol of the hard work of those years is Zuppa Etrusca with seasonal vegetables, legumes, Garfagnana spelt and wild fennel flowers. It owes its name to some archaeological discoveries and indirect literary sources, in which it was found that the Etruscans were particularly fond of legumes and great cooking experts, to the point of marking their days with sumptuous banquets.
1982 - 1991
From a kitchen idea thought “as a language that, witnessing and challenging its own time, always knows how to transcend it.” (Aimo and Nadia) are born the Fresh pasta fettuccelle with Faraona Piemontese and porcini mushrooms. A recipe that Nadia came up with to enhance iconic ingredients of Italian cuisine: chopped guinea fowl cooked with their own humors and vegetables, nuanced with a fine Barolo Chinato from Cappellano, with the addition of porcini mushrooms sautéed with a knob of butter.
1992 - 2001
In the 1990s, Aimo and Nadia were internationally recognized as those who interpreted and proposed, in an innovative way, the rich Italian food and wine culture by enhancing the excellent ingredients and respecting the original flavors of the peninsula’s territories. The representative dish of the decade is undoubtedly the San Remo Purple Shrimp with three legumes, unique for its sweetness and soft texture, accompanied by beans, lentils, chickling peas and raw oil.
2002 - 2011
The fifth decade marks the beginning of Alessandro and Fabio’s collaboration with Aimo and Nadia: the goal of the two young chefs is to imprint their signature style on one of Milan’s most prestigious restaurants.
Heirs to a unique style that has revolutionized Italian Haute Cuisine, they have begun to develop their own approach to making dishes that can excite the customer.
Different cultures and traditions converge in a tale of their origins, a journey from North their origins: the Carnaroli Risotto in Nocellara oil with San Remo purple shrimp, beef heart tomatoes, burrata cheese and herbs.
2012 - 2023
A sense of continuity and respect for previous decades, values of Italianness, profound knowledge of raw materials, respect for original flavors and care for every gesture: this is the origin of the Territori working method, a new taste grammar to offer a unique experience to the guest of Il Luogo. It is a path that intends to enhance each ingredient, rediscovering Italian excellences such as crops, farms, products, history and techniques of use and preparation, fruits of the indissoluble link between product and territory.
CULINARY PHILOSOPHY
Territori
Territori is the working method that elects the product as the true protagonist of the kitchen with the intent to rediscover Italian excellence and offer unique experiences to the guests of Il Luogo Aimo e Nadia