Diego Rossi come from the region of Verona, where he absorbed the importance of farming and country life. After training as a chef, he worked in various restaurants, such as St. Hubertus with Norbert Niederkofer, Delle Antiche Contrade in Cuneo, and at a boutique hotel in Bolzano.
Finally, determined to open his own restaurant, Diego Rossi arrived in Milan where the only face familiar was that of Pietro Caroli, a food blogger working for a multinational company who he had met when working in Cuneo. He would become the other half of Trippa, the trattoria that has revolutionised Milan.
At Trippa, Rossi not only advocates using local produce – also known as km-0 produce – but goes beyond that and champions zero waste. By making the most of every part of every ingredient, Trippa has become a benchmark on how to use offal, but their dishes are also graced with forgotten vegetables and produce that has barely been processed, food that is reminiscent of bygone traditions.
Instagram: @diegorossichef @trippamilano
Restaurant web site: https://www.trippamilano.it/
Restaurant address: Via Giorgio Vasari, 1, 20135 Milano MI, Italy