Describing food as “honest” sometimes can sound as confusing as when a chef talks about how he “respects the ingredients”. Dishes and the ingredients they are made of are not people to be respected for their honesty. Yet, this is how I would describe the cooking at Il Luogo di Aimo e Nadia, the over 50 year old , 2 Michelin starred Milanese institution, where the original founders, Nadia and Aimo Moroni don’t cook anymore, but the spirit of sincerity in the plate has been preserved by the new generation chefs Fabio Pisani and Alessandro Negrini.
The brilliant, partly cooked “langoustine from the Ligurian sea with sweet tangerine juice and Toritto almond cream”; ” tortelli filled with ossobuco of Piedmontese veal and its marrow with a reduction of its stock flavoured with Sardinian saffron and Parmigiano” or, “fantasy of the fish and shellfish of the day flavoured with aromatic herbs served with Pigna beans cooked in earthenware pot” – a delicious journey around Italy and all the best it has to offer.
Il Luogo di Aimo e Nadia: Via Privata Raimondo Montecuccoli, 6, 20147 Milano, Italy; tel. +39 02 416886
