Il Luogo di Aimo e Nadia: A Grand Tour of Italy

TAOP Staff /

Set in the most unassuming location, Il Luogo di Aimo e Nadia happens upon you, almost like a secret gallery. Dedicated to preserving the treasured flavors of Italy, the restaurant sources ingredients from producers all over the country, taking its patrons on a grand tour of Italy.

Situated in Milan, Il Luogo Di Aimo E Nadia‘s history spans over 50 years within the Moroni family. The restaurant is named after the owner Aimo and his wife Nadia and is now part of the exclusive Relais & Chateaux overseen by their daughter Stefania. Upon entering, you are greeted by warmth and pops of color and art all around. Today, you’ll find young chefs Fabio Pisani and Alessandro Negrini now heading the kitchen and carrying on Aimo and Nadia’s legacy. This is a restaurant that is cared for every single day by the people who care about it. 

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Interior of Il Luogo di Aimo e Nadia, in Milan, Italy. © The Art Of Plating

Founded on the idea of constant renewal of tradition, Il Luogo di Aimo e Nadia pushes their journey forward while staying true to and paying tribute to the traditional regions of Italy. Its staff, chefs, and restaurant as a whole are incredibly passionate about every detail from start to finish in the cuisine and experience they serve. Forming individual relationships with producers and farmers from all over Italy (they have over 82 food suppliers), this restaurant is devoted to showcasing the history of each single ingredient, and highlighting its unique flavor and characteristics. No expense is spared and no effort is overlooked in acquiring the very best the Italian land has to offer.

Though dishes are seemingly simple, there is depth in the flavors and the process that makes each bite memorable. We had the pleasure of dining with daughter Stefania, who carefully and passionately guided us through the story behind each dish.

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Italian mussel with cheese, Jerusalem artichoke, and toasted chickpeas crumble by chefs Fabio Pisani and Alessandro Negrini of Il Luogo di Aimo e Nadia, in Milan, Italy. © The Art Of Plating

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Puréed cicerchie (a king of legume) from Puglia, wild chicory, fig must, lampascioni (bulbs of hyacinth) cooked in honey, Nolche olives, and mostacciolo biscuit by chefs Fabio Pisani and Alessandro Negrini of Il Luogo di Aimo e Nadia, in Milan, Italy. © The Art Of Plating

The Art Of Plating

Puréed cicerchie (a king of legume) from Puglia, wild chicory, fig must, lampascioni (bulbs of hyacinth) cooked in honey, Nolche olives, and mostacciolo biscuit by chefs Fabio Pisani and Alessandro Negrini of Il Luogo di Aimo e Nadia, in Milan, Italy. © The Art Of Plating

This dish above is dedicated to South Puglia, Italy. It is a tribute to the region, from the cicerchie acquired from Puglia to the lampascioni – a traditional and treasured ingredient in the region. This dish is 100% vegetarian and presents a variety of flavors in your mouth “like an orchestra,” says Stefania.

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Carnaroli rice with Nocellara olive oil, baby squids and their ink, capers from Pantelleria, and lemon from the Amalfi Coast by chefs Fabio Pisani and Alessandro Negrini of Il Luogo di Aimo e Nadia, in Milan, Italy. © The Art Of Plating

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Special oregano at Il Luogo di Aimo e Nadia, in Milan, Italy. © The Art Of Plating

The black ink risotto above, beautifully – and tastily – illustrates the restaurant’s dedication to highlighting quality ingredients as they are. The baby squid are barely touched, simply fried lightly on a pan in extra virgin olive oil, preserving the flavor and melt-in-your-mouth texture. Sprinkled on top of the squid and risotto are a variety of herbs like oregano, each contributing their distinct flavor to each bite. The Il Luogo di Aimo e Nadia team goes searching for special ingredients like these and devote all their efforts into truly keeping them as they are and bringing their true “selves” to life.

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Cod fish in a crispy bread crust with Affiorato extra virgin olive oil by Mancianti, white turnip with apple vinegar, and a yogurt sauce by chefs Fabio Pisani and Alessandro Negrini of Il Luogo di Aimo e Nadia, in Milan, Italy. © The Art Of Plating

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Spaghettoni of semolina durum wheat (Cavalieri) with green onion and hot pepper sauce, olive oil, and basil from Liguria by chefs Fabio Pisani and Alessandro Negrini of Il Luogo di Aimo e Nadia, in Milan, Italy. © The Art Of Plating

Last, but certainly not least, is the spaghetti above – a 44 year old recipe. It is a very simple dish, consisting of spaghetti, green onion sauce, olive oil, a few cubes of tomato, and basil – that is all. And again, each and every ingredient is given a proper moment to shine. The goal with this dish is to use and highlight the gentle side of an onion. While it is easy to make an onion strong, the idea is to make the onion gentle and delicate in the specific way they cut, melt, and cook it.

Il Luogo di Aimo e Nadia is much more than just a restaurant; it is also home to an art installation. Within a clean, white interior, are bursts of color on the walls, chairs, and tables – all donned with contemporary art pieces and sculptures creating an interactive landscape that are brought to life with each patron who enters and dines.

F. Bolis

Dining room at Il Luogo di Aimo e Nadia, in Milan, Italy. © F. Bolis

 

IL LUOGO DI AIMO E NADIA

CHEFS FABIO PISANI AND ALESSANDRO NEGRINI
Via Privata Raimondo Montecuccoli, 6
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