The restaurant’s name – Trippa – was not a random choice, of course. And neither was the menu selection unconventional for other trattorias in Milan.
There, alongside the ricotta-filled tortelli and the most photographed version in all of Italy of the classic vitello tonnato, are recipes less familiar to the general public: cibreo, finanziera, pajata.
Even Italians can have trouble recognizing the names.
And, even more, to know what is behind these preparations. And that is exactly where the innermost pleasure of Milanese chef Diego Rossi lies.
An aficionado of his country’s cuisine, he really likes to dig through . . .