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Il Luogo di Aimo e Nadia.

Restaurant of a Grand Chef Relais & Châteaux in town. Italy,Milano

Alessandro Negrini & Fabio Pisani

Chef
Il Luogo di Aimo e Nadia Milano 20147

Alessandro Negrini (born in 1978):
Since my childhood, which I have spent in the grasslands and mountain pastures in Valtellina, food has been an ingredient of my daily life. My passion for cookery has grown up steadily once I entered the Palace in Saint Moritz. From a small village in Valmalenco to a brigade of 50 cooks: that was a big change!
Afterwards, I moved from the Hotel Palace to the Gallia Palace in Punta Ala and later to Il Luogo di Aimo e Nadia, where I’ve been working for 3 years. I then continued my training at the Domaine de Châteauvieux in Genève and at Dal Pescatore in Canneto sull’Oglio.
In 2005 I came back to Il Luogo di Aimo e Nadia, bringing Fabio wih me. We were eager to start a new project with Stefania Moroni to build the future of the new generation of Il Luogo.

Fabio Pisani (born in 1978):
When I was 14, my uncle, a chef, brought me to his restaurant in France, where I got impressed by passion and competence. Because of that, I got determined to start my career.
After obtaining my high school degree, I’ve been working at some great European restaurant, such as Grand Vefour in Paris, Waterside Inn in London and Dal Pescatore in Canneo sull’Oglio.
In 2005 I arrived at Il Luogo di Aimo e Nadia with Alessandro, bringing with me the passion for my job that allows customers to feel the “heartbeats” I put in every single dish.
At Il Luogo di Aimo e Nadia, Alessandro and I interpret the rich culture of Italian gastronomy, proposing it again in an innovative form. Our cuisine is Italian and contemporary, it builds up on the solid basis of the Italian territories.
Our approach is very respectful of the original flavours, with recipes that bring out the specificity and goodness of the ingredients proposed in a unique, meaningful and complex way.


What was your most moving culinary experience?
Alessandro Negrini
When I was really young, the very first time I arrived at Il Luogo, I stepped into the kitchen still carrying my luggage and Nadia made me taste the sauce she was preparing. All of a sudden, thanks to such a simple gesture, I felt myself being part of this great place.

Fabio Pisani
The first time I ate at Il Luogo di Aimo e Nadia: I immediately understood that that was the cuisine I also wanted to make: I felt I was in the right place!

What was the most amusing kitchen incident you ever witnessed?
Alessandro e Fabio
That was when a young cook, after he had been asked to go and fetch ‘the pigeon’, instead of getting it from the fridge, caught ‘the pigeon’ which, alive, was resting in our garden after one his feet had got injured.

Your best piece of advice for amateur chefs?
Alessandro Negrini
Always be curious and never stop. We are always researching, everything starts from the daily inputs we get. Without research, cuisine gets stuck. Chefs shall always bring about something new, but doing it with their own thoughts and identity.

Fabio Pisani
We are so lucky: Italy offers excellent products, flavours, techniques and endless inspirations. So let’s safeguard our citrons, our ‘cicerchie’ (a kind of legume), our chickpeas... young cooks shall never forget this Italian style.