The small town of Cassinetta, just a few kilometres from Milan, can pride itself on having an exceptional chef, Ezio Santin. His authentic cuisine can be savoured in a charming 16th century inn. With the emphasis on freshness and delicacy, he brings a breath of fresh air to pasta and many other Italian specialities. “Anyone can make good pasta… that’s the problem with this dish. Its popularity tends to trivialise it. My desire is to make it exceptional once again”. A vision that constantly inspires him to develop new compositions, like spaghetti à la carbonara, ravioli stuffed with mountain taleggio cheese or pesto with rocket and red pepper cream… A festival of finesse, in all its simplicity.