"It’s important for people to understand that even a specific diet, tailored to the needs of a pathology, can be tasteful and appetizing."
“It’s important for people to understand that even a specific diet, tailored to the needs of a pathology, can be tasteful and appetizing.”
Alessandro Negrini and Fabio Pisani
Alessandro Negrini andFabio Pisani are the young chefs who have taken up the baton of Aimo and Nadia in their restaurant in Milan. Along with Stefania, the daughter of Aimo and Nadia, are today the heirs of that unique style which can gather, in a contemporary gesture, the legacy of the rich national culinary history, enriching and stratifying it with new meanings and signs.
Chef Alessandro Negrini was born in 1978 in Caspoggio, Valmalenco, and he later graduated at the Sondrio culinary school. After working at the Hotel Palace in Saint Moritz and at the Gallia Palace in Punta Ala, he got to Il Luogo di Aimo e Nadia, working there for three years. He then moved to the Domaine de Châteauvieux in Genève, where he has been working for two years and afterwards at the restaurant Dal Pescatore in Canneto sull’Oglio, where he spent one year. Then he arrives at Il Luogo di Aimo e Nadia in 2005.
Chef Fabio Pisani was born in 1978 in Molfetta, Bari, where he graduated as a chef. From 2000 to 2005, he has worked in major 3 –Michelin-starred European maisons such as Grand Vefour in Paris, Waterside Inn in London and Dal Pescatore in Canneto sull’Oglio, Italy.
It is in this last restaurant where the two chefs met and since then they are close friends in life and colleagues at work. Alessandro e Fabio then moved to Il Luogo di Aimo e Nadia, taking with them the willingness to build the future of the new generation of Il Luogo along with Stefania Moroni.
In 2014 the Identità Golose guide named Fabio and Alessandro “Best Chefs”.
For over 50 years this is the restaurant, in Milan, symbol of the Italian gastronomic identity in the world. A Place-district that weaves together cuisine, art, performances, tastings.
In this Place were born plates that have set the Italian cuisine evolution: excellent and exclusive raw materials, the result of painstaking researches and selections to bring to prominence and to knowledge also ingredients and techniques little known or even forgotten. An approach of great respect for original flavors. A cuisine able to bring out all the richness that only certain foods can recount.
In 2013 Il Luogo di Aimo e Nadia became a member of the Relais&Chateaux association.