There is no single figurehead in the spotlight. Instead, four chefs – Davide Marzullo, Andrea Noto, Christian Malatacca and Pastry Chef Elena Orizio – work in synergy alongside Maître Mattia Piotto and a young, tightly knit team.
This shared leadership model, envisioned by founders Milva Bernasconi, Luca Bernasconi, Stefano Giusto and Luca Di Pierro, is built on mutual trust, openness and a belief that collaboration generates greater creative force than individual authorship.
A New Vision of Contemporary Italian Cuisine
Trattoria contemporanea was conceived as a fine dining restaurant free from unnecessary formality, yet capable of challenging conventions within Italian gastronomy. The aim is not to rely on luxury ingredients or rigid tradition, but to reinterpret heritage with curiosity, research and bold creativity.
The cuisine celebrates local produce and seasonality, transforming seemingly simple ingredients into complex and thought-provoking dishes. Ancient recipes are revisited through unexpected, sometimes irreverent pairings, resulting in a style that is savoury, immersive and deeply expressive.
The restaurant’s three tasting menus – Instinct, Passion and Courage – reflect its core identity:
Instinct features a vegetarian path centred on seasonal vegetables combined with global influences, highlighting experimentation and technical precision.
Passion presents five signature dishes that have defined the restaurant’s character since opening.
Courage invites guests to surrender completely to the brigade’s creativity with seven off-menu courses revealed only at the moment of tasting.
The beverage programme mirrors this spirit. Rather than showcasing established luxury labels, the wine list focuses on small-scale, often biodynamic producers. A curated drink pairing extends beyond wine to include sake, infusions, kombucha, cocktails and teas, while coffee service features Chemex and French press preparations.
An Ecosystem Beyond the Dining Room
The experience extends beyond the table. The restaurant’s open design and sustainable approach reflect the industrial heritage of Fabbrica campus, where past and future coexist. Large windows, warm lighting and visible kitchen dynamics create the feeling of a living tableau – guests, chefs and space interacting in constant movement. More than a restaurant, Trattoria contemporanea presents itself as an ecosystem where culinary innovation meets human connection. Informality is carefully balanced with precision – what the team defines as “controlled informality”: genuine hospitality delivered with meticulous attention to detail.
Recognition and Future Growth
Just one year after opening, Trattoria contemporanea was awarded its first MICHELIN star, a recognition that has since been confirmed. For the team, however, the accolade represents not an endpoint but a starting line – a stimulus for continuous evolution.
As Co-Founder and Creative Director Luca Di Pierro explains:
“Trattoria Contemporanea is tangible proof that when obsession and perseverance guide you, possibilities become infinite. We are building more than a restaurant – we are shaping a new dining paradigm where experience becomes central to fine dining, and food becomes a bridge to empathy.”
Rooted in collaboration, driven by youthful ambition and grounded in a deep respect for people as much as produce, Trattoria contemporanea stands as a compelling example of how collective vision can reshape contemporary gastronomy.
Founders
Milva Bernasconi Luca Bernasconi Stefano Giusto Luca Di Pierro (Co-Founder and Creative Director)
Kitchen Brigade
Chef: Davide Marzullo Chef: Andrea Noto Chef: Christian Malatacca Pastry Chef: Elena Orizio
Dining Room Team
Maître: Mattia Piotto Sommelier: Andrea Rocco Events & Location Manager: Giulia Sapere