{"id":193,"date":"2026-03-05T07:50:59","date_gmt":"2026-03-05T07:50:59","guid":{"rendered":"https:\/\/bongusto.org\/?p=193"},"modified":"2026-03-05T08:02:07","modified_gmt":"2026-03-05T08:02:07","slug":"trattoria-contemporanea","status":"publish","type":"post","link":"https:\/\/bongusto.org\/?p=193","title":{"rendered":"Trattoria Contemporanea* Lunch from 35\u20ac in the Como (I) Area &amp; Milan"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Storie di passione e ospitalit\u00e0 - Trattoria Contemporanea\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/2h0vnPWY8_w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"has-text-align-center\">When obsession and perseverance lead the way, possibilities become infinite<\/p>\n\n\n\n<p class=\"has-text-align-center\"> Trattoria contemporanea and the revolution of Collective Cuisine <\/p>\n\n\n\n<p>Between Milan and Lake Como, inside the dynamic setting of Fabbrica campus &#8211; a late 19th-century former cotton mill transformed into an innovation hub &#8211; Trattoria contemporanea is redefining the very idea of leadership in fine dining. In an industry traditionally shaped by hierarchy and the cult of the individual chef, Trattoria contemporanea places the collective at the centre of its philosophy. <\/p>\n\n\n\n<!--nextpage-->\n\n\n\n<p>There is no single figurehead in the spotlight. Instead, four chefs &#8211; Davide Marzullo, Andrea Noto, Christian Malatacca and Pastry Chef Elena Orizio &#8211; work in synergy alongside Ma\u00eetre Mattia Piotto and a young, tightly knit team.<br>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.<\/p>\n\n\n\n<p class=\"has-text-align-center\">A New Vision of Contemporary Italian Cuisine <\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<br>The restaurant\u2019s three tasting menus &#8211; Instinct, Passion and Courage &#8211; reflect its core identity:<br>Instinct features a vegetarian path centred on seasonal vegetables combined with global influences, highlighting experimentation and technical precision.<br>Passion presents five signature dishes that have defined the restaurant\u2019s character since opening.<br>Courage invites guests to surrender completely to the brigade\u2019s creativity with seven off-menu courses revealed only at the moment of tasting. <br>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. <\/p>\n\n\n\n<p><strong>An Ecosystem Beyond the Dining Room <\/strong><br>The experience extends beyond the table. The restaurant\u2019s 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 &#8211; 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 &#8211; what the team defines as \u201ccontrolled informality\u201d: genuine hospitality delivered with meticulous attention to detail. <\/p>\n\n\n\n<p><strong>Recognition and Future Growth<\/strong><br>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 &#8211; a stimulus for continuous evolution.<br>As Co-Founder and Creative Director Luca Di Pierro explains:<br>\u201cTrattoria Contemporanea is tangible proof that when obsession and perseverance guide you, possibilities become infinite. We are building more than a restaurant &#8211; we are shaping a new dining paradigm where experience becomes central to fine dining, and food becomes a bridge to empathy.\u201d<\/p>\n\n\n\n<p> 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.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Founders <br>Milva Bernasconi Luca Bernasconi Stefano Giusto Luca Di Pierro (Co-Founder and Creative Director)<\/p>\n\n\n\n<p class=\"has-text-align-center\"> Kitchen Brigade <br>Chef: Davide Marzullo Chef: Andrea Noto Chef: Christian Malatacca Pastry Chef: Elena Orizio <\/p>\n\n\n\n<p class=\"has-text-align-center\">Dining Room Team <br>Ma\u00eetre: Mattia Piotto Sommelier: Andrea Rocco Events &amp; Location Manager: Giulia Sapere<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When obsession and perseverance lead the way, possibilities become infinite Trattoria contemporanea and the revolution of Collective Cuisine Between Milan and Lake Como, inside the dynamic setting of Fabbrica campus &#8211; a late 19th-century former cotton mill transformed into an innovation hub &#8211; Trattoria contemporanea is redefining the very idea of leadership in fine dining. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-193","post","type-post","status-publish","format-standard","hentry","category-chef","entry"],"_links":{"self":[{"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/posts\/193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bongusto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=193"}],"version-history":[{"count":2,"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/posts\/193\/revisions"}],"predecessor-version":[{"id":219,"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/posts\/193\/revisions\/219"}],"wp:attachment":[{"href":"https:\/\/bongusto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bongusto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bongusto.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}