Aimo e Nadia Moroni

Where once was a group of elderly people playing boules, today we find a two-Michelin-starred Restaurant within the circuit Relais & Chateaux and listed among Les Grand Tables du Monde.

Restaurant Management

 In 1962, in Milan’s anonymous Via Montecuccoli, Aimo and Nadia Moroni, a young Tuscan couple, opened a new Trattoria. Aimo had just left his home town, Pescia, near Pistoia, and was seeking fortune “up north” selling ice cream and roasted chestnuts. A few years later he was reunited with his Nadia, who already had a little working experience in her aunt's kitchen. The war had just ended, resulting in a scenario full of contradictions and hardships, but also a strong desire to start fresh, reclaiming all that was lost, rebuilding together and start living again. A tangible token of that spirit could be found in the major construction plans for Milan’s new metro line, which was being built right next door to the restaurant – the very same metro line which would soon comprehensively connect Milan in its social and urban fabric. That same spirit inspired Il Luogo di Aimo e Nadia, which over the following 60 years would allow the rediscovery of the authentic value of textured cuisine, achieving greatness through the employment of regional ingredients. A cuisine similar to a language that, challenging and witnessing its own time, is always able to transcend it.

Ingredients selected based on their natural features – expressions of their history and geographic origin, as well as of the care and expertise that went into producing them – are able to give each dish the variety of flavours only prime choice raw materials can achieve. It’s the very absence of boundaries which makes a plate of spring onion spaghetti a great dish, freeing it from all mannerisms and thus highlighting how complex it is to be authentically simple. Today, Il Luogo's gastronomic culture is carried on by Alessandro Negrini and Fabio Pisani, together with Stefania Moroni, tale-weaver and semantic memory. Still, after 60 years, their cuisine crosses geographical borders and is just as purely multifaceted as intended by Aimo and Nadia Moroni, recently appointed Masters of Arts and Crafts.