The kitchen

The raw ingredients are of the highest quality: langoustines from Mazara del Vallo, meat from Piedmont, locally-sourced mushrooms and an infinite amount of other ingredients which travel each day from their source to the restaurant’s kitchen. The concept of “Lombard tradition and creative genius” is the leitmotiv of Da Vittorio’s menus, which are regularly updated and altered to keep up with changes in the market and in the seasons. The care, attention and exploration of culinary themes is kept wide-ranging to please all palates. Changes in food culture have led to an impeccable, in-depth knowledge of raw ingredients, and to the sophisticated, rigorous techniques used to prepare them. They are combined together freely, with touches of colour and tangy aromas creating contrasts and leading to a perceptible crescendo of harmonious flavours.

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