Diego Rossi has made an indelible mark on Milan's culinary scene with his establishment, Trippa. His philosophy centers on the ingredients and their preparation, moving away from "soulless" flamboyance to celebrate the authenticity of traditional recipes, always with a creative twist.
Biography
Born and raised in Verona, Diego Rossi began his culinary journey in his family's kitchen, later honing his skills at local hotel schools. His career led him to work in some of Italy's finest Michelin-starred restaurants, including the famous St.Hubertus under Norbert Niederkofler. These experiences refined his techniques and enriched his vision of national cuisine. Despite his success in fine dining, Rossi felt a need for change, to return to a more essential and genuine approach. This desire brought him to Milan, where he opened Trippa, a modern osteria that quickly gained fame for its eclectic style. Rossi's philosophy is clear: less is more. At Trippa, the menu changes frequently, based solely on what is available and seasonal, reflecting his belief that cooking should be driven by proximity and freshness of ingredients. Rossi employs a 'zero waste' approach, utilizing every part of the animal, from head to fish marrow, demonstrating that respect for food goes beyond mere preparation. Trippa has thus become a landmark for those seeking a tasty and authentic experience, but enhanced by a meticulous method. His commitment to ethical and sustainable gastronomy has not only elevated his professional profile but also inspired many other chefs to rethink their management model.
Diego Rossi continues to be an influential figure in the culinary world, not just for his gastronomic skills but also for his commitment to sustainable and responsible practices. His story is an example of how passion and respect for ingredients can transform cooking into an art form that is as simple as it is revolutionary.
