A starred team that rejects formality and invites its guests to break free from superstructure: the folks at Trattoria Contemporanea demonstrate how a team of under-30s with sound ideas can engage wide swaths of the public. Not only through food.
In the heart of Fabbrica campus, an avant-garde creative space located in Lomazzo, between Milan and Lake Como, Trattoria Contemporanea presents itself as an innovative reality that celebrates modernity in a collective project. This Michelin-starred restaurant was born thanks to the initiative of Milva Bernasconi, Luca Bernasconi, Stefano Giusto and Luca Di Pierro, with the aim of creating a gastronomic experience based on a simple but revolutionary principle: sharing. A concept that redefines the traditional idea of leadership in the kitchen, placing the value of the group and plurality at center stage.
FABBRICA CAMPUS: A CREATIVE HUB WHERE IDEAS ARE BORN
The Fabbrica campus project represents the perfect fusion of historical memory and contemporary innovation. Born from the redevelopment of a former cotton mill from the late 19th century, this space is now a creative hub that hosts professionals from different fields, creatives, designers and chefs. “The peculiarity of Fabbrica is precisely its versatility and openness to different disciplines. The environment here is unique, allowing you to see people working on different projects every day. This stimulates us to grow and open up to new ideas," explains Andrea Noto, chef of Trattoria Contemporanea along with Elena Orizio, Davide Marzullo and Christian Malatacca.
The synergy between creativity and craftsmanship is evident in every corner, where spaces like Trattoria Contemporanea manage to connect people from different backgrounds. Thanks to this unique environment, the restaurant's team has also been able to develop a collaborative, out-of-the-box approach, where the boundary between customer and chef dissolves to make way for a new experience that stems from a strong synergy that is reflected in every detail of the service and culinary offering.
A “COLLECTIVE” OF TALENTS
Trattoria Contemporanea is clearly distinguished by the absence of the classic centrality of the chef. In this restaurant, the experience is the result of true collective work, in which the contribution of each individual member is crucial. "Some of us have known each other since high school. We call each other by name, without titles, “ explains Andrea Noto. This approach has built a shared management based on mutual respect, which allows the team to work in perfect harmony.
“When one crosses the threshold of Trattoria, one is stripped of all formality,” says Mattia Piotto, maître and dining room manager, ”to fully enjoy the experience of service made up of smiles and complicity between the dining room and kitchen.” The open kitchen allows guests to watch the team at work, appreciating the understanding that has been created between members of the collective. “They see the serenity we have during the service, and this makes them understand our approach right away,” Piotto continues.
A MENU DESIGNED TO SURPRISE
The dining experience begins with a Welcome from the Chefs, followed by sourdough bread, served with Butter d'Isigny and “Oro Colato” extra virgin olive oil. This harmony of authentic flavors introduces an intense and innovative gastronomic journey. It starts with the Russian Fried and Pickled Cauliflower Salad, aioli and caper powder, reinterpreted with crispy cauliflower and a touch of sourness, paired by sommelier Alessandro Scarsi with natural wine N°3 2019 - VNA, which balances its richness. Cuttlefish marinated in mustard and honey, with Nduja oil, beurre blanc sauce and squid ink bun, is enhanced by Saké Kizan, which enriches the flavors with delicate and aromatic notes.
This is followed by the surprising Breaded Veal Brain in Kellogg's with red cabbage, raspberry and celeriac mayonnaise, complemented by Asteroid 56013 Beer, which perfectly enhances the bold flavors of the dish. Carnaroli Risotto, with goat's milk, caper powder, licorice and soy reduction, finds a bold pairing in Campari shaken with chocolate and coffee, which intensifies the aromatic nuances.
The course continues with a Terrine of Savoy Cabbage and Cashew Ragu, paired with Enrico Druetto's Preja 2021, a wine that enhances the vegetable flavors of the dish. The Braised Chinese Cabbage with Kimchi Sauce, Peanut Butter and Spring Onion Oil plays on contrasting flavors, complemented by the fresh No. 8 2020 - VNA.
The Braised Veal Heart, served with shallot base, shichimi, goat diamond, and shallot mayonnaise, pairs perfectly with the complexity of Chemex coffee, Brazil Blend, which adds refined depth.
The course closes with the Trattoria Ciuccio, a strawberry grape and cocoa butter sorbet, followed by the Pavlova with French meringue, fig compote and pink pepper, accompanied by a Pink Peppercorn Rum Sour that enhances the pavlova with a spicy note. Finally, a Maritozzo concludes the experience with a final touch of sweetness.
“EAT: STOP TALKING, GET NAKED”
Trattoria Contemporanea does not stop at simply telling the story of the dishes, but goes a step further and launches “EAT. Stop Talking, Get Naked”, a bold campaign that aims to subvert conventions and restore authenticity to the dining experience, freeing it from the filters of appearance. This message is an invitation to rediscover the pleasure of food as an intimate and primal act, a return to the true essence of tasting and sharing without superstructures. The claim is not a simple slogan, but a manifesto for a cuisine experienced with genuine intensity: it invites us to interrupt the narrative and “undress” conventions, to experience the meal in a new, more intimate and free dimension.
The project, conceived by the Zero Design Studio team with the guidance of Luca Di Pierro, co-founder of Fabbrica campus and creative director of Trattoria Contemporanea, is an invitation to customers to rediscover the essence of food without distractions. In an age of constant connection, where the plate is often reduced to an object of photography and sharing, this campaign aims to propose an alternative. “The idea is to bare yourself and let yourself go to the experience by abandoning the superstructure of fine dining and gourmet,” declares Di Pierro. “EAT” is an invitation to stop and really savor each taste, to live a dining experience not only as a fruition of flavors, but as an authentic exchange of emotions and stories. Each dish is designed to become an “edible message,” in which fragments of life, anecdotes and traditions are woven together, transmitted by the cook to the diners, who, seated on the other side of the table, are no longer mere spectators, but active travelers on a sensory and emotional journey.
The response to the campaign was surprising: more than 200 people responded to the call to be part of the project, and of these 20 were selected to experience a unique journey in which they agreed to experience their own nudity at the table, enjoying dishes from the new Trattoria menu. A moment that was immortalized in a video and in a series of shots that resulted in a photo exhibition displayed at Fabbrica campus. "We chose bodies of non-standardized beauty, also very different from each other. It was also a demonstration of openness and maturity on the part of our clients who decided to participate and who deeply appreciated this experience: a hymn to beauty in all its forms,” Di Pierro explains.
“EAT. Stop talking, get naked” è solo il primo atto di un progetto comunicativo più ampio, che punta a cambiare il linguaggio della ristorazione e a spostare l’attenzione dal singolo chef al concetto di collettivo. A differenza della narrazione comune, che vede lo chef come protagonista assoluto, Trattoria contemporanea valorizza ogni figura del team come parte integrante di un percorso condiviso. Qui il piatto non è solo una creazione, ma un’esperienza emotiva e stagionale che riflette le sensazioni e le storie di chi lavora nella cucina. La campagna, spiega Di Pierro, è l’emblema di questa filosofia: non mostra semplicemente il piatto, ma racconta l’autenticità della cucina anche attraverso il progetto “Made in Trattoria” e messaggi forti come “EAT”, che incarnano l’invito a vivere il cibo nella sua pienezza, senza compromessi.
VERSO NUOVI ORIZZONTI: I PROGETTI FUTURI
With an eye toward the future, the founders of Trattoria Contemporanea are working to expand the concept of inclusive and interactive dining. The goal is to create an open kitchen inside the Factory, where guests can interact directly with the chefs and share the experience in a more engaging way. “It is an idea that stems from our desire to share our passion and to always create new connections with our audience,” says Andrea Noto. Trattoria Contemporanea now represents much more than a starred restaurant. Thanks to the influence of Fabbrica campus and its collective philosophy, this gastronomic space has turned into a meeting point for those who wish to rediscover food in all its authenticity. Through the EAT campaign and its no-nonsense approach, this project has created a movement that unites people, experiences, and creativity, breaking conventions and celebrating the beauty of the present moment.
Contact
Trattoria Contemporanea
c/o Fabbrica campus
10 Ronco Street,
22074 - Lomazzo (CO)
Phone +39 02 80896040
Email info@trattoriacontemporanea.it
@trattoriacontemporanea
