Food
RISTORANTE TRUSSARDI ALLA SCALA
CAFÉ TRUSSARDI
IL RISTORANTE TRUSSARDI ALLA SCALA
The recently remodeled Il Ristorante Trussardi Alla Scala is the maximum expression of Italian excellence in design, superb food and drink, and informal yet elegant service.
The classy interior design of Il Ristorante Trussardi Alla Scala features well-lit, spacious areas. Its row of large picture windows facing Piazza della Scala creates a refined, comfortable ambiance made unique by the exquisite furnishings and architectural details and the warm colors of the wood, gold, and leather.
The cosmopolitan, relaxed-chic dining experience at Il Ristorante Trussardi alla Scala is based on a concept inspired by the urban moods of a contemporary world. The greyhound – a symbol of elegance and agility of the Trussardi brand – appears on sculptures and in the prints decorating the room, which were selected from the family's historical collection.
The Velvet Room is a unique spot for an aperitif or after-dinner liqueur, while the open wine cellar offers a marvelous view of its prestigious assortment of wines. On the other side of the room, the striking open kitchen shows the team of chefs busily at work.
Il Ristorante Trussardi Alla Scala has also renewed its menu: Chef Luigi Taglienti, a rising star of contemporary Italian cuisine, invites his patrons to savor superb seasonal ingredients treated with extreme respect and rigor in innovative recipes that are traditional with a contemporary twist.
Il Ristorante Trussardi Alla Scala received a two-star rating from the Michelin Italia in 2008 and 2009, a three-fork rating from the Gambero Rosso 2011-2012 guide, and a three chef hat rating from the 2011-2012 Guida dell'Espresso restaurant guide.
Il Ristorante Trussardi Alla Scala interprets the excellence and style that Trussardi Group pursues in every field and endeavor.
LUIGI TAGLIENTI
EXECUTIVE CHEF - IL RISTORANTE TRUSSARDI ALLA SCALA
Luigi Taglienti (born in 1979) began his culinary career at Antica Osteria del Ponte with Ezio Santin, where he immediately and diligently began to study raw materials, fine ingredients, and avant-garde cooking techniques. Afterwards, he took the advice of his mentor Carlo Cracco and went to work in the kitchens of several famous restaurants that helped shape his personal culinary philosophy that combines tradition and innovation. Luigi went to work at Le Palme D'Or in Cannes, and then joined Carlo Cracco in Milan before becoming the Executive Chef at the La Meridiana Relais & Chateau hotel in Garlenda. In 2007 he became the Executive Chef of Ristorante Delle Antiche Contrade in Cuneo that, under his supervision, earned its first Michelin star. In 2009, the "I Ristoranti d'Italia de L'Espresso" guide named him Young Chef of the Year.
Luigi Taglienti began working has Executive Chef at Il Ristorante Trussardi Alla Scala in July 2012, under the talented supervision of Carlo Cracco.
CHEF LUIGI TAGLIENTI'S CUISINE
A stellar figure among the new generation of young Italian chefs, Luigi Taglienti consistently and harmoniously blends local products, tradition and innovation.
His inspiration comes from classic French and Italian recipes that are skillfully given a modern twist through the use of avant-garde techniques. Due to his extreme attention to detail, he uses, whenever possible, products that have escaped the globalization process and are a part of Italy's gastronomic culture. Dishes such as (list) served at Il Ristorante Trussardi Alla Scala are an example of his unique approach.
