DIEGO ROSSI is chef-owner of Trippa. A young chef from Verona, after highschool training he nourished his experience in important Michelin-starred kitchens such as Hotel Bauer in Venice with Chef Giovanni Ciresa, the St. Hubertus with Norbert Niederkofler, the Locanda Margon with Alfio Ghezzi, and Delle Antiche Contrade in Cuneo as a resident chef. In 2014 he decided lo leave behind “gourmet cuisine” and its sophistications because he firmly believes in a sustainable cuisine. His dishes are characterized by the research and use of seasonal products only, wild herbs, offal and “poor fish.” He opened Trattoria Trippa (trattoria means “tavern”) with his business partner Pietro Caroli in June 2015, with the aim of serving people excellent ingredients in an informal ambience. Every day the menu is created based on what the market offered, this way it changes daily and the ingredients are always super fresh. (Milan, Italy)