Diego Rossi

Chef at Trippa (Milano, Italy)

Rossi eschews glitz and luxury, instead revelling in the most popular and humble aspects of Italian tradition. He approaches cooking with creativity, embracing the maxim that nothing in his kitchen is wasted.

Hailing from the Verona area, Rossi was steeped in the importance of farm and field work from an early age. After completing his culinary training, he worked in several restaurants, including St. Hubertus with Norbert Niederkofler, Antiche Contrade and a boutique hotel in Bolzano. Determined to open his own restaurant, Rossi arrived in Milan, knowing only Pietro Caroli, a food blogger who worked for a multinational company and whom Rossi had met in Cuneo. Caroli would become the other half of Trippa, the trattoria that has revolutionised Milan.

At Trippa, Rossi not only advocates zero food miles, but also zero waste. By making the most of its ingredients, Trippa has become a benchmark for offal use, and its dishes are full of forgotten vegetables and minimally processed products with a traditional twist.

Rossi has also opened a second business in Milan: the osteria Alla Concorrenza, a restaurant that reflects his passion for popular cuisine.