Frangente

The name Frangente (“surf” or “the breaking of a wave”) pays tribute to Federico Sisti’s hometown of Rimini. Sisti applies his training as a classical chef to the memory of his grandmother’s Emilian kitchen, which he brings to life in dishes like risotto with artichokes and mantis shrmp, seared tuna belly served over white beans or tripe cut as thin as pasta and stewed in a spicy tomato sauce. And his veal Milanese, made with a thick cut of filet instead of a thin cutlet, is the most luxurious version of the dish you will ever find.