Pastamadre

One of the first in a wave of new trattorias that went on to take Milan by storm, Pastamadre remains, more than 10 years after its opening, one of the most popular spots in the city.  Choosing the best possible ingredents, Francesco Costanzo, photojournalist turned chef, uses his eye for detail to create a cuisine that is heavily inspired by his native Sicily but is fresher and more contemporary: think spaghetti with spring onion fondue, pecorino cheese and a cream of black olives or breaded eggplant with tomato tartare, cheese fondue and fried fresh capers.