Piero e Pia, passion for cooking since 1969
The license allowed the “latteria” (dairy) to stay open from morning to evening and this allowed Piero and Pia to accommodate an audience of nurtured patrons: in the morning cappuccino and brioches for early birds, at lunch students and employees for sandwiches and small meals, and in the evening drinks that sometimes even were served to the table, until the time for dinner where regulars also were allowed to order directly from the kitchen …
This succession of people and ideas brought Peter and Pia doing culinary research until, without going too far from tradition, they decided to pay homage to the origins of Piero kitchen, Piacenza cuisine. Pia learned how to make fresh pasta by the Piero’s mother, and this was the start of what became a regular afternoon meeting with her. There were many, in fact, to spend the afternoon by the dairy for a chat (even now “historic” customers are reminding of Pia behind the big table to make Turtei, Ravioli and Pisarei). Since that moment, this has become the central point of the Trattoria.
The work began to be well underway, and Piero and Pia decided, in 1987, to radically change the image of the local, restructuring it and rendering a different work rate, purely based on SLOW catering. The bar was removed, the word latteria disappeared from the name the Ristorante Piero and Pia emerged from the ashes of the past .
Since that 1969, it has been a while and many things have changed! The children Micaela, who entered the company at full capacity in 1996, and Alessandro, even if busy with other things, provided full contribution when necessary.
In all these years, strong point oft he restaurant has always been to be outside any schemes and fashions: Piero’s frantic search for quality led tot he fact people can find the best meats of regional tradition, with a particulare eye on “coppa”, which is hardly to find so tasty. Fresh pasta in early times was always made by the boss. Today Pia has stopped producing, and the torch was passed to a pasta maker with the high Valtidone laboratory (PC).
Consequently, this small restaurant is still a happy little island for gourmets in Milan: the dishes are simple and the portions honest; but if you plan to eat only traditional dishes, you know that you will also be pleasantly surprised by the various culinary infiltrations which of Piacentino there are very little.