Diego Rossi
Biography
Diego Rossi, a chef from Verona and founder of Trippa Milano, has innovated the gastronomic scene with a simple cuisine focused on the essence of seasonal ingredients. After gaining experience in starred kitchens such as Norbert Niederkofler’s St. Hubertus, Diego chose Milan for a new project beyond fashion, where cuisine is defined by technique, respect for the product, and essential preparations. Trippa embraces a ‘zero waste’ philosophy, showcasing every part of the ingredient. This approach delivers a genuine cuisine where each dish reflects a concept of authenticity and natural simplicity.
Risotto with aged vinegar, poppy leaves and cicciolata
Ingredients
- 350 g Carnaroli Riserva San Massimo rice
- 1 L light meat broth
- 200 g poppy leaves
- 120 g cicciolata (cooked salami, thinly sliced)
- 100 g country-style butter
- 80 g grated Parmigiano Reggiano
- 2 cloves garlic
- Aged wine vinegar, to taste
- Sarawak black pepper, to taste
- Salt, to taste
Preparation
POPPY LEAVES
Wash and clean the poppy leaves thoroughly. Cook them in a pan with butter and garlic cloves until tender. Season with salt and keep warm.
RISOTTO
Toast the Carnaroli rice in a saucepan with a small amount of butter until it becomes translucent. Gradually add the hot meat broth one ladle at a time, stirring frequently and continuing until the rice is cooked. Turn off the heat and stir in the butter, Parmigiano Reggiano, and a drizzle of aged wine vinegar.
PLATING
Serve the risotto in a soup plate. Arrange the poppy leaves and slices of cicciolata on top of the risotto. Finish with a generous grinding of Sarawak black pepper.
