It has been ten years since its birth, and its success shows no signs of diminishing. This is because Trippa, the most famous and desired trattoria in Milan (waiting lists are the daily norm), was the future when it first opened its doors, and today it is the present. Diego Rossi, a Venetian by birth and a world traveler by training, had clear ideas when he opened Trippa with Pietro Caroli, a Puglian former Bocconi student. He took advantage of the lessons learned at the Michelin-starred restaurants where he trained, including St. Hubertus and Antiche Contrade, but he wanted to create “his” cuisine. Immediate, convivial, and ancestral. Thus, with a strong image -a Japanese chef’s bandana and a brown apron with a logo- and an overflowing personality, he brings classic and forgotten dishes to the bare tables of his trattoria, strongly focused on the Fifth Quarter. “His” veal with tuna using a siphon, fried tripe, grilled marrow, horse tartare with chives, Cherasco snails “al verde”. Gradually, his ever-evolving cuisine is enriched with new dishes, and some become classics. Among these, butter and Parmesan tagliatelle, with a special touch of indulgence that is Rossi’s kitchen trademark. In recent times, the Veronese chef has shown to be extraordinary in the use of vegetables, skillfully concentrated in every shade. Many have tried to imitate Trippa, but no one has yet been able to match it. Because Diego Rossi is a talent above average, now also recognized by his more distinguished colleagues. The waiting list will be crowded for a long time to come.