Diego Rossi

Coming Up

Catering school gave Diego Rossi the entry point; the kitchens that followed gave him the vocabulary. St. Hubertus, Locanda Margon and Le Antiche Contrade in Cuneo mark a sequence of chef roles that sharpened a style built on product, restraint and directness. The progression reads less like accumulation than subtraction: each stop narrowing the work toward a table where ingredients are allowed to carry the argument. Today, that approach is fixed at Trippa, where Diego Rossi has been chef and owner since 2015.

Where They Are Now

Since 2015, Trippa in Milan, Italy has been the place where Diego Rossi has tested how far a trattoria can go without losing its form. The premise is plain: guests eat a product of the highest quality, prepared with knowledge, in an informal atmosphere. That balance — serious cooking without stiffness — is the working register of the room. His own framing is equally direct. “I would like to break a taboo to make people understand that haute cuisine is not only that of starred restaurants but can also be that of a trattoria.” The line sets out the project without ornament: technique remains central, but the setting is widened beyond the usual fine-dining code. Rice, in his hands, becomes a lesson in control. “Rice must always be cooked fully immersed in broth, never sticking to the sides of the pot. I add liquid little by little to ensure a controlled starch release. And of course, Carnaroli Classico is always the star.” The method is precise, and the point is not showmanship; it is the visible ease that comes from exact work. That precision connects to a broader position on sourcing and responsibility. “There is a need, a necessity to go back to the origins, to the ingredient and sustainability, to nature, to respect.” At Trippa, that is not abstract language. It is the framework that holds the menu, the room and the restaurant’s refusal to separate ambition from simplicity.

Signature

Diego's signature dishes include Trippa Fritta, Vitello Tonnato, Risotto with aged vinegar, poppy leaves and cicciolata, and Italian Cuisine "Trippa" Style.

In Their Words “Rice must always be cooked fully immersed in broth, never sticking to the sides of the pot. I add liquid little by little to ensure a controlled starch release. And of course, Carnaroli Classico is always the star.” “I would like to break a taboo to make people understand that haute cuisine is not only that of starred restaurants but can also be that of a trattoria.”

Honors

In 2025, Rossi received The Best Origins & Future Award. The recognition sits squarely with the logic of his cooking: product, sustainability and a trattoria setting kept in the same frame, with informality treated as a discipline rather than a compromise.