DAV Milano by Da Vittorio

A chef carrying the house line into CityLife

The pacchero lands first: a house signature, served in Milan by chef Edoardo Tizzanini at DAV Milano by Da Vittorio in CityLife. His station here sits inside the Da Vittorio orbit, where casual dining still answers to a family method: recognizable dishes, polished hospitality, and a kitchen built for different speeds of appetite. Tizzanini came through hotel kitchens before joining Da Vittorio in Brusaporto in 2017, after work at Four Seasons Hotel Florence and Four Seasons Hotel Milan. That path matters at this address because the room asks for ease without slackness. The menu has to hold a quick aperitivo, a table of shared antipasti, pizza, and the house institutions that guests expect from the Cerea name. Tizzanini is also an Italian final winner of the S.Pellegrino Young Chef Academy Competition 2024/2025, a public marker of his own hand inside a larger lineage. At DAV Milano, the authorship is not staged as a solitary tasting-menu voice. It is closer to discipline at the pass: keeping the Da Vittorio register legible in a district built of glass, offices, terraces, and evening traffic.

Seven shared courses before the pizza

The place works through breadth rather than ceremony. CondiviDAV sets the table with 7 sharing courses, with meat, fish, and vegetarian paths folded into the same opening gesture. After that, the kitchen can move toward Pacchero alla Vittorio, Elefantino con patate al forno e pomodorini canditi, or the pizza program that stretches from Neapolitan-style dough to pala romana and gourmet-topped rounds. The pizza line is a major part of the house identity at this address, not an afterthought beside the dining room menu. Its authorship belongs to the Da Vittorio system, with Alessio Rovetta identified by the restaurant as the specialist responsible for that selection. Tizzanini’s work here is to keep those lines from feeling like separate restaurants sharing one floor. The pacchero, the cutlet, the sharing antipasto, and the pizzas all need the same service rhythm, the same attention to ingredient quality, the same sense that casual can still be exact. The bar extends that rhythm. Finger food moves with cocktails from the American Bar, with ZEN-TO and THE GREAT WAVE named among the house signatures.

The room faces the bar

The room belongs to CityLife: contemporary, design-conscious, lively, and more urban salon than hushed dining room. The American Bar faces the main dining room, so the beverage program sits in view of the pass rather than at the edge of the experience. That changes the pace. A table may begin with cocktails and small food, move into CondiviDAV, then settle into pizza or a plate of paccheri without crossing into another mood. The terrace gives the restaurant another register, refined but still informal, with greenery softening the Torre Allianz setting. Service carries the Da Vittorio habit of warmth, but the format stays loose enough for family-style ordering and small plates. The energy is part of the craft here. Tizzanini has to cook for a room that does not hold still.

A casual address with house memory

DAV Milano matters because it does not treat informality as a lower standard. The Cerea family language appears through dishes that have travelled from the fine-dining house into a Milanese format built for aperitivo, dinner, events, and pizza. If the next movement is not publicly set, the craft to follow is already on the table: Tizzanini keeping the pass aligned around Pacchero alla Vittorio.