The new Milanese eatery run by Filippo La Mantia is a contemporary space dreamt up by renowned architect Piero Lissoni: 1,800 square metres spread over two floors where guests can drink, eat, chat, work or simply relax. Here, the talented chef from Palermo serves his signature dishes replacing garlic and onion, which are basilar ingredients for the Italian soffritto, with an intense citrus-fruit pesto: a blend of orange pulp, basil, capers and olive oil, that makes recipes lighter and tasty.

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