{"id":3381,"date":"2023-10-24T16:58:25","date_gmt":"2023-10-24T14:58:25","guid":{"rendered":"https:\/\/www.aimoenadia.com\/home\/"},"modified":"2025-02-24T15:34:07","modified_gmt":"2025-02-24T14:34:07","slug":"home","status":"publish","type":"page","link":"https:\/\/www.aimoenadia.com\/en\/","title":{"rendered":"Home"},"content":{"rendered":"
<\/div>[vc_custom_heading text=”From Aimo e Nadia
\nto Negrini e Pisani” use_theme_fonts=”yes” css=”%7B%22default%22%3A%7B%22animation-name%22%3A%22afl%22%2C%22animation-delay%22%3A%22350ms%22%7D%7D”]
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It is 1962, Aimo Moroni and Nadia Giuntoli open a trattoria in the southwest suburbs of Milan, on Via Montecuccoli, Trattoria da Aimo e Nadia<\/strong>. The two chefs, in the early years, offer the cuisine of their home region, Tuscany, whose history, traditions, and products they know, and from which many of the raw materials they use in their preparations come.<\/p>\n

From the Seventies, characterized by the euphoria of the beginning, experimentation and study of recipes, to the Eighties-Nineties of the first Michelin Star awards, Aimo and Nadia revolutionized the idea of Italian Haute Cuisine, transforming a trattoria into a point of reference for Milan and beyond.<\/p>\n

The new Millennium opens with the need for Aimo and Nadia to find someone to whom they can pass the baton of the business, aware that they have achieved numerous milestones and fulfilled the dream of having made a small trattoria a magical place appreciated all over the World. In 2012, the historic sign passed into the capable hands of Chefs Fabio Pisani and Chef Alessandro Negrini, who carry on the legacy of the couple by enhancing an idea of cuisine that celebrates the ingredient to become a synthesis of taste memory <\/em>and contemporaneity<\/em>.<\/p>\n<\/div>