aimo e nadia – chefs negrini and pisani

text by dorina palombi


” il luogo di aimo e nadia ” was born in those suburbs of milan that recall the words of the song ” il ragazzo della via gluck ” by adriano celentano. where once only grass used to grow, now there is a two-star michelin restaurant which has grown slowly, with the belief that well done things are born from products of excellence, without fanfare, with no need to be in the limelight. it was 1962, and words like seasonality and quality of raw materials were certainly not so widespread as they are today, but aimo and nadia moroni used them as the basis for a solid and bold cuisine.


that’s why their imprint in the gastronomic field can be clearly defined as iconic and long-lasting: a kind of classicism that goes beyond trends, thus joining a made in italy that needs nothing else, since it gathers several types of excellence from the north to the south. a style handed down by their daughter stefania and by chefs alessandro negrini and fabio pisani, who work with great professionalism, passion and dedication; sitting at the table of il luogo is just like leafing through a timeless page of history, enjoying the deeper meaning of the verb “to preserve”.


creating the knives for chefs pisani and negrini involved working on italian style and classicism, which turned into definitely canonical works: boning knife, long knife for meat, heavy butcher knife to work the material in the best way, with an elegant and sober line. the only slight japanese influence can be seen in the fish filleting knife, a useful option to further improve the blade and guarantee precise work to the chef. the handles wink at european design and are made of olive wood for chef pisani and laburnum wood for chef negrini, a tribute to the regionality of the two.

the meat probe created exclusively for the chefs of ” il luogo di aimo e nadia ” is the added value, a truly successful experiment.