Il Luogo Aimo e Nadia

A Night of Culinary Adventure: Tasting Menu Review

Dining out isn’t just about food – it’s about the story, the anticipation, and the little moments that make a meal memorable. On a recent evening, I found myself at a restaurant that promised not just a meal, but an experience. What followed was a journey through Italian flavours, inventive plating, and a wine selection that would make any enthusiast swoon. Here’s how it unfolded.

Setting the Scene: The First Sip

Before the food arrived, we started with a glass of 2015 Ca’del Cosco Zero Dosage Franciacorta, made entirely from Pinot Nero grapes. This wine had spent eight years on the lees, resulting in a palate that was both rich and broad, yet kept lively by a bracing acidity. It was the kind of glass that wakes up your senses and sets the tone for what’s to come – complex, fresh, and full of promise.

The Tasting Menu Begins: Scallop and Porcini

Il Luogo was founded by Aimo Moroni and Nadia Giuntoli as a Trattoria in 1962. Today their daughter, Stefania Moroni, runs the show. Throughout their history they have always had two head chefs at the restaurant – today these chefs are Alessandro Negrini and Fabio Pisani. I suppose it’s the age-old idea that two heads are better than one. When it comes to the tasting menus you can choose one from either Alessandro or Fabio – when we looked at the menus we found ourselves drawn to ‘Territori Fabio‘, sorry Alessandro!

The first course was a visual delight: Italian spearfished scallop with fresh porcini mushrooms from Valtellina and a basil emulsion. The plating was deceptively casual, but clearly crafted with care. The colours popped, and the white sauce – made from scallops cooked down for richness – added depth to the dish, beautifully complementing the delicate basil notes. The scallop itself was cooked to perfection, setting a high bar for the courses to follow. (Below left, in the gallery)

Rabbit, Capers, and Octopus: A Flavour Punch

Next came stuffed Carmagnola rabbit, capers from Pantelleria, lemon from Cetera, and ‘alla Luciana’ octopus sauce. This dish wasn’t as visually striking as the scallop, but it packed a massive flavour punch. The rabbit faggot, made from offal, was complex and hearty, while the ballotine offered a more delicate contrast. The tomato and octopus sauce was deep, rich, and fragrant, with a dough ball on the side containing more tomato and octopus. The lemon was subtle, but the overall effect was a perfect autumnal northern Italian dish. Robust and comforting. (Below middle, in the gallery)

Giancarlo’s Garden Delights: The Salad That Surprised

Then came ‘Giancarlo’s garden delights’. It’s a salad, Jim, but not as we know it. The dressing was phenomenal, and the mix of pistachios, blackberries, aubergine, and walnuts elevated the humble salad into a course worthy of its own spotlight. After the richness of the rabbit, this clever, conceptually impressive dish provided a refreshing interlude. (Below right, in the gallery)

Spaghettoni and Cuttlefish: Italian Tradition with a Twist

Tortelli and Truffle: A Milanese Love Letter

The next course was something special: tortelli filled with Piedmontese beef ossobuco and marrow, with a reduction of beef stock, saffron, and 30-month-aged Parmigiano. Dubbed ‘Dedicated to Milan’, this dish was a love letter to traditional Milanese cooking. The option to add fresh white truffle – shaved with great theatre at the table – was irresistible, though it came at a price (€30 for my shavings!). The ossobuco was slightly underseasoned for my taste, but beautifully tender. The ceremony of the truffle shaving added drama and a sense of occasion.

Wine Interlude: Brunello di Montalcino

Mare Nostrum: Celebrating the Sea

Back to the food: the next course was ‘Mare Nostrum’, featuring zucchini, citrus, and onion from Montoro. ‘Mare Nostrum’ means ‘our sea’ in Latin, a nod to the Mediterranean. The fish, likely sea bream, was served with a citrus-infused sauce and fragrant oils. The standout element was a tartlet of zucchini and onion, beautifully presented with caramelised onions providing a juxtaposition of flavours alongside hearty courgettes. This dish was a celebration of seafood, with a nod to Roman history. (Below left, in the gallery)

The Autumn: Palate Cleanser

As the meal neared its end, we were served ‘The Autumn’, a palate cleanser featuring persimmon compote, a quenelle of cream, and a glass of fresh apple juice. It was refreshing and helped transition from savoury to sweet courses – a thoughtful touch that showed the chef’s attention to detail. (Below centre, in the gallery)

Dessert: Blueberries, Almonds, and Yoghurt Foam

The dessert was a riot of flavours and textures: wild blueberries, almonds from Torino, peanuts from Val di Cornia, ice cream, and yoghurt foam. The dish arrived covered in lush blueberry ice cream, hiding a plethora of goodies underneath. Each spoonful offered something different – salty almonds, earthy peanuts, pastry, and zippy yoghurt foam. It was light and fragrant, focusing on freshness rather than heaviness, and provided a pleasing end to the meal. (Below right, in the gallery)

Reflections: The Experience

What made this meal memorable wasn’t just the food or wine, but the sense of occasion and the attention to detail. From the theatrical truffle shaving to the clever palate cleanser, every course was thoughtfully constructed. The progression of flavours – from rich and hearty to light and refreshing – kept the meal balanced and engaging. The wine choices complemented the food beautifully, and the service added a layer of ceremony that elevated the experience.

Final Thoughts

Dining at this restaurant was more than just a meal – it was a celebration of Italian culinary tradition, innovation, and hospitality. The tasting menu offered a series of surprises, each course building on the last, and the wines provided a perfect accompaniment. Whether you’re a seasoned foodie or just looking for a memorable night out, this is an experience worth savouring.

If you enjoyed reading this post then please feel free to make a payment to enable me to keep this website free to read: