Il Luogo di Aimo e Nadia, Milan, 9/9/16

Il Luogo di Aimo e Nadia consists of 2 dining rooms both filled with art. We were seated in the smaller of the dining rooms with mostly non-Italian diners. The larger room had more wall art but each of our tables had a metal animal on it as decoration. Maybe because of the art but the lighting was a bit bright to me but the service could not have been more attentive and welcoming. They offer a couple tasting menus as well as a la carte. This night we chose to go the latter direction.

We started with the carpaccio and tartare of veal that was topped with burrata cheese. It was nicely accented with herbs and capers. It was quite good.

Carpaccio and tartare of veal from Piedmont, flavored with lemon and tarallo soaked in tomato water and Toritto almon

Frankie thought the olive oil bowl was just her size

The porcini mushrooms were lightly dusted and fried. They were served with a orange sabyone sauce. This was the ultimate in fried mushroom dishes. The inclusion of fried leaves was an extra plus. A winner!

Crispy fresh porcini mushrooms with pine nuts and creeping pine leaves, with zabaglione flavored with Cetara anchovies juice

The spaghetti with tomato sauce and olives was amazing. Cooked perfectly, it was a toothy pasta covered with an ultra flavorful tomato sauce. Make that a triple Yum!

Spaghettoni of semolina dumum wheat with datterini tomatoes, Nolche olives, powder of capers from Pantelleria and Amalfi lemon zest

We also tried the onion pasta that was featured on the tasting menu. It was highlighted with basil, red pepper, sweet onion and a bit of pepper. This mixed with the perfectly cooked pasta was incredible. Their pasta comes from southern Italy and it cooks exactly 18 minutes. The sauce adheres to it like it should. Another excellent, triple yum dish!

Spaghettoni of semolina durum wheat with green onion and hot pepper sauce, olive oil and basil from Liguria

The pigeon main course is served 3 different ways. It starts with a agnoli stuffed with pigeon served in broth. The very savory broth was past amazing. A couple of strips of raw pigeon are on the bottom of the bowl to added to the intense flavor punch of the dish. The pigeon breast was served with chard and then the legs, stuffed with pigeon liver, are brought with red pepper stuffed potatoes. It has a little romanesco on the side, which was cooked perfectly. All in all a pigeon frenzy of wonderful tastes and textures.

Pigeon breast with pralined dried porcini mushrooms and hazelnuts

Pigeon (producer Miroglio) legs filled with pigeon liver

The suckling pig was served with a sweet onion topping. It was pig in several forms, a roasted rib chop, a piece of shoulder meat, a roll with herbs some other cuts I couldn’t identify. All were amazing and incredibly tasty. The thick, lovely sauce really enhanced everything, even the beet. A winner!

Suckling pig from Umbria (producer Alfredo Angeli) flavored with rosemary and apple honey served smooth and crispy

Frankie appreciated having art in the bathroom

We didn’t order dessert, but got a perfect sweet fix with their complimentary tray. It contained a coconut and caramel in tart that had a thick buttery crust with coconut ice cream. It was great. There also was a dark chocolate and hazelnut candy that was decadently rich. Last but not least was the marshmallow and strawberry roll. It was mild after the other two, but at this point, who cares. A great meal!