Osteria alla Concorrenza

After reinventing the trattoria at his Trippa, former wonder kid Diego Rossi, now all grown up, has turned his focus to the osteria: a place where the emphasis is on the oste (innkeeper) and where food plays a supporting role to wine (in this case, all natural). There’s not an actual kitchen on site; the menu offers a variety of composed dishes – like croutons with tastasal (fresh sausage) or sheep tartare, focaccia with zola cheese, snails and tripe – but that hasn’t prevented Alla Concorrenza from becoming one of Milan’s favorite places to dine.