Trattoria Contemporanea

After winning a cooking show, Davide Marzullo got a position working at Villa Crespi alongside Antonino Cannavacciuolo. Now he runs this restaurant inside the Fabbrica business campus in Lomazzo. He presides over one of the youngest restaurant staffs in Italy (Marzullo is only 28, and the average age of the kitchen and floor staff is only 23), which translates into a fun, daring cuisine underpinned by technique and brains. Quite literally: Marzullo loves offal, prepared in dishes such as veal brain breaded in Kellogg's corn flakes with red cabbage, raspberry and celeriac mayonnaise.