From footballer Danilo D’Ambrosio’s desire to “return to that magical convivial Sunday atmosphere, with menu and recipes to enable you to celebrate with the family” comes Caveau di Tradizioni, a new destination of taste in the heart of the Sempione district. Located – as the name suggests (“caveau” means bank vault) – in the spaces that once played host to a bank, the Caveau is characterised by a refined atmosphere, the result of the combination of wrought iron, wood and glass elements, with show-cooking kitchen and suffused lights.

The culinary proposal is a tribute to typically Italian conviviality, with a focus on the flavours of Southern Italy – D’Ambrosio’s native land – cleverly reinterpreted by the creative flair of multi Michelin-starred chef Felice Lo Basso. The attention devoted to the choice of and value given to raw materials is expressed in an à la carte menu that boasts specialities of the land and sea, alongside two tasting menus, of 4 or 6 courses, which offer a full immersion in the dishes of the Mediterranean tradition, reinvented in a creative vein. Standing out among the proposals are “Crispy bacon scallop, mixed herbs and flowers, mint and green apple mayonnaise”, “Parmigiana of aubergine, red shrimp, burrata cheese and tomato powder”, “Durum wheat spaghetti with fresh oven-baked tomato, savoury ricotta and basil”, “Potato and mussel pasta with Neapolitan provola cheese mousse” and “Roasted octopus brushed with barbecue sauce with mugnoli broccoli and potato gateau”, followed by a selection of desserts, either à la carte or from the trolley.