The chef and his choices
Behind Trattoria da Panciroli is the hand of Michele De Liguoro, the same chef as Rovello 18: he is the one who guarantees quality and care in both places.
The same hand as Rovello
Michele De Liguoro leads the kitchen of both Rovello 18 and Trattoria da Panciroli. The recipes, the cooking and the choices are the same: at Panciroli the standard does not drop — you find the same Rovello in a more relaxed version. This is the thread that ties the two places together.
His choices
The difference, every day, comes from the ingredients and the small producers we choose with care: culatello and salami from the Spigaroli selection, cured meats from Bettella, Fassona beef, Don Bocarte anchovies. To this we add the seasonality of the market and a love for the “fifth quarter” — the humbler offal cuts such as nervetti, brain and ossobuco — alongside the great Milanese classics like the cotoletta and saffron risotto.
The philosophy
A city cuisine that looks to Milan without closing itself off: the Lombard tradition and ideas from other regions, chosen for taste. Respect for the product, balance and freedom: honest, recognisable dishes, made well.
