Timilìa

A charming little Italian restaurant run by a chef who hails from Lorraine but has Sicilian roots, and his Milanese partner. By no means fixated on the classic repertoire, the restaurant serves a tasting menu entitled "Scoperta della Pasta", which showcases their house-made pasta. Much care goes into dishes that incorporate top-notch, at times premium ingredients, many imported from Italy: fusilli with Brescia caviar, barba di frate and Piedmont hazelnuts; monkfish tail ravioli with hollandaise

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