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Claudio Sadler

Claudio Sadler


Born in 1956 in Milano, Claudio Sadler starts his cuisine career after his studies by opening the Locanda Vecchia Paviain Pavia. His Milano debut happens in 1986, with his Osteria di Porta Cicca, which gets him the first Michelin Star. After moving place to via Troilo, the restaurant receives the second Michelin Star in 2002.

Cuisine philosophy: what are your creations to you?

My cuisine is based on renewal of regional and traditional Italian recipes. Starting from these roots, I try to bring my fantasy and creativity, together with prime ingredients to bring old Italian recipes to nowadays dishes. My mission is to protect the Italian cuisine identity through innovation.

In which sense food is “feasting together”?

Good food always celebrates the important recurrences by giving happiness and pleasure: these recurrences are, in fact always moments of feasting together. Food expresses togetherness and the table is the space to share the best emotions.

What does “tasting life” mean to you?

Enjoying life means feeling pleasure and comfort by tasting foods and wines that remain in one’s memory like a poetry or a song: an unforgettable moment of one’s life.

Is there something for you that ties passion and talent together and keep them alive every day?

I love food and I love cooking it. My job is never a habit but a pleasure. Transforming a raw prime ingredient to an elegant, pleasing and good dish makes me want to eat it: there I know that whoever shall taste my creation, he will be happy.

Tell us more about your cuisine, between tradition and innovation:
Tradition and creativity melt together in a new shape: even what is considered too old and popular, if transformed into a nice and balanced dish, it can become a new and modern recipe still containing cultural and historical value. Thus, tradition renew itself.

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