Luca Seveso and Giuseppe Rossetti
“The past helps the present to meet the future”.
This is the concept behind the cuisine of Luca Seveso, Chef of Maio Restaurant in La Rinascente department store in Milano, Piazza Duomo. Born in Cantù in 1969, Chef Luca Seveso soon found his way into the world of cooking. He has been present on Milano’s cuisine scene for 16 years and since 2007 he’s the Chef of Maio Restaurant – la Rinascente.
Cuisine philosophy: what are your creations to you?
Maio Restaurant dishes bring together tradition and creativity to maintain prime quality products. Our creations follow these principles, and, through a careful research and selection, we express our passion for cuisine.
In which sense food is “feasting together”?
We believe that, first of all, food is a pleasure, therefore a feast for the palate as well as an occasion of togetherness and sharing, like in ancient Symposia.
What does “tasting life” mean to you?
Tasting life is enjoying the small things: from the happiness that gives you a child’s painting to the pleasure of trying a new good dish or to the satisfaction in seeing the happy clients’ face.
Is there something for you that ties passion and talent together and keep them alive every day?
Sharing this passion with people who feel the same, like the restaurant staff or family, is the secret that allows talent to nourish and the love for this profession to stay always awake.
Tell us about your special dish for Taste of Milano, between tradition and innovation:
Our saffron Risotto with red shrimps and Campari bitter is the perfect example of our red thread, the cuisine between tradition and innovation: risotto is a typical dish of this region, and the Risotto allo zafferano (saffron risotto) is the symbol of Milano, in which core we proudly work. We revisited it by adding the bitterness of Campari and the southness of red shrimps.