The Coniglio's Cuisine

To the guests in my lair, I propose recipes of the Milanese cuisine —the real one— and a bit more because Italy sports a variegated cooking repertoire.

Regarding the ingredients, I select genuine seasonal products chosen among producers of the highest quality. Some examples? My risotto is obtained with pure saffron; I use only a young cow's shin to prepare the braised veal marrowbone, my tagliatelle and pappardelle are rigorously homemade; for the polenta I use the yellow flour from Storo with a slow and long cooking time. For cold cuts I prefer the real heavyweight Pagano pig raised for 24 months by Maxima XXL Salumeria and fed with no Gmo cereals until a weight of over 300 kilograms.

I like to change and vary the menu, always offering tasty dishes, and sometimes new ones.

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I love sea

I'm a rabbit but the ocean fascinates me, because it's infinite and untamable. I take inspiration from the Blue, while respecting and studying it. With every season, it gifts us precious products. I select only the top quality items and I cook them with daily fresh ingredients only because, if my guests prefer seafood, I make sure they eat very well. Try our raw and marinated fish, our mussels cooked in seawater, and the classic but unbeatable pacchero pasta with lobster.

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I cannot resist desserts

Gluttony is not just a vice, it's the brain itself that asks for it... so, every day, I prepare sweet temptations for my guests’ palate and eyes. Try our Tiramisu del Coniglio and you won't be able to go without it; and what about our crunchy Cannolo, stuffed with berries and chocolate chips?

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The partners

A lot like trust, that must go both ways, I'm proud of having cultivated strong relationship with selected suppliers. Some are listed below and have been chosen for their natural and genuine products, exactly as I like them, because otherwise I wouldn't dream of serving them to the guests of my lair.