Roberto Conti is the Michelin-starred Chef of Trussardi alla Scala, an elegant restaurant in the center of Milan with a panoramic view of Piazza della Scala. Committed to seasonality, Chef Conti selects the finest ingredients every day, transforming them into dishes that combine flavor, substance, and creativity. Among his most special creations are Spaghetti Cacio, Pepe, and Sea Urchin, a sumptuous pasta dish that blends the creaminess of pecorino fondue with the saltiness of sea urchins. Also worth trying is his Costoletta alla Milanese: tender and juicy, with a crispy coating on the outside, it's perfect for savoring the best-executed traditional flavors. His Hare à La Royal is also impressive, a recipe that requires a lot of work and equally as much talent. It takes great technique, top-quality ingredients, and about 4 days of preparation with dozens of steps. The dish is presented as a rolled hare stuffed with foie gras and truffle, with a glaze that includes a hint of dark chocolate...a true delight!
