Overview
Diego Rossi’s cooking is rooted in places that know how to feed people: bakeries, farms, mountain dairies, and local tables where craft matters more than performance.
This journey follows that world from Milan, where Diego built Trippa into Italy’s most influential contemporary trattoria, to Verona and the landscapes that shaped his early life.
Across six nights, the itinerary moves through the ingredients, artisans, trattorias, wine country, and mountain traditions that speak Diego’s language of appetite, craft, and place.
What to expect: Trattorias, bread ovens, rice fields, Valpolicella wines, and a final pizza table.
Dates
May 3-9, 2027
Price
From €7,300
Highlights
- Begin in Milan with Diego Rossi at Trippa, the trattoria that redefined contemporary Italian cooking.
- Discover Milan’s elegance beyond the obvious, from Villa Necchi to artisan bread and local tables.
- Visit Abbiategrasso and Riserva San Massimo for pastry, rice fields, and a special countryside meal.
- Dine at Antica Trattoria del Gallo, a landmark table rooted in Lombardy’s trattoria tradition.
- Move into Verona, Valpolicella, and Lessinia through wine, mountain cheese, and regional cooking.
- End with a pizza dinner by one of Italy’s masters, shaped as a final celebration of craft and appetite.
Your Host
Diego Rossi
Chef & Founder of Trippa
Diego Rossi is the chef and founder of Trippa, the Milan trattoria that turned its back on polish and performance to put appetite, offal, vegetables, markets, and real cooking back at the center of the table. Born near Verona, he trained in serious kitchens before choosing a more stubborn, personal path: one built on instinct, substance, seasonality, and respect for the whole ingredient.
Since opening in 2015, Trippa has become a reference point for a new generation of Italian trattoria: generous, precise, irreverent, and allergic to trends for their own sake. Diego’s cooking is not nostalgic or rustic. It is direct, intelligent, and deeply alive.
This journey follows his world between Milan and Verona: the city where Trippa took shape, the territory he comes from, and the people who share his language of appetite, craft, and place.
Itinerary
In exceptional cases, the itinerary may slightly change.
← Scroll the Days across to see more Itinerary →
Arrival in Milan & Dinner at Trippa
Monday, May 3
- Arrive independently in Milan and settle into your hotel in the heart of the city.
- Begin the trip with a guided walk through La Scala, Brera, the Duomo, and Monte Napoleone.
- Meet Diego Rossi over a welcome dinner at Trippa, the restaurant that shaped his idea of contemporary trattoria.
Pastry, Rice Fields & Cascina Cooking
Tuesday, May 4
- Leave Milan for Abbiategrasso and Besuschio, with a morning visit tied to pastry and baking craft.
- Continue to Riserva San Massimo for rice fields, farming, and northern Italian landscape.
- Share a special countryside lunch around seasonal ingredients, rice, and the cascina table.
- Return to Milan in the afternoon, with the evening free.
Milanese Elegance & Trattoria Tradition
Wednesday, May 5
- Begin with a private visit to Villa Necchi Campiglio, a portrait of Milanese elegance and cultural life.
- Continue to Davide Longoni for bread, fermentation, and contemporary Milanese craft.
- Enjoy free time in the afternoon to explore Milan at your own pace.
- Head outside the city for dinner at Antica Trattoria del Gallo, a landmark Lombard table.
From Milan to Verona
Thursday, May 6
- Depart Milan and travel east through Northern Italy toward Verona, Diego’s native city.
- Arrive in Verona and settle into your hotel in the heart of the historic center.
- Explore the city with a local guide, reading its Roman, medieval, and Renaissance layers through Diego’s personal lens.
- Gather for your first Veronese dinner, a warm introduction to the tables and flavors of the old city.
Valpolicella, Pasta & Wine Country
Friday, May 7
- Spend the day in Valpolicella, exploring wine, landscape, and local food culture.
- Visit two wineries with different characters, from historic structure to artisanal scale.
- Stop at Trattoria Caprini for pasta-making and a generous trattoria lunch north of Negrar.
- Return to Verona in the afternoon, with the evening free.
Lessinia, Mountain Cheese & Pizza Finale
Saturday, May 8
- Travel into Lessinia, the mountain territory north of Verona that shaped Diego’s early world.
- Visit a local cheesemaker and taste the cheeses, pastures, and traditions of the region.
- Continue to a traditional trattoria for a lunch rooted in mountain cooking, memory, and place.
- Return toward Verona for a celebratory pizza dinner with one of northern Italy’s great masters.
Departure
Sunday, May 9
- Breakfast at the hotel, followed by check-out and private transfers to Venice Airport.
Gallery
Testimonials
What an amazing, beautifully curated trip!! Gorgeous places, generous and gracious people, and gastronomical genius! Cannot wait to explore more!
Alice made our trip unforgettable. She truly listened to what we wanted, adjusted plans with care, and made everything seamless. Her timing was perfect — always checking in just when needed. The guides felt like old friends, and every hotel, restaurant, and activity was spot on. We couldn’t have asked for a better experience!
The total program was perfect including itinerary, guides, lodging, transportation,and food choices. Your recommendations and guidance was spot on!
We had an incredible trip! We are leaving with full hearts and endless memories. Thank you for being a constant source of help and information. The level of service we received from you was truly one of the biggest highlights from our trip. And the care each hotel put into receiving our children was heartwarming. I’m so grateful for you and all your attention to detail. Thank you for crafting such a well executed adventure for me and my family!
Authentic is the correct one word description. The tour guides were fantastic, and really portrayed to the local society tremendously. Thank You for a Great trip !!!
