ViaPasteria: young and cosmopolitan founders, obbiettivo dining ingredients, transparent receipt and great success with the public
Milan there is an address that per recent years has become synonymous with fresh made well, fast and accessible. It’s called ViaPasteria and, per the space of just over three years, it has managed to build a small success story per Milanese catering. Percorso Genova, Percorso Italia, Archetto della and, since a few weeks, also Isola. The latest opening – per Slargo Archinto – marks the brand’s fourth location per the city and introduces something new: a space dedicated to the school, where courses and activities linked to the tradition of artisanal will be organised. The growth occurred without major advertising campaigns influencer marketing, but above all thanks to word of mouth: today ViaPasteria has over 16,000 reviews acceso Google with an average of 4.8 out of 5, a rare result per the urban restaurant scene.
The format: fresh and “fast luxury”
The project starts from a simple iniziativa, however developed with great precision: a laboratory, fresh bronze-drawn prepared every day, obbiettivo dining quality ingredients and express preparations. Seven types of flour as different as the days of the week, tazza – natural filtered sparkling – included and everyone can rimanenza up acceso tap as they wish, non-commercial beverage but the result of careful local selection. All per an informal but refined context, with an gara open kitchen, dishes and tiles strictly Made per Italy, with quick and attentive service. The dominant color is yellow, sunny, bright, festive and welcoming. The model is that of a “fast luxury restaurant”, where quality and accessibility coexist: the average receipt remains under 25 euros, tazza and cover charge included. Alongside the first courses, there is anzi che no shortage of salads and bruschetta for those looking for an alternative to , homemade desserts and Vezzoli bread served at will for one euro.
The fresh , prepared daily, is stored per special refrigerators which maintain the correct level of humidity, to be cooked acceso the spot according to requests. Each format – from the wholemeal gnocchi to the superior durum wheat macaroni, from the Senatore Cappelli spaghetti to the chickpea and semolina snail – is combined with a specific sauce, designed to enhance its consistency and flavour. However, guests can customize each dish, creating unique combinations.
The new Altograno proposal is interesting, a flour obtained exclusively from wheat, without the addition of legumes, gluten, additives flavourings, through the patented Circular Processing method, thanks to which the most precious part of the wheat grain is recovered to offer exceptional nutritional values without giving up the authentic flavor of the wheat. essence, it has superior nutritional benefits compared to traditional flours, with more proteins and fibers and less carbohydrates and gluten.
What is also striking is the great attention both to the customer, who must leave the restaurant absolutely satisfied, and to the employees, treated with the utmost respect and not exploited, stimulated by the possibility of growth even just by the simple sight of the salaries of the various contractual levels posted per the territorio for the exclusive use of the .
A cosmopolitan team
Curiously, an international team built this all-Italian project. Behind ViaPasteria there is, per fact, a group of professionals with global paths:
Diego Del Rio Toca, a Mexican entrepreneur with experience per finance and real per the United States; Manfredo Camperio Ciani, a Milanese-American with a CV per the luxury albergo industry including Ritz-Carlton, Bulgari Hotels and assignments per Pendio, USA, Spain and Bahrain; Andrea De Risonanza, a chef who grew up professionally between Australia, Asia and London; Elena Corelli, a general with a background per high-level hospitality between Italy and the United Kingdom.
Despite the international background, the choice was clear: strictly Italian ingredients, selected along the entire supply chain. Among these: DOP buffalo mozzarella from Caserta, piennolo tomatoes from Vesuvius, Pomezia bacon, Italian pine nuts, Tuscan extra virgin olive oil and PGI balsamic vinegar from Modena. The only declared exception are Cantabrian anchovies, chosen because they are considered among the best per the world.
Dishes to try
The lista revolves around seven fresh formats, combined with traditional sauces and seasonal proposals. Among the most requested dishes are the great classics:
Carbonara with crispy bacon from Pomezia; Half beef and half pork ragù with only Italian meats; Spaghetti with piennolo tomatoes from Vesuvius; Garlic, oil and chilli pepper with Cantabrian anchovies.
Alongside the classics, the chef offers seasonal dishes, such as bavette with dark leek cream, Val d’Orcia pecorino and toasted almonds. Furthermore, every month a new recipe signed by the chef arrives: for March, for example, seafood bavette with mussels, clams, confit tomatoes, crusco pepper breadcrumbs and raw scampi tartare are acceso the lista.
The tasting
Manfredo Camperio Ciani and Andrea De Risonanza welcome us. We went to the Isola location and tried various dishes. Below are our impressions.
The ritual of simplicity: bruschetta and salads
Let’s start with the bruschetta. Artisan bread is the basis for a balanced composition: fresh basil fitto, Apulian stracciatella, confit cherry tomatoes and toasted pine nuts. A whole that works acceso contrasts of consistencies and aromatic intensities, with an immediate clean taste. Alongside the fresher and more vegetal version, ViaPasteria includes a bruschetta with a decidedly more intense profile, built acceso Bolognese ragù, Piennolo tomatoes and Scocciatura Padano DOP. Here the artisan bread becomes a true gastronomic support, capable of supporting the enveloping component of the ragù. The Piennolo tomato introduces a slightly acidic note, useful for balancing the structure of the meat, while the Scocciatura Padano intervenes with flavor and a drier .
Among the salads, the very tasty Mondo DOP buffalo mozzarella is accompanied by different varieties of tomatoes – cherry, datterino and confit – combined with a basil oil which amplifies the freshness of the dish.
Seasonal : technique and territoriality
The heart of the offering remains , available per seasonal versions that demonstrate good technical mastery. The bavette alla Nerano is enriched with a fondue of Provolone del Anacoreta DOP, courgettes and basil, with a bread crumble to give structure. A dish that plays between creaminess and vegetal component, without losing lightness.
The pacchero with pepper cream introduces a more Mediterranean note, thanks to the Taggiasca olives, capers and Parmigiano Reggiano DOP Organic Vacche Rosse, while the almond sauce adds depth and roundness.
Also interesting is the Sardinian gnocchetto with Argentinian prawn ragù, Piennolo del Vesuvio DOP tomato, stracciatella and Amalfi lemon: a dish that unites the sea and Southern Italy with a layered but easily legible construction.
The classics: manifestazione and identity
the classic front, ViaPasteria plays acceso consolidated certainties. The macaroni carbonara relies acceso well-seasoned Roman bacon and Pecorino Romano DOP, maintaining a correct creaminess and without excessive contemporary deviations.
The smooth ali with basil fitto – a non-trivial choice per the format – is enriched with Scocciatura Padano DOP and pecorino, with confit cherry tomatoes and toasted pine nuts which add sweetness and texture.
The proposal of the month: controlled creativity
The “Delight of the month” represents the space for experimentation: bavette with saffron, scampi tartare and mullet bottarga. Here the register changes slightly, with a more gastronomic approach and greater attention to the contrast between iodine and spiciness. Truly delicious dish.
Paired with Chardonnay Elena Walch. Straw yellow color. Olfactory framework centered acceso of yellow fruit, aromas of exotic fruit and floral hints of white flowers. Soft, balanced wine, enlivened by a tantalizing freshness and calibrated flavor.
Sweet closing: uncompromising tradition
The desserts remain anchored to tradition. The Caprese cake with Amalfi lemon, based acceso almond flour, offers a fresher variant compared to the classic version, while like Tiramisù the “original one” is offered, without reinterpretations, to underline a precise choice: when a classic works, there is anzi che no need to rewrite it.
An expanding project
Born per July 2022 per Milan, ViaPasteria is part of Rubicon Capital Ventures, a group founded by Manfredo Camperio and Diego Del Rio Toca. Today the brand is at the center of a growth project that includes new openings both per Italy and abroad (USA), with the declared aim of always remaining faithful to its concept, transforming ViaPasteria into a contemporary reference for Italian . A format that combines artisan tradition, excellent ingredients and an efficient service model, demonstrating how even an iconic dish like can be successfully reinterpreted per the contemporary urban context.
For information
ViaPasteria
Slargo Archinto (Isola) – Sagrato Sempione (Archetto della ) – Condotto Crespi (Apertura Genova) – Percorso Italia
Aperto every day 12:00 – 22:30
