NICE TO MEET YOU, VIA STAMPA
Marco Guzzetti | founder of Via Stampa
We met Marco Guzzetti, founder of Via Stampa, a neighbourhood bistro in the centre of Milan
that tells a story of respect, authenticity and connection with the local area.
Via Stampa has introduced us to a vision that goes beyond the restaurant: a meeting place for slowing things down, catching your breath and rediscovering the value of simplicity. An invitation to live more consciously, starting at the dinner table.
“Via Stampa aims to bring back a sense of calm to the city, a slower pace that allows people to step back from the frenetic rhythms of Milan, take a break and recharge their batteries with good food in a beautiful setting.”
Here, time slows down, spaces open up and food becomes a moment of regeneration. Every dish is designed to be enjoyed at your own pace in a stylish, cosy and authentic environment. Whether you are on your lunch break, after a mid-afternoon coffee or out for dinner with friends or family, Via Stampa offers you a refuge from the hustle and bustle of the metropolis.
“Our approach to food is very reminiscent of traditional domestic country kitchen cooking based on local and seasonal produce. From harvest through to service, our production chain is extremely short.”
What is the concept behind Via Stampa? How did the idea come about?
The idea was to create a meeting place for enjoying good food and good wine, an honest place. It is inspired by my own personal desire to go back to a way of life that completely respects the people and the places thatsurround us.
Sustainability is a core value for both our brands. How is this translated in practice?
It is a simple yet important commitment: zero food waste, buy the best raw materials from organic and local producers, cultivate a corporate structure and culture based on respect for people and their skills.
How would you define the concept of slowness and how do you apply it in your kitchen?
Going slow is a really bold choice nowadays. We decided to limit the number of covers to 50 so that the staff can devote themselves to the customer and focus on honing their skills in an enjoyable environment. The food we serve can’t be rushed either, it has its own preparation and cooking times. This is the meaning of quality cuisine!
You like to describe yourselves as purveyors of “Solid farm-to-table and nose-to-tail cuisine” -what do you mean by this?
A solid cuisine is a cuisine without any frills or unnecessary affectations. Home cooking, rustic cooking, cooking from another era. Farm-to-table is the way we acquire our resources: directly from the land, from local farmers that use sustainable agricultural practices. Nose-to-tail describes the attention we focus on using all parts of the ingredient, reducing food waste to zero.
Via Stampa in a dish.
Tagliatelle with white farmyard ragù
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