La trattoria contemporanea
Italian cuisine with the accent: simple, lively, joyful. Wines that speak of the beautiful transalpine terroirs. A decoration that has fun playing the trattoria. A service as attentive as relaxed. Cucina rhymes with dolce vita.
The dining-room: signed by Jean-Michel Wilmotte
It is a decor à la Ettore Sottsass, the great master of Italian design. Italian down to the smallest detail: the lighting, for example, is by Luca Nichetto and the cutlery is designed by Pininfarina for Mepra. And above all sprinkled with iconoclastic touches from the “knitted cold cuts” of Yuki & Daugthers to the monumental portrait of Catherine de Medici. The light floods in, the very high ceiling further stretches the space and everything makes Cucina a very contemporary trattoria.
THE DECOR: LIGHT, SPACE AND WINKS
The interior layout was entrusted to the architect, urban planner and designer Jean-Michel Wilmotte who has already signed, for the Maison Ducasse, the renovation of the Spoon restaurant, at the Bourse. In 2012, he already renovated the Maison de la Mutualité where Cucina is located. Wilmotte & associés also worked on the Halle Freyssinet and the Lutetia hotel and designed the Ferrari Sports Management Centre. Currently, his agency is working in particular on the UN House in Dakar and the Paris Saint-Germain Performance Centre.
The cuisine: authentic, lively and tanto delizioso!
Pasta and pizza like in Italy, of course. But also original recipes according to the season and the chef’s imagination. Because Italian cuisine is multiple: each region, each village has its own interpretation of the great classics. And above all because Italian cuisine is first and foremost a spirit full of lightness and conviviality.
Born in India but raised in Milan, Niran di Blasio began studying architecture and economics. Dreaming of opening his own establishment, he converted to cooking and pastry and worked for several restaurants in Valence and then, for two years, in London. Niran returns to Milan to join Cracco, a starred restaurant. He then left for Paris where a friend, with whom he had worked in Milan, informed him that a position as chef de partie was available at Cucina where, very quickly, he became chef de cuisine.
A sincere Italian cuisine, with a strong personality and a lot of generosity.