2 - Engaged
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Menus follow the calendar. The lunch and dinner carte are reissued through the year, vegetable sides and salads are listed simply as seasonal, and dishes such as the fruit and vegetable gazpacho are built around what is ready.
On waste and materials, the restaurant serves microfiltered tap water in place of bottled, prints its menus on recycled paper, uses recycled paper straws, and sends takeaway orders out in recyclable and compostable packaging. The dining room itself is fitted out in natural, eco-compatible materials.
The restaurant holds organic certification from ICEA, the Italian ethical and environmental certification institute, renewed each year and scored on the restaurant's food purchases.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Ingredients carry named protected origins, Nocellara del Belice olive oil, fior di latte from Agerola, buffalo mozzarella PDO, Pachino tomato, Parmigiano Reggiano aged 36 months, Parma ham aged 24 months, sourced through Ecor/NaturaSì organic distributor and small, mainly Sicilian producers.
Sourcing is built around a certified organic supply chain rather than geographic proximity to Milan. The current menus name protected origins and varieties systematically across the carte: Nocellara del Belice extra virgin olive oil, fior di latte from Agerola, buffalo mozzarella PDO, Pachino tomato sauce, Parmigiano Reggiano aged 36 months and Parma ham aged 24 months. Trade coverage names Ecor/NaturaSì as the principal organic distributor, alongside small producers based mainly in Sicily supplying fruit, wine, cheese and meat.
The chief executive states that the group visits its suppliers and producers directly. None of these producers is named individually, and the origins cited sit between 700 and 1,300 kilometres from Milan, so the geographic proximity that sets level 4 is not present. Producer proximity is a complementary strength, but local sourcing is not a stated value of the kitchen.
Published menus are reissued through the year; vegetable sides and salads are listed as seasonal, and dishes such as fruit and vegetable gazpacho are built around what is ready.
Seasonality is structural in part of the menu rather than decorative. The published carte are reissued through the year: the lunch menu in circulation is dated June 2026, the dinner menu July 2026, the business lunch October 2026. Within those menus, seasonal composition is named on individual dishes: seasonal fruit and vegetable gazpacho, chickpea hummus with seasonal vegetables, roasted amberjack with seasonal vegetables, and the two standing vegetable sides listed as seasonal vegetables and seasonal salad.
The core repertoire, vitello tonnato, Milanese saffron risotto, the classic pizza list, is stable year round, so the menu follows the seasons in part rather than as a guiding principle.
Named practices cluster in packaging and materials: recycled paper menus, recycled paper straws, recyclable and compostable takeaway packaging, and eco-compatible and natural materials throughout the furnishings; microfiltered tap water is served in place of bottled.
Named practices are concrete enough to verify. Independent editorial coverage records recycled paper menus, recycled paper straws, recyclable and compostable takeaway packaging, and eco-compatible and natural materials throughout the furnishings. The menu itself documents a further measure: microfiltered and treated tap water is served by the half-litre in place of bottled water.
No food-waste practice (composting, surplus redistribution, nose-to-tail or root-to-leaf cooking) and no energy measure were evidenced in any channel, so the practices do not span the two sub-areas that a higher engagement level would require.
The menu carries a stated policy that the chef uses fresh fish from selected trusted suppliers practising ethical and traceable fishing, with high-quality frozen fish when fresh is unavailable; animal products also include Parma ham aged 24 months and Parmigiano Reggiano aged 36 months.
Animal products are extensive: beef tartare and fillet, veal, lamb, Parma ham, cooked ham, sausage, salami, plus amberjack, squid, octopus, mussels, cuttlefish, tuna, prawn, anchovies and bottarga. On fish, the menu carries a stated policy that the chef uses fresh fish from selected trusted suppliers practising ethical and traceable fishing, with high-quality frozen fish when fresh is unavailable. No supplier is named, no catch method or species origin is given, and no MSC, ASC or equivalent certification was found.
On meat and dairy, the menu names protected origins and ageing (Parma ham aged 24 months, Parmigiano Reggiano aged 36 months, buffalo mozzarella PDO, fior di latte from Agerola, pecorino) and trade coverage names small, mainly Sicilian producers for cheese and meat, again without naming them. The restaurant's ICEA organic certification is a whole-assortment organic credential and does not cover the animal dimension on its own.
The chief executive describes a corporate wellbeing approach built on staff feeling well in the workplace; selected staff members are taken on team-building trips abroad, outside working hours, as recognition of their commitment.
The signal sits entirely in the fair-employment sub-area and comes from the chief executive's own statements in trade and business press. Vittorio Borgia describes a corporate wellbeing approach built on staff feeling well in the workplace and on a serene, participatory internal climate, and names one concrete practice: selected staff members are taken on team-building trips abroad, outside working hours, as recognition of their commitment.
The group employs around 180 people across Milan and Palermo, described as young men and women from various parts of the world. No named partner organisation, structured apprenticeship, wage commitment, community project or cause support was found in any channel.
Roughly four in ten non-pizza dishes are vegetarian or vegan, from broad-bean fritters and chickpea hummus to spaghetti with three tomatoes and filled fresh pasta with ricotta and spinach; all four side dishes are vegetable-based and marked vegan.
The menu carries explicit vegetarian and vegan icons on every dish, so the composition can be counted directly. Across the 22 non-pizza dishes (nine starters, two salads, six first courses, five mains), nine are vegetarian or vegan: broad-bean and herb fritters, chickpea hummus, chargrilled escarole, buffalo mozzarella caprese, the Bioesserì vegetable plate, smoked goat-cheese salad, spaghetti with three tomatoes, fresh pasta filled with ricotta and spinach, and sunny-side-up egg. All four side dishes are vegetable-based and marked vegan.
Of 18 pizzas, about seven are vegetarian or vegan, including a dedicated vegetarian pizza, a vegan marinara and a vegan oregano focaccia. The lunch offer adds vegan bowls and a seitan dish. Vegetables are treated as the subject of several dishes rather than as garnish, but meat and fish remain equally prominent across starters, first courses and mains.
Sourcing signals
✓
Certified organic ingredients
ICEA (Istituto Certificazione Etica e Ambientale) organic certification, renewed annually and awarded maximum score for organic conformity, calculated on food purchase turnover; scope excludes fish and wine.
Bread and grissini made in house, pizza dough stone-ground flour given natural 72-hour rise, fresh filled pasta produced in house, and a dedicated pastry chef for desserts.
