10_11 Milan: Casual Dining Concept Gains Popularity with Unique Pasta Dishes
Milan, March 6, 2026 – In the heart of the Fashion Quadrilateral, within the grand piazza of Portrait Milano, the 10_11 Bar, Garden, and Restaurant has emerged as a beacon of Italian hospitality. This casual dining concept emphasizes simplicity and elegance, quickly becoming a popular destination for both Milanese locals and international clientele seeking an authentic Italian culinary experience. The name ’10_11′ signifies the convergence of two symbolic addresses (via Sant’Andrea 10 and corso Venezia 11), as well as the meeting point between the city’s intimate and globally-oriented souls.
A Fluid Space for Authentic Italian Experiences
The project, housed within the former Archiepiscopal Seminary now transformed into an international venue, functions as a fluid space encompassing a bar, restaurant, garden, and portico. Unlike niche or classic fine dining establishments, 10_11 is designed to be accessible, offering a range of gastronomic rituals from breakfast – recognized as Italy’s best breakfast in 2024 by the Best Luxury Hotel Awards and best hotel breakfast at the Food&Wine Italia Awards 2025 – to late-night pasta. Executive Chef Luigi Cinotti leads a brigade of approximately 37 individuals across the kitchen and pastry sections.
Signature Dishes: Pasta in Bianco and Casareccia alla Genovese
Among the dishes that best embody the identity of 10_11 are two seemingly simple first courses: the ‘Pasta in Bianco’ and the ‘Casareccia alla Genovese’ with Parmigiano Reggiano. The ‘Casareccia alla Genovese’ is a deeply personal dish for Chef Cinotti, rooted in family memories of Sunday meals. The ragù is prepared traditionally, involving a long cooking process with two kilograms of onions for every kilogram of meat. All pasta, except for the fusilli used in ‘Pasta in Bianco’, is made in-house. The ‘casareccia’ shape was chosen for its ease of eating compared to traditional broken ‘ziti’.
For an international audience, ‘Genovese’ is not immediately recognizable, unlike ‘spaghetti al pomodoro’ or ‘risotto alla milanese’. Therefore, the front-of-house staff plays a crucial role in explaining its origins, preparation time, and technique. Parmigiano Reggiano, used to finish the dish, adds balance and depth.
The ‘Pasta in Bianco’ has become a symbol of the establishment. The current recipe uses only water and Parmigiano Reggiano, without added salt, oil, or butter. A blend of 12-month and 24-month aged Parmigiano Reggiano is used to achieve the right balance of flavor. The preparation involves boiling water, turning off the heat, adding grated cheese, letting it rest for two hours, filtering, and refrigerating for at least 12 hours. The following day, the broth and fat are separated; the broth is used to cook the pasta, and the fat for emulsifying.
Chef Luigi Cinotti: From Caserta to Milan
Chef Luigi Cinotti, originally from Caserta, Campania, shared his culinary journey. His upbringing involved large family gatherings where cooking was a natural part of life. His passion for cooking developed later, during an eight-to-nine-year stay in England where he gained experience in Michelin-starred restaurants and large hotels. The COVID-19 pandemic prompted his return to Italy, where he opened the Hotel W in Rome before joining the Portrait Milano project as Kitchen Chef, and eventually leading the entire brigade.
The Culinary Identity of Portrait Milano
Chef Cinotti describes Portrait Milano’s cuisine as traditional Italian, encompassing regional specialties from Campania, Piedmont, Lombardy, and Sicily. The focus is on fidelity to classic Italian traditions, using high-quality ingredients to create direct and simple dishes. He emphasizes that ‘simple’ does not mean ‘easy’, and the aim is to reinterpret classics while remaining true to the original recipes. The menu also features sharing plates, reflecting a philosophy of conviviality, designed to be approachable for an international clientele.
Parmigiano Reggiano: A Common Language
Parmigiano Reggiano is not merely a secondary ingredient at 10_11; it is a structural element. It features prominently in iconic first courses, brunch eggs, the breakfast buffet, and traditional dishes. The use of different aging periods, such as blending 12-month and 24-month Parmigiano Reggiano for the ‘Pasta in Bianco’, demonstrates a precise technical approach. The significant weekly consumption of approximately 150 kilograms of Parmigiano Reggiano underscores its central role in the menu.
Milan, an international city, communicates with a global audience. 10_11 achieves this through recognizable Italian dishes, gastronomic rituals, and an ingredient that represents Italy worldwide. Parmigiano Reggiano thus becomes a shared code, understandable to international visitors and reassuring to locals. This balance between local identity and international openness defines Portrait Milano’s approach to Italian casual dining.
Contacts and Information:
Portrait Milano
Corso Venezia, 11 – Via Sant’Andrea, 10 – Milan
Website: https://portraitmilano.com
