{"id":7457,"date":"2018-01-19T14:19:07","date_gmt":"2018-01-19T14:19:07","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=7457"},"modified":"2018-02-23T12:00:10","modified_gmt":"2018-02-23T12:00:10","slug":"rovello-18-la-cucina-della-nonna-la-rubrica-dominique-antognoni","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/01\/19\/rovello-18-la-cucina-della-nonna-la-rubrica-dominique-antognoni\/","title":{"rendered":"Rovello 18: la cucina della nonna &#8211; La rubrica di Dominique Antognoni"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7467\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/01\/19\/rovello-18-la-cucina-della-nonna-la-rubrica-dominique-antognoni\/image-2984\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-87.jpeg?fit=1030%2C687&amp;ssl=1\" data-orig-size=\"1030,687\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;8&quot;,&quot;credit&quot;:&quot;LORENZO CROCE 07060310963&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark IV&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1489780855&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;24&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;4&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-87.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-87.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7467 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-87-1024x683.jpeg?resize=640%2C427\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-87.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-87.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-87.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-87.jpeg?w=1030&amp;ssl=1 1030w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Corso Garibaldi a Milano, Rovello 18. Il ristorante \u00e8 colmo di gente, cucina classica e gustosissima.<\/p>\n<p>Gli agnolotti del plin sembrano caramelle, Il coniglio, il migliore mai assaggiato, \u00e8 tenerissimo e saporito oltre ogni immaginazione. La tagliata pare seta.<br \/>\nIl tortino di riso al salto con crema di parmigiano \u00e8 croccante, vibrante.<br \/>\nTutto squisito.<strong> Lo chef, Michele De Liguoro<\/strong>, figlio di Cinzia, la patron ora in pensione, \u00e8 giovanissimo (31 anni appena compiuti): di solito alla sua et\u00e0 si sogna una cucina creativa, spinta, sperimentale, spesso vuota di contenuti. Lui ha scelto la tradizione, puntando al sodo. E&#8217; un cuoco vero, nel senso che cucina e stop. Niente grilli per la testa, niente sifoni e schiume. Si vede che \u00e8 un bravo ragazzo, con i piedi per terra. Complimenti davvero. Ci siamo seduti a parlare due giorni dopo, il luned\u00ec pomeriggio, mentre si stava coccolando Bonnie, un bulldog di quattro mesi che dorme sempre. Piccoli appunti.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7465\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/01\/19\/rovello-18-la-cucina-della-nonna-la-rubrica-dominique-antognoni\/image-2983\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-86.jpeg?fit=1030%2C1030&amp;ssl=1\" data-orig-size=\"1030,1030\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-86.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-86.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7465 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-86-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-86.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-86.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-86.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-86.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-86.jpeg?w=1030&amp;ssl=1 1030w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\n<em>\u201cPraticamente sono nato e cresciuto nel ristorante di mia madre, prima al Molin de la Paja, a Buccinasco, poi in Via Rovello. Ho iniziato a lavorare quando avevo 15 anni e fino ai 22 confesso che \u00e8 stata dura, i miei amici andavano alle feste mentre io faticavo in cucina. Poi mi sono convinto che voglio fare sul serio, ma proprio sul serio. Perch\u00e9 questo mestiere o lo fai dando il miliardo per cento o sei fuori dai giochi. Difatti nell\u2019ultimo anno ho cambiato quasi tutta la brigata, voglio gente con il fuoco dentro. Mi vien da sorridere, prima criticavo mia madre perch\u00e9 stava troppo in cucina e non aveva una vita privata, io invece sono addirittura peggio\u201d.<\/em><br \/>\n<em>\u201cMi piace da impazzire fare la pasta fresca tutti i giorni: vivo e lavoro per far ricordare alla mia clientela la cucina dei nonni, forse perch\u00e9 io sono stato molto legato alla mia, scomparsa tre anni addietro. Si chiamava Patrizia, in pratica mi ha cresciuto lei\u201d.<\/em><br \/>\n<em> \u201cNel mio ristorante vengono avvocati, gente della Borsa, perfino il sindaco, \u00e8 pieno di famiglie milanesi d\u2019antan che a volte chiedono un semplice riso in bianco, oppure l\u2019amatriciana. Arrivano anche tanti chef (Oldani, Wicky e perfino Cracco), quasi tutti prendono la gallega, carne devastante, da infarto. Poi la polenta con salame, la tartare e le tagliatelle con rag\u00f9 di Bra, un mio vanto, sono di una bont\u00e0 rara\u201d.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7468\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/01\/19\/rovello-18-la-cucina-della-nonna-la-rubrica-dominique-antognoni\/image-2985\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-88.jpeg?fit=1030%2C1030&amp;ssl=1\" data-orig-size=\"1030,1030\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-88.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-88.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7468 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-88-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-88.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-88.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-88.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-88.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-88.jpeg?w=1030&amp;ssl=1 1030w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\n<em>\u201cSono un grande amante dei vini, soprattutto piemontesi e bollicine. Ho ereditato una cantina impressionante, se ne occupava Gualtiero, il compagno di mia madre ai tempi del Rovello. Mi piacciono molto anche i bianchi macerati\u201d.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7469\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/01\/19\/rovello-18-la-cucina-della-nonna-la-rubrica-dominique-antognoni\/image-2986\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-89.jpeg?fit=1030%2C687&amp;ssl=1\" data-orig-size=\"1030,687\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-89.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-89.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7469 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-89-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-89.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-89.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-89.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-89.jpeg?w=1030&amp;ssl=1 1030w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\n<em>\u201cSarebbe fantastico riuscire a riempire del tutto anche all\u2019ora di pranzo, perch\u00e9 la sera lo siamo. Nei fine settimana arrivo a 180 coperti complessivi\u201d.<\/em><br \/>\n<em> \u201cI miei ristoranti preferiti? La Trattoria del Gallo, a Gaggiano, fanno quel tipo di piatti che a me piacciono da impazzire, che ricordo dai tempi della nonna. Poi Il Ronchettino dove lavora Federico Sisti, prepara delle lasagne da urlo e dei nervetti grigliati fiabeschi\u201d.<\/em><br \/>\n<em> \u201cIl pi\u00f9 grande complimento che ho ricevuto? Una sera \u00e8 entrato Gualtiero Marchesi: ha preso la tartare e il gelato, poi prima di partire mi ha suggerito di continuare cos\u00ec, dicendomi che con la tradizione non si sbaglia mai\u201d.<\/em><br \/>\n<em> \u201cNon ho tante amicizie fra gli chef perch\u00e9 lavoro sempre, per\u00f2 con Diego Rossi di Trippa ci vediamo spesso, parlando soprattutto di cotture e preparazioni\u201d.<\/em><br \/>\n<em> \u201cSono qui sette su sette, abito a due passi dal ristorante, per cui fatico di andare altrove e provare dei nuovi piatti. Per\u00f2 quando ci riesco faccio il botto: ultima volta a Madrid, da David Munoz, tre stelle. Prenoti al suo DiverXo e aspetti un anno, ma ne vale la pena. Una sua creazione mi rimarr\u00e0 impressa per sempre: ti serviva un riccio di mare assieme ad una alga, per\u00f2 te la serviva nel palmo della mano. Fantastico\u201d.<\/em><br \/>\n<em>\u201cIl mio sogno? Aprire a Maiorca, perch\u00e9 la mia fidanzata proviene da l\u00ec, ora vive a Milano con me. Mi piacerebbe avere una cucina pi\u00f9 grande, tipo bancone, tipicamente spagnolo\u201d.<\/em><br \/>\nSar\u00e0, per\u00f2 se lei apre a Maiorca noi come facciamo?<\/p>\n<p>&nbsp;<\/p>\n<p><strong>(Articolo di Dominique Antognoni)<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7470\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/01\/19\/rovello-18-la-cucina-della-nonna-la-rubrica-dominique-antognoni\/image-2987\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-1.png?fit=1169%2C714&amp;ssl=1\" data-orig-size=\"1169,714\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-1.png?fit=300%2C183&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-1.png?fit=640%2C391&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7470 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-1-300x183.png?resize=300%2C183\" alt=\"\" width=\"300\" height=\"183\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-1.png?resize=300%2C183&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-1.png?resize=768%2C469&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-1.png?resize=1024%2C625&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-1.png?resize=570%2C350&amp;ssl=1 570w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-1.png?w=1169&amp;ssl=1 1169w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Ristorante Rovello 18<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Via Tivoli 2,<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Milano<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/m.facebook.com\/groups\/salaecucina\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7288\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/12\/29\/contraste-chef-matias-perdomo-non-fidatevi-dei-vostri-occhi-alan-jones\/image-2892\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/12\/image-611.jpeg?fit=1521%2C846&amp;ssl=1\" data-orig-size=\"1521,846\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/12\/image-611.jpeg?fit=300%2C167&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/12\/image-611.jpeg?fit=640%2C356&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7288 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/12\/image-611-300x167.jpeg?resize=300%2C167\" alt=\"\" width=\"300\" height=\"167\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/12\/image-611.jpeg?resize=300%2C167&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/12\/image-611.jpeg?resize=768%2C427&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/12\/image-611.jpeg?resize=1024%2C570&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/12\/image-611.jpeg?w=1521&amp;ssl=1 1521w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/12\/image-611.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Corso Garibaldi a Milano, Rovello 18. Il ristorante \u00e8 colmo di gente, cucina classica e gustosissima. Gli agnolotti del plin sembrano caramelle, Il coniglio, il migliore mai assaggiato, \u00e8 tenerissimo [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":7467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[73],"tags":[379],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rovello 18: la cucina della nonna - La rubrica di Dominique Antognoni - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/01\/19\/rovello-18-la-cucina-della-nonna-la-rubrica-dominique-antognoni\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rovello 18: la cucina della nonna - La rubrica di Dominique Antognoni - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Corso Garibaldi a Milano, Rovello 18. 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