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Olio Cucina Fresca

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Attention Italophiles- Olio Opens In Milan
Attention Italophiles- Olio Opens In Milan
Attention Italophiles- Olio Opens In Milan
Attention Italophiles- Olio Opens In Milan
Attention Italophiles- Olio Opens In Milan
Attention Italophiles- Olio Opens In Milan
Attention Italophiles- Olio Opens In Milan

Milan is a city of style. In art, in fashion, in design, and in food. For you we bring back news from Milan of a new restaurant with great style in food and concept you simply must try.

Two young partners, food aficionados from the Apulia region of Italy, Angelo Fusillo,30, and Paola Totaro,29, from Noci and Putignano in Puglia, along with renowned chef Marco Misceo have opened a jem of a restaurant in Milan called Olio-Cucina Fresca.

With the two owners’ and their chef’s passion for food the idea for Olio - Cucina Fresca of bringing the best of Puglia food from the south of Italy to the northern city of Milan was a natural one. With a name like Olio, they had to bring the best olive oil so they formed an exclusive agreement with Apulia’s Muraglia oil. Other outstanding products of Puglia they have brought to the menu are podolica meat, black pork and shrimp from Varvara, the fratellidicarne, the podolico caciocavallo of Masseria Colombo, the tomatoes of Fratelli Lapietra (Monopoli), the capocollo Santoro and other ‘Presidi Slow Food’ like hornbeam beans, red onion of Acquaviva delle Fonti, Murgia black chickpeas, almonds of Toritto and Gargano lemons.

Owner Angelo Fusillo says of this concept and his new menu, "I'm really happy to give birth to this great passion. As a good Apulian, I have an innate love for cooking and its most authentic ingredients, for the land and for the constant search for excellence in the world of food and wine. Starting from this premise, together with my family, I propose(d) Olio - Cucina Fresca, a restaurant serving special menu based on the king of ingredients, the ‘extra virgin olive oil‘.”

Like many top chefs,as a boy Chef Misceo spent whole afternoons in the kitchen with his mother Gianna and grandmother Concetta watching them cook and carefully studying each movement, each dish. At the age of 17 he apprenticed to Chef Pino Lavarra at the Rosellinis Restaurant with two Michelin stars. Over the year he constantly refined his style by collaborating with some of the stars of haute Italian cuisine: Tony Lo Coco, Filippo La Mantia, Enrico Bartolini and Marco Ortolani.

Along with Fusillo, Totaro and Misceo, Olio - Cucina Fresca has assembled a youthful, but exceptional team and engaged a talented Sommelier Giampiero Romano, born in Puglia, Castellana Grotte, who worked at Pasha in Conversano, one of the best restaurants in Apulia.

With a stellar offering of beautiful food and wine from the top suppliers in Apulia available here in Milan, this restaurant with the crisp interior and fresh take on food should be on your radar. Make your reservation now before it gets too wildly popular.











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Piazzale Lavater, 1, 20129 Milano MI, Italy