Trattoria Tina Opens in Milan: A Sicilian Chef Returns to Traditional Italian Home Cooking

Trattoria Tina, the new venture from chef Arianna Consiglio with Matias Perdomo and Simon Press, has just opened in Milan. This small trattoria is built on a desire to return to real, honest dishes — the kind that need no explanation, from tagliatelle al ragù to tripe salad.

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"Tina" is not a tribute to any one person but to a feeling — a name that evokes home, welcome and care for others. For the Catania-born chef (class of 1996), it also springs from a memory of Sicily: "Agatina" was often shortened to "Tina", a byword for conviviality. Trattoria Tina opened its doors on 31 July at the historic Via Altaguardia 16, in the Porta Romana district.

Arianna Consiglio's Story: From Sicily to Milan

Consiglio comes from the world of fine dining. After finishing school she left Catania to attend the ALMA culinary school, building her career across Emilia-Romagna, Piedmont and Lombardy. She worked at Guido in Costigliole, joined Enrico Crippa's brigade at Piazza Duomo in Alba, met Matias Perdomo and Simon Press at Contraste, and became chef at Exit Pastificio Urbano.

A Cuisine That Needs No Explanation

More than a gastronomic philosophy, Arianna describes a feeling. Here there are no dishes to decode, techniques to explain or stories to hear before eating. "Customers walk in, look at the menu and recognise what they read. Maybe it reminds them of Sunday lunches, grandma's kitchen, or what they ate as a child."

A Small Trattoria, Opened in August to Prepare for Autumn

Opening on 31 July was a deliberate choice: August will serve as a soft-launch period for the team to find its rhythm. The restaurant is intentionally small — around 30 covers spread between the dining room and a mezzanine, with no outdoor seating for now.

Tagliatelle al Ragù, Tripe and Tomato Spaghetti: What to Eat at Tina

The menu brings together vitello tonnato, aubergine caponata, Fassona beef tartare and eggs in green sauce (€10–15). Among the primi, spaghetti al pomodoro holds a special place (€14), alongside herb ravioli with butter and sage, linguine alle vongole and the soon-to-be-signature tagliatelle al ragù (€18). Mains (€20–24) showcase a style increasingly rare in Milan's new openings: pork loin braised in milk, English-style roast beef with rocket and mustard-honey, and veal sweetbreads with butter, sage and roast potatoes. Then there's the tripe salad with celery, lemon and parsley. Desserts (€8) stay true to the home-cooking theme — tiramisu, torta caprese, cherry panna cotta and cinnamon gelo. The average bill comes to around €50 per person.

Matias Perdomo and Simon Press as Partners

The two chefs are partners in the project but have chosen to give Arianna Consiglio full creative freedom — a venture tailor-made for her.

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