Dongiò

The red hot chili pepper is native to the Americas, but few places in the world have learned to work with the plant better than the Calabrians in the toe of the Italian boot. For a taste of Calabrian cuisine far from its native land, Dongiò is the best in Milan, and it's hard to imagine there is any place better in all of northern Italy. All the pasta is made in-house and is coupled with Calabrian specialties, including sausage, sweet Tropea onions, pancetta, aged ricotta, and n'duja, a spicy, spreadable salami. For a mouthwatering taste of how these ingredients can be meshed into a primo piatto approaching perfection, try the Spaghettoni alla Tamarro, thick spaghetti topped with a red sauce that includes n'duja and a dash of the aged ricotta that has been worked into a cream. N'duja makes it onto the antipasto menu, and if you still haven't had enough of this most signature of Calabrian specialties, for your secondo you can get a large slice of grilled Caciocavallo Silano cheese filled with n'duja. There are also excellent fillet steaks.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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