142

The story

142 Milan: Contemporary Italian Cooking and Market-Driven Flavors

The Marketplace Foundation

142 in Milan blends contemporary Italian cooking with a marketplace ethos. Sandra Ciciriello founded the venue after years navigating fish counters and earning a Michelin star at her previous project, Alice. She designed the space to erase boundaries between staff and guests. Every menu emerges from daily conversations with local growers and trusted fishermen. The kitchen treats raw materials as the starting point rather than a backdrop.

The Kitchen and Seasonal Plates

Under the guidance of chef Federico Zappalà, the Italian kitchen balances technical precision with instinctive experimentation. Ingredients shift with seasonal availability, guided by a commitment to traceability over fixed recipes. Dishes like sea bream with potato salad and lovage, or amberjack carpaccio paired with pear ceviche, highlight how regional produce meets modern plating. A tasting menu further explores these boundaries through courses such as linguine tossed in a rich fish bone broth and crostacei, or duck served with liver sauce and pallotta cherries.

Light and Evening Pacing

The dining room adapts throughout the day to match its shifting purpose. Morning light fills the space for espresso and pastries, while evening brings lowered lights and draped windows that soften the glass façade. This deliberate pacing earned the venue a Faccino Radioso recognition for consistent excellence. Patrons experience the same attentive service whether ordering a simple lunch plate or committing to a multi-course dinner. Hospitality here functions as a steady rhythm rather than a performance.