Al Laghett

The story

Al Laghett, Milan | Historic Italian Kitchen & Award-Winning Traditions

Five Generations of Milanese Cooking

Al Laghett delivers authentic Italian cooking in Milan, operating continuously since 1890 under the stewardship of the Gerosa family. Now in its fifth generation, the kitchen follows recipes passed down from Nonna Emma, relying on vegetables from the home garden and ingredients gathered across the Pianura Padana. This commitment to unadulterated tradition secured the Faccino Contento + recognition from ilGolosario, highlighting a venue where Lombard techniques persist without modern compromise.

Signature Plates and Seasonal Preparations

The menu anchors on classic preparations executed with precision. Risotto alla milanese appears as a risotto al salto, enriched with luganega or ortiche, and occasionally features zucchini flowers. Homemade pasta ranges from ravioli di magro to pappardelle braised in ragù, while meat dishes showcase the region's heavier traditions. The cassoeula simmers with seasonal cabbage, and the ossobuco di vitello rests in a creamy piselli reduction called cremolada. Guests frequently share the mondeghini, a fried meatball named by Nonna Emma, debating whether to order them as an appetizer or a main course. Reservations are essential for the vera cotoletta alla milanese, which sells out regularly.

The Pergola and the Wine Cellar

Dining transitions between a sunlit garden and warm interior halls based on the season. Spring and summer visitors gather beneath a bersò woven with wisteria, occupying a shaded terrace just beyond the Chiaravalle Abbey grounds. Winter turns attention to the heated rooms, maintaining an intimate scale built over more than a century. An old stone wine cellar stores a curated selection of bottles intended to match the robust sauces and reductions defining the Italian kitchen.

Homemade Desserts and Garden Harvests

Desserts finish the service with homemade specialties rooted in local harvests. The sbrisolona arrives studded with hazelnuts collected from the restaurant's own garden, while the crostate del Laghett presents rustic fruit fills baked on-site. Chocolate tartufini incorporate Barolo Chinato, and colder evenings introduce hot zabaione served alongside shortbread cookies. Every sweet preparation reflects the self-sufficiency that guides the family's operations.