Speaking of us...
10.19 LE STRADE DI MILANO
Al Tatto, haute vegetarian cuisine in Milan.
Read the article.Speaking of us...
06.19 FINE DINING LOVERS
Altatto: in Milan, the new vegetarian cuisine comes as a Bistrot.
Read the article (italian).Speaking of us...
06.19 CUCINA CORRIERE
New openings, 16 places to try in Milan in June 2019.
Read the article (italian).Speaking of us...
05.19 PUNTARELLA ROSSA
New openings in Milan Summer 2019, from “piadina” to...
Read the article (italian).Speaking of us...
05.19 AMICA
Altatto Bistrot: from catering to innovative restaurant.
Read the article (italian).Speaking of us...
05.19 NEROSPINTO
Altatto in Milano: the catering service becomes a brand new Bistrot too.
Read the article (italian).Speaking of us...
05.19 GAMBERO ROSSO
Altatto in Milano. Four young female chefs (met at Joia) open their own veggie bistrot.
Read the article (italian).Speaking of us...
05.19 MILANO DA BERE
Altatto Bistrot, Greco area hosts its first veggie restaurant.
Read the article (italian).Speaking of us...
06.19 THE VEGETARIAN CHANCE
Altatto Bistrot: a new house for vegetarians of Milan.
Read the article (Italian).Speaking of us...
07.19 CONOSCO UN POSTO
(Not only) Veggie at Atatto Bistrot.
Read the article (Italian).Speaking of us...
07.19 CIBOO
Altatto: in Milan, the new vegetarian cuisine comes in the form of a Bistrot.
Read the article (Italian).Speaking of us...
07.19 PAOLO MARCHI
Milano full on meat, but here it is: Altatto, the real veg bistrot.
Read the article (Italian).Speaking of us...
07.19 VICE
Opening a catering instead of a restaurant when you are young and low on money.
Read the article (Italian).Fresh Off The Press
06.18 ALTATTO MEETS GRANDE CUCINA
“Nature on the plate.” We're in the latest issue of Grande Cucina! We are truly proud of the splendid words about us and, especially, our food. A warm thanks to the whole Grande Cucina team.
Fresh Off The Press
06.18 ALTATTO MEETS D LA REPUBBLICA
From students of Pietro Leemann to D La Repubblica: what an honor to be joined by notables like Simone Salvini and Daniela Cicioni! Not to mention the master chefs and inspirers of contemporary vegetarian and vegan cuisine. Thank you, D La Repubblica!
Fresh Off The Press
04.18 ALTATTO MEETS ELLE DECOR
During Milan Design Week, we had the pleasure of meeting the Elle Decor team along with 5 other young Milanese talents. This led to a beautiful article -- Young and the City -- that talks about Milan through the eyes of the people who are gradually transforming it with passion and creativity.
What’s on
03.18 A PINCH OF PINCHES
The philosophy and message of Altatto are as important as its dishes. This is why we've decided to bring something very special to your tables...soon we'll also tickle your minds.
Fresh Off The Press
07.16 ALTATTO MEETS MARIE CLAIRE
We are very proud to have spent time and shared our philosophy of cooking and style with the magnificent Marie Claire team. What’s on
11.05.16 ALTATTO CELEBRATES ITS 1ST BIRTHDAY. THANK YOU ALL!
This is just the beginning! We will never cease to amaze you and we will never tire of doing it.
Fresh Off the Press
06.16 ALTATTO MEETSROLLING STONE
At Terraforma 2016 Rolling Stone asked a few festival participants to pose for the famous music magazine and communicate through their style. Altatto couldn't miss this opportunity!What’s on
05.16 WE'LL BE AT TERRAFORMA FROM JULY 1 TO 3. WE CAN'T WAIT TO SEE YOU!
This year, once again we'll be at the Terraforma Festival, which will be held from July 1 to 3 at Villa Arconati. Come visit us!
www.terraformafestival.com
Fresh Off the Press
04.16 ALTATTO MEETS GIOIA!
"They share a passion for haute cuisine, as long as it's natural. They learned the secrets of the trade from Chef Pietro Leeman. And they love serving their vegetarian and vegan dishes in a simple but very elegant setting.”Fresh Off The Press
12.15 ALTATTO MEETS VANITY FAIR
"Giulia, who previously worked in the fashion industry, is in charge of the desserts: 'I like that everything works out: it's a matter of precision.' Sara, with a degree in anthropology: 'I'm sick of seeing products full of preservatives.' Cinzia: 'We follow the seasons and experiment every day'."Fresh Off The Press
11.15 ALTATTO MEETS ELLE "It is not surprising that one of the most recurrent words of their food project is respect: for food, which should never be wasted, but also for the work of those who cultivate and produce it, and in general for the knowledge handed down, to be treasured alongside modern technology.”
