The story
Miscusi brings an appealing proposition to Milan’s dining scene, centered on an in-house pastificio that delivers quality homemade noodles at a wallet-friendly price. The kitchen shows genuine promise with standout plates like the Polpette al Pomodoro and the Ravioli Cacio e Pepe. While the on-site production is a clear draw for budget-conscious pasta lovers, the experience can be uneven; creator Secondo Luca noted that while he appreciated the value, the carbonara arrived overly salty and the restaurant’s worn furniture tempered the overall atmosphere.
Ultimately, Miscusi succeeds as a reliable spot for accessible Italian staples, provided diners manage their expectations regarding seasoning consistency and ambiance. While the Tiramisù received mixed feedback, the restaurant remains a solid choice for those seeking fresh pasta without the premium price tag. It is a practical, if imperfect, destination for a casual meal in Piazza S. Camillo de Lellis.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the carbonara, calling it a standout, and the overall vibe is warm, comforting, and genuinely satisfying.
“The carbonara looks nice aesthetically but seems a bit dry, like it waited a bit too long at the pass. The weight feels heavy. But when I fork it, it's creamy — really creamy. It steams. The nose is good. It's very savoury, at times floury, with a very intense flavour, a lot of character, a lot of strength compared to the one we had last time. I can't say if it's better, but it definitely has more character. You understand it's a carbonara because there's so much creaminess, so much enveloping, so much pecorino — less show and more substance. Maybe it's a bit too salty, but I'd remember this more as a real carbonara. Considering we're paying €10-12 less, half the price, the quantity is fair. The only thing I noticed is that the yolks are very pale — I expected a more intense orange. On a scale of 1 to 10, I'd give it a 6.5. The only flaw that would have brought it to a 7 is the saltiness — it's really too salty.”
What creators say
1 creator has covered Miscusi. Most active: Secondo Luca
Miscusi is a modern pasta chain in Milan with an open kitchen and fresh pasta made in-house, offering good value for money with dishes like carbonara and ravioli cacio e pepe, though some dishes are too salty and the tiramisù disappoints.
Dishes mentioned
- Polpette
Carbonara
The carbonara looks nice aesthetically but seems a bit dry, like it waited a bit too long at the pass. The weight feels heavy. But when I fork it, it's creamy — really creamy. It steams. The nose is good. It's very savoury, at times floury, with a very intense flavour, a lot of character, a lot of strength compared to the one we had last time. I can't say if it's better, but it definitely has more character. You understand it's a carbonara because there's so much creaminess, so much enveloping, so much pecorino — less show and more substance. Maybe it's a bit too salty, but I'd remember this more as a real carbonara. Considering we're paying €10-12 less, half the price, the quantity is fair. The only thing I noticed is that the yolks are very pale — I expected a more intense orange. On a scale of 1 to 10, I'd give it a 6.5. The only flaw that would have brought it to a 7 is the saltiness — it's really too salty.
Ravioli Cacio e Pepe
Look how beautiful these are — one more beautiful than the other. The portion seems generous. They should be filled with cacio e pepe — and they are, liquid cacio e pepe inside. This dish is world-class. This is THE dish. The bottom is creamy, buttery. I could eat this at least three times a week, every week. It's really, really good. Well balanced, well equilibrated. The colours aren't artificial — they're made in-house: tomato powder, basil powder. There's real work behind it. This dish is to die for. Amazing. The only thing is that as it cooled down, the flavour concentrated and it became a bit too salty — to the point that the person holding the phone found it annoying. But I eat very salty food, so for me it's fine. The tomato taste comes through strongly, leaving a sweet note on the palate like a caress.
Tiramisù
I like how they cut it. Let's see where the ladyfinger is — in the middle. It's very hard, very firm — I imagined it much softer. It doesn't seem very soaked in coffee — only the edges took the colour. There's too much bitter part, way too much. Overall, it's not bad, but it's not a dish I would have recommended. For me it doesn't pass because I'm a tiramisù lover and I taste too little coffee, too much cream, too little cocoa. The ladyfinger just didn't absorb. It's a shame, but it costs €4 so it's okay. My companion gives it a 7, but I think that's too generous — for me it doesn't even pass. Tiramisù is not that hard to make, and in a good tiramisù I need to taste the coffee because if it's done right I don't feel like having coffee after. Now I want a coffee because I only taste cocoa.
