Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the delicate, buttery Casoncello, calling it the star of the menu. The overall vibe is one of refined, heartfelt Italian comfort.
“This is a casoncello with Grana Padano cream. Tradition derives from 'tradere' — to hand over to the enemy. This dough and filling are in the history of casoncello recipes, but I've been doing this for seven years — it's not traditional, but in taste maybe it is. So what is traditional? Has it betrayed the past or conserved it? I leave these questions before eating the dish. It's hot, good. The meat filling — this will be one of the few dishes we can comment on very well, out of danger. The classic dish made of meat, roasts. If the previous one was vertical, this is horizontality like a hug. It recalls that. I was lost, Francesco. Oh, finally we're back.”
What creators say
1 creator has covered Ristorante Dina. Most active: Francesco Zini
Dina is a contemporary restaurant led by Chef Alberto Gipponi, who emphasizes multisensory experiences and high-quality ingredients. The restaurant, named after the chef's grandmother, aims to be a welcoming 'home' for guests. The ambiance is described as unique, with art installations and distinct rooms, including a former cellar and a decompression area. The cuisine is characterized by its artisanal approach, attention to detail, and a blend of tradition and innovation. Dishes like the sun-dried tomato passata, salmerino, arrabbiata/puttanesca, risoni, seared liver, 'cannellone d'aria', 'bianco su bianco' pasta, and casoncello are highlighted for their complex flavors, surprising textures, and thought-provoking presentations. The dining experience is considered a sensory and educational journey, pushing the boundaries of traditional gastronomy.
Dishes mentioned
- Passata essicata al sole con acqua di pomodoro e santoreggia
Salmerino e rosa
The skin looks soft, and the twist is that it really is — when you cut it, the skin disappears like magic. It's a caress in the mouth, a petal, intoxicating, then the delicacy of the fish flesh slides away. A coccola.
Arrabbiata / Puttanesca
This is a partial passage of regional Italian cuisine: tomato, cheese, green leaf, basil, parsley, but also oregano, mint, fat depending on where you are in the boot — olive oil, butter, lard, and a pungent or spicy part from garlic, chili, or pepper. It smells like Italian home, the chili wakes up your throat. I'm told to take two bites of the arrabbiata, then add what's missing to make it a puttanesca — olive, caper, anchovy. The question is: is it better with bread or pasta? For me, pasta is just suffering to get to the bread scarpetta.
- Risone con alloro
Fegato scottato con salsa al vino, mela, curcuma, noce e cipolla
There's a bit of hatred in this dish — all the chef's anger. There are spiky edges, adversity. It's aggressive in the mouth: wine is war between acidity and tannins, the irony taste of the liver, the sweetness of the apple, and then the textures — crunchy, soft, creamy. You have to fight. Beautiful, brutal like the plate. He hated people who judge at the table; here we reason about what we're living, not just eating.
