Alessio Vullo, the executive chef at Nando Milano, was needless of introduction. Having never seen the man, I caught him walking by the kitchen door in his dark chef coat abound by an air of comfort and work. "That’s the chef," I thought.
In the past year, Nando Milano has become the first place I’d recommend to visiting gourmands who look for good food and a good time, in an unpretentious manner where you don’t have to dress like coming off the stage from a concerto, or suggest to your date that the wine has notes of boiled leather and butterflies.
