there is a place in Milano called Trippa which the chef Diego Rossi takes the leftover and disrregard things in cuisine and makes them into excellent dishes. That ethos bares a lot of weight here at Scrap where it has been a bit of a restaurant industry place and was not taken well at first by the locals. They take classic Ligurian cuisine and turn it on its head. They take the things many restaurants would discard or disregard and make it into their own cuisine using human timeless techniques in fermentation, dry aging, etc and make their own unique Italian cuisine. Tripe, sausage, dry aged fish, garum , you name it. if it;s ancient they are utilizing it to make modern food. THe couple who run the place are ex Vescovado disciples whose chef Giuseppe Ricchebuono has flooded the area with his proteges. and in turn they are carrying his ideas of hospitality and excellence to the rest of Liguria read more
