Tracing Our Culinary Journey
From rustic family kitchens in Emilia-Romagna to the polished contemporary tables of MISTO, our cooking celebrates centuries of regional Italian craft through a modern architectural lens.
The Nonna Heritage & Fresh Pasta Roots
Our culinary craft began around flour-dusted wooden tables in Northern Italy. Mastering traditional egg pasta rolling, slow-simmered ragù, and regional seasoning under family mentorship laid the groundwork for our reverence for pure ingredients.
Coastal Chiaroscuro & Sun-Drenched Terroir
A transformative journey through Southern Italy infused our culinary vocabulary with fragrant lemon groves, volcanic minerality, hand-pressed extra virgin olive oils, and sea-salt brined delicacies from generational fishermen.
Milanese Minimalism Meets Contemporary Technique
Merging architectural precision with classic recipes, our kitchen developed signature chiaroscuro reductions, refined plating geometries, and curated vintage cellar pairings that balance deep rustic warmth with polished minimalism.
MISTO — A Living Modern Italian Sanctuary
Today, Chef Marco Rossi and Head Sommelier Sofia Bianchi welcome guests to experience seasonal regional tasting menus, hand-spun pastas, and exclusive cellar selections within an intimate, candlelit ambiance.
Taste the Harmony of Tradition & Modernity
Reserve your table for an evening of seasonal dishes, house-made pastas, and sommelier-curated Italian vintages.
The Culinary Visionaries Behind MISTO
Discover the artisanal expertise, deep regional roots, and thoughtful philosophy that shape every dish and vintage poured in our dining room.
Chef Marco Rossi
Executive Chef & Culinary Director
Born in Bologna and trained across Michelin-starred kitchens in Florence and New York, Chef Marco brings an authentic yet contemporary perspective to traditional Italian cooking. His cuisine honors seasonal Italian heritage with precise modern techniques.
"true Italian cuisine does not invent flavors; it uncovers the natural soul of honest seasonal ingredients."
Emilia-Romagna, Italy
Hand-rolled Tagliatelle & Chianina Ragù
Barolo Riserva paired with Truffle Veal Ossobuco
Sofia Bianchi
Head Sommelier & Cellar Master
Raised among the rolling vineyards of Chianti, Sofia curates an exceptional library of over four hundred regional Italian labels. Her pairings harmonize regional terroir with Chef Marco's seasonal creations for a refined dining experience.
"Every vintage tells an unrepeatable story of sunlight, soil, and centuries of devoted winemaking craft."
Tuscany, Italy
Biodynamic Piedmont & Indigenous Varietals
Brunello di Montalcino with Smoked Duck Tortelli