THE IL TRIMA TEAM
Il Trima is our family business, a project shaped with energy and visionary courage.
We are a close-knit couple in work and in private life, along with an enterprising dad/father-in-law, ready to make you feel happy at lunch, for aperitivo and at dinner with all the goodness there is.
Here we share a bit of our story, but there’s nothing better than spending a few hours together to truly appreciate us.
If instead you’d like to be inspired by our cuisine, take a look here.
LUCA DANIOTTI
THE CREATIVE
CHEF
Il Trima is my second home; I act as a bridge between the dining room and the kitchen. Guided by the motto “creativity and fun,” I seek out the finest raw ingredients, put my signature on the dishes on the menu, oversee their execution, and run the fish counter at the entrance.
I trained at the Vespucci Hospitality Institute in Milan, where I set my sights on Mara and eventually bound her to me as both partner in life and business.
At 20, I began a self-taught journey in Melegnano’s restaurant scene: first managing the Doimoi American Bar, and two years later taking over the Osteria del Portone. Tying on an apron with a dose of healthy madness, I turned the restaurant’s fortunes around, achieving the success of 200 covers a day.
Today, I define myself as a contemporary chef with an honest style, eager to make my mark on the food and wine scene of the Milanese hinterland.
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MARA ZAMBELLI
THE ORCHESTRA CONDUCTOR
With a petite build and a contagious smile, I take care of the many activities that intertwine in the restaurant beyond the kitchen, trying to bring order to all the pieces. Together with Luca since our hospitality school days, I’ve encouraged and supported him at every stage of our entrepreneurial journey. With determination, over the years I’ve developed a fascinating path in wine culture that embraces both natural and conventional wines. I’m always happy to share a bit of this background with anyone who’s curious. If today sitting at the table at Trima feels like a celebration, perhaps it’s also thanks to my ability to set the rhythm of the service and to organize convivial event evenings with food and wine producers. Managing the restaurant’s administrative side is also part of my role as hostess.
ANTONIO DANIOTTI
THE INNKEEPER
STORYTELLER
I’m Luca’s father. I’ve been part of managing our family venues since the very beginning with Osteria del Portone and—so my kids say—I’ve earned the role of a cornerstone in the relationship with our guests. With my reassuring and friendly manner, I approach a more mature clientele like a champion of old-fashioned hospitality.
How? I try to turn the flavor of Luca’s dishes into knowledge to be discovered and cherished. I take care of the homely welcome with disarming spontaneity: I usually accompany each creation with a few tidbits about how the idea was born, the secrets behind the ingredients and the techniques. And guests seem to appreciate this storyteller-innkeeper side of mine which, they tell me, gives an entirely new value to the tasting experience.
