Why you should experience Via Pasteria Corso Italia in Milan, Italy.
Via Pasteria Corso Italia is a contemporary pasta restaurant where Milan's historic Porta Romana approach, four founders with backgrounds spanning luxury hospitality, international cooking and finance, Studio Prini's architectural work and an exacting fresh-pasta program converge through the second restaurant of a fast-growing Milanese group.
Set along Corso Italia near Piazza Sant'Eufemia and just steps from San Paolo Converso, the restaurant occupies a central stretch where Renaissance religious architecture, nineteenth-century residential façades and the long commercial route toward Porta Romana create a denser historic setting than Via Pasteria's other Milan addresses. Studio Prini carried the brand's warm yellow palette into a rigorous contemporary room, adding architectural elements developed specifically for Corso Italia and maintaining pasta preparation as the visual and culinary focus. Fresh shapes move through different Italian flours, bronze extrusion and sauces built from ingredients such as Piennolo del Vesuvio tomato, Roman guanciale, Provolone del Monaco and Vacche Rosse Parmigiano Reggiano. The result is a precisely conceived pasta restaurant where a young Milanese group's second opening combines specialized Italian cooking with an architectural language developed specifically for Corso Italia.
What you should know about Via Pasteria Corso Italia.
Via Pasteria Corso Italia is best known for becoming the second restaurant created by Manfredo Camperio Ciani, Diego Del Rio Toca, Elena Corelli and Andrea De Vita, four founders whose professional backgrounds gave the young pasta project unusually broad hospitality and business experience. Camperio spent a decade in luxury hospitality, progressing through Ritz-Carlton and Bulgari Hotels & Resorts and serving as F&B director at Gran Hotel Domine in Bilbao before the pandemic prompted his return to Italy and partnership with Del Rio Toca. Del Rio Toca brought experience in investment, real estate, finance and leisure, then became CEO and president of parent company Rubicon Capital Ventures, whose first food-and-beverage project was Via Pasteria. Corelli moved through Hotel Missoni, Bulgari Hotel Milano, Heinz Beck's St. George in Taormina and Hotel Straf before becoming the group's general manager, and culinary director De Vita built his career across Australia, Asia and the Canary Islands before working at Savini Gourmet and Savini at Criterion in London. Their first Via Pasteria debuted in July 2022, followed on April 1, 2023 by Corso Italia 16. Studio Prini received responsibility for design and construction direction at the second restaurant, introducing new architectural elements within the visual system established for the brand. By 2025, the Corso Italia location was serving 300-350 customers per day and still producing double-digit sales growth as company revenue passed €5 million. Via Pasteria subsequently expanded through Piazza Sempione and Piazzale Carlo Archinto, bringing the founders' project to four Milan restaurants by 2026. The progression from Camperio's international hotel career and Del Rio Toca's investment background through Corelli and De Vita's restaurant experience into the 2023 Studio Prini opening and later four-site network establishes Corso Italia as the first major expansion point in Via Pasteria's growth.
Fresh pasta is made daily, worked by hand and bronze-extruded before controlled-humidity refrigeration preserves the dough ahead of service. Spaghetti combine Senatore Cappelli remilled semolina with Piennolo del Vesuvio DOP tomato, semi-aged Val d'Orcia pecorino and basil, establishing a direct relationship between grain, shape and a concentrated tomato sauce. Fusilli alter the dough through buckwheat and semolina beneath mixed beef-and-pork Bolognese ragù, Piennolo tomato and Grana Padano DOP, then Superior durum-wheat maccheroni carry aged Roman guanciale and Pecorino Romano DOP in carbonara. Linguine alla Nerano move toward remilled durum wheat, zucchini and Provolone del Monaco DOP fondue, with bread crumble introducing a crisp finish against the softer pasta. Spelt paccheri bring pepper cream, Taggiasca olives, capers, organic Vacche Rosse Parmigiano and almond sauce into another grain profile, and chickpea flour joins semolina in gnocchetti sardi with Argentine prawn ragù, Piennolo tomato, Puglian stracciatella and Amalfi lemon. Via Pasteria Corso Italia develops its specialization through the deliberate pairing of flour composition, pasta geometry and regional ingredients, allowing the dough itself to change materially from one preparation to the next.
How to fold Via Pasteria Corso Italia into your trip.
Via Pasteria Corso Italia works as the meal within a compact historic-center route connecting Ludovica Torelli's sixteenth-century religious commission, among Milan's earliest Christian foundations and Francesco Sforza's ambitious Renaissance hospital project.
Begin at San Paolo Converso, commissioned after Ludovica Torelli, Countess of Guastalla, sold her feudal holdings in 1535 to support the Angeliche di San Paolo, the female religious order she had founded with Antonio Maria Zaccaria. The first stone was laid in 1549, Giulio and Antonio Campi developed major portions of the painted interior, and Giovan Battista Crespi, known as Cerano, designed the seventeenth-century façade; after Napoleonic suppression closed the convent in 1808, the former church passed through warehouse and concert use before becoming associated with twentieth-century sound recording. Continue to Sant'Eufemia, whose origins reach 472-475 and Bishop Senatore, giving Piazza Sant'Eufemia a religious history extending a millennium before the neighboring construction of San Paolo Converso. Romanesque reconstruction and subsequent alterations changed the ancient foundation extensively before architect Enrico Terzaghi reworked both façade and interior in 1870, leaving successive medieval and nineteenth-century chapters concentrated within the present church. Conclude at Ca' Granda, begun in 1456 by Francesco Sforza and Bianca Maria Visconti as Milan's great unified hospital and entrusted to Antonio Averlino, known as Filarete. His plan organized two cruciform patient blocks around courtyards, with Guiniforte Solari, Giovanni Antonio Amadeo and later architects carrying construction across more than three centuries; a major bequest from banker Giovanni Pietro Carcano in 1624 financed another expansion under Francesco Maria Richini. The progression moves from Torelli, Zaccaria, the Campi brothers and Cerano's religious complex through Senatore and Terzaghi's successive chapters at Sant'Eufemia into Sforza, Visconti, Filarete, Solari, Amadeo and Richini's centuries-long construction of Ca' Granda, concentrating religious patronage, painting and Renaissance institutional architecture around Via Pasteria Corso Italia.
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