Lombardie

Milan

Italy

Cooking has been with me for more than twenty years, but even before it became a profession, it was a way to stay upright in moments when words weren’t enough. I learned to cook by observing, trying, making mistakes, and above all by listening to what food could say when everything else was silent.Over the course of my life, I have passed through different kitchens—not only physical ones, but emotional ones as well: restaurants, positions of responsibility, intense days in which the kitchen became organization, discipline, and endurance. Each experience left something with me, but also taught me that true strength lies in transforming complexity into something simple and real.Over time, my way of cooking has shifted more and more toward a natural, plant-based cuisine. It has not only been a professional choice, but a return to something more essential: respect for ingredients, for nature, and for the slow rhythms of things done with care. I love creating dishes that do not try to impress through excess, but that arrive gently, with balance and depth.I don’t have a single school that defines me, but a path made of real life, work, and personal transformation. Each stage has contributed to building what I now call “Sfera”: a vision of cuisine that gathers everything I have been and everything I have become. A cuisine that does not belong to one place, but that tries to hold different worlds together through food.



There are dishes that are created and then disappear, and others that remain imprinted. The ones I am most proud of are those that create a different kind of silence around the table: when the person tasting pauses for a moment, unexpectedly close to something they didn’t anticipate. That is where I feel I am in the right place.

Creamy chickpea hummus with smoked paprika and warm bread crostini.

Hummus di ceci con olio extravergine d’oliva, paprika affumicata e crostini di pane caldo.

Chickpea Hummus Starter

Entrée di Hummus di Ceci

Grilled eggplant with buffalo mozzarella, basil pesto, and balsamic reduction.

Millefoglie di melanzane grigliate con mozzarella di bufala, pomodorini confit, pesto di basilico e riduzione di aceto balsamico.

Eggplant Millefeuille Appetizer

Millefoglie di Melanzane Antipasto

Linguine with lemon, sautéed zucchini, fresh mint, and toasted almonds.

Linguine al limone con zucchine saltate, menta fresca e mandorle tostate.

Lemon Linguine Main Course

Linguine al Limone Primo

Vegetable flan with Parmigiano cream and crispy carrot chips.

Tortino di verdure di stagione con crema di Parmigiano e chips di carote.

Seasonal Vegetable Flan Main Course

Tortino di Verdure Secondo

Dark chocolate mousse with crunchy crumble and fresh berries.

Mousse al cioccolato fondente con crumble croccante e frutti rossi.

Dark Chocolate Mousse Dessert

Mousse al Cioccolato Dessert

A contemporary Italian menu celebrating simplicity, seasonality, and quality ingredients.

Un percorso ispirato alla cucina italiana contemporanea, dove semplicità, stagionalità e ingredienti di qualità si incontrano in piatti genuini e ricchi di gusto.

Menus de Chef Maria Vittoria Tremamunno

I Sapori di Sfera