Cracco Six years ago, Carlo Cracco, one of Italy’s most innovative young chefs, teamed up with specialty-food store Peck to open what is now one of Milan’s finest restaurants—a minimalist Michelin two-star. The egg has become one of his leitmotifs; for his spaghetti all'uovo he takes yolks and not much else and turns them into strips of golden yellow pasta dressed with oil and garlic. Via Victor Hugo 4; 011-39-02-876-774.
Il Luogo di Aimo e Nadia This classic restaurant is in a remote suburb yet it remains popular—the food is that good. Simple dishes, like spaghetti tossed with scallions and hot peppers, are transformed by chef Aimo Moroni’s attention to ingredients; he has actually visited the fields where the wheat for the pasta is grown. Via Montecuccoli 6; 011-39-02-416-886.
Obika The singular focus at this modern new restaurant: superlative mozzarella, trucked in from a producer near Naples. The unbelievably fresh cheese is paired with condiments, salads, cured meats and even fish (a delicate mozzarella sheet gets wrapped around smoked salmon and arugula). Via Mercato 28; 011-39-02-8645-0568.