A native of Campania working in Lombardy, Ilario Vinciguerra doesn’t hide his southern Italian roots, offering a refined version of Neapolitan cooking in which even risotto is made with olive oil. His orro di Napoli (a pastiera concentrated in one square inch) and a revised version of pasta with mussels and beans (Vesuvius) are just two examples of his unique cuisine. Located less than 15 minutes away from Malpensa airport makes this a perfect spot for lunch before a late afternoon flight.