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Filippo La Mantia
You can find our coffee in these restaurants:
Ristorante Oste e Cuoco and Piano Bar (Milan).
Born in Palermo in 1960, Filippo discovered his passion for cuisine very early; but it was only in 2001 that he decided to don the chef’s whites. He moved to Rome, reinvented himself as a “host and cook”, and one year later opened Zagara, his first restaurant.
In 2006 he moved hemispheres, going to Indonesia, where he became a consultant for the Losari Coffee Plantation Resort in Java. Back in his native country, he opened La Trattoria just a stone’s throw from the Pantheon, a project which kept him busy for three years. In 2015 he turned his attention to Milan: with the apt name Oste e Cuoco (Host and Cook), Filippo La Mantia’s latest adventure is intended as a space in which to feel free and at ease, leafing through a newspaper or enjoying an arancina.
From his earliest experiences in the Vucciria Market in Palermo, Filippo has learned how to recognise raw materials, a process that begins with touch and goes on to involve all the senses.
Taking Sicilian tradition as his starting point, La Mantia aspires to bring innovation into Italian cuisine. Among the various first and second courses on his menu, the Citrus section where orange-based pesto originated is a standout.
Since 2013, Filippo La Mantia has been a Lavazza Brand Ambassador.
Initiatives carried out include a collaboration with Lavazza and Deliveroo on the occasion of International Coffee Day 2017: for two days, the home delivery service offered a limited-edition gourmet breakfast bearing the chef’s signature. As well as a pack of selected coffee, two espresso cups and a Lavazza moka pot, the box also included Krapfen donuts or arancini with lime pesto.
The chef from Palermo took part in the 2018 edition of Care’s, an ethical cuisine initiative held in the snow-capped surroundings of Alta Badia.
Oste e Cuoco
His relationship with cuisine is emotional. And Filippo La Mantia does not betray it. His restaurant is a reflection of Pantelleria. Cannoli for breakfast, aperitifs with freshly made crispy panelle. Couscous and caponata on the table.
Piazza Risorgimento (angolo Via Poerio 2/A)
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