Three generations of devotion to classical fire, soil, and heritage gastronomy
The roots of Casa Velloro trace back to a small family farm situated within the winding rustic roads of Tuscany. It was here that Sofia Velloro operated a humble roadside kitchen, hand-shaping tagliolini and serving travelers slow-cooked ragù infused with local Sangiovese wine.
Her kitchen carried no modern metrics—simply the direct heat of oak firewood, cold-pressed olive oils, and an unwavering commitment to treating every traveler who passed through like family. This simple, deeply human hospitality remains the absolute heart of our modern Milanese address.
Click our operational eras below to explore how a humble family recipe evolved into Milano's signature dining flagship.
Nonna Sofia establishes "La Locanda Velloro" in Siena. Word spreads rapidly across the province regarding her handcrafted chestnut flour pastas, freshly cured wild herbs, and rich stone-baked wild boar course.
Sofia's son, Giovanni Velloro, expands operations to Florence. He begins cataloging historical regional vintages, converting the family lineage into a recognized destination where wine collectors gathered to pair dry Barolos with heavy local beef.
Giovanni's son, Marcello Velloro, completes master-level training at legendary Michelin-star establishments in Florence and Paris. He returns carrying a vision: combining Nonna's raw rustic comfort with immaculate presentation and modern culinary geometry.
Casa Velloro officially opens its doors on Via della Spiga, Milano. Instantly recognized by global critics, the modern-classical menu, temperature-controlled subterranean vaults, and gold leaf dining room establish the family address as a landmark for fine-dining enthusiasts.
We do not rely on standard logistics. Our captains maintain direct generational relationships with specialized organic micro-farms across Italy. Click a region to explore our sourcing partners.
A family-run olive orchard pressing cold-extracted, low-acidity extra virgin olive oil exclusively for our kitchen sequence.
Providing certified organic sheep's milk ricotta and aged Parmigiano wheels produced by traditional grass-fed cattle.
Sourcing wild hand-foraged maritime fennel, dry capers, and sun-dried sea salt flakes harvested from natural stone basins.
Situated within the volcanic soils of central Tuscany, this orchard has supplied the Velloro kitchen with premium oils for 40 years. Harvested manually in early October to preserve maximum polyphenols, this olive oil carries notes of freshly cut grass, tomato leaves, and a pleasant, peppery finish.
Curating the modern menu, Marcello merges classical French reduction geometry with his grandmother's rustic Tuscan soul.
Guarding our subterranean vaults, Lorenzo tracks and preserves over eight hundred rare labels from legendary terroir regions.
Ensuring flawless service, Eleni executes tableside arrangements, accommodating severe needs with elegant care.