The story
Nonno di Capuano brings a vibrant slice of Naples to Via Aristotile Fioravanti in Milan, operating as Don Vincè inside a hotel in the city’s Chinatown. This colorful, casual street-food spot has earned a solid 4.4 rating for its authentic Neapolitan comfort, offering regional favorites like Pasta Patate e Provola and Ziti alla Genovese, with the traditional Babà as a fitting finish.
Creator Giuliacrossbow, in her review of the trattoria, notes the croquette and babà are highlights, while calling the bao “too much bread” and finding the primi could be bolder. The menu leans on home-style Neapolitan cooking, slightly tempered for local tastes, but the croquette and rum-soaked babà still shine as crowd-pleasers worth ordering.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the babà, a rum-soaked sponge that is the undeniable star. The overall vibe is one of warm, unpretentious Italian comfort, making every bite feel like a hug from a nonno.
“The babà is really well-soaked, not watered down like the mignon ones you get in pastry shops. It's spongy and explodes in your mouth with flavor. The texture is perfect. This is the least 'paracula' thing I ate here — it really delivers. I always think of my dad when I eat babà; he loves them. It's a dessert for people over 45, but it's genuinely good.”
What creators say
1 creator has covered Nonno di Capuano. Most active: Giuliacrossbow
Don Vincè is a nice trattoria inside a hotel in Milan's Chinatown, serving Neapolitan home-style food that's good but slightly toned down for local tastes — the croquette and babà are highlights, while the bao has too much bread and the primi could be bolder.
Dishes mentioned
Crocchetta di Patate della Nonna
This croquette is a classic Neapolitan potato croquette, fried with a thin, crunchy breading that's not too oily. The potato inside is perfectly mashed like a puree, well-seasoned with parsley, salt, and pepper. I also taste a slight smoky aftertone, maybe from smoked provola. It's really good — I haven't had a proper Neapolitan potato croquette in years.
Bao Salsiccia e Friarielli
The bao is huge, way bigger than I expected. The bread is good, well-steamed, but there's way too much of it compared to the filling. The sausage is tasty and the friarielli are well-cooked with a slight kick, but the whole thing is too dry. I'd remove the top piece of bread and eat it like a bruschetta, or add a mayo or aioli sauce to moisten it. It's a shame because the ingredients are good, but the ratio is off.
Pasta Patate e Provola
This is a very delicate version of the classic Neapolitan dish. The pasta is mixed shapes, cooked perfectly. It's creamy and stringy from the provola, but not overly so — the cheese doesn't form a web that's hard to swallow. There are pieces of potato for texture, and unexpectedly, pieces of guanciale. The guanciale adds a savory note but isn't crispy. It's good, but a bit 'paracula' — milder than the bold versions I've had in Naples. It feels like it's been adapted for Milanese tastes.
- Genovese
Babà
The babà is really well-soaked, not watered down like the mignon ones you get in pastry shops. It's spongy and explodes in your mouth with flavor. The texture is perfect. This is the least 'paracula' thing I ate here — it really delivers. I always think of my dad when I eat babà; he loves them. It's a dessert for people over 45, but it's genuinely good.
