The restaurant of the I Portici hotel has a young talent with Emanuele Petrosino. The Michelin Guide, who named him Young Chef Michelin 2019, also struck him. He characterises his dishes by the pure flavours of the ingredients that he harmoniously brings together in technically advanced preparations with layered savours. It is a combination of the fresh Mediterranean cuisine and the more robust cuisine of Emilia Romagna. You can, for example, eat fresh pasta filled with 36 months ripened parmesan, beans, endive and "Crushi" peppers and also linguine measuring garlic, oil and chilli pepper with cabbage and scampi.
Via dell’Indipendenza 69