Inkiostro

Calabrian chef Salvatore Morello brings a breath of fresh air to the city synonymous with gastronomy. Drawing on an international background, he presents a cuisine that weaves together recipes and ingredients from diverse culinary worlds, united by finesse, personality, and a striking cohesion. Exceptional raw materials, occasionally accented by exotic notes, find precise balance in every course. Special mention goes to the bread program: the loaf, crafted from sourdough and minimally refined flours and baked in a cast-iron pot, captivates with its pronounced crust and unexpected lightness. Equal care is devoted to the focaccias and grissini, all of outstanding quality. The list offers a thoughtfully curated selection of wines, craft beers, sake, and spirits, ideal companions to the dining experience.