The Art of Cooking

"The elegance of authentic wines that elevates the finest culinary experiences and the highest expressions of gastronomic talent".


Vitium | Seasonal salad

Michelin-starred chef Michele Minchillo combines withe elegance and innovation a dish of pan-fried porcini mushrooms, fermented daikon, and radishes marinated in raspberry vinegar, all accompanied by a surprising ice cream with roasted lettuce, herbs and seasonal flowers and complemented by a fine tarragon oil. A balanced combination of sensations, where each ingredient offers a different texture and temperature, invites you to welcome autumn with its products rich in flavour and colour.

Michelin Star
Il gelso nero | Chestnut ravioli

Fabio Faruk presents his artisanal ravioli stuffed with chestnuts, laid on a velvety parmesan cream, adorned with delicate begonia and clover flowers. The final grating of Calvisius Lingotto d'Oro compressed caviar adds a touch of unparalleled luxury and flavour. A dish that celebrates the culinary art with a sophisticated symphony of flavours.

Antica Locanda ai Portici | Pizza Gourmet Business

Alberto Ertugal offers a fragrant, naturally leavened dough base, enriched with the creaminess of buffalo mozzarella from Campania D.O.P., tender Roman artichokes, fine culaccia from Parma and delicate shavings of parmesan cheese. The pizza is masterfully baked in the enveloping warmth of the wood-fired oven, guaranteeing perfect baking and an authentic, elegant flavour.

Caleffi | Mantuan pumpkin tortelli

From grandma Luciana's ancient recipe, we offer a delicate handmade fresh pasta filled with a velvety mixture of sweet pumpkin, crispy amaretti biscuits, fragrant mostarda and aged grana cheese. Served with a sausage ragout, these tortelli are a refined ode to the culinary tradition of Mantua, perfect for delighting the palate with a harmonious balance of sweet and savoury flavours.

Antica Locanda ai Portici | Cuttlefish spaghetti

Delicate black Felicetti spaghetti al dente, accompanied by succulent seared scallops, enhanced by the freshness of lime and the crunch of toasted hazelnuts. A harmony of flavours and textures in a refined and surprising dish by Alberto Ertugal.