Salvatore Morello, who is originally from Catanzaro, has worked at some of the best restaurants in the world and is now the head chef at Inkiostro in Parma. He draws inspiration from his close relationship with the Poli family, who have been in the restaurant business for 50 years. Morello's refined cooking style is characterised by clear, precise and lively composition techniques. The food is always authentic and delicious, and the overall dining experience is avant-garde. In the pitch-black cube structure that hosts the restaurant, diners can expect to find experimentation, creativity, and flair, all of which are indicative of this solid and independent establishment.
