Taverna del Porto is outstanding. The project was created by the Coppola brothers, Alessandro in the kitchen and Pierluigi in the dining room. The restaurant has always had two types of offer: seafood cuisine and pizza. But this mix was increasingly chaotic, the service was difficult to manage.
So they’ve rationalised their work. In short: they serve pizza on the top floor, and seafood cuisine on the ground floor. Now it’s easier to handle the crowds that arrive in the summer, and as a client you’ll enjoy yourself much more: Aubergine Parmigiana with octopus ragù; soup of mussels and clams; an infinite range of raw fish and many dishes based on cooked fish; Linguine with garlic, oil, chilli pepper and sea; and of course pizza.
nato a Milano nel marzo 1955, al Giornale per 31 anni dividendosi tra sport e gastronomia, è ideatore e curatore dal 2004 di Identità Golose.
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