ristorazione — Perugia · Umbria
In Ponte Felcino, within the living fabric of Perugia, Parthenope brings to the table a double loyalty: to Neapolitan-tradition pizza and to Umbrian cuisine, where local produce — starting with the local extra virgin olive oil — becomes the thread running through every dish.
The threshold of Parthenope already introduces the character of the place: a restaurant that does not choose between Naples and Umbria, but holds both together. In the kitchen, chef Salvatore Guarino leads a menu that moves from Neapolitan classics — pizza first and foremost — without losing sight of the flavours of the surrounding territory.
The interior spaces of Parthenope have been designed to welcome different moments: from family dinners — with a corner set aside for the youngest guests — to more formal occasions, such as private events and weddings. A spacious, orderly, air-conditioned dining room that can shift register without losing its warmth.
From the stoves come first courses rich in tradition, meat and fish mains, and the specialities that bridge the two souls of the place. The local extra virgin olive oil enters the preparation as a matter of method, not decoration: it is how the Umbrian territory finds its way into the kitchen.
Every dish is the point of arrival of this double tradition. The page tells the whole story of what the table has to offer.
