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My cuisine is a cuisine
of memory because I start from the flavors of the past
I start from memories and shared emotions, reinterpreting authentic flavors and traditional recipes to create something unique and harmonious.
Each dish is born from a dialogue between colors, aromas, and flavors, striking the perfect balance between tradition and innovation.
I love to weave my Campanian roots with influences from other regions, transforming each tasting menu into an experience that leaves a lasting impression.
I start from memories and shared emotions, reinterpreting authentic flavors and traditional recipes to create something unique and harmonious.
Each dish is born from a dialogue between colors, aromas, and flavors, striking the perfect balance between tradition and innovation.
I love to weave my Campanian roots with influences from other regions, transforming each tasting menu into an experience that leaves a lasting impression.
It tells the story of local traditions, the land, and its excellence through a wide variety of flavors and raw ingredients.
It’s not just cooking for me: it’s about building bridges between colors and flavors, blending technique with the soul of every ingredient
Hospitality means growing each day in the art of service, welcome, and surprise, turning passion and dedication into an endless journey toward excellence
Raffaele Rispoli
Wine and food intertwine, composing a poetry of emotions, experiences, and harmony
Giovanna Ragno
In the heart of the Amalfi Coast, set on an uncontaminated promontory overlooking the sea, a new story of hospitality comes to life. An ambitious project in which the Furore Grand Hotel, surrounded by terraces and gardens, dialogues with the surrounding nature while being enveloped by the wild charm of the Mediterranean coast.
The Irollo de Lutiis family has chosen Enrico Bartolini to supervise the catering of Furore Grand Hotel, the five-star luxury resort overlooking the iconic Furore fjord. The structure has reopened after an impressive renovation work which gave rise to an exclusive hospitality project in one of the most evocative places on the Amalfi Coast and a UNESCO heritage site.
It is in this prestigious context that the consultancy of Enrico Bartolini is inserted, to whom the Irollo de Lutiis brothers have entrusted the direction of "Bluh Furore" and "Acquarasa", the two restaurants inside the structure managed by Vincenzo Russo, born in 1995, from Gragnano in Campania.
A staunch and convinced supporter of biodiversity and local traditions, in the culinary proposal of “Bluh Furore and “Acquarasa” Enrico Bartolini wanted local products as protagonists, the Amalfi Coast is a generous land, the sea and the hinterland offer a wide variety of flavors and raw materials.
AT FURORE GRAND HOTEL
Via dell'Amore, 2 | Furore (SA)
OPENING HOURS
7:30 PM – 9:00 PM | From April to October
Open every day
FOR RESERVATIONS
Tel. +39.089.93.573 | info@furoregrandhotel.com
