In the heart of Bologna's historic center, a 14th-century building has been transformed into a cocktail bar, restaurant, and inn. Arriving at I Conoscenti is like stepping into a place suspended between the past and the present: a space that exudes a sophisticated New York-style allure. At the intersection of Via Manzoni and Via Galliera, the I Conoscenti project was born in 2017 from an idea by Biancamaria Cifarelli. Originally from Puglia, she chose Bologna to create something deeply personal, linked to the world of hospitality and welcome.
HISTORY, FLAVOR, AND MIXOLOGY UNDER THE VAULTED CEILINGS OF A LOWER MEDIEVAL PALACE WITH A COSMOPOLITAN CHARACTER
The dream was to create something that represented the art of hospitality in every aspect, and the opportunity arose when the extraordinary historic spaces of Palazzo Conoscenti opened up before her, seeking a new purpose.
It was the beginning of an adventure, where history, taste, and passion found a home under the ogival vaults of a late medieval building, a place that over the years evolved from a cocktail bar to a restaurant, and then became an inn, with three elegant and sophisticated suites: Portici, Turrita, and Galliera.
But let's take it one step at a time. Da I Conoscenti sets aside timeless Bolognese tradition to make way for a contemporary, cosmopolitan, and refined spirit: soft lighting and a designer bar counter create an intimate, relaxed atmosphere with a decidedly lounge-like character. The bar manager is Mattia Tubita, who has put his experience to good use here, creating a drink list characterized by a modern vision of mixology, where technique and creativity come together. Each drink is made from artisanal ingredients—such as the ginger beer in the “Nostro Moscow Mule” or the vermouth in the “Jack's Road,” mixed with Rabarbaro Zucca, prosecco, and Sanpellegrino chinotto. Then there are the more daring creations such as the “Peperoni Botanici”: vodka infused with jasmine dragon tea, yuzu liqueur, lemon juice, jalapeño syrup, and a touch of calendula smoke. A journey through aromatic suggestions and balanced contrasts, without forgetting the great classics of international mixology. In the dining room, Lorenzo Arduini brings his experience in haute cuisine to the tables of I Conoscenti, ensuring precise and impeccable service.
FROM THE HEART OF THE MEDITERRANEAN TO THE TRADITIONS OF EMILIA
At the helm of the kitchen at I Conoscenti is Salvatore Amato, born in Taranto and adopted by Bologna. At a very young age, he met someone who would become his true mentor: Angelo Sabatelli, of the Michelin-starred restaurant of the same name in Putignano: “A fundamental part of my training, Sabatelli taught me how to cook but above all how to develop a certain mindset: don't just think about the recipe, don't rush things. Other important experiences followed, but I owe a lot to him.” This marked the beginning of a long and intense training period, which would later lead him to another fundamental experience: at Mudec with Enrico Bartolini, where he worked for almost two years, consolidating his technique and culinary vision.
His cuisine is born from the meeting of two souls: the sunny, Mediterranean soul of Puglia and the “learned and rich” soul of Bologna. Amato blends flavors, aromas, and memories in dishes that speak of authentic hospitality and domestic warmth: " My vision is oriented towards hospitality in all its forms, first and foremost because I am from Puglia, and hospitality, for us, is almost a matter of blood. I believe that the best way to do this job is not simply to express what you want or interpret it your own way, but to think first and foremost about the comfort of the customer, the guest. My cuisine is deeply rooted, born from the desire to enhance the product without distorting it. If you ask me what my cuisine is like, I would say: sincere, without too many frills, a cuisine that speaks of goodness and sharing. From the table to the bread, everything revolves around the idea of hospitality, because for me, cooking means first and foremost making people feel at home. Bread, for example, has a special value. I am fascinated by its symbolic dimension: the gesture, the sharing.
RAW MATERIALS, PASSION, AND FLAVOR: THE CULINARY JOURNEY OF I CONOSCENTI
Starting with the welcome appetizer, chef Salvatore Amato's creations unfold in a journey of taste that translates into a balance of flavors and textures that reflects the chef's philosophy: respect for the product, authenticity, and a constant search for harmony. These include iced endive with sweet and sour sauce, lemon and mint; Parmesan doughnuts accompanied by raisin and caper sauce; and beef tartare on focaccia. These are accompanied by a taste of Monocultivar Coratina extra virgin olive oil.
On this subject, I exchange a few words with Salvatore Amato about sourcing the raw materials he works with, and he tells me about his meeting with Michele Varbara, a master of marbling: “His animals graze freely between Foggia and Matera, and this contact with nature can be tasted in the meat. For me, quality starts with the animal itself: its meat has a character that brings back the flavors of the past. For tortellini, I rely on two pasta makers who, in my opinion, make one of the best artisanal products in Bologna. I never thought of trying my hand at it when you know that these realities exist that you can hardly match. We collaborate with artisans and producers who share our approach: it's a complex job, but the best part is discovering and meeting people who put care and passion into their product, just as we do in the kitchen." .
The tuna tartare with lemon, tomato salad, and spring onions is a transitional dish, served with an herb oil that enhances its freshness and aromas, inviting you to say goodbye to summer and welcome autumn. This is followed by Chickpea soup with soft potatoes, lime and oysters, a dish that reveals a play of contrasts in temperature and texture: "I really like legumes, so I decided to offer this chickpea soup. The idea of a slight contrast comes with the oyster, which we don't serve whole but frozen and sliced, inspired by a dish I had been following for some time at Uliassi, giving the dish an intense iodine note. To finish, coffee powder adds depth and a hint of bitterness. These dishes are often met with skepticism because the combination of flavors can be surprising. But in the end, you always ask yourself, ‘Why was I so hesitant?’" says Amato.
BETWEEN THE SEA AND THE COUNTRYSIDE: HOMELY FLAVORS AND REVISITED TRADITIONS
A dish is served that we can consider representative of Salvatore Amato: Tubettino with seafood, parsley chlorophyll, and lemon: "In Puglia, in Crispiano, between Martina Franca and Taranto, my family combines my father's farming spirit with the tradition of a family of butchers: meat and influences that come together. Taranto is famous for its mussels, and one of its historic dishes is Tubettino fagioli e cozze (tubettini pasta with beans and mussels). We have slightly revisited this dish, taking inspiration from the Bari version with seafood and cooking it like a risotto. The base is tubettini pasta from Pastificio Cavalieri in Lecce, cooked directly in a fish sauce and octopus ragù, creamed with fresh parsley, pepper, lemon, and a touch of Parmesan cheese, as a reminder of my homeland in Emilia and as a story of the exchange between the farmer who brought the caciocavallo cheese and the fisherman who brought the fish: the famous fisherman's breakfast of bread, pecorino cheese, and mussels.
The dish is served with freshly opened mussels, raw shrimp, parsley chlorophyll, and, separately, in the center of the table, the tubettino pasta cooked directly in the pot. The sweetness and savory flavor of the mussels meet the depth of the bisque and the freshness of the raw shrimp; everything is enhanced by aromatic parsley oil and a salted lemon gel for a touch of freshness to the dish. A classic much loved by I Conoscenti's customers, combining memories and territory. The beef fillet with “Macelleria Varvara” sweetbreads, chicory, blackberries, and pickled onions is a dish with character that reflects the chef's passion for sourcing the best ingredients and attention to detail.
It is with dessert that we reach the culmination of this journey through Salvatore Amato's cuisine, with his reinterpretation of a timeless dessert: Pavlova with Chantilly cream, fruit, and mint.
AUTHENTIC HOSPITALITY IN THE HEART OF BOLOGNA
There is one word that sums up everything that Biancamaria Cifarelli, Salvatore Amato, and their staff offer their customers: Hospitality. Capitalized for good reason, their idea of hospitality is genuine because it is based on a “family” relationship, says Amato: "We got along very well together, and that's how great projects were born. This collaboration is the basis of everything. In these seven or eight years, we have grown and evolved rapidly despite the difficulties of the Covid period, maintaining the core of our staff: most of the people have been here since the beginning. In the restaurant world, it is rare to find such continuity, and it is one of our strengths. There is a strong sense of teamwork: we start and finish together, we support each other, and we also try to allow everyone a few extra evenings at home."
It is easy and natural to perceive Bologna as a city rigidly tied to culinary tradition, where there is little room for digressions when it comes to typical cuisine. In this context, however, I Conoscenti has offered an alternative that strikes a balance between respect for the local culinary heritage and a more innovative approach, in a setting that evokes a New York atmosphere without losing the value of tradition and domestic warmth. This compromise is reflected not only in the cuisine but also in the management of the bar, the atmosphere of the restaurant, and the inn, making it a familiar place where contemporary style, roots, and innovation are united by a genuine passion for the work.
Contacts
I Conoscenti
Via Manzoni, 6, 40121 Bologna BO
Phone: 051 232071
