The Luminist project, Giuseppe Iannotti’s new challenge in Naples, is completed with the opening of 177Toledo restaurant on the top floor of the historic building on Via Toledo, home of Gallerie d’Italia, the cultural and artistic hub of Intesa Sanpaolo.
The chef who already has two Michelin stars with Kresios in Telese Terme, envisioned a multi-level, multi-space dining hub comprising four areas dedicated to as many gastronomic offerings.
September 2022 saw the inauguration of the journey, with the opening of the first two spaces at the Gallerie d’Italia at 177 Via Toledo, Intesa Sanpaolo’s museum, the Cafeteria and the Bistrot, both under the Luminist sign, joined in May 2023 by Anthill, the cocktail bar on the top floor of the building, while today 177Toledo, the fine-dining restaurant, also on the top floor, opens its doors.
177Toledo by Giuseppe Iannotti
On the top floor of the building on Via Toledo, in the heart of the historic center of Naples, a few steps from the crossroads of Piazza Plebiscito, 177Toledo is the fine-dining project designed by chef Giuseppe Iannotti for the Gallerie d’Italia space in Naples. A place dedicated to haute cuisine unique to the city, with a breathtaking view over the rooftops of the historic center and an exclusive terrace that looks at the Certosa di San Martino from a unique perspective.
177Toledo represents the idea of Neapolitan Cuisine as seen through the eyes of Giuseppe Iannotti.Here, too, the executive chef is Grazioli, who is again joined by sous chef Marco Langella.
An offer that is declined in two tasting menus, “71” and “22,” numbers that recall the Neapolitan smorfia. The former is “the worthless man,” the latter “the fool.” All courses have a number pointing to them, but the symbolism is purely an homage to the Neapolitan culture, one of the many divertissements that distinguish the entire Luminist project.
The 71 has 4 courses, plus initial snacks and pre-desserts, and costs 120 euros, while the 22 has 7 courses and costs 170. These are two courses that tell the story of Neapolitan and Campanian gastronomy in general, but they follow the same sequence that Giuseppe Iannotti has been studying for years for Krèsios, his first location in Telese Terme.
Divided into different moments, the tasting starts with appetizers-which are the same on both menus, with culturally iconic dishes such as “pizza,” “mozzarella in carrozza,” and “capitone”-then arrives at the main dishes, the carbohydrates of pasta, once again closing the experience before desserts. In the center of 71, we find “O’ raù,” the Neapolitan ragù according to Iannotti, while the 22 features the “Parmigiana di melanzane,” a comfort dish symbolic of Campania’s mothers, which here the chef interprets as a tribute to tradition while transforming its savory impact with technique and creativity.