From the Amalfi Coast to the Swiss Riviera

From its very first day, the inspiring concept of I Due Sud has been to unite the culinary excellences of Southern Italy with those of Southern Switzerland.

This journey of taste is today the result of Chef Marco Veneruso's Campanian origins meeting the traditions of Ticino tables, enriched by the creative contemporaneity of international experiences.

Thus, the Sorrento lemon and the Piennolo tomato blend with alpine butter and other Ticino specialties, composing an elegant gastronomic journey halfway between the Mediterranean and Lake Ceresio.