Returning to breathe the winds that make the island hosting us unique, nestled between the sea and the volcano. The cuisine of Il Cappero has traveled from Sicily to the world, embracing influences and reinterpretations. Today, it returns home, starting from the territory of the Island of Vulcano for a philosophy focused on the purity of taste, sustainability, and local production. Contaminating and experimenting is beautiful, but only by eliminating the superfluous can one get to the essence. Every fish, every animal, and every vegetable on the island is sacred here and is enhanced with the right concentration.
Territory, taste, and purity
We have decided to invest in sustainable catering. This translates into specific choices such as:
- collaboration with fishermen and producers from the Island of Vulcano
- selection of sustainable proteins from hand fishing and non-intensive local farming
- conscious cooking style through the use of low-energy equipment
- reduction of single-use plastic and decrease in water and energy consumption
- social responsibility reflected in fair and dignified treatment of staff and welcoming feedback from customers and staff for continuous growth and awareness.
The customer is involved in the sustainable narrative, educated about the ethical choices in preparation. Social responsibility is reflected in fair treatment of staff and collaborations with the local community. "Il Cappero" is a partnership with sustainability, aiming to reduce water and energy footprint. A new culinary philosophy also resulting from constant dialogue with our customers, whose satisfaction is achieved through a sustainable approach.
Dishes with a clear identity and concentrated taste that enchant the palate with just one element or at most two. The menu choices contain one or a maximum of two protein elements. A choice of taste and style that reinforces the commitment to waste nothing. An experience that clearly tells the flavor and knowledge of the island. Discover it.
Our Chef's inspiration is evident in every dish, with a meticulous selection of ingredients from sustainable sources. Here, the keyword is "responsible sourcing": we prefer local, organic, and seasonal ingredients, a choice that goes beyond taste, supporting local producers and reducing the environmental impact of transportation.
He began traveling at the age of 16 to broaden his knowledge and during his training worked at Forte Village in Sardinia, NOMA in Copenhagen, Azurmendi Atxa in Spain, and SUM in Catania.
Originally from Vietri di Potenza, a village in Basilicata, he arrived in Sicily at the age of 18. He considers Sicily his adopted land because here he discovered a culinary culture that shaped his idea of cooking.
Since 2021, he has been the sous chef at the Tenerumi restaurant at Therasia Resort, recognized in 2022 with a Michelin Star and a Green Star. Here, together with Chef Davide Guidara, he has pursued a project based on vegetable cuisine and the philosophy of minimalism and taste concentration