Restaurant La Capannina: A Cuisine Dedicated to Tradition

In today’s world of dining, which often relies on innovative proposals and exotic, original flavors, the move of those who, on the contrary, want to leverage tradition to amaze their customers might seem risky. Restaurant La Capannina is a perfect example of how, through the wise use of Neapolitan culinary heritage recipes, one can offer a cuisine that conveys genuineness and authenticity to those who choose it. The importance of tradition at Restaurant La Capannina is reflected primarily in its dishes, prepared with fresh, high-quality ingredients; not only because they are traditional Neapolitan recipes, simple and rich in flavor, but also because they are passed down from the grandparents of Francesco and Renata, who recreate them today, allowing those who taste them to rekindle happy memories of their past. But the connection to tradition is also reflected in the restaurant’s welcoming and family-friendly atmosphere, in the staff always attentive to customers’ needs, in the care and attention given to details and presentation of the dishes. Francesco De Angelis shares an anecdote from his childhood that is emblematic of the relationship between Restaurant La Capannina and tradition. “As children, we didn’t like eating legumes; my paternal grandmother, a great cook, would make us eat them by turning them into excellent spreads for bread, which she used to make crostini with oil and oregano. Since then, our restaurant’s menu has always included our fava bean puree, served with escarole or broccoli, or chickpea puree, which accompanies local boiled shrimp with parsley. Fresh and delicate dishes that fully reflect our local cuisine.” La Capannina thus stands out for its commitment to keeping the culinary roots of the territory alive, offering dishes that tell the story and culture of the region. For all these reasons, it is today a reference point for those, whether tourists or not, who wish to savor the true essence of Caprese cuisine.