Ever since I was young, I lived in places where passion for cooking was a part of life. My mother and grandmother have always been very careful in respecting and passing on the traditional gastronomic values of Campania, and it was my love for the flavours of my homeland that guided my studies and career. The pleasure and honour of working under the aegis of great Chefs and various experiences working around the world have ultimately brought me back to Ischia. It was here that I decided to make my vision come true: portraying my places and my experiences through cooking, explaining through my dishes how the essence of the tradition of Campania can be revived thanks to modern techniques and inventiveness. That was how Dani’ Maison come to be a restaurant which has received various awards: two Michelin Stars, the Espresso magazine’s four Hats and Restaurant of the Year Awards from the guide Fols Olei. An old house on Ischia, nestled in a garden of mediterranean scrub full of objet trouvé waiting to be discovered, where care and attention is put into every detail to create a technically sophisticated journey of flavours capable of stirring emotions and memory.
The cuisine
In order to stimulate refined palates and educate simple ones, I have to study combinations capable of enhancing every single ingredient, each of which must be immediately recognisable despite the complexity of the dish. The foundations are research and innovating tradition, where tradition is not a static element, but rather something dynamic that evolves over time, and I pursue this change while fully respecting the flavours, aromas, and textures of the past. Every dish reveals my philosophy and the essence of my cooking, which consists of passion, love, research, study, and experimentation, but above all respect for the raw ingredients of Campania.
