THE ROOTS OF MY CUISINE ARE IN THE LAND I WAS BORN IN
ANTONINO CANNAVACCIUOLO

My cuisine

Cooking for me is listening to the call of the places I grew up in: the smell of the sea,the scent of lemons, of home.

 

Inspiration comes from memories but skill comes from hard work, long nights spent in the kitchen and true passion for a very demanding profession that may not automatically bring rewards for all your efforts. Like in life itself, a meeting point is everything: between north and south, sea and mountains – the secret is balance.

I don’t feel as if I were an innovator, I go in-depth, losing myself in flavours that come from tradition, trying to bring a new form to life while respecting each ingredient.

 

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My ingredients

Among the cornerstones of my cuisine is the lemon. It is everything in the tradition of Campania, aroma, dessert, a medicine and a refreshment.

The best? Why, the ones that come from the Amalfi coast. They are sweet and juicy with an unmistakable scent.

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A pastry cream without lemon is like Milan without its cathedral

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My journey

You are not born a chef, you become one. Memories, meetings, flavours, everything that led me on my journey into the world of cooking. Took my very first steps with my grandmother, I watched with admiration as she prepared traditional dishes, such as “candele alla genovese”, all with immense dedication. She made me break the candele in my hands together with her. What a satisfaction it was to know I had actually contributed to one of these dishes.

I am still using it today in my menus.

 

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When I give someone a thump on the back, it is because I am interested in them, I take them to heart…

Where to find me

 

  • Come si apparecchia la tavola per un ospite davvero speciale? Mettetevi alla prova e provate a vincere uno dei nuovi set Accademia Lagofusion Lagostina. www.lagostina.it/unmitoatavola

 

  • “Nella mia cucina uso spesso le patate toscane, che sono croccanti, ideali da friggere o per la purea. La patata gialla ha un gusto più vigoroso, meglio cuocerla al forno o lessarla. Quella farinosa dalla pasta bianca è invece adatta per gli gnocchi.” Antonino Cannavacciuolo
Villa Crespi - 4 hours ago