The taste of capri infused with nature, harmony and elegance

The taste of capri infused with nature, harmony and elegance

The taste of capri infused with nature, harmony and elegance

The taste of capri infused with nature, harmony and elegance

The taste of capri infused with nature, harmony and elegance

One cannot think well, if one has not dined well. Virginia Woolf

Born and bred on Capri, Chef Lionetti has been at Punta Tragara since 2008, where he began as sous-chef at the age of just 23 and worked his way up to Executive Chef. His philosophy in his own words: “My cuisine is born of the land, my one true source of inspiration. My guiding principles? Tradition and innovation. Instead of the classic cuisine you can find in a cookbook, I focus on secret techniques and tastes I pick up on the road, in ancient trattorias and in the country kitchens of the island’s grandmothers.

One cannot think well, if one has not dined well. Virginia Woolf

Born and bred on Capri, Chef Lionetti has been at Punta Tragara since 2008, where he began as sous-chef at the age of just 23 and worked his way up to Executive Chef. His philosophy in his own words: “My cuisine is born of the land, my one true source of inspiration. My guiding principles? Tradition and innovation. Instead of the classic cuisine you can find in a cookbook, I focus on secret techniques and tastes I pick up on the road, in ancient trattorias and in the country kitchens of the island’s grandmothers.

Chef Lionetti and his philosophy

In addition to learning from master chefs in his trade, Chef Lionetti’s cuisine honors the secrets of elderly island ladies and the backcountry bistros that pride themselves on preparing the best local specialties. His research builds on the ancient flavors typical of Capri and uses only the highest quality raw materials to bring to life a cuisine that captivates guests with vibrant flavors and stylish presentation.

This unique take on classic cuisine offers an exciting journey through the culinary history of the chef’s native island, always with an eye turned toward the future: at Le Monzù, eggplant parmesan is made the old-fashioned way – no new-fangled pies or soufflés here – and his “baba della nonna” is just like grandma used to bake, dough made from scratch with almost fanatical dedication to the rising process and served with Chantilly cream and wild strawberries. That said, Lionetti is always searching for innovative solutions that cleverly combine new ingredients or flavors. He relies on the produce of local farms, cultivated almost exclusively on the island or in nearby Campania, whether it’s fresh-of-the-hook fish, mozzarella and cacciotta cheese, eggplants and other vegetables, aromatic herbs.