What is the "Capri philosophy?" It is an attitude, a way of being; a point of view on the world, a way of life; and it is also a way of eating. Bringing the philosophy of Capri outside the island's borders means knowing this millennial culture well, and also being...

Important news in the world of haute cuisine. The chef group Le Collectionneurs, founded in 1975 as a community of independent hoteliers and restaurateurs, is opening a new chapter in its history, becoming Teritoria. A rebranding that represents the fulfillment of the...

When a lived experience holds great satisfaction, it is natural that the desire to repeat it comes. And so, Salvatore and his staff, at the end of the season, left again this year for Lake Garda for the Gardica Gourmet Festival event, organized by Grand Hotel Fasano...

Pleasant contrasts of flavors in the kitchen: the Orange Passion dessert from Da Tonino restaurant Seemingly distant flavors can be brought together in the kitchen to give life to new, explosive experiences for the palate. This is what happens in the recipe for da...

It is the iconic dessert of our island: that's right, we are talking about the iconic and tasty Torta Caprese. Rich in almonds and cocoa, with a soft texture, it manages to conquer from the first bite. There are two legends that explain its birth, and for both it...

Bringing up the name of Italy abroad means enhancing what we own or what we do well: from the beauty of our cultural and natural heritage, to fashion, design, cinema and much more.Also, our food and wine tradition is something to defend and promote, and together with...

On the 8 of March, here in Italy we use to celebrate the International Women's Day. On this special day, I am pleased to introduce you Margherita, Salvatore Aprea’s wife. If Salvatore, Chef and owner at the “Da Tonino’s” restaurant, enchants everyone with his dishes,...

From Milan to San Gimignano, the chef of the restaurant “da Tonino” continues to carry the name of Capri. Those who live their work with passion never stop: he tries to set the bar always a little higher, without stopping facing new challenges and getting in the game....

The story of Salvatore Aprea, among the protagonists of a 5-day event dedicated to taste Today, the world of haute cuisine is no longer an elitist universe accessible only to a select few; even the most important and quoted chefs are not afraid to open up to...