A special dessert to end your dinner with style at the restaurant by Tonino. It is one of the most iconic desserts of the Neapolitan tradition; deeply rooted into our culture thanks to its presence in the cinema and in the songs of the classical tradition, but also in...

The taste of the sea on your table. Mediterranean cuisine is famous for its variety: from vegetables to legumes, up to cereals and fruits, there are many products in the “food pyramid” and this reminds us of how important an healty and balanced diet is.  Maybe,...

Different flavors come together in one dish Revisiting well-known dishes by blending ingredients, preparation methods and culinary secrets from different cultures and geographical areas: this is also what great chefs do. Effecting such contaminations without running...

The chef reveals the secret of a dish which is a delight for the eyes and the palate. Quail is a tradition which has made the culinary history of the island of Capri, and for this reason it could not fail to be on the menu at da Tonino. A bird which lends itself to a...

A reality that grows side by side with cooking in order to always offer customers the best. Today we want to focus our attention on a parallel but integral part of “da Tonino restaurant”: its cellar. We will let the winery tell its story, about its birth, about the...

Salvatore Aprea shares with us his experience at the Week of Italian Cuisine in the World The Week of Italian Cuisine in the World is an event, now in its sixth edition, aimed at promoting the enogastronomic culture of our country abroad. The main theme of this year's...

The chef tells his story, highlighting his origins and the experiences that have marked him. "In order to explain who I am today, I cannot refrain from recounting all the experiences I've lived through up to this moment. They are important chapters of my story, pages...

An open-hearted testimony, from the memory of the origins to the future challenges to be faced "The story of the “da Tonino” restaurant is the story of two ways of understanding cuisine: two visions that are not dichotomous, mine and my father's, but rather one the...

Chef Salvatore Aprea finds the right mix of traditional and modern flavors in his kitchen. Modernity and tradition: two aspects that are only apparently antithetical, which in reality coexist in many situations of our existence. Without the knowledge of the past we...