About us
MEET THE CHEF: CLAUDIO LANUTO
Growing up in Livorno, little Claudio watched the women of his family work magic with local ingredients and generational recipes. A career that began at age 14 led him to the kitchens of renowned restaurants, including Il Pagliaccio by Anthony Genovese, I Quattro Passi by Antonio Mellino and The Fat Duck by Heston Blumenthal, and introduced him to innovative cooking techniques. Now at Dei Cappuccini, Chef Claudio combines those modern methods with the fresh, local ingredients of Campania, transforming age-old recipes with futuristic flair to the delight of his diners.
PAST MEETS FUTURE ON YOUR PLATE
The kitchen must respect tradition. Seasonal, local and fresh ingredients are essential for a dish’s success. And there’s always room for innovation. On these three principles, Chef Claudio builds a menu that blends heritage flavours with forward-facing flair.
Here on the grounds of a 13th-century Capuchin convent, he grows fruit, vegetables and herbs like the monks who cared for this land in centuries past. The bounty of Campania and fresh fish caught in Mediterranean waters combine with the Convent Garden harvest in family recipes and iconic local dishes, reinterpreted with contemporary creativity. The result is a unique melange of past and future, a sensory story to be savoured and shared with views of the Mediterranean.
EXQUISITE HIGHLIGHTS
Among the stars of the summer 2024 menu at Dei Cappuccini are monkfish cutlet and green salad with raspberry vinegar and shellfish dressing; convent cannelloni filled with cod, potatoes, clams and spirulina algae; and a Sfusato Amalfitano lemon cake inspired by Chef Claudio’s grandmother’s special Sunday recipe.