{"id":3693,"date":"2025-06-30T17:13:34","date_gmt":"2025-06-30T15:13:34","guid":{"rendered":"https:\/\/ecampania.it\/magazine\/?p=3693"},"modified":"2025-10-03T10:02:22","modified_gmt":"2025-10-03T08:02:22","slug":"mellino-e-la-sua-cucina-incanta-l-isola-azzurra","status":"publish","type":"post","link":"https:\/\/ecampania.it\/magazine\/mellino-e-la-sua-cucina-incanta-l-isola-azzurra\/","title":{"rendered":"Mellino e la sua cucina incanta l\u2019isola azzurra"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Capri, Campanella by Quattro Passi tra rivisitazioni e grandi classici<\/h4>\n\n\n\n<p>Dalla Fettuccina alle Nerano alla Caprese dal cuore caldo, poi ci sono i Faraglioni, la Sogliola e tanto altro: dall\u2019antipasto al dolce in un mix di tradizione, rivisitazione e contemporaneit\u00e0. Che sia per il pranzo in giardino o per la cena godendosi la frescura serale, il menu di Campanella by Quattro Passi si fa sempre pi\u00f9 accattivante.<br><br>Il ristorante \u00e8 all\u2019interno del boutique hotel Pazziella Garden &amp; Suites, guidato dal general manager Alfonso Saraco, ed \u00e8 raggiungibile da via Fuorlovado o da via Camerelle, a pochi passi dalla celebre piazzetta.<br><br>Un\u2019idea di cucina che rispetta le materie prime e la stagionalit\u00e0 per un innovativo progetto che unisce la visione creativa dello chef 3 stelle Michelin Fabrizio Mellino e quella imprenditoriale del Ceo di Pazziella, Francesco Naldi.<br><br>Nel menu, che sta ottenendo tanti consensi tra turisti italiani e stranieri, si ritrovano identit\u00e0, profonda cultura gastronomica, memoria e raffinatezza contemporanea.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"681\" data-id=\"3694\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri3-1024x681.jpg\" alt=\"\" class=\"wp-image-3694\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri3-1024x681.jpg 1024w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri3-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri3-768x511.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri3-1536x1021.jpg 1536w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri3-750x499.jpg 750w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri3-1140x758.jpg 1140w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri3.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"681\" data-id=\"3695\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri2-1024x681.jpg\" alt=\"\" class=\"wp-image-3695\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri2-1024x681.jpg 1024w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri2-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri2-768x511.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri2-1536x1021.jpg 1536w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri2-750x499.jpg 750w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri2-1140x758.jpg 1140w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri2.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"681\" data-id=\"3696\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri1-1024x681.jpg\" alt=\"\" class=\"wp-image-3696\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri1-1024x681.jpg 1024w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri1-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri1-768x511.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri1-1536x1021.jpg 1536w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri1-750x499.jpg 750w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri1-1140x758.jpg 1140w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/06\/capri1.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p><br><br>Ad eseguire i piatti la brigata del resident chef Angelo Fumeto, sous chef \u00e8 Aniello Guerriero, chef de partie Anna Durante.<br>In sala il ma\u00eetre Angelo Romano accoglie gli ospiti tra profumi mediterranei e sentori dell\u2019isola azzurra. E per un drink accattivante ecco le creazioni del barman Marco Gunetti, tra cui il suo signature cocktail \u201cIl Conte a Napoli\u201d.<br><br>Campanella \u00e8 aperto dalle 12.30 alle 15 a pranzo (dopo \u00e8 disponibile la carta snack di P Garden Lounge Bar) e a cena dalle ore 19.30 alle 22.30.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Capri, Campanella by Quattro Passi tra rivisitazioni e grandi classici Dalla Fettuccina alle Nerano alla Caprese dal cuore caldo, poi ci sono i Faraglioni, la Sogliola e tanto altro: dall\u2019antipasto al dolce in un mix di tradizione, rivisitazione e contemporaneit\u00e0. Che sia per il pranzo in giardino o per la cena godendosi la frescura serale, [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":3697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"format":"standard"},"jnews_primary_category":[],"jnews_override_counter":[],"footnotes":""},"categories":[9],"tags":[129],"class_list":["post-3693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-sagra"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mellino e la sua cucina incanta l\u2019isola azzurra - \u00e8campania<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ecampania.it\/magazine\/mellino-e-la-sua-cucina-incanta-l-isola-azzurra\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mellino e la sua cucina incanta l\u2019isola azzurra - \u00e8campania\" \/>\n<meta property=\"og:description\" content=\"Capri, Campanella by Quattro Passi tra rivisitazioni e grandi classici Dalla Fettuccina alle Nerano alla Caprese dal cuore caldo, poi ci sono i Faraglioni, la Sogliola e tanto altro: dall\u2019antipasto al dolce in un mix di tradizione, rivisitazione e contemporaneit\u00e0. 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