The Importance of Family: The De Angelis Family at Restaurant La Capannina – Part One

The passion for cooking and the desire to share their culinary tradition led the De Angelis family to found a restaurant that has become a reference point for lovers of good food in Capri. The story of Restaurant La Capannina speaks of them: a family that, with love and dedication, carries forward a dream from generation to generation. The members of the De Angelis family put their heart and soul into what they do. It has been this way since the beginning of their story, that of a family that has always stood out in the world of dining. Antonio De Angelis’s mother was a great cook and entrepreneur; his father, an Abruzzese chef, came to Capri to work at Hotel Capri and was then recruited by the Quisisana restaurant’s kitchen during its transformation from clinic to hotel. Francesco De Angelis, therefore, was the first chef in the history of the famous Quisisana Hotel restaurant in Capri. The same passion for cooking is shared by his wife, Aurelia Savorelli, born in New York and raised in Florida, daughter of Italian parents transplanted to the USA, who met Antonio once she arrived in Capri. Aurelia’s father worked as a waiter in French restaurants where Edith Piaf performed, and he was one of the pioneers of television “cooking shows” at a time when such programs were not as popular as they are today. Originally from Ravenna, he later moved to New York, where he met his future wife, born in Capri but moved to the USA with her family at just three months old. The story of the De Angelis family is, in short, one filled with successes but also sacrifices; without fear of facing obstacles along the way, their journey led them to found Restaurant La Capannina, which still today carries on their ideals and their approach to cuisine and hospitality. In every dish at La Capannina, the story of this close-knit family is encapsulated, passing down the teachings of those who have made dining their life’s passion.