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Nerano, Amalfi Coast, Italy

Though underlining how tradition is one of the corner- take our clients directly to the cellar for an aperitif,” says the
stones of his work, he also states that “you can rewrite a tra- chef, tracing a line between luxury, discretion, and intelligent
ditional dish, but only if you improve on it. We do not eat like hospitality.
we did 50 years ago and 50 years from now, people won’t “I believe that luxury means creating a tailor-made ex-
eat like us today. Every change must have a reason”. Ego perience, offering maximum product quality, meticulous
shall also stay out of the kitchen: “A restaurant is a busi- service, and an accurate choice of wines. In short, being
ness. It has employees, suppliers, and customers. It revolves unique and leaving a lasting memory”.
around our guests’ wellness. We give them our time and ask What happened after the third star? “We are definite-
for theirs. We need to be good enough not to waste it”. ly busier. But when a customer asked me, ‘What now?’ I re-
This is why every experience at Quattro Passi is made plied that we live one day at a time. We wake up in the morn-
to measure, from the doorstep. “A tender, parked in the bay, ing and simply do our job. With commitment, passion, and
and small electric vehicles, like the ones you see in Capri, hunger to learn. Even from our mistakes”.

104 Food Protagonist