The past, present and future of Marina Piccola run fast, like waves crashing on the rock of the Sirens, talking with Gregorio and Luigi Acampora, father and son, owners of “La Piazzetta Restaurant”. This fishing village, which was the landing point at the end of the nineteenth century of the poet-philosopher August Weber who founded the Strandpension there, has always been a reference point for hospitality and Capri gastronomy.
Starting in the thirties, the Mulese-Sirenica cuisine became the hidden desire of an eccentric European nobility that launched the fashion of sea and sun baths. The winter island turned into the island of sunny beaches. The beautiful Margherita Mellino, the sensual mermaid of Marina Piccola, many island and foreign cooks, remember the sunny Gloria Magnus, delighted the palate of artists and princes, making that place enter the myth.
It was well understood by the English singer Gracie Fields who, after the Second World War, created the “Song of the Sea”, a refined and happy landing place for the Dolce Vita caprese and the eccentric international jet sets.
It is here that Gregorio, in 1978 begins his adventure in Marina Piccola “They were golden years – recalls Gregorio – I had worked at the Grand Hotel Quisisana and I came from the school of the great masters capresi who taught me the art of hospitality, always a step back, never intrusive but always vigilant and attentive”
In 2000, Gregorio opens a restaurant in Marina Piccola with a view of the Faraglioni: “at the Piazzetta – continues Gregorio – customers regain the joy of enjoying food slowly, to talk at the table without stress”
This idea of the joyful Capri symposium on the sea has found in young Luigi, a worthy heir.
Luigi has created a mermaid lounge bar attached to the restaurant that manages to sublimate the caprese style with modern and innovative architectural lines “I wanted to create this colorful and innovative space for the young people of Capri and hope to organize in this place that opens on the sea cultural events and fashion”.
But it is on food that the confrontation between father and son becomes more interesting. Luigi’s passion is cooking and the elaboration of new dishes that have as reference the ancient island cuisine.
Over the last few decades, gourmets around the world have been delighted with Gregorio’s cult dishes. In the rich menu there are always ravioli of the house and scialatielli with flowers of pumpkin and clams always accompanied by selected wines from all regions of the peninsula.
Luigi’s new cuisine ranges from Raviolone of buffalo ricotta and shrimp with yellow and red cherry tomatoes to tagliolini black with cuttlefish, yellow tomatoes and pistachio powder from the Spaghettone green chili and mussels to the Calamarata with dried tomatoes and stale bread with capresi herbs.
The restaurant La Piazzetta opens in a symbolic place that since the 90s has been dedicated to Toto, who loved the Piccola Marina and its characters. So, do not be surprised when between a dish and the other, in tasting the nectar of Bacchus you will seem to see the Genius Loci del Principe smiling happily.
by Renato Esposito
