Locanda Radici by Angelo D'Amico

"The simplicity in the dish, the explosion of flavors."
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Ristorante
Locanda Radici it is not only a culinary but also a cultural project that is based on the experience of chef Angelo D'Amico, a 25-year-old chef who was born in Vico Equense and lived in the province of Benevento in the heart of Sannio.
It is precisely in this territory that Angelo together with his brother Giuseppe, sommelier who also takes care of the dining room, together with the entire staff want to offer a service with flavors that start from the roots of the Sannio and then branch out towards the sea and the rest of World.
Chef Angelo D'amico
"To manipulate the raw material a little in order not to lose its peculiar characteristics in such a way that it retains its importance in the dish, respecting the territory".
ANGELO D'AMICO
THE ORIGINS, born in Vico Equense (Na) on 18/08/1977. His father Lorenzo and mother Teresa both come from the province of Benevento. He lives in Frasso Telesino (Bn) in the Sannio area, an area characterized by a rich agricultural landscape, which has always been furrowed by plows. A land rich in traditions and artisanal products derived from agricultural processes that are still the basis of its dishes today. Tasting them, you will find flavors and aromas of past times.
 
A quality cuisine based on essential values ​​and aromas, where each ingredient stands out in a marked way without mixing with the others. The kitchen of the grandmother, called by all "Zì Lucia", father of Lorenzo's mother, was poor in ingredients but rich in flavors. She was a good baker in the town for 40 years, in fact, today, with her genuineness, she dictates the general rules of Angelo's cuisine, therefore inspired by memory and tradition.

TRAINING, undoubtedly everything starts from his DNA, marked by the aromas and flavors of a peasant cuisine that led to the choice for cooking studies at the "Le Streghe" Hotel Institute in Benevento, also spurred on by his father, even if initially love for art he was taking him to enroll at the Liceo Artistico, so he left his family and left at the age of 16 to learn the difficult "art of cooking" in the field, first moving to Rome at Eden with Enrico Derflinger for about two years, then at Palazzo Sasso di Ravello with Antony Genovese for three years, then at Cracco Peck in Milan with Carlo Cracco, then one year in Oxford at Raymond Blanc's Le Menoir and six months in Paris at Arpege by Alain Passard. A decisive experience was the collaboration for about a year with Berardino Lombardo and then working for six years in Labico in Antonello Colonna's restaurant as an executive with whom he had important experiences in catering, high-level events starting with the international tennis
Chef Orto
"The secret of my cooking personally choosing fresh ingredients and researching those typical products in the area, even if unknown" to most ", re-proposed in eco-sustainable dishes"
Eco Sustainability
ENVIRONMENT + ENERGY SAVINGS + ECONOMIC DEVELOPMENT
Eco Sustainability is a theme that will be the future also in the restaurant sector and thanks to Giuseppe's studies, it was possible to develop an analytical model to support Angelo's philosophy in the kitchen, in fact the choice of each ingredient to make each of his dishes takes into account the environmental impact, energy saving and economic factor.

The project, in addition to the purposes strictly related to the theme, also aims to involve the guest with the choice of more or less eco-sustainable dishes, thanks to the simple symbols next to them and easily interpreted in the menu. It should be noted that the entire catering proposal takes into account the selection of products that respect a minimum target of eco-sustainability.
Agricoltura
Pesce Fresco
"All the dishes have the aim of rekindling in me the memory of the cuisine of the past. When you have an ingredient in your mouth that makes up a dish, the flavors capable of bringing us back to childhood, therefore to our roots, must resurface in our memory. So, getting up from the table accompanied by those emotions to be transferred to the outside in the daily life of each of us ".
Our Services
RECEPTIONS + CHEF AT YOUR HOME + COOKING COURSE + CONSULTANCY
  • SMALL RECEPTIONS, Locanda Radici becomes the ideal space for all your special moments to make the event unique. Together with chef Angelo D'Amico you can create the tasting itinerary that best suits your needs and tastes.
  • GREAT RECEPTIONS, With experience in banqueting, Locanda Radici offers an exclusive service, under the signature of chef Angelo D'Amico and together with his team, at Tenuta Pascarella for events of all kinds: from weddings to communions, from birthdays to meetings business, from congresses to conventi
  • CHEF AT YOUR HOME, "In a few days it's my birthday, I would like to celebrate it with a nice refined dinner, a journey of flavors, but I don't want to go to a restaurant and I would love to be pampered within my own walls" An initiative original that is based on the simplicity and professionalism of the Locanda Radici team, all directed by chef Angelo D'amico, to bring home the "perfect ticket" for the journey through flavors. An ideal initiative for birthdays, evenings with friends and important events where tranquility, comfort and taste will be the main players.
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  • COOKING COURSE, Returning home, bringing from Locanda Radici the right principles for a home cooking but of the highest level. Finally, thanks to the experience of the chef Angelo D'Amico, it is possible to organize by reservation: personalized cooking courses, workshops, group lessons, in-depth study of raw materials and various techniques.
  • CONSULTANCY, Chef Angelo D'amico with his staff offers consultancy services in the entire catering, managerial and culinary field, making his experience acquired during his 25-year career available to anyone who needs it. At the same time, through the maître sommelier Giuseppe D'Amico, it also offers consultancy services in the world of wine and the dining room.
Maitre Sommelier
Chef
CONTACTS

CLOSED: Sunday Evening / Monday / Tuesday / At Lunch Wednesday
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