Wayfarer exclusive: in the kitchen with chef Elefante at Praiano’s Casa Angelina
At Casa Angelina, food is much more than dining; it is one of the most authentic ways we introduce guests to the soul of our region.
We are fortunate to be in Campania, one of Italy’s most celebrated gastronomic destinations, a land whose culinary traditions have influenced and inspired food lovers around the world. Our responsibility is to honour that heritage and bring its essence to our guests in a way that feels genuine, memorable, and deeply connected to place.
From the very first culinary touchpoint — whether it is the welcome amenity awaiting guests in their room upon arrival, breakfast overlooking the sea, a relaxed lunch at Seascape or dinner at Un Piano Nel Cielo — our goal is always the same: to remind guests where they are and what makes this corner of Italy so extraordinary.
Every dish becomes part of a larger narrative. The tomatoes, herbs and vegetables harvested from our cliffside garden, the fish brought in by local fishermen, the citrus fruits that have become symbols of the Amalfi Coast, and the exceptional products sourced throughout Campania all tell the story of this land. We want guests to experience the flavours, traditions, and culture of the region not only through individual meals, but throughout their entire stay.
The culinary journey at Casa Angelina is therefore designed to create a lasting sense of place. We want guests to leave not only remembering what they ate, but understanding the people, traditions and landscapes behind every ingredient and every dish.
Absolutely. Once you decide that your mission is to tell the story of Campania through food, the quality and provenance of every ingredient become essential.
We are fortunate to be surrounded by extraordinary producers, many of whom have been preserving traditional methods and local varieties for generations. Rather than sourcing ingredients simply because they are local, we carefully select producers who share our commitment to authenticity, quality and respect for the land.
Our extra virgin olive oil, for example, comes from Mulino della Signora in the province of Avellino, while our pasta is sourced from a small artisan producer in Gragnano, a town internationally recognised as the home of Italy’s finest dried pasta. We work with local dairies for products such as mozzarella, Provolone del Monaco and buffalo yogurt from Agerola, the mountain village overlooking the Amalfi Coast whose dairy traditions are an integral part of the region’s identity.
Much of the fruit, vegetables and herbs used in our kitchens are harvested from our own organic cliffside garden overlooking the Mediterranean. The garden allows us to work according to the seasons and to bring ingredients from the soil to the plate within hours.
For seafood, we rely on a small network of trusted fishermen from Praiano and Positano, whose daily catch often inspires the direction of our menus. The same philosophy extends to our wine programme, where we proudly showcase remarkable producers from Campania, helping guests discover the diversity and character of one of Italy’s most exciting wine regions.
For us, local sourcing is not a trend; it is a responsibility. Every ingredient carries with it a story, a family, a landscape and a tradition. By bringing these products to our guests’ tables, we are not simply serving a meal—we are offering a genuine taste of Campania and the Amalfi Coast.
As we move into the height of summer, it is undoubtedly one of the most exciting moments of the year in our kitchen. The garden is becoming increasingly generous, and many of the ingredients that best express the identity of our region are now reaching their peak.
At the moment, I am particularly inspired by tomatoes. We grow five to six different varieties in our organic cliffside garden, each with its own personality, sweetness, texture and balance of acidity. They are among the purest expressions of Mediterranean cuisine and can be transformed into dishes that are both incredibly simple and remarkably sophisticated.
Alongside tomatoes, aubergines, courgettes and aromatic herbs are flourishing. These are ingredients that have defined the culinary traditions of Campania for generations and continue to form the foundation of many of our favourite summer dishes.
What I love most is their versatility: they can take centre stage in a vegetarian preparation, accompany freshly made pasta, or create a beautiful dialogue with the catch of the day brought in by our local fishermen from Praiano and Positano.
This is the season when the boundaries between garden, sea and kitchen become almost invisible. A tomato picked in the morning, fresh herbs harvested from the terraces and a fish landed only a few hours earlier can come together on the same plate. For me, this is the essence of our cuisine: respecting the rhythms of nature and allowing exceptional ingredients to tell the story of our territory with honesty and elegance.
Ultimately, the ingredients I enjoy working with most are not necessarily the rarest or most complex, but those that best capture a sense of place. During the summer months on the Amalfi Coast, few things achieve that more beautifully than the vegetables growing in our garden and the seafood arriving daily from the waters below.
Some of my favourite dishes are those that best express the connection between memory, territory and contemporary technique.
At Un Piano Nel Cielo, one of my signature dishes is the 36-egg yolk tagliolini with prawns, served in a delicate lemon and dill sauce. It is refined and elegant, but still deeply connected to the flavours of the Amalfi Coast — the freshness of the sea, the brightness of local citrus, and the richness of handmade pasta.
At Seascape, our more relaxed all-day dining restaurant, guests can enjoy a simpler but equally memorable expression of this idea through our tonnarelli in lemon sauce, which has become one of our guests’ favourite pasta dishes.
Another much-loved dish is our Spaghetti alla Nerano, prepared with courgettes grown in our own garden. It is a beautiful example of how a traditional recipe can become extraordinary when the ingredients are truly exceptional.
I am also very attached to our Totani e Patate, a traditional dish from Praiano made with squid and potatoes, which we reinterpret with a contemporary touch while preserving its authentic soul. It is a dish that speaks directly of our village and its fishing heritage.
And then there are the dishes connected to personal memory, such as our polpette, meatballs cooked in the way my grandmother taught me. They are simple, comforting and full of emotion. For me, these dishes are important because they show that cuisine is not only about technique; it is about memory, identity and the ability to make guests feel connected to a place, a family tradition and a story.
My relationship with food began long before I ever stepped into a professional kitchen. Some of my earliest memories are of my grandmother preparing ravioli for Sunday lunch, patiently shaping each one by hand while the family gathered around. I can still remember the aromas that filled the house and the anticipation that surrounded those moments.
Equally vivid are the memories of my grandfather returning from the garden with freshly picked tomatoes. Even today, the scent of a perfectly ripe tomato takes me back to those childhood days and reminds me of the simplicity and beauty of exceptional ingredients. Looking back, I realise that these experiences taught me one of the most important lessons of my career: great cuisine always begins with respect for the product and for the people behind it.
That passion naturally evolved into a professional path dedicated to gastronomy. Throughout my career, I have had the privilege of learning from talented chefs and refining my own culinary philosophy, one rooted in authenticity, seasonality and a deep connection to my territory.
Seven years ago, I joined Casa Angelina and embarked on what has become one of the most rewarding chapters of my professional life. Together with an extraordinary team, we have worked tirelessly to develop a culinary identity that reflects both the character of the Amalfi Coast and the spirit of the hotel. Receiving our Michelin star was undoubtedly a proud moment, but more than an achievement, it felt like the recognition of a journey we had already been travelling for many years — a commitment to excellence, consistency, attention to detail and genuine hospitality that guests had already come to associate with Un Piano Nel Cielo.
Today, my greatest ambition remains unchanged. Through every dish, I strive to convey the essence of Casa Angelina: quality without compromise, clarity of flavour, respect for our territory and the creation of memorable experiences. If guests leave our table with a deeper understanding of this extraordinary region and with emotions that stay with them long after their journey has ended, then I feel I have accomplished my goal.
Qantas’ brilliant Business Class ‘Suite’
Qantas flies to London, Paris and Rome direct from Perth, with flights operated by Boeing 787-9 aircraft that feature the airline’s signature suite-style Business Class, fantastic meals, premium Australian wines and one of the best in-flight entertainment systems in the sky.
The design of the innovative suite-style seats means you can recline from take-off through to landing, plus there’s a large table that’s ideal for working and dining, storage space for headphones, laptops and water bottles, plus a power socket and a USB port for charging.
When it comes to rest, the fully-flatbed seats turn into a single bed thanks to the seat topper, 100% cotton duvet and European style pillow.
From London and Paris, Qantas Frequent Flyer partners Air France and British Airways have several daily flights to Naples that connect well with the Qantas services from Australia. Alternatively, ITA Airways offers direct flights from Rome to Naples that are also well priced.
Once in Naples, Praiano is on average a 90-minute drive away and the Casa Angelina team can arrange airport transfers for you.