Among the most renowned restaurants on the Sorrento Peninsula, Ristorante Antico Francischiello
boasts one hundred years of experience.
Three large, finely furnished rooms, one of which has a breathtaking view of Capri, a warm
and welcoming setting: this is the winning formula of the Restaurant, an ideal location to spend
pleasant and unique moments tasting the dishes of the Neapolitan gastronomic tradition.
Following the historical tradition, the kitchen is run by the Gargiulo family, with the 'help of many experienced collaborators la cucina è condotta dalla famiglia Gargiulo, con l’ ausilio di tanti esperti collaboratori
Chef
History, tradition and great creativity are breathed in the kitchens of Antico Francischiello with the
chef Antonio Attardi.
He is 33 years old and represents the fourth generation of a family that traces its roots
culinary in the late 1800s, Attardi seeks to express in his dishes memories and teachings that
have always been passed down in the family, from those first steps of his great-grandfather, who upon
returning from
France transformed an abandoned farmhouse into the area's first Michelin-starred restaurant (in
1976) and still today is a unique reference in the Sorrento Peninsula.
Organic products, traditional recipes such as the famous cannelloni and the "delizia al limone", the creativity and great knowledge of raw materials of Chef Attardi make today the
cuisine of Antico Francischiello a unique and exclusive experience.
A journey through time, explored without ever exasperating the flavors and above all surprising at every
dish its international clientele, with novelty and imagination, but always respecting
seasonality and using the fresh products of their own land.
At the age of 13 he took his first steps in the industry, at 16 he developed a passion for wines to the point
where he became a sommelier. To follow he attended master classes and training in the use of
sourdough, to also introduce leavened products such as "Panettone" and
"Colomba" . Intrigued by new technologies and discoveries in the world of taste, he is daily
committed to acquiring new skills and knowledge from the new techniques of
cooking, to keep up with the times and enrich the family's traditional cuisine,
with flair and imagination.
