Our cooking is mainly based on local and regional products such as fresh fish, extra-virgin olive oil, cheeses and vegetables grown on the island. We have a large selection of Italian and foreign wines and brandies and offer DOC classified wines from Campania. Our menu, in addition to offering a standard choice, also includes several dishes made with fresh ingredients delivered daily. Among the many specialities of La Capannina that can be tried are ravioli alla caprese, prickly lettuce roulade, linguine pasta with redfish, stuffed squid (totani) and many other dishes made with fish from the Gulf and the Torta Caprese along with with other titbits created by our pastry chef, Gaetano Rispoli. He has been with us for 30 years and after working for a short time on the Amalfi coast became an accomplished chef under the guidance of Francesco De Angelis, he too a cook and the man behind the restaurant, inheriting his experience and recipes.