Imbarcati in un viaggio di gioco unico con Pin-up Casino! Connettiti con noi attraverso il nostro link su ক্যাসিনো e immergiti in una varietà di giochi avvincenti e incredibili bonus. Inizia la tua avventura di gioco ora! Scopri come Everix Edge sta rivoluzionando il trading di Bitcoin con sicurezza ed efficienza. Library zlibrary project Mosbet
Top 10 best online casino sites from Outlookindia OLX88 Immediate Core: Canada's prime choice for investment learning

Andrea Migliaccio

L'Olivo at Capri Palace

via Capodimonte, 14 - Anacapri
Capri (Naples)



Andrea Migliaccio is at the helm of L’Olivo, the gourmet restaurant inside the Capri Palace Hotel since 2011. Here he earned two Michelin stars confirming the award the restaurant conquered with German Oliver Glowig (now in Rome), of whom Migliaccio was the sous chef for a long time. Born in 1980, his parents being from Ischia, Migliaccio also guided Riccio right from its opening (in 2009), a beautiful establishment under the same ownership, a few steps from the very popular Grotta Azzurra, creating the foundations for his first Michelin star in 2013.

Since 2011 he is the executive chef at restaurant Capri in Zermatt, Switzerland, another Michelin star. And in 2001 he also took the helm of Larte in Milan, a restaurant intertwining food and art, great wines and design, culture and fashion. Following the internationalisation project of the Il Riccio brand, Migliaccio supervises the kitchen of two homonymous establishments in Turkish seaside destinations: Marmaris and Bodrum.

All these assignments come from afar because before collecting all these directing jobs, Migliaccio learnt the ropes with important colleagues: Xavier Pellicer in Spain, at Plaza Athénée with Alain Ducasse in Paris, at Ritz’s Espadon with Michel Roth, beside Antonio Guida at Il Pellicano in Porto Ercole, at Eden in Rome and in Sankt Moritz in Switzerland, at Badrutt’s Palace Hotel.

His philosophy in the kitchen is based on simple and linear principles: past and future, the valorisation of local classics, respecting seasonality and an extreme attention in the selection of the best products from the Mediterranean area, the cradle of the flavours and inspirations where Andrea grew up. There’s lots of attention in the aesthetics of the dishes, never self-referential.


Identità Golose

This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website and the online Guida Identità Golose, on top of curating many other events in Italy and abroad