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The chef of Don Alfonso 1890 shares the story of a family legacy that has reached the highest levels of excellence in both hospitality and fine dining.
ERNESTO IACCARINO: A SYMPHONY OF FLAVOURS
AND THE ART OF HOSPITALITY
materials and contemporary forms, many recreated using timehonoured craftsmanship. The result is a contemporary, vibrant, and colourful space.”
Welcome to Sant’ Agata sui Due Golfi, home to Don Alfonso 1890, on the stunning Sorrentine Peninsula. Here, the Iaccarino family has created a jewel of exclusivity, weaving tradition with the essence of a contemporary vision. This exceptional project includes Le Peracciole, the family’ s organic farm on Punta Campanella, a wine cellar boasting over 1,300 labels, and even a dedicated cookery school for guests. Today, Don Alfonso has become an international presence on five continents. Chef Ernesto Iaccarino and his brother Mario represent the latest generation in a family story that began with their grandfather and was carried forward by their parents.
Today, the thread that runs through their remarkable journey can be summed up in a single word: authenticity. Do you agree?“ Absolutely. We’ re deeply connected to the legacy of the Kingdom of the Two Sicilies and southern Italy. What sets Don Alfonso apart is also its design: a historic 19th-century Neapolitan home whose identity we wanted to preserve while transforming it into a modern space. It was a demanding process, and in 2004 we chose architect Marco De Luca, whose design won us over with its clever interplay between traditional
The most recent renovation focused especially on sustainability.“ It was a comprehensive challenge, involving all façades and interiors, led by architect Fabrizia Frezza, and the garden, redesigned by architect Filippo Marsigli. We also carried out a major overhaul of the building systems. Today, the restaurant is entirely green.”
Ernesto also holds a degree in Economics and Business from Bocconi University. Has that helped in managing restaurants worldwide?“ Definitely. But what’ s really helped me is the human side, my ability to engage with people on every level. When your partners are top-level international figures, and you’ re able to connect over a wide range of subjects, it becomes much easier to build meaningful relationships.”
Do your travels influence your menus?“ I love travelling. Travel helps you realise the true value of what you have at home. That’ s why my dishes always include a piece of my land.”
Design plays a role in the kitchen as well. What guides your approach?“ Taste memory is the strongest memory we have. When creating a new dish, that’ s where we begin, with the goal of fully expressing flavour.”
How has the idea of hospitality evolved over time?“ Travellers at a certain level seek more than luxury; they want a fully immersive experience, but also something that reflects the identity of the place. That’ s our mission: to evolve the overall tourism offering while staying true to the uniqueness I mentioned earlier. Italy excels when it comes to the human touch; that’ s the heart of our hospitality culture.”
Visiting Don Alfonso means slowing down, in close contact with nature and evocative design …“ It’ s all true. At 450 metres above sea level, suspended between the coasts and gulfs of Naples and Salerno, guests find a natural gym for the body and the soul.”
donalfonso. com Ig: donalfonso1890
Project Director Rita Baiguera Graphic Designer Cristina Zanacchi Intervista Stefania Vitale
Qui accanto, la depandance della struttura. Nella pagina accanto, due scorci dell ' esterno di Don Alfonso.
Ph. credits Don Alfonso