Like a Luna Caprese: A Recipe from Chef Giovanni Vanacore of the Award-Winning Rossellinis in Palazzo Avino

Voyage to the bright sunny shores of Italy’s Amalfi Coast with a recipe from Chef Giovanni Vanacore of the award-winning Rossellinis in Palazzo Avino.

At the helm of Palazzo Avino’s elegant Michelin-starred restaurant Rossellinis in Ravello since 2018, Neapolitan Executive Chef Giovanni Vanacore brings his passion for seeking out the best ingredients to create dishes that highlight the richness of the territory and are inspired by his love of the sea. His experience before arriving at Palazzo Avino was considerable, learning and working in famed locations in both Rome and Naples.

Celebrated for its exquisite culinary delights and exclusive Chef’s Table, Rossellinis – nestled high above the Amalfi Coast with its striking views of terraced gardens cascading to a sea sprinkled with the light of the moon – is an evocative dining experience set in the poetic beauty of a 12th-century palazzo.

Here, Chef Vanacore – who gained his love of cooking from his family and perfected his craft with his great maestro and mentor Chef Gennaro Esposito – shares one of his favorite recipes, Like a Luna Caprese, with Cucine d’Italia.

“As I love to always say: Amalfi Coast Cuisine is fresh, enticing, and with always a hint of Sfusato Amalfitano, and that’s why I try to incorporate it always in my dishes. In fact, these Ravioli are the quintessence of my experience on the Amalfi Coast, every bite is an experience – you can feel the coast and mountains. Surely a must try at the Rossellinis” – Giovanni Vanacore, Executive Chef

Executive Chef Giovanni Vanacore’s Like a Luna Caprese


For the pasta

Flour type 00: 500g
Hot water: 250g
Butter: 25g
Salt: 10g

For the syrup

Water: 1 liter
Suugar: 100g

For the lemon filling

Lemon bread – the white part of the Amalfi Lemon: 500g
Butter: 40g
Lemon juice: 30g

For the Corbarini tomato sauce

Corbarini tomatoes: 600g
Basil leaves: 10
Extra virgin olive oil:


To Prepare the Pasta

In a blender, combine all the ingredients and incorporate until the mixture is smooth and homogeneous, let it rest in the fridge for two hours, and then roll it out very thinly.

To Prepare the Lemon Filling

Cook the lemon bread in the syrup for 15 minutes, then blend adding the butter and lemon juice. Salt to taste and place in a pastry bag to fill.

To Prepare the Corbarini Tomato Sauce

In a pan, brown a clove of garlic in a little oil, add the cherry tomatoes and basil. Cook for about 10 minutes, then pass with a vegetable mill to obtain a smooth sauce that we will need to accompany the ravioli filled with lemon cream.

Like a Luna Caprese: A Recipe from Chef Giovanni Vanacore of the Award-Winning Rossellinis in Palazzo Avino

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