A Family Passion
We love to prepare delicious meals for you since over 30 years
I was born in Argentina, but as a child at the age of 6 I came back to Nerano. My Father Raffaele, a fisherman, used to go with Eduardo de Filippo, on a beautiful gozzo (fishing boat) to his own little island few miles away from Marina del Cantone.
My love for cooking is certainly due to mother Flora, able to decline the great art of Monzù cooking at noble families’ houses, that stayed in Sorrento’s Peninsula.
kitchen is a #familypassion
The taste for good food
First choice products grown in local and uncontaminated territoires
Having a restaurant on my own, where you can cook, entertain and satisfy costumers ’palate leaving them a good memory and desire to come back where they eated well, it’s always been my dream, since very young, I attended in Naples at catering College.
In early 70s, I cooked on cruise ships all over the world and started discovering and make my, traditions, tastes and flavors far apart .In 1982, I met Rita, which become my wife six years later.
You need someone to help to put in order the ideas , disciplining the enthusiasm and offering the support of the heart in times of distress .
The premises to make the dream come true are all there, but as in all chemical reactions need a catalyst.
In 1983 the dream of my life become true, Rita and I inaugurated our restaurant: Quattro Passi, in Marina del Cantone, a town of Nerano, Amalfi Coast
Sacrifices are a lot but the results start coming. But, since “no dream is only good”, to make everything complete it takes care , focus and total dedication. Every year, for Chef Antonio Mellino, a new award takes its place alongside the other.
In 1999, I was called by the Meridien chain in Japan to teach cooking classes.
The following year, just returned from a gastronomic tour of the best restaurants in Switzerland, where I represented the country cookin love for quality cuisine, traditions and authenticity Iwas rewarded with a Michelin Star, an achievement that testifies the excellence achieved in our restaurant.
In 2004, the Times places Quattro Passi restaurant in 38th place in the special ranking of the 50 best restaurants in the world.
I come from a census in 2010 “Restaurants of Italy” guide, published by “L’Espresso” group, being awarded by two hats.
In November 2011, the Michelin rewards us with the Second Star.
Many prestigious awards testify the diligence, the passion, the love for the kitchen of my family, because without passion not going anywhere.