There’s a deep connection between food and memory, between taste and the emotions we carry with us. That’s exactly where Chef Emiliano Neri begins again, now in his fourth year leading the kitchen at Da Gemma Capri, with a clear message: rediscover tradition by celebrating the authentic flavors of the territory.

We sat down with the chef to explore what’s new this season. The result is a story of passion, research, and a profound respect for Caprese and Mediterranean cuisine.

Chef, what’s the common thread running through the new menu?

“Definitely a stronger return to tradition. We want to reinforce the identity of our cuisine by making conscious choices, guided by flavor memory and the quality of local ingredients.”

Let’s start with the appetizers: what’s the standout new entry?

“We’ve created our own Parmigiana Gemma: a baked eggplant roll filled with cooked ham and fiordilatte from Agerola. It’s our tribute to the classic parmigiana, but with our own identity. Simple, direct, flavorful.”

And among the first courses?

“We wanted to go even deeper into our roots. This year we’re offering a pasta and potatoes dish with fiordilatte from Agerola—no provola—but with a rich, authentic flavor. Of course, our Nerano returns—it’s become a must. And we’ve introduced a new linguine with seafood, staying true to traditional inspirations.”

Is the catch of the day still central to your menu?

“Absolutely. Our fresh fish display is one of our hallmarks, and from there, we create a different second course each day—baked or grilled—depending on the guest’s preferences.”

Speaking of second courses, what are the latest additions?

“For fish lovers, we offer turbot with a celery root purée, baked with thyme, garlic, and extra virgin olive oil, served with sautéed Swiss chard and basil oil. For meat, we’ve replaced the fillet with a ribeye steak, served with seasonal vegetables. Once again, it’s all about seasonality and ingredient quality.”

What about the classic appetizers?

“The Parmigiana Gemma is our big news, but some beloved dishes remain—like the mozzarella filled with prawn tartare, and the ceviche, made with marinated fish, lime, tomato, avocado, spring onion, and red onion. A fresh combination that still surprises.”

Are the famous Spaghettone Gemma and Fritto Misto Gemma still on the menu?

“The fritto misto absolutely—it remains a symbol of our kitchen. The spaghettone isn’t on the regular menu, but when our loyal guests request it, we’re always happy to make it for them. Our guests are a part of our story.”

And for dessert? Do you have a pastry chef this year?

“Yes, we’ll have a new pastry chef, Nunzio. He’s not yet fully operational, but we’ll be focusing on traditional desserts: delizia al limone, Caprese cake (both chocolate and lemon versions), and tiramisu. We want to stay true to what represents our territory and Italy as a whole.”

What do guests—especially tourists—look for the most?

“Tradition. The most requested dishes are the Viola Caprese and the Nerano. No doubt about it: simple, genuine, recognizable flavors remain the most loved.”

And how do you approach the wine list?

“We favor Italian labels, with special attention to regional excellence. We want every pairing to tell a story—a piece of our land.”