Behind every dessert served at the table lies a story of technique, passion, and deep-rooted heritage. Nunzio Falanga, pastry chef at Ristorante Da Gemma in Marina Grande, Capri, embodies the soul of Neapolitan pastry tradition, reinterpreted with sensitivity and respect. With pride, he shares his journey and the new dessert menu of Da Gemma.
Nunzio, tell us how your love for pastry began.
It all started when I was a child—I would knead, observe, and experiment. Then I decided to truly follow that passion, graduating from culinary school and beginning my work in pastry kitchens. For me, pastry has always been a silent but powerful language—you can say so much through a dessert.
What experiences shaped you before arriving in Marina Grande?
I worked in several renowned restaurants between Naples province and Sardinia, mostly in seasonal settings. Every experience added something: I refined my technique, precision, and adaptability. For over twenty years, I also worked in kitchens serving travelers, but pastry has always remained my true constant.
What are the highlights of this year’s dessert menu at Da Gemma?
The most appreciated addition is certainly the Delizia al Limone, which I strongly advocated for. It’s made with a soft sponge-like base, soaked in a syrup of water, sugar, and orange peel that macerates for 24 hours. Alongside this, we offer the classic Torta Caprese—both the chocolate and lemon versions—and of course the Neapolitan Babà. All firmly rooted in tradition.
Choosing to focus on traditional desserts is a deliberate choice, isn’t it?
Absolutely. Tradition is what our guests look for and love the most. Authentic flavors tell a story and offer a sense of belonging. The Delizia al Limone and chocolate Caprese are among the most requested desserts at Da Gemma, especially by tourists.
Besides the menu, do you also offer rotating specials?
Whenever I get the chance, I like to offer a house special—like a lemon cheesecake or a chocolate cake. These creations allow me to present something different while staying true to my style.
What does it mean for you to work at Da Gemma, in such a beautiful and historic place like Marina Grande?
It means feeling the pride of my roots every single day. Capri, Campania, with its rich gastronomic heritage—this is what inspires me daily. Every dessert I make is a tribute to my homeland and its traditions.