The essence of flavors

Volta del Fuenti by Michele De Blasio is the new fine-dining restaurant located at the Giardini del Fuenti.

Volta’s cuisine is inspired by the history and the culture of the Campania region. The restaurant will be buzzing with various season’s hues: in his research, Chef Michele De Blasio seeks the purity of flavours, through lengthy yet natural preparations, re-creating aromas, re-interpreting them in a contemporary way, while, at the same time, respecting ingredients deeply rooted in the historical culture of the area.

Originality is found when we go back to the origins

The idea behind 'Origine’ (Origins) is to be able to use what comes directly from our local area. To resume the relationship with breeders and farmers without using intermediaries, rather much like it used to be, and to reach the Origin of flavours throughout the study of raw materials.
For Chef De Blasio, the authenticity of flavours as well as the respect of the diversity are his primary objectives, being able to protect what nature provides us with, by applying the concept of crop rotation and using the soil in all its biodiversities. All of this with the sole aim of respecting the generosity of nature and what it has to offer.
Volta's mise en place was conceived with these principles in mind and it was moulded within the vegetable gardens of the "Giardini" themselves. The chef began by drawing inspiration from the products that the area provided: for each of these, he tried to give a depth connecting the memory of taste as well as technique.

Michele De Blasio

Born in Sarno in 1985, De Blasio took his first steps when he was little more than a boy in his cousin’s bakery. After graduating from the Hotel Institute, he continued his studies, attending the Master in Food & Beverage at the Bocconi University in Milan and the course of "Menu design and engineering" at Cornell University, as well as a course in "Science and cooking" at Harvard University in collaboration with Ferran Adrià.

His teachers were Riccardo Camanini and Alfonso Laccarino, but he had the opportunity to continue his specialization and study with the brothers Pourcel, Alain Ducasse, Pierre Gagnaire, Arzak, Rasmus Kofoed, Seji Yamamoto, Arnaud Lallement, Martin Berasategui, Jose Andres.

He worked for 5 years as Chef of Cuisine at the restaurant Capo d'Orso, on the Amalfi Coast, and then landed alongside Pino Lavarra at the Ritz Carlton in Hong Kong. He then returned to Italy, where he worked as Chef alongside the starred Chef Raffaele Vitale.

In 2018 he signed the menu of the Italian restaurant of the Ritz Carlton of Osaka in Japan and here, with the Chef Gabriele Milani of the 3 Michelin stars restaurant Lasarte of Barcelona, they started the promotion with a four-handed dinner.

De Blasio took part in several collaborations, including "La Fontaine Centre of Contemporary Art" in Manama, Bahrain, a four-handed dinner with Nagahigashi Toshifumi in Tokyo (selected among the best 30 chefs of the Future in Japan and son of the famous Soujiki Nagahigashi (2 Michelin stars in Kyoto)) and a 4 hands dinner in São Paulo, Brazil at the restaurant Evvai (1 Michelin star and number 26 of the 50 Best Latin America) with Chef Luiz Filipe.
He currently teaches at the Gambero Rosso Academy and at the Niko Romito Academy (3 Michelin stars). For a year he has been collaborating with the University of Naples Federico II for a research project on bitterness.

Giovanni Baccaro

Giovanni Baccaro was born in Cisternino (Brindisi, Italy) in 1982, where, since he was a child, he has cultivated a passion for travel and hospitality, starting his professional career in the world of tourism and achieving a diploma as an Operator for Tourist Services.
Over the years, Giovanni has attended an AIS and W.S.E.T. Sommelier course, an A.I.B.E.S. course and a Professional Master with CIPAS, he also has a Master both in Food & Beverage Management and in Budget Hotel & Marketing.
Giovanni's career path started with internships in agencies and tour operators, and later, on cruise ships. As soon as he finished school, Giovanni worked at the Masseria San Domenico, part of the Leading Hotels of the World, where he held various positions over a 3-year period.
He then worked in Switzerland, at the Palace Hotel in Gstaad, and in England, for several years in London, first with chef Philip Howard at The Square Restaurant (two Michelin stars), at the Ritz Hotel and finally at the Lanesborough Hotel, first with chef Heinz Beck, and then with chef Eric Frechon (one Michelin star).
After his experience in England, he moved to Munich, where he worked with Michelin-starred chef Holger Stromberg.
Once he had returned to Italy, he continued his career at the Hotel Il Pellicano (1 Michelin star) and oversaw the opening of the Casamatta restaurant (1 Michelin star), with chef Pietro Penna.
Before joining the staff at the Giardini del Fuenti, he strengthened his work experience, by working at Il Borro Relais & Chateaux alongside chef Andrea Campani, and at Borgo San Felice, under the guidance of chef Enrico Bartolini.
Giovanni embraced the Giardini del Fuenti project in 2022, where he aims to bring experience, passion and dedication to his work.

Volta del Fuenti
S.S. 163 Amalfitana km 47+300
Vietri sul Mare – 84019 Salerno

For further information:
T +39 351 001 0654

Opening Days and Hours from May to September:
from Tuesday to Saturday, from 19:30 to 22:00

Days and Opening Hours from October 15th to January 8th:
Saturday and Sunday, from 12:30 to 14:30
from Wednesday to Saturday, from 19:30 to 22:00