Salvatore Persico

I trained as a cook before I ever thought about guiding, and gnocchi alla sorrentina is still the dish I know best, down to why the potato has to be handled a certain way for the shape to hold. On a call I talk through the method from my own kitchen and take questions as I go, rather than reading from a script. At Marina Piccola, where my father used to run day trips out to Capri, I like explaining how the harbour actually works now that the ferries have mostly replaced the old wooden boats he grew up on.