About Ravello

The owners of Ristorante Ravello, are Salvatore De Gregorio and Angelo Piccione. Salvatore is originally from the small town Sorrento near Napoli in the south of Italy, while Angelo is originally from Taranto also in the south of Italy.

Salvatore has accumulated more than 35 years of experience in the catering business. This with a track record spanning from five star establishments in Oxford and Stratford-upon-Avon to small and large Italian restaurants both in the UK and Italy.

It was at this point that Salvatore together with his wife decided to come to Denmark with the intention of realizing his dream; to open his own south Italian country style restaurant inspired by the culinary traditions of the Campania- region that Salvatore grew up in and , is so passionate about, namely; Fresh colourful vegetables and herbs, garlic, capers, chili, olives, mozzarella, meat, fish, seafood and fresh homemade pasta. The dishes at Ravello are made by chefs who also have roots in these traditions and are equally passionate to pass them on to our guests.

Ristorante Ravello is named after the little charming village that dramatically balances on a cliff with stunning views over the Amalfi Coast.

Salvatore and Angelo have over a number of years repeatedly returned to experience the charm and serenity of the little town, which is also well known for the rich tapestry of musical and cultural events it has to offer. They have let the enthusiasm for the town and its magnificent contrasts between mountains and sea become their inspiration for Ristorante Ravello in the representation of the beauty, the honesty and the originality that defines the south Italian country kitchen.

Born in Taranto, in the beautiful region of Puglia, in the heart of Southern Italy, Angelo Piccione grew up surrounded by Italian culinary traditions, which have always influenced his passion for cooking. From a young age, he dedicated himself to gastronomy, graduating from the Hotel School, where he began to develop his love for the culinary arts.

His career took him far beyond the borders of his homeland: his spirit of adventure and passion for cooking pushed him to travel, accumulating experience in restaurants and hotels in Italy, Europe and America. Each stop on this journey enriched his cultural and culinary background, allowing him to refine his skills and learn about the gastronomic traditions of every corner of the world.

A fundamental chapter in his career is represented by the 7 years of experience on Princess Cruises cruise ships, where he held the role of Sous-Chef. During this time, he had the opportunity to travel around the world, working with chefs of different nationalities and learning to mix global culinary influences, while maintaining a strong connection with his Italian roots.

His passion for cooking is what drives every dish he creates, with the aim of transmitting to his guests the same passion that he has for good food. Today, at Ristorante Ravello, Angelo brings all his experience with him, offering dishes that combine Italian gastronomic traditions with a touch of innovation, always respecting the quality of fresh and genuine ingredients.