The Hotel Caesar Augustus on Italy’s isle of Capri is cooking up a fantastic summer season with a new Executive Chef at the helm of the restaurant. Eduardo Vuolo joins the historic Relais & Chateaux hotel after working as Sous Chef at the legendary Hotel Le Sirenuse in Positano. Vuolo has extensive experience at a number of Michelin-starred restaurants in Italy, including both Il Buco and Don Alfonso 1890 in Naples.
The chef is developing daily menus based on the ripest vegetables he finds in the on-site organic garden every day. Here are some sample dishes: Buffalo mozzarella with tomato & basil sauce; I Ravioli alla Caprese (ravioli filled with fresh caciotta cheese) and Le polpette di melanzane con salsa "sciuè sciuè" (eggplant balls served with fresh tomato sauce). The best part of all? While the chef experiments with recipes in the kitchen, he sends out samples to hotel guests lounging by the pool.
Perched on a sheer cliff high above the Bay of Naples, the Hotel Caesar Augustus has one of the prettiest infinity pools in the world-- surrounded by turquoise sea and sky. For more information about this 55-room hotel, visit www.caesar-augustus.com