Nino Di Costanzo Introduces the Gastronomic Treasures of DESCHEVALIERS Restaurant - The New Gourmet Destination at Hotel de Bonart Naples, Curio Collection by Hilton

On June 15th, a new chapter in haute cuisine will unfold in the heart of Naples: Hotel de Bonart Naples, part of the Curio Collection by Hilton and the Caracciolo Hospitality Group, will inaugurate DESCHEVALIERS, a gourmet restaurant curated by Chef Nino Di Costanzo.

This project combines art, culture, local flavors, and innovation for a genuine culinary experience by Chef Nino Di Costanzo. Born in Ischia in 1972, he developed a passion for cooking early on and refined his skills through apprenticeships with notable chefs. He earned two MICHELIN Stars at "Il Mosaico" and opened "Danì Maison" in 2016 at his family home, receiving multiple accolades, including two MICHELIN Stars and joining "Les Grandes Tables du Monde" in 2019.

Chef Nino Di Costanzo

Aligned with the philosophy of the Curio Collection by Hilton and Caracciolo Hospitality Group—each hotel’s unique identity is celebrated while promoting engaging travel experiences—DESCHEVALIERS aims to be more than just a restaurant. It aspires to be a space where gastronomy transforms into storytelling, exploration, and emotion. As a vital aspect of Hotel de Bonart Naples’s cultural hospitality vision, the restaurant embodies the Group's mission to create environments where taste, art, and local culture harmoniously intertwine, offering guests genuine experiences.

The name DESCHEVALIERS draws inspiration from Sergio Fermariello's "Totem" artwork in the hotel lobby, evoking knights as symbols of exploration. Fermariello also designed the restaurant's logo, featuring a knight figure that aligns with the hotel’s identity of strength and discovery.

Chef Nino Di Costanzo’s culinary vision is deeply rooted in the warmth of family memories and the richness of Campanian tradition. At DESCHEVALIERS, he transforms these elements into a refined and contemporary gastronomic expression, where memory translates into flavor, and each dish tells a story.

Assisting him at the helm of the kitchen is Resident Chef Antonio Autiero, a celebrated figure in starred restaurants throughout Rome and the Amalfi Coast. With diligence, passion, and creativity, Autiero elegantly and precisely interprets Chef Di Costanzo’s vision.

Chef Antonio Autiero

DESCHEVALIERS offers a cuisine that is grounded in Campania while embracing a contemporary global perspective. The menu features tasting menus and à la carte options designed for those eager to explore, savor, and be surprised.

Insalata di mare

• Starters include:
  • “Shrimp, chopped, crispy shell, rhubarb”: a blend of shrimp sweetness with the vegetal notes of rhubarb and the crunch of the shell.
  • “Rabbit, parsnip, green apple, snow peas”: a textural interplay of sweetness and acidity.
  • “In verde, seasonal vegetables raw, cooked, and marinated”: highlighting the essence of fresh produce.
  • “Insalata di mare, fish, crustaceans, mollusks”: celebrating the Mediterranean’s rich flavors.
  • “Uovo e Uova”: a contemporary homage to the symbol of life.
• First courses reflect tradition through haute cuisine:
  • “Fusilloni, sea urchins, parsley, pine nuts”: a dive into sea flavors with herbal and toasted notes.
  • “Risotto, lemons, shrimp, courgettes”: balancing freshness with marine intensity.
  • “Gnocchi, potatoes, seasonal vegetables, ricotta di fuscella”: elegant comfort food.
  • “Ravioli, courgettes, mint, provolone del monaco”: delicate yet bold in taste.
  • “Napoletano ragù...not cooked”: a modern reinterpretation of a classic.
• Among the second courses:
  • “Turbot, cucumber, celery, aromatic herbs”: a simple yet fragrant dish.
  • “Pork, apples, spinach, mustard”: a harmonious balance of sweet, bitter, and spicy.
  • “Angler, quinoa, pink pepper”: light yet intriguing.
  • “Filetto in pizzaiola”: a refined take on a Neapolitan classic.
  • “Lamb, crusco pepper, raspberry, misticanza”: an intense and sophisticated choice for those who favor bold flavors.
• Desserts offer a graceful conclusion:
  • The iconic “Pastiera” is paired with creations like “Napul'è,” a sweet tribute to the city, “Chocolate and dried fruit,” a delightful combination, “Dolce formaggi,” bridging sweet and savory, and “Frutte e creme ghiacciole,” a refreshing finale.

For those who wish to let the Chef guide their experience, DESCHEVALIERS provides two tasting menus, designed for the entire table:

• “Vedi Napoli e poi...” - a gastronomic journey between land and sea that highlights classic dishes with a creative twist.
• “Allegria...moci” - a more extensive and structured experience, complemented by a carefully curated selection of wine pairings.

Meats are sourced from local suppliers like Martini Carni, Quercete, and HQF, ensuring traceability and quality. Cheeses come from Caseificio Costanzo, while vegetables are sourced from small organic farms in Caiazzo. Fish and seafood are obtained from sustainable fishing companies like Eurofish, Caviale Kaviari, and Gerli. Every selection emphasizes a commitment to local territory, biodiversity, and quality.

“In a high-end hotel like de Bonart Naples, the cuisine must not merely complement the experience but should be an integral part of it. With DESCHEVALIERS, we aim to offer our guests—both Italian and international—an unforgettable gastronomic journey that tells the story of Naples through the excellence of its flavors, reinterpreted with elegance and a contemporary perspective,” says Costanzo Jannotti Pecci, CEO of the group.

DESCHEVALIERS officially opens on June 15th and is also welcoming external guests.

Opening days and hours:

The restaurant is closed on Tuesdays and Wednesdays.

It is open from Thursday to Monday with evening service, from 7:30 pm to 10:30 pm

For reservations:

reservations@deschevaliersrestaurant.com

www.debonartnaples.com

Ischia Safari, 17-19 September 2023

In just a couple of weeks, the 7th Edition of Ischia Safari kicks off  This fund raising event has reached it's 7th edition  featuring chefs, pizzaioli, pastry chefs, and artisans from the food and beverage sector with one objective in mind.  That objective is to raise money to train young people in the hospitality industry.  This year, the  funds raised will be dedicated to an institute in Emilia Romagna that the Saperi e Sapori Association, promoter of the event, has identified with the support of local chefs. The dates for this not to miss event are the 17th-19th of September.  

Nino Di Costanzo and Pasquale Palamaro

"The commitment is as always at the highest levels" – explain the Ischian starred chefs Nino Di Costanzo and Pasquale Palamaro, the two creators among the promoters and organizers of the event -. Already last year we witnessed the resumption of the event that for two years had been stopped due to the Pandemic, now we are even more charged and eager to do well, to raise funds for the training of young people who invest their future in this sector. We have already supported the students of Basilicata, Campania, Umbria, Calabria and now Emilia Romagna to establish a sort of bridge of solidarity towards a territory that, like ours, has suffered a flood and  where there are many accommodation and catering facilities, a natural employment outlet for young people from hotel institutes in the area."

Here is the breakdown:

17 September 2023 - Charity Dinner

The seventh edition of Ischia Safari will begin on Sunday 17 September with the charity dinner at the Albergo della Regina Isabella. The appointment is at the hotel's Dolce Vita restaurant where Michelin starred chefs will collaborate with pizzaioli, pastry chefs and food artisans will collaborate together to create an exclusive menu for a dynamic gourmet dinner that will be the forerunner to a very special event.

18 September 2023 -  Negombo Festival

The festa will be held at the Negombo Thermal Park. The long-awaited appointment in the bay of San Montano with food points and stands set up in the park of over nine hectares showcases the gastronomic excellence of the territory, with around 250 booths.  Not to miss!  A particular shout out to Ischian born and raised pizzaiolo Ivano Veccia who organized an amazing line up of 30 or so top pizzaioli from all over Italy.

me, Ivano Veccia, and Carl Sammarco

19 September 2023 - A Dessert for Ischia

This is something new for the 2023 edition, at the Aragonese Castle: the pastry competition (Entrance by invitation) that will identify a Dessert for Ischia, a tribute to the island and its typicality.

 The cultural association Ischia Saperi e Sapori - Cultural and Artistic Center organizer of Ischia Safari has as its founding members Nino Di Costanzo, Pasquale Palamaro, Giancarlo Carriero, Marco Castagna, Paolo Fulceri Camerini, Marianna Schiano. It is non-profit and pursues exclusively the purpose of promoting food and wine culture.

Involved in organizing Ischia Safari also two personalities known for their commitment to accrediting Ischia as an international tourist destination, Giancarlo Carriero of the family that owns L'Albergo della Regina Isabella and Paolo Fulceri Camerini, owner of the Negombo Thermal Park.

For more info and tickets to the events, check out the website.

I'll be at the Negombo Festival.  I'm actually quite excited since I haven't been since 2018.  You can see my video tour of the stands (in Italian) below.

Ci vediamo ad Ischia Safari!

Back to Dani' - Dani' Maison Restaurant, Ischia (Na)

If you ask me, 'Karen, how was your lunch with Chef Nino Di Costanzo/Dani'Maison Retsuarant ? What was your favorite dish?' I'd pause a bit, because it is a question that has an answer, or answers, that may or may not make sense to you. Because my answer takes into account an evolution, if you will, of the dishes/moments/ experiences that I have shared with the chef since I met him nearly 7 years ago.

My answer takes into account the excitement of arriving at the gate, the garden, the breeze on those cool afternoons, the heat on those hot Ischitano summer days.

It takes into account the music in the dining room ( the chef loves Pino Daniele ) the artwork on the wall, the changes over the years of his mise en place, etc. So- I usually don't answer - at least not right away. and pics? Well, maybe later.

BTW, towards the end of yesterday's lunch service, I managed to catch the chef's attention. 'Nino, look at this pic.. it's from2016,

your first season, my first visit...'

'2016...' he whispered. I think he also smiled...hard to tell with the mask, but I'd like to believe that he did...