Locanda Radici

The story

Locanda Radici in Frasso Telesino: Modern Campanian Cuisine by Chef Angelo D'Amico

A Philosophy of Roots and Sustainability

In the Sannio countryside near Frasso Telesino, Locanda Radici is the project of chef Angelo D'Amico. His is a cuisine that begins with the land—the "radici" (roots) of the title—and reaches outward, drawing on a career that has spanned kitchens from Rome to Paris. D'Amico's guiding principle is to handle ingredients as little as possible, letting their essential character speak. This philosophy is backed by a concrete commitment to eco-sustainability: every dish on the menu is designed with its environmental impact, energy use, and economic factors in mind, a model developed by his brother and sommelier, Giuseppe D'Amico.

A Chef Shaped by Memory and Travel

D'Amico’s cooking is anchored in the memory of his grandmother, "Zì Lucia," a baker whose simple, flavor-rich food defined his palate. After training at the Istituto Alberghiero in Benevento, he refined his technique alongside masters like Carlo Cracco at Cracco Peck in Milan and Alain Passard at L'Arpège in Paris, as well as with Antonello Colonna and Enrico Derflinger. This deep experience is now focused on the produce of the Sannio, a region of rich agricultural tradition. The result is a modern Campanian cuisine that respects the past while looking firmly forward.

The Dining Experience

At Locanda Radici, guests can choose from a range of tasting paths, including the four-course "Radici" menu or the six-course "Al Buio senza confini." The kitchen’s seasonal approach is evident in special offerings, such as the Easter menu featuring dishes like "Agnello in doppia cottura al miele" (lamb double-cooked with honey) and a "Pastiera in doppia consistenza." The restaurant's recognition by the Michelin guide as "Recommended" reflects the precision and integrity of D'Amico's work, a clear sign of a kitchen that knows exactly where it comes from and where it is going.