Angelo Carannante

The Path

At Istituto Alberghiero di Pozzuoli, the discipline of the profession took hold in Angelo Carannante's training. From that base of schooling and structure, he moved into the kitchen with purpose, later working with Luigi Tramontano and building craft through direct, practical repetition. The progression is visible in the work: technique first, then confidence, then the clearer identity that would later define his position at Caracol. Today, Angelo is chef of Caracol.

The Work Today

Since 2016, the Bacoli restaurant has been led by Angelo Carannante with a directness that carries into the plate. The tone is useful. It matches a kitchen that treats seafood not as a display of abundance, but as a way to work with the coast, the sea, and the culinary memory of the region. The kitchen’s specialty is Mediterranean seafood fine dining rooted in Campi Flegrei traditions. Angelo Carannante's cooking keeps that reference point intact, using local flavors and recollections as structure rather than decoration. The result is a refined present tense that still carries the mark of origin. Scampi al latte di mandorla, created in 2018 to celebrate the Michelin star, is one of the dishes that best states the direction of the kitchen. Candele alla genovese with raw tuna, lemon, cocoa, and roast jus is another, its title already signaling the layered construction underneath. In both, Angelo Carannante works through contrast and balance, so tradition feels active rather than archived. He describes that thread without ornament: “I like to say this a lot because it is a cuisine of memories, tied to feeling and to what I remember as a child.”

Signature

Angelo's signature dishes include Scampi al latte di mandorla.

In Their Words “I like to say this a lot because it is a cuisine of memories, tied to feeling and to what I remember as a child.”

Acclaim

Angelo Carannante has received Michelin Guide, 1 star (2018). Angelo's honors include Michelin star.