Savio Perna

Chef Savio Perna’s culinary philosophy is deeply intertwined with a modern, revisitated interpretation of Mediterranean and, specifically, Campanian cuisine. He champions a profound connection to the local territory, meticulously sourcing exceptional regional products from both land and sea, such as Cetara anchovies, vibrant local lemons, 'piennolo' tomatoes, and 'Maialino Nero Casertano'. His vision extends beyond mere sustenance; it is conceived as a comprehensive 'culinary journey' designed to engage, excite, and surprise every guest, making them both spectator and protagonist. His ethos is profoundly influenced by extensive training, including experience with Norbert and, notably, a synergistic 'osmosis' with the acclaimed Chef Nino Di Costanzo. This collaboration has instilled in Perna a commitment to pushing boundaries while honoring tradition. He describes his cuisine as 'divertente' (fun), employing a playful yet sophisticated approach that transforms familiar dishes into multi-layered experiences. He aims to 'intrigue the Campanian tradition' rather than distort it, blending technical mastery with aesthetic presentation and an element of surprise. This involves creating complex compositions that, while appearing simple, reveal intricate textures, unexpected flavor profiles, and a deep respect for the historical memory of local recipes. The core of his philosophy is a 'cult of the product' and an emphasis on local herbs that 'smell of the earth.' He believes in the absolute capacity for technical manipulation, combined with a meticulousness that 'borders on Chinese precision,' to elevate the inherent quality of his ingredients. Each dish is a testament to his dedication, passion, and the collective 'soul of professionals' striving to evoke genuine emotion through high-quality cuisine. Chef Savio Perna's signature approach is characterized by an authoritative depth of technical mastery, seamlessly integrated with a playful and intriguing interpretation of Campanian and Mediterranean traditions. His technical style is described as 'perfecta la tecnica' (perfect technique) and 'pignoleria che rasenta la cineseria' (a meticulousness bordering on Chinese precision), ensuring flawless execution in every dish. He navigates a dynamic culinary landscape, moving 'su e giù con idee, sapori e consistenze' (up and down with ideas, flavors, and consistencies), maintaining excitement and surprise throughout the dining experience. His plating is aesthetically driven, meticulously composed to be visually stunning while also serving the narrative of the dish. Flavor-wise, he is renowned for creating a 'matrioska' effect, where each dish is, in essence, 'five or six complete dishes' within one, unfolding layers of taste and texture. He masterfully manipulates gustatory memory, transforming familiar ingredients or concepts into unexpected forms—such as a savory polpetta that becomes sweet or an aperitivo cube that resembles a marshmallow. Among his legendary signature dishes are: the playful 'Benvenuto' which reimagines historical Campanian recipes like sfogliatella ripiena di parmigiana and cozza fritta; the 'Plin napoletano,' a regional twist on the classic filled with smoked buffalo mozzarella, blue lobster, and celery; the 'Piccione Voyageur' (pigeon marinated in bay leaves with sour endive, tamarind, livers, blackberries, and almonds), lauded for its millimetric cooking and fresh, discovered flavors; and the 'Genovese Fujuta,' vegetarian cappellacci pasta with green apple and 36-month-aged Parmigiano Reggiano consommé, showcasing his ability to elevate traditional flavors with modern elements. Other notable creations include 'Bufalo marinato alle erbe' with horseradish, 'Rombo' wrapped in thin potatoes with anchovy sauce and zucchine alla scapece, and 'Piatto Sgombro' featuring mackerel with Siberian sturgeon caviar, buffalo yogurt, and celery sorbet.

Career

• Executive Chef at Hotel Villa Franca - Positano (Li Galli Restaurant), Positano