D’Aiello family has a long history in hospitality and catering services, since 1936, when Michelina and Pietro D’Aiello decide to start a small accomodation business in their home.
Nonna Michelina born in America from Italian parents, still a young girl returns to Positano with her uncles, who buy the house, today the central body of the hotel.
She married Pietro D’Aiello, who also had returned from the United States to run the Margherita hotel, to which a restaurant will later be annexed. From the union four children are born: Vito, Raffaele, Maria and Carolina.
The spouses decide to breath life to a small hotel in their residence: it all starts with a few rooms and with the help of the Savoia royal family, at the time reigning in Italy, which granted a contribution to whom honored them using their name.
At the outbreak of World War II, tourism in Positano has not yet taken off and the small fishing village remains mostly away from the conflict, hosting artists and writers fleeing hostilities.
With the arrival of the allied forces to liberate Italy, the Savoia hotel is requisitioned for strategic reasons by the British, who remain enchanted by the place appreciating its hospitality.
Immediately after the war, the hotel was enlarged by the four D’Aiello brothers, buying a new wing and building another floor. The first guests are the families of the same British and American soldiers and artists who had appreciated it during the war.
After four generations thanks to dedication and attention to detail, the Hotel Savoia is a pleasant and authentic place, aimed at by a continuous innovation in respect of tradition.
With the enthusiasm that has always distinguished us, we are happy to welcome you to our Restaurant D’Aiello, so called to honor our ancestors.
Marinated mix fish with clams salad flavored and amalfi coast scents
Seafood sauté with wild fennel scent and garlic bread croutons
Seared calamari stuffed with escarole on buffalo mozzarella cream
Red tuna tartare with coconut shaves and lime zeiss
Local cold cuts with vegetables and dried tomato
Local buffalo mozzarella with tomato from Vesuvio and basil oil
Spaghetti with veracious clams with local lemon scent
Rice with Gobetti shrimps and amalfitan lemon cream
Potatoes gnocchi with local squid and porcini mushrooms
Linguine with scampi with three different kinds of cherry tomatoes
Raviolo with cherry tomatoes and Provolone del Monaco shaves
Tagliatelle with traditional meat ragù and Aglianico wine reduction
Fried shrimps and squids with battered vegetables
Royal bream in potato crust flavored with amalfitan lemon
Red tuna slice with soured onion and crunchy mixed salad
Beef fillet seared with butter with fresh spinach and Aglianico wine reduction
Grilled lamb chop with potato and garlic cream
Larded chicken thigh roulade stuffed with dried tomato and flakes of Provolone del Monaco with stuffed potato
Chocolate and almond cake with vanilla ice-cream
Neapolitan dessert with whipped cream and fresh fruit
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