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.
Grilled octopus with “novelle”potato and green beans
Seared scallops with asparagus, guanciale and pea cream
Tuna ceviche with Amalfi Coast’s citrus fruits
Local cold cuts of ham and cheese
Local buffalo mozzarella with tomato “Cuore di bue” and basil
Traditional spaghetti with clams and amalfitan lemon
Paccheri di Gragnano with seafood and local fresh fish
Risotto with sicilian shrimps and amalfitan lemon
Linguine with San Marzano tomato sauce “La cucina”
Tagliatelle with traditional meat ragù
Candele with “Genovese” and Aglianico wine reduction sauce
Fried shrimps and squid
Fish fillet of the day with Neapolitan escarole
Tuna fillet with asparagus and pea cream
Beef fillet with rosemary potatoes and spring onions
Grilled lamb cutlet with spinach sautéed in garlic
Chicken thigh roulade “alla cacciatora” with capers and olives
Chocolate and almond cake
Neapolitan dessert with whipped cream and fresh fruits
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