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Antico Francischiello da Peppino

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Antico Francischiello da Peppino Review

Overlooking rows of olive trees that seem to run into the sea, this eatery is away from the throng, halfway between Sant'Agata and Massa Lubrense. Two huge, beamed dining rooms with brick archways, old chandeliers, antique mirrored sideboards, hundreds of mounted plates, and tangerine tablecloths make for quite a sight. Specialties at this fourth-generation establishment include baccalà (cod) in olive oil with a sweet-and-sour vegetable dish in pear sauce. The towering dessert trolley is full of goodies, and you can taste as many as you like.

    Contact Information

  • Address: Via Partenope 27, halfway between Sant'Agata and Massa Lubrense, Sorrento, 80061 | Map It
  • Phone: 081/5339780
  • Website: www.francischiello.com
  • Location: Sorrento

    Restaurant Details

  • Closed Wed. Nov.--Mar.
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    Antico Francischiello da Peppino Review

    During our stay in Positano we ate at Francischiello's twice and attending a personalized cooking class with the head chef and pastry chef. My sister, mom and I were picked up by the restaurant at our hotel in Positano and they drove us to the restaurant for the class. We learned how to prepare Crazy Water Fish, Lemon Delight, and Pasta with Clams. The chef has been in their kitchen for 22 years and the nephew/grandson of the owners works as a chef as well. Even Nona Pina, showed us how to prepare apricot jam. It was truly a memorable experience. We celebrated our new knowledge with lunch and tried the local white wine, also fantastic. We sampled many different starters such as stuff cherry tomatoes with a mixture of cheese, a cheese torte, fried zucchini blossoms, and eggplant. For an entree, I had the pasta with shrimp and zucchini with a hint of saffron. It was incredible. We also loved the deco of your restaurant. The beautiful italian plates, the hand painted tile floors, and the view of of Capri....all amazing. A most unforgettable experience. We will be back!

    by Parisgirlnow, 6/28/11

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