With a clear path, studded with awards (the Gambero Rosso’s Emerging Chef of the Year award in 2017 and the Michelin Woman Chef of the Year award in 2019), Martina Caruso (class of ’89) has moved Signum into the shortlist of the best restaurants in Italy, together with her brother Luca.
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The Signum restaurant has been awarded the Green Michelin star for “gastronomy and sustainability”.
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The Algida family presents the new Cornetto inspired by Sicilian cannoli with cinnamon wafer, orange sauce and cream ice cream with ricotta and chopped pistachios..
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In the international guides, the inevitable chapter “for those traveling alone” is always a little sad, as well as the series of restraints and prohibitions, from not hitchhiking to never be too late in the evening.
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I chose these two wines because of my high appreciation and also because I drunk them recently.
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In 1945 my father Giulio left Capri for Positano. Already in the post-war period it was clear that Capri was moving towards a faster and more distracted kind of visitor. A few people , including my father, escaped to less uprooted and more authentic places.
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Nourished by authentic emotions, inspired by small surprises in good home practices, cooking is a rare talent that sometimes turns into something more serious, leading to demanding professionalism.
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On Signum thirty years birthday, the famous photographer Giò Martorana paid homage to the Hotel curating the creative direction and the direction of the video that tells about Signum extraordinary charm.
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Care, dedication and passion: Hotel Signum is this and much more. It is a place where nothing is left to chance; a small “borgo”, wisely renovated, where the warm and discreet hospitality is a privilege that tastes of home and in which lose yourself.
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Days of waiting, of suspension, of dusted off attics and sweet memories reemerged to keep company. These are unusual days, but the Signum does not lose heart and instead prepares itself to wear its best dress.
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