Pasquale confesses to having been a vagabond for many years – traveling and learning his craft as chef. He worked in many fine hotel restaurants in Italy’s famed resorts. Then he spent six months in Miami, where he admits to acquiring excellent organizational skills. These same skills and his love for adventure is what he brought with him when he returned to his hometown of Vietri sul Mare. He opened up his restaurant in 2006, giving it the name Pascolò, with a subtitle “Arte in Tavola.” Art is what he brings to his tables.
Located directly on the marina of Vietri, his family-style restaurant has both indoor and outdoor dining in season. Naturally, his cuisine is primarily seafood-based, featuring the freshest catch of the day. In addition, Pasquale loves to “revisit” some Campania classics, adding his special twist. We tried his version of spaghetti alla chitarra, traditional pasta of the region, usually served with lamb. His is dressed up with the frutti del mare - a dish that appeals to the eye, as well as the taste buds. Pasquale loves to save his pièce de resistance for the meal’s end. We had a pastry-like cake made called scomposta al limone made with limoncello – Pasquale’s creation meant to leave its sweet taste lingering in his customer’s memory. Remember we will.