For a summer with the flavor of Capri, a must at the Buonocore ice cream pastry shop.

How the art of ice cream turns into a real passion to be handed down.

This year the summer seemed to be late in coming; but by now we are almost ready to experience a new season that we hope will bring us back to the much needed carefree after these months. And where there are sunny days, spent between walks by the sea and outings in the open air, you cannot miss the pleasure of enjoying a good ice cream in company.

Those who choose Capri to spend their holidays certainly cannot miss the appointment with the historic Buonocore ice cream parlor, pastry shop and diner: today it represents a piece of the gastronomic history of Capri.

Its birth dates back to 1950, when Raffaele Buonocore, who moved to the island, opened a delicatessen in Via Roma.  In 1952 he married Carmela and together they expanded the offer with frying.  A key moment in the company’s history is 1973, when Buonocore moves to the historic premises in Via Vittorio Emanuele 35, where the business is still located, enriching its production with the pastry and ice cream sectors. The current owners, Ferdinando, Ersilia, Giovanna and Mario, children of Raffaele and Carmela, continue today to manage a company with a family imprint, which makes quality its strong point.

The business certainly owes much of its success and its large following among an international clientele to having been able to work on many fronts, to offer different products, but always united by the quality and passion with which they are offered.

Artisan ice cream is certainly one of the areas in which the commitment of the Buonocore family is expressed with greater originality and professionalism.

As Ferdinando himself notes, the possibilities offered by the world of Artisan Gelato are enormous, as it allows you to always search for new and surprising flavors; but such a wealth of combinations must be mediated by profound study and knowledge to create a high quality product.

A good artisan ice cream is the result of a wise use of high quality raw materials.

And if it is true that artisanal ice cream is different between North and South, from city to city, and that every ice cream maker is basically a great artist, Ferdinando has shown that he knows how to master this art very well, creating a product that is now known in all the world.  The secret is to follow a production method that faithfully respects the old recipes of the Campania tradition.

The favorite flavor of customers is definitely the “Capri Fantasy”, a mix of cream, almonds, and Nutella; but more traditional flavors such as Pistachio, Stracciatella and Chocolate are also in great demand; then inevitable, in the top five, is Lemon, a flavor that most of all brings to mind Capri and the scents of the island. Everyone can enjoy Buonocore ice cream, thanks to the creation of gluten free flavors. Ice cream is always served with a freshly prepared hot waffle.  Customers can decide to taste it in the “Tulipano” specialty, with whipped cream and a melted chocolate ganache.

An indication of the fact that all this is not intended only as a job, but as a real passion that is handed down from generation to generation, lies in the fact that Ferdinando also holds the role of president of the Campania Gelato Makers Committee and, as such, has promoted a project aimed at introducing the art of ice cream to school pupils. A project born with the aim not only of safeguarding the authenticity and uniqueness of this Campanian product by promoting knowledge, but also of promoting healthy eating, by raising the awareness of children, their main users.

The Buonocore pastry shop offers the original desserts of the Italian Campania and Italian tradition: from Neapolitan sfogliatella to babà, passing through millefeuille, cassata, cannolo, tiramisu, caprese cake, lemon delight, coffee delight, fresh fruit tarts, Napoleon, diplomat , hazelnuts, almonds, pinolate, caprese sea urchins, saracens, pistachios.

But beyond tradition, the Buonocore family has also been able to invent new and original taste experiences, creating a product that has become an icon over time: it is Caprilù®, a sweet born from an idea of Carmela which in 2021 celebrates 25th birthday. Made with Italian almond paste and the unmistakable taste of Capri lemons, strictly gluten and lactose free, nor preservatives or dyes, it is packaged in boxes of 2, 10 or 20 pieces, and each is sealed in a transparent bag to allow greater conservation and fragrance.

In addition to desserts and ice creams, the Buonocore family delights in all the culinary art, also offering customers an excellent diner service.

The menu is really rich and respects both the Neapolitan tradition and that of good Italian cuisine from the very first courses: cannelloni, ravioli capresi, lasagna, pappardelle with mushrooms, potato gateau, rice sartout, maccheroncelli au gratin, fettuccine tart, omelette of spaghetti, pasta and beans, are just some of the delicious first courses made.

The same variety is present in the second courses of meat and vegetables including roast beef, eggplant parmigiana, roast chicken and cacciatore, potato and onion omelette, country omelette and assorted rustic pizzas; but it is in the main courses of fish that the flavor of Capri is certainly best represented, with a delicious seafood salad, or with a plate of cuttlefish and potatoes or baby squid in casserole, up to golden and fried and marinated anchovies, just to name a few dishes.

Finally, to accompany tasty side dishes, always fresh and quality-assured vegetables: mushroom, Florentine and boat aubergines, marinated zucchini, triumph of mixed vegetables, peperonata, peppers au gratin, roast and stuffed, sautéed mushrooms, peas, stuffed escarole, and more.

As if this rich culinary offer were not enough, the location of the Buonocore ice cream shop is already a valid reason to drop by: a stone’s throw from the famous square of Capri, located in the most famous street of the island, it is recognizable by its characteristic arched architecture made of red bricks, typical of the island.

The activity of the Buonocore ice cream shop usually has a closing period from November to March, to traditionally reopen just before St. Joseph’s Day;

this year, due to the health emergency, the closing period was only slightly extended, from 27 October to 27 April.

The owners tell us that they too, like all restaurateurs, have suffered from the lower influx of customers dictated by the pandemic, but that at the same time they have never stopped getting involved, continuing to work to give Capri and tourists a unique experience in the name of the flavors and hospitality of the island.