The Regina Isabella offers guests the choice of three bars and three restaurants, managed by Michelin-star Executive Chef Pasquale Palamaro.
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Taste & Talents
Summer Dreams 2025
One single table to surprise you: Pasquale Palamaro’s Chef’s Table. Three Neapolitan talents, three great Maisons de Champagne.
8:00 PM – Poolside aperitif & dinner by the dock (only 50 guests)
10:30 PM – After dinner by the sea: drinks & music (only 45 guests)
Three evenings. One stage only: the bay of the Michelin-starred Indaco Restaurant, at the Regina Isabella Resort.
Taste & Talent is the signature food and wine experience of the summer, celebrating the union of haute cuisine and Neapolitan excellence in all its forms.
Chef Pasquale Palamaro will open his kitchen to three exceptional guests – not chefs, but remarkable Neapolitan talents who have each made a mark in their own world:
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Maurizio Marinella, an international symbol of elegance with his legendary ties;
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Luca Riemma, actor and leading figure in Italian-American cinema;
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Giuseppe Di Martino, visionary entrepreneur and global ambassador of premium pasta.
With each guest, Palamaro will craft a creative dialogue that takes shape in a four-hands dish — a one-of-a-kind creation born from their unique encounter.
Just 50 guests per evening will take their seats around the brigade in an open-air Chef’s Table, becoming part of a narrative that blends flavor, identity, and inspiration.
Taste & Talent is much more than a dinner:
It’s a glimpse into the Naples that creates, innovates, and inspires.
It’s the art of meaningful encounters, the elegance of simplicity, the taste of uniqueness.
Maurizio Marinella - a global symbol of elegance with his legendary ties
19th June
Maurizio Marinella
Heir to a sartorial tradition born in Naples in 1914, Maurizio Marinella is the modern face of one of the world’s most iconic maisons. His ties are internationally recognized symbols of style, beloved by heads of state, celebrities, and connoisseurs of elegance. With Marinella, craftsmanship becomes culture, identity, and storytelling.
Luca Ariemma
24th July - actor and prominent figure in Italian-American cinema
Luca Riemma
A Neapolitan actor and performer, Luca Riemma has captivated American audiences with his versatile talent and charisma. After achieving success in Italy, he moved to the United States, working in television, film, and theater — always carrying the soul and energy of Naples with him. With his voice and stage presence, he brings genuine emotions to life.
Giuseppe Di Martino - visionary entrepreneur and international ambassador of quality pasta
4th September
Giuseppe Di Martino
Entrepreneur and pasta maker, Giuseppe Di Martino is one of the most passionate ambassadors of Italian pasta around the world. As CEO of Pastificio Di Martino and President of the Gragnano City of Pasta Consortium, he merges entrepreneurial vision with deep respect for tradition. For him, pasta is cultural heritage, an act of love, and an icon of Made in Italy.
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History of the review
The project, born from the desire of Luigi Cremona to stimulate a discussion in the kitchen and offer, at the same time, customers a new experience, has seen 56 starred chefs from Italy and the rest of the world parade through Indaco’s kitchens, to offer their testimonials of a high interpretation and quality in signature cuisine. A long journey through the regions of Italy and the different continents that has stimulated Pasquale Palamaro’s creativity and enriched his cuisine in continuous evolution, until reaching maturity with the awareness of being, and wanting to be, a great interpreter of the sea.
Watch the videos of the 2021 edition
““For this year’s Summer Dinner series, which will be held at our Indaco restaurant, I decided to bring my love for the sea to the table and create a truly unique dining experience for our guests. Years ago I chose to return to Ischia, and become a “chef of the sea.” As the sea is an inexhaustible source for raw materials, I’m able to constantly experiment and create new unique flavors thanks to the rich abundance of ingredients right outside our kitchen.””.
Pasquale Palamaro