Quattro Passi represents the story of a family that has been able to conquer with wisdom and slowness, as suggested by the prophetic name of the restaurant, the highest ambitions for a restaurateur. Antonio Mellino in 1982, after working as a chef on cruise ships, opened a restaurant in an area of the Amalfi Coast not yet overrun by tourists. Forward-thinking from the beginning, that area would explode, universally recognized for its great beauty. Today, that restaurant overlooking the sea has three Michelin stars, the only one in Southern Italy, and Antonio Mellino has been joined by his sons Raffaele in the dining room, and Fabrizio in the kitchen, both with highly profiled international experiences. In particular, Fabrizio Mellino trained with Alain Ducasse, Paul Bocuse, Quique Dacosta, where he learned to perfect and update the traits of a distinctly Mediterranean cuisine rich in taste, codifying some dishes of superior elegance. The Quattro Passi classics include the dramatic Calamari Flower with scampi tartare, oscietra caviar, and green apple water; the Red Mullet Wafer, potato foam, orange, and rosemary, the crunchy Prawn with tangy marinated sauce, finger lime, and mint, the glazed Mezza Manica with amberjack butter, pine nuts, and capers. There is no hesitation in offering the classic “Linguine alla Nerano”, because Mellino’s philosophy lies in demonstrating skill even in apparent simplicity. The sumptuous experience concludes with the same colored eggs that adorn the restaurant, in the form of chocolate eggs: Antonio Mellino, remembering that his father sold eggs, wants to make it known where he came from and where he has arrived.