In the vibrant heart of Arco Felice lies a corner of elegance and flavor: the White Chill Out Principote.
Born from the passion and vision of Daniele and Dylan Scamardella, this little paradise embodies an ideal of dining where good taste reigns — both on and off the plate — thanks to impeccable service and an atmosphere that blends refinement with warmth. To learn more about the story and identity of this gem of Flegrean cuisine, we spoke with Daniele Scamardella, one of the restaurant’s founders.
By Roberta Imbimbo
Daniele, how did White Chill Out Principote come to life?
Our restaurant was born in 2013 out of a long family tradition: my brothers and I represent the third generation in the world of hospitality. It all started with our grandfather, a great chef, followed by our father, a nationally respected food manager who, although he passed away too soon, left us with a precious legacy — a wealth of experience and skills that we cherish. Driven by our passion for food and love for our land, my brother Dylan and I created White Chill Out Principote in Arco Felice. Its success led us to dream big: today, a new location on the Pozzuoli seafront continues that vision, now proudly run by our brother Nicola.
What defines the identity of your restaurant? What makes it stand out in the local culinary landscape?
White Chill Out Principote is unique for many reasons. First and foremost, the quality of our dishes: we offer local cuisine reimagined in a contemporary style — one that respects and enhances tradition. But it’s not just about the food; it’s about the entire experience. Our dining service is refined down to the smallest detail — elegant, yet always with that warm touch that makes guests feel at home.
The name “Principote” itself was inspired by a sense of family and togetherness. It’s not just a branding strategy — it’s a philosophy we live by daily, in the way we welcome and care for our guests. When you step into Principote, you’re not just entering a restaurant. You’re stepping into a place where every detail — from the dishes to the décor, from the service to the background music — speaks of care, passion, and deep-rooted values. It’s this balance between tradition and modernity, between professionalism and familiarity, that has earned White Chill Out Principote a special place in the hearts of our guests. It’s a must-visit for those seeking not only the authentic taste of Flegrean cuisine but also a warm, elegant atmosphere that feels like home — a dream made real with love.
What dish best represents your menu?
There are two dishes that, in my opinion, truly capture our identity. The first has become almost iconic: our gnocchetti with red Mazara prawn cream and white-caught shrimp. Over the years, it’s won the hearts of all our guests, who affectionately nicknamed it “His Majesty” for its elegance and flavor. It was one of the very first dishes that truly expressed the Principote style — and it remains one of our most requested.
Over the last couple of years, however, another dish has become a favorite: our reimagined seafood pasta, which we’ve named “Mescafrancesca del Direttore.” It’s a heartfelt tribute from our chef to our father — such a pivotal figure in our story. This dish has been creatively reinvented: instead of the classic rice, we use a custom-made blend of small, house-made pasta shapes that perfectly soak up the sea’s flavors. The final touch is a delicate dusting of seaweed, adding depth and originality.
That said, all our dishes reflect who we are: tradition, memory, territory — and a strong desire to keep looking ahead, with curiosity and passion.
What is your relationship with the territory, and how does it intertwine with your culinary philosophy?
Great question — and one I care deeply about. Even though our clients come from across the region — and beyond — to enjoy our cuisine, we’re committed to staying here, in Arco Felice and Pozzuoli, where it all began. This area has such a rich history, rooted in the sea, in hospitality, and in cultural identity.
Our mission is to enhance and revitalize that story, to breathe new life into a land that still has so much to share. There’s a direct link between our territory and everything we do: from the ingredients we choose, to how we welcome our guests. We use local, high-quality raw materials, carefully select our suppliers, and highlight Campania wines that speak the same language as our food.
But we don’t just replicate tradition — we reinterpret it, make it relevant, elegant, and alive. One of our signature dishes — the “seafood 2.0” — is a perfect example: a bridge between past and present, between memory and innovation.
Pozzuoli is home. And that’s what Principote aims to be for anyone who walks through our doors: a place where the spirit of the land is present in every detail, where the authentic flavors of Flegrean cuisine meet high-level service — always infused with the warmth of a family welcome.
And finally, what’s the single most important detail that defines White Chill Out Principote?
The most important detail is deeply tied to our identity: Principote is not just a restaurant — it’s a gathering place for Pozzuoli and the entire Campi Flegrei area. For us, it’s essential that anyone who comes here feels part of something. That they experience not only top-tier cuisine, but also a sense of belonging and community.
Our land — the Campi Flegrei — has a millennia-old history, a rich culinary heritage, and a unique energy. Our role, as restaurateurs and as Flegreans, is to honor it, elevate it, and keep it alive in every detail: from the dishes we serve to the smile that welcomes each guest. That’s why every choice we make — from the menu to the décor, from the name Principote to the way we present our dishes — has a precise meaning: to unite what’s rooted in the past with what’s looking to the future. Because only then can a restaurant truly become a place of the heart.
