The Casa Angelina team wanted to design an activity that went beyond sightseeing, “where guests could step into the shoes of the Amalfi fishermen”, said Marina Rumolo, the hotel’s concierge who created the squid fishing expedition. “It’s about slowing down and experiencing the sea as locals here in Praiano do.”
Kyle Seltzer, a Casa Angelina guest, said he’s participated in many curated hotel experiences, “but Casa Angelina’s squid fishing was unlike anything else”. Being out on the water with local fishermen at night “felt raw, real and unforgettable”, he added. “It connected me to the soul of the Amalfi Coast in a way no restaurant or tour could ever replicate.” Giampiero Irace, the local fisherman who guides Casa Angelina’s excursions, said, “The sea has been our life for generations. Taking guests with us is a way of sharing our world, our patience and our respect for the water.”
The experience unfolds over the course of two days and is only bookable through the concierge onsite or during the trip planning process, making it feel exclusive. The first night involves a fishing trip aboard a traditional handcrafted wooden boat, where guests venture to coves along the coast’s inlets, fishing with a totanara – a fishing line – under the guidance of local fishermen. The following day, the hotel’s executive chef, Leopoldo Elefante, teaches them how to turn their catch into totani e patate, a traditional Campania-region squid dish made with potatoes. The meal is then enjoyed on the restaurant terrace with regional wine pairings.
The activity allows guests to experience the effort and uncertainty of a catch, which helps them appreciate the dish. Similar ocean-to-table experiences are drawing guests at coastal resorts worldwide. At the Four Seasons Resort in Bali at Jimbaran Bay, guests participate in “A day as a Fisherman”, a six-hour trip where travellers cruise across the bay along the cliffs of the Uluwatu Peninsula. After a morning on the water, guests and a local fisherman guide stop by the fish market for a tour, then head to the resort where the hotel’s chef leads a class on preparing the fresh catch.
