Rocco Forte Hotels

Bringing a taste of Sicily to Frankfurt, Dario Cammarata combines Italian emotion and authenticity with German precision and produce. As Executive Chef at Villa Kennedy, Dario crafts creative menus for Gusto restaurant, where he’s known for his distinctive and flavoursome dishes, such as his Ravioli Green Sauce. We sat down with Dario to talk about his unique cooking style and how to make his famous signature dish.

You have spoken of learning to cook from your Sicilian mother. What are the key lessons she taught you?

“The majority of my cooking skills are based on what I’ve learned from my mother. I’ve always loved watching her cook and started to support her as a ‘Sous Chef’ at a very early age. There are three key lessons my mother taught me. The first is product: the choice of the right product is very important when cooking. That’s why I rely on good quality regional products. The second is a love of detail. This is what makes a good dish! The final lesson is to take your time. Cooking means acting out your creativity. To do this, you need time.”

How would you define your cooking style?

“My mum always said that I was very ‘German’, even when I was small. I’ve always been very precise and structured in everything I do, which apparently is very characteristic of German people. In my cooking, it’s the smallest details that count. When cooking, I have a very specific mental picture of what the dish has to look like. At the same time, I’m very emotional, which is very Italian. I’m always trying out different things, adding something new to a recipe, substituting an ingredient or leaving something out. My cooking style is a combination of German precision with an authentic, Mediterranean heart.”

Tell us about your popular signature dish, Ravioli Green Sauce. What makes this dish so special?

“I believe this dish is the perfect union between Italy and Frankfurt. At Rocco Forte Hotels, the destination plays a huge role and can be found in many different ways throughout the hotels, from the interiors to the kitchen. We want our guests to be aware of their surroundings and know where they are. This unique ravioli stuffed with seven Frankfurt Green Sauce herbs combines the Italian flair of our restaurant with the destination’s most famous dish. It’s very fresh and round in its taste and, at the same time, so simple. I can’t think of a better signature dish for Gusto.”

How to Make: Ravioli Green Sauce

Pasta dough ingredients:

250g flour

250g Semolino (durum wheat semolina) flour

15 egg yolks

3 tablespoons olive oil


Filling ingredients:

250g Ricotta cheese

1 pack of Frankfurt Green Sauce herbs (7 different herbs: borage, chervil, cress, parsley, pimpinella, sorrel, chives)

150g parmesan cheese


Salt and pepper

Cooking method

Mix all the ingredients for the dough, so that a compact and even mixture appears. Let it stand for a while.

To make the stuffing, wash and chop the herbs. Mix them with the ricotta cheese. Cover it with parmesan cheese.

Roll the pasta dough so that it’s very thin and cut it into circles. Put the stuffing in the middle of each ravioli and form it into a half moon shape. Let it cool.

Simmer the ravioli in salted water for 2-3 minutes. Drizzle melted butter over the pasta and then sprinkle with grated parmesan cheese. Garnish with the remaining herbs and serve.

Sample Dario Cammarata’s dishes, including his famous Ravioli Green Sauce, at Gusto restaurant at Villa Kennedy.

You may also like

Florence’s Sweetest Paths: Gelato Tour with Hotel Savoy

The name Bernardo Buontalenti might not mean much to those outside of Florence, but it should. A prestigious Florentine architect and artist favoured by the Medici, he is also widely credited with inventing gelato. This frozen delight is now as synonymous with Italy as pizza and is deeply intertwined with Florence’s heritage.  Take a tour of the city’s most celebrated gelaterias, curated by the expert concierge team at Hotel Savoy.

Happily Ever After: Our Magical New Cocktail Menu

Maestro Salvatore Calabrese and Federico Pavan, Director of Mixology at Brown’s Hotel, discuss the creative process behind Happily Ever After, the Donovan Bar’s new fairytale-inspired cocktail menu, launching on 28th May.

‘Authentic But Not Traditional’ - Zuma Makes it German Debut at The Charles Hotel

After two decades of success with his innovative take on Japanese cuisine, international restaurateur Rainer Becker is bringing Zuma to Germany for the first time with a hotly anticipated summer pop-up at The Charles Hotel. Becker, who honed his skills at Michelin-starred restaurants in Germany before falling in love with Japanese food in Tokyo, returns to his native country 22 years after launching the first Zuma in London.