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THE ITALIAN LEGACY IN THE DOMINICAN REPUBLIC
484
Annibale and Immacolata’s children
continued along the path of entrepre-
neurship. Enzo, the eldest of the Bonarelli
brothers, was the one who accompanied
his father from a very young age and was
key in the development of El Vesuvio.
Gaetano, in addition to having run the
El Vesuvito restaurant for many years,
gained prominence in real estate develop-
ment and worked together with his family
on a group of successful restaurants: Mi-
tre, Bottega Fratelli, and Allegra. The two
women of the Bonarelli-Pascale family
have excelled in completely different areas
of specialization. María, third eldest of the
children, works making high-quality organ-
ic products at her company Corpo Natura.
Rosario, the youngest of the siblings, is in-
volved in the art market with her husband,
the renowned painter Fernando Varela.
Thus, in order to adequately write a history of the development of Dominican cuisine, innumerable pages
could be devoted to the contributions of the Bonarelli-Pascale family. For more than six decades, this family
has succeeded, through considerable efforts and tremendous creativity, to transform Dominican tastes. Anni-
bale and his family were welcomed with open arms by a people eager for new culinary experiences.
ENDNOTES
1
Named after the iconic volcano (Mt. Vesuvius) outside Naples.
2
Former Dominican president who served several terms.
Annibale Bonarelli,
with his sons
Vincenzo, Giuseppe,
and Gaetano, prepares
the first pizza for
Pizzarelli in the Plaza
Naco branch. Santo
Domingo, 1982.
© Courtesy of the
Bonarelli Family