Indie Interview: Il Corno
Nestled in the heart of Oxford’s Covered Market, Il Corno is more than just a restaurant—it’s a passionate celebration of Neapolitan culture, food, and history. We sat down with Fanny Clemente, the founder of Il Corno, to learn about her journey from academia to the culinary world, the inspiration behind her unique restaurant, and how she’s bringing an authentic taste of Naples to Oxford.
Holly Davis: What inspired you to start Il Corno, and how did the journey begin?
Fanny Clemente: My journey started with my deep passion for Italian culture, specifically Neapolitan culture. I did my PhD in Italian culture and literature at the University of Oxford, and throughout my studies, I always felt a strong urge to reach a wider audience beyond academia. While writing articles and dissertations, I wanted to make Italian culture more accessible, particularly to the people of Oxford. That idea started forming about four years ago when I was completing my master’s degree here. I thought, “I need to bring Italian culture, especially Neapolitan culture, to Oxford in a way that’s engaging and immersive.”
Holly Davis: Where does the name Il Corno come from?
Fanny Clemente: Il Corno is named after the traditional Neapolitan amulet called “il corno,” which is a red horn-shaped charm believed to bring good luck and protection. It has deep roots in Neapolitan folklore and history, symbolising prosperity and abundance. In Naples, we attach it to keys, wear it on necklaces, or place it in our homes to attract good fortune.
In a way, we envisioned Il Corno as a ‘house of good luck’—a place that welcomes people with warmth and offers an authentic cultural experience. By bringing this powerful Neapolitan symbol to Oxford, we wanted to create a space that not only serves great food but also fosters a connection to Neapolitan heritage, art, and traditions in an open and engaging way. The name represents more than just food—it’s about sharing a piece of Naples with the community.
Holly Davis: When did you officially open the restaurant?
Fanny Clemente: Il Corno opened in mid-November 2023, so it’s been about a year and three months now. However, the idea itself started much earlier, during the COVID-19 pandemic. In 2019 and 2020, while I was doing my master’s degree, I was rushed home to Naples when the pandemic hit. That period gave me a lot of time to reflect on future possibilities. Spending time with my family, allowed me to start shaping the concept of Il Corno. The idea took proper form during those months, and I even registered the trademark Il Corno during that time. It took another two or three years before we were finally able to open in the Covered Market in Oxford.
Holly Davis: What were some of the challenges you faced in setting up the business?
Fanny Clemente: It was both overwhelming and exciting. Coming from an academic background with limited experience in hospitality, I knew it was a big leap, but my passion and determination kept me going. My parents and sister initially thought I was crazy, but they also knew that once I had set my mind on something, I wouldn’t stop until it was a reality. Financial stress was definitely a challenge. I had been saving money since childhood—starting from the €50 pocket money my grandmother used to give me—knowing that one day I wanted to invest in something bigger. Half of the financing came from my own savings, and the other half was supported by my parents. We knew the only way to make it viable was to start small and informal, which is why we chose the Covered Market instead of a more expensive location.
Holly Davis: Can you tell us about your suppliers?
Fanny Clemente: Yes, sourcing authentic ingredients is incredibly important to us. We work with trusted suppliers both in Italy and locally. Most of our key ingredients, such as our mozzarella, provola cheese, and friarielli (a type of Neapolitan broccoli), come directly from the Campania region. Our wine and Limoncello are sourced in partnership with The Oxford Wine Company, ensuring that every aspect of our menu stays true to Neapolitan traditions. We are passionate about maintaining authenticity, and working with these suppliers allows us to bring a real taste of Naples to Oxford.
Holly Davis: What defines the vision behind Il Corno and its menu?
Fanny Clemente: Our vision is to create an authentic Neapolitan experience beyond the usual Italian stereotypes. When people think of Naples, they immediately think of pizza, which is great, but we wanted to showcase something more niche and unique. We focus on Neapolitan street food, particularly Panozzi—sandwiches made from pizza dough, cooked twice in the oven, and filled with traditional ingredients. We are actually the first dedicated Panozzo Bar in the UK, and we have trademarked the concept.
Everything on our menu is authentic, with all ingredients sourced from the Campania region, including our wine and Limoncello.
Holly Davis: What dish would you recommend people try?
Fanny Clemente: I would recommend trying our most popular Panozzo, the San Gennaro. It’s made with Italian pancetta, smoked provola cheese, and mozzarella, all imported from near Naples. It has a delicious balance of rich, smoky flavours and creamy cheese, and it’s our take on a classic Neapolitan ham and cheese toastie. If you’re looking for something different, I’d suggest the Bellambriana, which features friarielli (Neapolitan broccoli) with provola cheese, bringing a unique and authentic taste of Naples. Every dish on our menu has been carefully curated to reflect the true essence of Neapolitan street food.
Holly Davis: How has being a part of Independent Oxford helped your journey?
Fanny Clemente: When I first joined the Independent Oxford community, I was still figuring out so many things. Running a family business means handling everything—from marketing to logistics—and I didn’t have a team specialising in communications. But as I settled in, I realised the strength of being part of this network. Connecting with other independent businesses like Popina and Top Social Market has been incredible.
Especially in these challenging times for small businesses, it’s reassuring to have a community that supports each other. With fast food chains opening all the time, it’s important to build a strong independent business network. For instance, we collaborated with Happy Cakes for our anniversary, which was amazing. I look forward to the Independent Oxford 10-year anniversary party and meeting even more members of this community.
Head over to the ll Corno website to view their full menu.
