Every day at Fra Diavolo, meals are prepared fresh to order. It takes at least 20 to 35 minutes to prepare your entree, so please be patient and enjoy some wine or select from our delicious antipasti.

A Bit of History Who was Fra Diavolo?

In 1797, Napolean conquered Italy. Some courageously resisted against the invaders. In the region of Carmanie near Napoli, the peasants followed their brigand leader, Michele Pezza Detto, who is remembered in folk legends with the character of both a monk and a demon, giving rise to his nickname, "Fra Diavolo" the "Devil Friar". Though it seems that at one time, he may have actually been a monk, he was known as a mischievous, masked upholder of the law.

He was the "Italian Robin Hood", a legendary and cheerful image of justice for the fight against oppression. When Joseph Bonaparte was made king of Naples, tribunals were established to control banditry, and a price was put on Fra Diavolo's head. French troops were on the alert to capture him and he had to take refuge in the woods of Lenola. For two months he evaded his pursuers, but at length, hungry and ill, he went in disguise to the village of Baronissi, where he was recognized and arrested. He was tried by an extraordinary tribunal, condemned to death and hanged in the public marketplace in Napoli in 1806. His legend was born . . .

Raul Oliveros

The Owner of Fra Diavolo Ristorante Italiano, Raul Oliveros, has been cooking for South Florida for the past 28 years from Key West to Orlando. He was born in Havana, Cuba and raised in New York. He learned the art of cooking by working with several professional European chefs in New York. He started as a dishwasher and worked himself up to a 4 star chef. Being good humored and good hearted, Raul liked the story of Fra Diavolo so much that he decided to name his restaurant after the legendary character.

Diego Cruz

The Chef Owner of Fra Diavolo Ristorante Italiano, Diego Cruz, has been cooking in South Florida since 1985. He got his start at La Perla Restaurant in Fort Lauderdale. In 1989, Diego began working as a Sous Chef for Raul Oliveros at Capriccio's Italian Restaurant. In 1991, Raul sold Capriccio's and Diego became the head Chef, where he continued for the next 8 years. In 1999, Diego joined the team at Fra Diavolo. When Raul retired in 2003, Diego became the head chef.