The Neapolitan cooking, whose old roots date back to the Greek-Roman times, enriched by the creativity and imagination of the Neapolitans through the ages, stroke the right balance between land food as pasta, dairy products and vegetables, and seafood as fish, shellfish and crustacea.
We re-propose this mix of wisely cooked dishes faithful to the Neapolitan tradition even when naming the courses. You can find: The Penne Scarpariello and Spaghetti Gaeta (among the land main courses), the Linguine Masaniello and the Spaghetti D'Angiò (among the sea main courses) or The Polpette Alla Napoletana and The Mozzarella In Carrozza (typical second courses).
Finally the well-know Neapolitan desserts the Babà and the Pastiera. As a little concession of the Sicilian patisserie we allowed ourselves to serve the Cannoli and the Cassata.
Pizza: The word 'pizza' simply awakes your attention. Lot of stories about it, countless classifications and assumptions on the most ancient origins of the pizza.
We make the Napoletana Verace, which is very simple following the Neapolitan recipe and is cooked in the wood-fired oven. We focus on the quality of our products, which are seasonal products exclusively, respecting the territoriality and the Campania local provenance.
In line with our menu we mostly selected wines from the Campania Region.
The Campania wine-producing tradition dates back to the Greek colonization. The hilly topography of the land and the mild climate make this Region suitable for the rooting of various species of vines, among them many D.O.C.G. and D.O.C..
Our selection of white wine includes the classic Greco di Tufo, Fiano di Avellino, Coda di volpe and Falanghina, while among the red ones we suggest the D.o.c.g. Taurasi, the Aglianico and a special Rosé made from the Aglianico itself.
After scrupulous checks, we chose the 'Vigne irpine' to stock our cellar, that is a young wine company located in the heart of Irpinia.