In Cesarina Laura’s family, the typical cuisine has always been an intimate, family tradition handed down for generations, starting from her ancestors who owned a typical Neapolitan trattoria in the heart of Naples. Laura’s great grandparents, grandparents, aunts and uncles have jealously preserved all the secrets and tricks that cannot be found in any cookbook. Cooking for Laura is a spiritual exercise, where the combination of aromas, scents, flavors and colors energize her as she continues to fall even more in love with this noble art ... "cooking for others enriches me and fills me with pride."
- Maruzzara bean soup with grilled bread
- 'Riccio' with ricotta and Neapolitan ragu
- Meat ragu
- 'Pizza fritta Montanara' (San Marzano tomato, mozzarella fior di latte, Parmesan)
- Paccheri served with mussels and pecorino
- Buffalo mozzarella and Sorrento tomatoes
- 'Zucchine alla scapece'
- Lemon sorbet
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