Francesco

Every Neapolitan on Sunday morning thanks Ferdinand of Bourbon because they wake up to the smell of ragù cooking for hours; without Ragù what Sunday is it? Gragnano's rigata pasta will be caressed by the noble Parmesan-covered sauce, and the meat that gave it its flavor will go with the expertly sautéed friarielli....Good Sunday to all

A King's Lunch: His Majesty the Ragout

What could be more romantic than a candlelight dinner? What if it were in an 18th-century salon? I invite you to experience with your better half a special evening

Like in a fairy tale

On a trip from the alleys of Naples to Sorrento, stopping in Capri...... traditional, fresh and simple scents and flavors that you will have the satisfaction of making with your own hands...ready to put yourself to the test?

Naples-Sorrento-Capri: a gastronomic journey.

Sabrina

My Neapolitan reality in every traditional dish from Neapolitan ragù to genovese without forgetting the legendary pasta with potatoes and provolone cheese. Fritti, bruschetta and much more.... all washed down with an excellent wine . Sitting at my table you will put in your mind and heart memories of the flavors of Naples

Combination of flavors, smells and colors

Pierluigi

Tasting a recipe with the right wine creates a harmony of flavors that can remain etched in the palate as much as in the mind of each of us. So why not take advantage of all the deliciousness that our land has to offer! Rich in an important agrobiodiversity, the terroir_ of Campania produces several varieties of wines to which we can pair tasty recipes**.**MenusSeafood sauté and squid skewers (served with a flûte of Falanghina Frizzante)Shrimp and zucchini risotto (served with a still white wine)Breaded tuna with herbs (served with a still white wine)Baba and Sfogliatelle Mix (served with house bitters and liqueurs)

Two Sicilies Tasting Menu

Marilanda

As an aperitif, taralli napoletani and pizzette con le scarole and pizzette montanare. Stuffed cannelloni in a crust. Eggplant parmigiana, baked potatoes, stuffed crocchè, zucchini scapece. For desserts, casa d'or cupcakes and cream and chocolate and almond cake.

The desire for good, traditional Neapolitan food...

I look forward to seeing you in my tavern, with a wood-burning oven, to prepare these three typical Neapolitan recipes together. We will prepare something unique, a recipe that has been exclusive to my family for generations, namely a pie with the typical flavors of Neapolitan pizza, followed by homemade tagliatelle, with tomatoes grown on Vesuvius, tomatoes with unique flavors. And for dessert the "chiacchiere," which are prepared during family celebrations. So I am waiting for you to start "putting your hands in the dough."

Tradition cooked with original Neapolitan music!

Typical 4-course menu consisting of appetizer composed of typical Neapolitan rustic taralli with oil pepper and almonds and pizzas baked with wood-fired oven, a first course of fresh pasta namely an excellent lasagna with tomatoes from Vesuvius, special crocchè with side dish, a dessert represented by a chocolate and hazelnut cake typical of Campania, wine included. Welcome drink and cooking demonstration on the preparation of crocchè.

Neapolitan tradition with rustic and authentic aromas and flavors.

I will tell you all the secrets of gnocco alla sorrentina and then enjoy a delicious first course together! We will prepare the famous Neapolitan crocchè and "chiacchiere"! You won't believe your taste buds....

Gnocchi alla sorrentina! World famous dish!

Elisa

The menu title accompanies the diner to the table with thought of the sea.The menu is composed as follows:> Appetizer - Fried Golden Anchovies> Pasta Primo - Pasta "ammischiata" with beans and mussels> Second course - Baccalà alla Napoletana> Dessert - Napolitan pastry (Water Wine and Coffee Moka included)

Piscator a' Pusillec (Fisherman at Posillipo)

The title of the menu "Tradition 2.0" explains that in the proposed dishes we will find traditional recipes presented in an innovative waySTARTER

La Tradizione 2.0

Cooking Class with 3 recipes, fresella, pasta fresca,dessert

Raffaella

Traditional dishes of the Christmas season will be enjoyed during the holidays. Traditionally, pizza di scarole is made, which will be tasted as an appetizer followed by minestra maritata, a marriage of vegetables and meat, then fresh pasta with meat broth.To close the meal struffoli. All will be tasted in the Green Room a garden in the house where traces of drawn plaster representing a balustrade can be seen

Paola

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