Naples is a city of a thousand marvels and one of the most ancient in Europe. It presents itself to those who visit it as a true open-air museum; one can wander around its cobbled streets and discover the most beautiful piazzas, all of which conserve elements of a city rich in history and culture.
A stone’s throw from Piazza Vittoria, in a building from the 1930s, we enter Rosaria’s house.
Love for food and care in making it are features which really stand out in the culinary tradition of the area around Naples. For this region of Italy, cooking is a real passion and eating is a sacred rite.
Rosaria inherits a long family tradition of knowledge about ingredients, interest in the land and love for cooking. This Cesarina adores making food for her numerous family members and friends and loves following traditional recipes while experimenting with new flavors.
- Beef ragout cooked in a pignatiello (a ceramic pot) with local bread and ricotta cheese
- Schiaffoni with ragout
- Fresh little mozzarella balls
- Broccoli rabe (friarielli)
- A variation of zucchini alla scapece (which are zucchini cooked with vinegar and various ingredients) to which she adds tiny mozzarella balls and green chilies
- Sciatielli with basil pesto, local-grown tomatoes and almonds
- Eggplant parmesan
- Fried papaccelle
- Mascarpone cream with strawberries and limoncello liqueur
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