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Comunità
Slow Food

Hi! I'm Anna.

4.3 (63 reviews)
wilmaCesarina from 2016
My speciality: Spaghetti with taralli napoletani (with almonds and black pepper) or aubergine timbale
I speak: English, Italian

Good to know...

I offer vegetarian alternatives

Anna M.

Napoli (NA) - Campania

Anna’s house rises up on the sloping hillside of Vomero, one of the most beautiful and luxurious areas of Naples. This is where our Cesarina welcomes her guests and takes them on a voyage of discovery through the secrets of typical Neapolitan cuisine.

“It became my passion little by little, over the course of many years,” she recalls, “I believe that food is one of the best tools we have to taste and deeply understand the culture of a place.” This is particularly true of Naples; this huge city boasts a rich and varied heritage of traditional recipes, which goes far beyond pizza and pasta.
At the foot of the Vomero hills, in the heart of Neapolitan cuisine

From ‘caponatina’ to the traditional ‘caffè sospeso’: a journey through an enchanting city

Our Cesarina’s Summer menu is scented with basil, an ingredient that is is a staple in her cooking. Anna kicks off the taste experience with a classic Caponatina Napoletana.

For the first course, she offers us an tempting choice: on one side, spaghetti with Neapolitan ‘taralli’ (savoury breadstick shapes). This is a very original recipe made all the more delicious by the combination of almond and pepper flavours. As an alternative, she can also serve up an eggplant timbale.

The first course is followed by a trio of Campani cheeses: a fresh buffalo mozzarella, provola from Agerola, and fior di latte from Vico Equense. For those of you who don’t do dairy, Anna has an alternative; delicious handmade “a punta di coltello” Agerola sausage. On the side, traditional eggplant and mushroom with fresh and tomatoes from Sorrento that are bursting with flavour.

To finish this culinary journey in style, Anna couldn’t leave out this Neapolitan classic. She serves up a delicious ‘sfogliatella frolla’ pastry, accompanied by caffè sospeso (a ‘pay it forward’ coffee that, traditionally in Naples, another customer will take up).
  • Neapolitan Caponatina
  • Spaghetti with taralli napoletani (with almonds and black pepper) or aubergine timbale
  • Campani cheese trio: buffalo mozzarella, provola from Agerola and Fior di latte from Vico Equense, or hand-cut Agerola sausage
  • Aubergine and mushrooms
  • Sorrento tomato salad
  • “Sfogliatella frolla” small shortcrust pastry pie with ricotta filling
  • Iced “sospeso” coffee