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Comunità
Slow Food

Hi! I'm Rosaria.

4.1 (27 reviews)
wilmaCesarina from 2016
My speciality: Sciatielli with basil pesto, local-grown tomatoes and almonds
I speak: Italian, English

Good to know...

I offer vegetarian alternatives

Rosaria M.

Napoli (NA) - Campania

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.

Imagination and creativity in Rosaria's home

Throughout Naples’ history the role of imagination and creativity has been a very important factor in the variety of dishes and recipes.

Imagination and creativity are what characterize Rosaria’s culinary art, even though she is very respectful of tradition.

Her meal begins, in fact, with an unusual starter: 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, which add a mix of fresh and unmissable flavors.

For the first course Rosaria uses local summer ingredients to make sciatielli, a handmade pasta shorter and thicker than spaghetti, with basil pesto, local-grown tomatoes and almonds.

Next rosaria serves eggplant parmesan, made from fried eggplant, tomato passata, mozzarella cheese, basil and parmesan. She pairs this with a side fried papaccelle, a short, round and sweet bell-pepper that grows exclusively in this part of Italy and which is stored in brine and eaten fried.

The dessert, with its warm colors and fresh taste is the epitome of summer: mascarpone cream with strawberries and limoncello liqueur.

  • 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