Vomero, an elegant Art Nouveau district full of tree-lined streets, scenic areas, shops and fine restaurants. This area is dominated by the imposing Castel Sant' Elmo and the Certosa di San Martino which stands opposite and offers a spectacular view of the city. In this hilly area, a few steps from the Ceramics Museum, a treasure trove of art and history, we meet our Cesarino, Andrea, keeper of stories and secrets of family recipes.
Andrea’s passion for cooking was passed on by his mother who was also an excellent cook. Fascinated by the traditional regional recipes of his home for as long as he can remember, he interprets them by researching ingredients and ancient cooking techniques. He also researches innovative flavors, using the splendid ingredients from the land and sea of Campania. "I like to cook Neapolitan ragu in terracotta pots and for at least eight hours of cooking time. I use seven cuts of meat, as was done in the antique Neapolitan tradition."