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Slow Food

Hi! I'm Riccardo.

4.7 (98 reviews)
wilmaCesarina from 2016
My speciality: Ferri (homemade pasta) with Neapolitan ragout and pecorino (italian cheese)
I speak: English, Italian

Good to know...

I offer vegetarian alternatives

Riccardo S.

Napoli (NA) - Campania

Riccardo, our Cesarino of Neapolitan adoption, feels that attempting to describe Naples would be presumptuous since theater, film and documentaries continually spread Neapolitan art, culture and flavor throughout the world. However, only through cooking has Riccardo come to understand the gastronomic heritage of this territory, its dishes and the true flavors of the peasant and seafaring traditions.

For Riccardo, the table is a symbol of knowledge and cultural exchange. Seated around the table, one can sample the fruits of a land that were previously unknown. Both the mind and the food itself is enhanced through recounting past events, anecdotes and travels, and exchanging opinions, ideas and emotions over of a glass of wine, all while enjoying good food.

The dishes that Riccardo brings to the table are rooted in the local traditions of the greater Neapolitan area, drawing on the peasant cooking that has developed into the city’s bourgeois cuisine. Other dishes instead transport us to experience the sea’s bounty, a blending of the sea - which dominates every panorama of the gulf – with the richness of fragrances and flavors from the fertile countryside.

The recipes of the Neapolitan tradition

  • Tasting of: eggplant parmigiana, potato gateau, baked pizzas and fried pizzas
  • Ferri (homemade pasta) with Neapolitan ragout and pecorino (italian cheese)
  • 'Coniglio all'ischitana' (rabbit meat)
  • Escarole 'alla Foriana'
  • Pastiera Napoletana