Our guests will be welcomed to our garden cottage, ideal for lunches and dinners during the spring and summer months. In the garden we have a 'special' bubble made of transparent polycarbonate, with crystal table and fireplace, where we organize dinners wrapped in a romantic atmosphere.At my table the traditional recipes, made with our own ingredients: we have chickens, baby goats, vegetables from the garden, olives, and wine.I am waiting for you!

Special dining experience in Salerno

With this culinary journey I will let you taste simple but very tasty dishes. I will show you how to prepare homemade cavatelli, made with only semolina flour, water and a little extra virgin olive oil. You will then get to enjoy them with the sauce, provola campana cheese and grated parmesan cheese. The chopping board will consist of prosciutto crudo, soppressata, capicollo, dry sausage, pancetta, and buffalo bites from Campania accompanied by bruschetta with tomatoes. The second course, sausage and borlotti beans, will be embellished with tomato and spicy chili pepper that will give it the right character. Finally, I will let you taste the two variants of St. Joseph's zeppole: one with puff pastry and cream and the other fried. I am waiting for you.

Four-course menu with homemade pasta in Salerno

You will be guests in my kitchen where I will have the pleasure of offering a five-course menu consisting of: Appetizer (Prosciutto crudo, Soppressata, Capicollo, dry sausage, Pancetta, Bocconcini di Bufala Campana and Bruschette with tomatoes); Taste of two first courses: Pennette all'Ogliarese (with squash blossoms, bacon and zucchini) and Paiocca di Pellezzano (with squash, crumbled sausage and smoked scamorza cheese); Main course: Broccoli and sausages; Dessert: Zeppole di San Giuseppe

Flavors, Lights and Traditions Only in Salerno

I'm waiting for you at the Cantina Macellaro Winery, in the heart of Cilento, for a vineyard experience where you can learn the secrets of winemaking. We will visit the cellar where the bottling refinement takes place, to better understand the entire production process. Then we will move on to the tasting of our three most representative wines - Fiano, Montepulciano, and Aglianico - to be enjoyed together with local products: a mix of bruschetta seasoned with extra virgin olive oil, anchovies from Cetara, tuna, crushed olives, buffalo mozzarella, and pork fillet. As a first course, we'll have "Scarpariello" pasta, and to follow, codfish and "peperoni cruschi".(Experience available from Friday to Sunday - min 4 people | max 12 people)I'm waiting for you!

Vineyard Experience in Cilento: wine, food, and nature 

THE SEA IN THE HEART: Our experience puts a delicate, simple and quite complicated raw material at the center of the plate: fish. For me, it represents that sort of exception that does not respect the typical inland cuisine, and winks at river fish. These recipes are characterized by the exclusive use of ingredients typical of genuine cuisine. Each dish is the result of thorough research and does not exclude any flavor from the plate, but at the same time hopes that each one will fit perfectly with the other, creating a whole. The tasting menu includes:- Chickpea Hummus with Fried Anchovies and Fried Sage;- Paccheri di Gragnano with tuna, capers and olives;Baccala with Cruschi Peppers;Side dish of seasonal herbs anchovies and capers.Accompany all Salernitano wine

Man does not live by meat alone! The mountain fish!

I will prepare the requested menu at home and bring it upon request. The menu will be prepared according to seasonality because the vegetables will be harvested directly from my garden. I will give you a number of options and the final menu will be chosen together. The dishes will range from Neapolitan lasagna to a rice sartù, to an eggplant or zucchini parmigiana, to Cilento-style eggplant or tuna meatloaf or cod soup etc.

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