Typical 4-course menu.The appetizer consists of typical Neapolitan rustic taralli with oil, pepper and almonds, and pizzas baked in a wood-fired oven. Followed by a first course of fresh pasta i.e., an excellent lasagna with tomatoes from Vesuvius; special crocchè with a side dish and finally as dessert a chocolate and hazelnut cake typical of Campania, wine included.Welcome drink and cooking demonstration on the preparation of crocchè.

Neapolitan tradition with authentic four-course menu

The menu I present consists of dishes that are unfailing in the Campanian tradition. As an aperitif, taralli napoletani and pizzette con le scarole or montanare. The first course will be stuffed cannelloni in a crust. This will be followed by eggplant parmigiana with baked potatoes, stuffed crocchè and scapece style zucchini. For dessert a cream, chocolate and almond cake.

Satisfying your desire for traditional Neapolitan food

What could be more romantic than a candlelit dinner?What if it is also set in an 18th-century salon?I invite you to experience with your better half a special evening during which you can savor traditional Neapolitan dishes such as linguine di Gragnano with clams and Vesuvian-style prawns; get ready for unforgettable moments!

Candlelit Neapolitan Dinner 

This menu can also be called "Tradition 2.0" , as in the proposed dishes we will find traditional recipes presented in an innovative way.On the menu you'll finda starter: onion and cheese omelettepasta ammischiata with provola cheese and potatoesmigliaccio cake, a typical Carnival dessert

Revisiting Neapolitan Traditions

The menu I am proposing to my guests features fish as the main ingredients, and in general the flavors of our beautiful sea.I will delight you by starting with an appetizer of fried golden anchovies. As a pasta dish, the so-called "ammischiata" pasta made with beans and mussels, followed by baccalà in the neapolitan style.We cannot finish our meal without an iconic dessert: the Neapolitan pastiera. Water, wine and coffee are all included.

Special seafood menu in Naples

Every Neapolitan on Sunday morning thanks Ferdinand of Bourbon because they wake up to the smell of ragù cooking for hours; without Ragù what Sunday is it? Gragnano's rigata pasta will be caressed by the noble Parmesan-covered sauce, and the meat that gave it its flavor will go with the expertly sautéed friarielli....Good Sunday to all

A King's Lunch: His Majesty the Ragout

Traditional dishes of the Christmas season will be enjoyed during the holidays. Traditionally, pizza di scarole is made, which will be tasted as an appetizer followed by minestra maritata, a marriage of vegetables and meat, then fresh pasta with meat broth.To close the meal struffoli. All will be tasted in the Green Room a garden in the house where traces of drawn plaster representing a balustrade can be seen

Christmas Air

Tasting a recipe with the right wine creates a harmony of flavors that can remain etched in the palate as much as in the mind of each of us. Why not take advantage, then, of all the deliciousness that our territory offers us? Rich in important agrobiodiversity, the Campania region produces different varieties of vines to which we can pair tasty recipes.The menu offered is structured as follows:Seafood sauté and squid skewers (served with a flûte of Falanghina Frizzante)Shrimp and zucchini risotto followed by breaded tuna with herbs, both accompanied by a still white wine.Baba and Sfogliatelle Mix, with house bitters and liqueurs.

Two Sicilies four-course menu

Experience with a marine scent that recalls my origins, diving in the sea of the Gulf of Naples, creating a marriage between the traditions of Campania and those of neighboring regions...Menu:-Cesarino-inspired appetizer (three dishes).-gnocchi with clams and pea velouté with parmesan crispy cheese-polypus plated with bufala and octopus broth with mayo (accompanied by sweet and sour onions)In addition: plated bread, house dessert and homemade bitters and liqueurs (limoncello, nespolino, laurel bitters, cream of limoncello), coffee

Special Menu: Neapolitan Sea Flavors

La Cesarina Carolina offers a complete journey into the flavors of the Neapolitan tradition.The experience kicks off with an appetizer consisting of: montanarine with cherry tomatoes, cheese and fresh basil, eggplant meatballs and parmigiana, and mozzarella in carrozza.As a first course, a typical delicacy: classic Neapolitan ragout with broken ziti, followed by ragout meat with friarielli.The journey ends with the classic Neapolitan pastiera, the highlight of our pastries, accompanied by the inevitable coffee and limoncello.

Explosion of ancient flavors at the foot of Vesuvius

This amazing tasting experience consists of a lunch of fresh fish, caught in the seas of our Neapolitan Gulf, cooked according to the recipes handed down to us by tradition and sometimes with more innovative, fresh and original ones. Guests will be welcomed in a cottage with rustic style, surrounded by greenery and from which you can admire our symbol: Mount Vesuvius.The menu includes: seafood salad ( made with salt cod, black chickpeas, arugula and cherry tomatoes) ; finger food version of tuna meatloaf; Gragnano pasta with Amalfitan pesto ( sauce with parsley, pine nuts, lemon peel and anchovies) ; mini quiche with shrimp and anchovy flavor; and lemon tarts.

Taste the flavors of the Gulf of Naples

Genovese is a pride of traditional Neapolitan cuisine: a thick sauce made from the slow cooking of onions and meat. Cooking ragù is an act of love, a nourishment of the soul, prepared following not so much a recipe but a ritual. The main ingredient in any ragu recipe is time, and the result repays the wait: a dish that brings everyone together. We end on a sweet note with cream and black cherry pizza, a very old Neapolitan recipe reminiscent of the scents and flavors of yesteryear, grandma's house.

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