Menù tradizionale: antipasto, primo pasta fresca e dolce
Esperienza privata
La tua esperienza
Parmigiana di melanzane, braciola napoletana, patate alla contadina
Gnocchi di patate al pomodoro e basilico
Pastiera napoletana
Vi aspetto per gustare le ricette tradizionali della cultura gragnanese. Gragnano, situata alle pendici dei Monti Lattari, è capitale della pasta. La protagonista della tavola, il ragù con braciola napoletana, ragù che condirà gli gnocchi fatti in casa e la parmigiana di melanzane, poi le patate contadine con rosmarino, tutto direttamente dall'orto di famiglia. Tutto sarà accompagnato dal buon vino di Gragnano. E per finire non può mancare la pastiera napoletana, rigorosamente preparata con canditi fatti in casa con agrumi del giardino. Vi potrete rilassare in un ambiente immerso nel verde, circondato dai monti e con una vista mozzafiato sul Vesuvio e dove, se farà piacere, potranno ascoltare i racconti delle tipiche ricette gragnanesi.
Recensioni
5.0
2 recensioni
We had the most wonderful experience with our hosts. They were incredibly warm and so very generous in sharing their passion for the food, cooking and regional details. We felt so comfortable and at home with them. They included us in every step of the process and it was so fun! This was an incredible highlight of our trip and would strongly recommend this experience. We will remember for a lifetime.
Nadine - settembre 2024
We signed up for this experience in Gragnano and it was the most magical day ever. We spent four hours cooking, eating, learning and making new friends.
My wife and I came to Campania following Stanley Tucci’s example of learning Italy by region. We hoped for an authentic experience and we were gifted with it in abundance.
Antonella is a skilled artist of Neapolitan cuisine and Gabriella is an educator and storyteller of southern Italy and all things food - especially pasta.
I think we know of maybe 20 different types of pastas here in the USA - you can easily multiply that by 10 in Italy … and every single pasta has a specific use and should be eaten in a certain way.
We learned a lot about Gragnano which is the crème de la crème of pasta. Antonella’s uncle owns a pasta factory and we were sure to bring some home.
We made gnocchi together and Antonella just couldn’t feed us enough - zeppoli (they put sage in them here), these amazing eggplant and mozzarella filled appetizers that I think was called porcetta de la manzana, the best eggplant Parmesan I’ve ever had, Braciole - and it was topped off with Easter cake, Pastiera.
The setting? Antonella’s home is set atop a hill overlooking her gardens and the countryside with the sea in the background. Here the rosemary plants grow 20 feet tall. She has beautiful gardens as well as lemon, orange and olive trees.
This is definitely one of those days we will always look back on and say “How are we so blessed?”