Campanian cuisine centres around the region’s bustling capital, Naples, a fast paced city that has endured a string of foreign rulers and yet retained its characteristic simplicity and distinctive flavour.
Neopolitan specialities include pasta and, of course, pizza, as well as mozzarella made from buffalo milk and fresh seafood from the Gulf of Naples. Dishes feature a variety of fresh vegetables sourced from the fertile volcanic plains of Vesuvius.
The Menu
Antipasti
Mozzarella
Calzone
Marinated Vegetables
Octopus Affogato
[Matching Wine: Caggiano Fiagre ’08]
Primi
Fresh Penne w/ Tomato Beef Ricotta Salata
[Matching Wine: Lacrima Rosato ‘08]
Secondi
Roast Sardines, Oregano, Breadcrumbs
Tomato Salad
[Matching Wine: Caggiano Tauri ‘05]
Dolci
Limoncello Agrumi
Croccante di Nocciole
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