- Main course: 9€
- Food spend: 17€
- Opening hours
- Montags Bis Sonntags: 17:00-23:00 Uhr
Campania is not just the place where pizza was invented. This fertile area around the Gulf of Naples also specialises in countless varieties of mouth-watering pasta dishes. Noodles, vegetables and dairy products are the cuisine’s key ingredients, as well as seafood and fish from the Mediterranean. The most traditional desserts include baba, sfogliatelle, taralli and the wonderful pastiera, with fresh ricotta and orange blossom, cinnamon and candied fruit. The cuisine, which characterises the recipes for the entire region, is predominantly good, plain, simple food. However, there is plenty of haute cuisine in the Bourbon court tradition for the well-to-do. From friggi e mangia (“fry and eat”), the many products from the local rôtisseries, to the seafood offered at market stalls, small pizzas, pies and deep-fried pastry. The cuisine closely follows the traditional cuisine of Campania. The restaurant makes its own noodles and bread and offers everything from homemade pasta and fresh fish to traditional pizza.
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