(Prices in CHF)
We want to highlight that the pastry (like everything else) of our production involves
- original ingredients,
- manual processing,
- care of cooking,
- firming times,
- hours used exclusively for the product and subtracted from other working processes,
which go far beyond the time and cost of buying an industrial and / or frozen product.
We regret that "occasional" clients omit such realities, artisanal and contractual, and they criticize the cost.
Therefore, clearing any doubts, we invite the "critics of Sunday" to reflect well before pointing out and remembering, as a pure example, that there are people who want to have Louis Vuitton bags, others ... supermarket bags, so the use is the same and everyone is free to have, in fact, to eat what he chooses.
This restaurant, as a folkloristic Taberna in Naples, applies the following 3 rules:
- Neapolitan (UNESCO world heritage site, UNESCO protected, diatopic variant of the southern Italian group, diasystem identified by the ISO 639-3 classification through the nap code)
- Italian (official language of the Republic and Canton Ticino)
from the moment of ordering, the chosen dishes are served at least after 18-25 minutes according to preparation since NOTHING is precooked or pre-packaged but all cooked AT THE MOMENT
Cooking of pasta "Al dente"
every dish based on pasta involves the GIUSTA COTTURA (right cooking) which, according to our tradition, is "al dente", that is cooked but not too much to prevent it from sticking together and to make it resistable for chewing, that is to oppose the fork that compresses it or the tooth that cuts it.
THE CUSTOMER THAT DOES NOT LIKE PASTA COOKED AL DENTE, must inform the staff when ordering.
Other behaviors, realizations and languages are unnatural and forced for us, and can not guarantee the real and univocal characteristics of origin and workmanship, but, on the contrary, show the mercantile use of Neapolitanity for purely economic objectives and not of genuineness.
Thank you for choosing us.