all our professional art:
Poverty and Nobility
«You get half a kilo of Aversa mozzarella, very fresh! Make sure it is good: grab it with two fingers, press the mozzarella, if the milk runs out, you take it, otherwise you give up!»
The way we set the table
Is unusual, simple but ritual, elementary but comfortable, spartan but complete. In short, it is a genuine and even homemade way.
The lavish "Luculliano" meal
Neapolitan cuisine has its roots in the Greco-Roman Neapolis and the Neapolitan people have always been recognized as a jovial great taste people. Lucullo and Trimalcione also lived there for a long time.
The legendary villa of Lucullo, in the first century BC, extended from the slopes of Mount Echia to the islet of Megaride (today Borgo Marinari) and was the maximum expression of culinary splendor.
Lucio Licino Lucullo ( Roman general, later retired to private life in Naples) became so famous because of his banquets, so much so that still today – in Italian – the adjective «luculliano» is used to indicate a particularly lavish, abundant and delicious meal.