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The inception of our restaurant, Casa Cotzelli, was born from Gabriele and Filippo’s combined 20 years of experience in the restaurant industry. After achieving the “American Dream,” they harbored one more aspiration – to establish Casa Cotzelli. Casa, meaning Home, is where the finest food is crafted. Our dishes are truly homemade ...
- 17th Century - Giovan Battista Crisci
- 18th Century - Vincenzo Corrado
- 19th Century - IL Duca Di Buonvicino Don Ippolito Cavalcanti
- 20th Century - Modern Myths
A creator of dishes and lists of food for lunches and banquets of a certain importance, Crisci's 'Lucerna de' Corteggiani' was first printed in 1634. It was written when the author was about 50 years old and he dedicated it to the Grand Duke of Tuscany, Ferdinando de' Medici. It was structured as a type of calendar in which he proposed a lunch or d...
By 1765, Neapolitan cuisine was considered a culinary art, not least thanks to Vincenzo Corrado and his 'Il Cuoco Galante'. Despite a humble upbringing he managed to gain the appreciation of many powerful people. They included the famous Prince Imperiali of Francavilla, who boasted an open table just like the Royal House, and also the king of Naple...
The Duke was born in Afragola in 1787 into a family of generous nobility said to be descended from Guido Cavalcanti, a friend of Dante. The family owned a magnificent noble palace in Naples which still stands today in Via Toldo. Cavalcanti is said to have had two hobbies: cooking and bigotry, both of which he cultivated with equal passion. Let's st...
And now we arrive at the birth of our own modern stories about Neapolitan cooking where pasta would be removed from boiling water 'al dente' and sprinkled them with fresh tomato, boiled only with salt and the addition of grated 'cape 'e casecavalle' and basil. Creative Commons Attribution Main image from an article by Giusy Di Bonito in https://gra...
Oct 29, 2013 · Sorbillo hopes the new oven will propel Lievito Madre’s pizza to the list of Naples’s best. Lievito Madre al Mare, Via Partenope, 1; (39-81) 1933-1280. Average meal for two, without drinks or ...
Sep 10, 2024 · Gateau di Patate is known in Neapolitan dialect as “ Gattò di patate “. This delicious potato dish is one of the most ancient recipes in Naples. We prepare a savory cake with mashed potatoes, eggs, bits of mozzarella, provola cheese, Neapolitan salame and Italian prosciutto cotto (pork steamed meat).
- Ristorante Mattozzi. Run by the charming Alfonso Mattozzi, who greets all his customers like old friends at the door, Ristorante Mattozzi is a proper institution.
- Trattoria da Nennella. Trattoria da Nennella is Naples’s best-known trattoria, not so much for its food as for its loud and chaotic atmosphere where purposely rude waiters play up to their unruly reputation by dancing on tables, throwing plastic plates of ragù across tables and – as you may have heard – serving fruit at the end of your meal in a big ceramic toilet seat.
- Cibi Cotti ‘Nonna Anna’ Neapolitans take meal times extremely seriously, meaning there are a plethora of tiny trattorias that cater to workers unable to get home for a warm meal.
- Cantina di Via Sapienza. Easily mistakable as one of the bassi – ground-floor apartments – that punctuate the narrow alleyways of the Old Town, the storied Cantina della Sapienza, formerly a wine cellar, appears unchanged since it opened more than a century ago.
The Sea Front Pasta Bar among the 5 unmissable restaurants in Naples according to the New York Times “When it comes to food, in Naples there is much more than pizza", writes the New York Times, the most circulated US newspaper in the world, which recommends 5 Neapolitan restaurants not to be missed.
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Jun 7, 2024 · Ristorente di Mare - Molo17, #79 among Naples restaurants: 1933 reviews by visitors and 109 detailed photos. Be ready to pay €26 - €72 for a meal. Find on the map and call to book a table.
