Our Cesarina’s Summer menu is scented with basil, an ingredient that is is a staple in her cooking. Anna kicks off the taste experience with a classic Caponatina Napoletana.
For the first course, she offers us an tempting choice: on one side, spaghetti with Neapolitan ‘taralli’ (savoury breadstick shapes). This is a very original recipe made all the more delicious by the combination of almond and pepper flavours. As an alternative, she can also serve up an eggplant timbale.
The first course is followed by a trio of Campani cheeses: a fresh buffalo mozzarella, provola from Agerola, and fior di latte from Vico Equense. For those of you who don’t do dairy, Anna has an alternative; delicious handmade “a punta di coltello” Agerola sausage. On the side, traditional eggplant and mushroom with fresh and tomatoes from Sorrento that are bursting with flavour.
To finish this culinary journey in style, Anna couldn’t leave out this Neapolitan classic. She serves up a delicious ‘sfogliatella frolla’ pastry, accompanied by caffè sospeso (a ‘pay it forward’ coffee that, traditionally in Naples, another customer will take up).