To begin this journey into Neapolitan tradition, Assunta and Rossana make us delicious little shortcut pastry boats, a dish which has some French influences but can be considered fully Neapolitan. The flavour of the butter pastry is tied together with a filling of local aubergines, eggs and peas, and the result is very tasty. All this is accompanied by an aperitif of sparkling wine and in season fruit.
As a first dish, our Cesarine serve zucchini vermicelli (long, spaghetti-like pasta), a familiar version of the more famous vermicielle che cucuzielle. In this version, sheep ricotta is used to dress the pasta instead of parmesan cheese, giving it a particular and genuine flavour. To follow, a friarielli stuffed meatlof with potatoes. Friarielli, a typical product of the Campania region, are small rapini broccoli pan-cooked with garlic, oil, salt and pepper. As a side dish, other than the potatoes, tasty papacella peppers are served: a quality of peppers known for its sweet pulp and strong aroma. Assunta and Rosanna stuff them with a tasty filling made of bread, capers, black olives, anchovies and a few secret ingredients.
To finish, the choice of dessert could be no other but babà. As per tradition this dessert, also of French origin but typical of Neapolitan pastry-making, is enriched with the flavour of rum and whipped cream. Neapolitans swear that once you taste them you will never be able to forget such a flavour. And if you can do so while looking at the Caracciolo seafront…