We begin this Taste Experience with a typical antipasto, ‘o pèr e ‘o muss’, which translates as ‘trotters and snout’. These flavoursome cuts are served with a squeeze of fresh lemon from Sorrento. Next we have another local classic, pasta with “dente di morto” beans from nearby Acerra.
For the first course, Rosa serves linguine pasta ‘di Gragnano’, served in a delicious seafood sauce of vongole clams and lupin beans. We then have a stockfish for the second course, flavoured with Gaeta olives, capers from Pantelleria and Piennolo del Vesuvio tomatoes, which have a characteristically long oval shape. On the side, we have a salad “di rinforzo”, which is traditionally prepared at Christmas time, with neapolitan ‘papacelle’, red peppers typical of the region, and a selection of mixed green vegetables.
Finally, we have a melt-in-the-mouth shortcrust pastry ‘pasticciotto’ filled with a pine nut and apple cream.