We are in Torre del Greco, a beautiful city in the middle of the Bay of Naples, at the foot of the Vesuvius, famous for its work with coral and with cameos. Our Cesarino Giuseppe was born in the area, where he still lives to this day: his family of farmers taught him about the love and care involved in working the land. This is the reason why today Giuseppe spends much of his time tending his garden, which provides fresh seasonal vegetables and a variety of aromatic plants that are ideal to flavor the recipes of our Cesarino, along with some exceptional extra virgin olive oil.
He has always had a passion for the culinary arts: ever since he was a child, Giuseppe watched his grandmother and mother with interest as they prepared exquisite traditional Neapolitan dishes. He still fondly remembers the Sunday meals with all the family at his grandparent's house.
The secret of the Cesarina
I devote myself to the care of my garden that provides fresh vegetables and the perfect herbs for my recipes.
Giuseppe loves carrying on his family traditions in Campania, and he delights his guests with delicious and hearty dishes. To start, bruschetta topped with tomatoes from Piennolo in the Vesuvius area. Alternatively, he can serve Neapolitan escarole, with raisins, olives and anchovies. For the first course, a masterpiece of Neapolitan cuisine; scialatielli pasta with potatoes, mussels, basil, and cherry tomatoes from Vesuvius, as well as Provolone cheese from Monaco.
As a second course, another classic from Campania: the octopus Luciana with capers, olives and cherry tomatoes. The name of this dish is a tribute to the skilled octopus fishermen of the ancient village of Santa Lucia. As a side dish, Giuseppe will bring to the table roasted potatoes or chicory salad. The meal ends on a sweet note with the sublime lemon delights, domes of sponge cake topped by lemon cream, and with the babà and sfogliatelle fully respecting the virtuous Campania pastry-making tradition, accompanied by coffee and the after-dinner liqueur, "Concerto".
For the second course, Giuseppe serves another classic from Campania; Luciana octopus with capers, olives and cherry tomatoes. The dish's name is a tribute to the skilled octopus fisherman from the ancient village of Santa Lucia. As a side dish, roast potatoes or chicory salad.
The menu ends on a sweet note with sublime lemon delights, which are domes of sponge cake topped with lemon cream, as well as classic pasties from Campania, babà and sfogliatelle, accompanied by coffee and an after-dinner liqueur, "Concerto".