To begin our journey through the the traditions of Naples, Assunta and Rosanna serve up a starter that is simply delicious: ricotta balls wrapped in Parma ham, with a local wine. This winning combination gives a hint of the delights that lie ahead - and, sure enough, next up is a great classic of Neapolitan cuisine - a ‘crown’ of rice laden with pesto and almonds, a very original and delicious first course, topped with diced tomatoes and basil.
For the second course we have a ‘polpettone’, a large meatball, stuffed with aubergine. This was traditional peasant meal in Campania and it marries together the intense flavour of the meat with that of the aubergine. To make it even more tempting, our Cesarine serve a side dish of pepper gratin and roast potatoes.
We finish with one of the region’s most famous pastries; ladies and gentlemen, allow me to present ‘babà con panna’, a unique dessert that will win you over with its fine liquorice taste.