Our journey into Campania’s traditions begins with a starter of Cetara anchovies, a typical local product marinated with oil and vinegar. The marinade's ingredients are also used to flavour the traditional cherry tomato bruschette, and to complete this rich entrée we also have old-fashioned durum wheat bread cookies.
As a first course, our Cesarina makes us spaghetti 'alla Carrettiera', which brings together salty anchovies with black olives and capers. This is flavoured with garlic and topped with fine bread crumbs. To follow, a second course which Carla herself describes as “divine”; Sea bass 'all’acqua pazza', “in crazy water”, is brought to the table, which is cooked in the oven in an immersion of water, parsley, black pepper and typical local tomatoes. Our Cesarina accompanies this with an endive known locally as “mbuttunata”, which means it was cooked with tasty olives, capers, anchovies and nuts.
To finish, Carla makes us a typical family dessert: Saint Joseph’s cinnamon zeppole. These fried cream puff rings are garnished with warm chocolate and were traditionally prepared for Saint Joseph’s feast, in mid-march, by her aunt.