La Cantinella, fettuccelle di Gragnano agli scampi, pesto al prezzemolo e crumble ai pinoli e pomodorini del piennolo grigliati
La Cantinella Restaurant
Via Cuma 42
Tel +39.081.7648684
www.lacantinella.it
It's just 3 years since (well known chef) Carlo Spina took over the management of the kitchen in the Cantinella di Napoli restaurant run by the Rosolino family. Enough time to evaluate and apply his experience to making La Cantinella one of the most prestigious in the city of Naples.
Carlo Spina entered the stage you can live to be a better cook and cook without having to prove anything, put his profession to serve the customer without being distressed by having to climb the charts and gain recognition.
The dishes are therefore rich in taste, also the classics that both local customers and tourists of the big hotels expect to find. Always well executed.
For this reason, his cuisine is solid, recognizable, without unnecessary frills and able to make the most of the raw material of the sea that here is certainly always at the top thanks to the long tradition of patron Giorgio Rosolino with fishermen luciani.
The two pastas are of good Neapolitan school: perfectly cooked, of good taste, able to speak especially to the throat before that to the head. How it should always be a good first Italian course.
Good running is the second course, in which the fish is expressed very well.
While the cakes are fresh, expressive, very centered, rich in taste without tiring.
The Cantinella, in short, is after all these years one of the certainties of the Neapolitan cuisine in stunning scenery of what is Naples seafront overlooking Mount Vesuvius.
Luciano Pignataro
Via Cuma 42
Tel +39.081.7648684
www.lacantinella.it
It's just 3 years since (well known chef) Carlo Spina took over the management of the kitchen in the Cantinella di Napoli restaurant run by the Rosolino family. Enough time to evaluate and apply his experience to making La Cantinella one of the most prestigious in the city of Naples.
Carlo Spina entered the stage you can live to be a better cook and cook without having to prove anything, put his profession to serve the customer without being distressed by having to climb the charts and gain recognition.
The dishes are therefore rich in taste, also the classics that both local customers and tourists of the big hotels expect to find. Always well executed.
For this reason, his cuisine is solid, recognizable, without unnecessary frills and able to make the most of the raw material of the sea that here is certainly always at the top thanks to the long tradition of patron Giorgio Rosolino with fishermen luciani.
The two pastas are of good Neapolitan school: perfectly cooked, of good taste, able to speak especially to the throat before that to the head. How it should always be a good first Italian course.
Good running is the second course, in which the fish is expressed very well.
While the cakes are fresh, expressive, very centered, rich in taste without tiring.
The Cantinella, in short, is after all these years one of the certainties of the Neapolitan cuisine in stunning scenery of what is Naples seafront overlooking Mount Vesuvius.
Luciano Pignataro
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