Why Cetaria? Because its owner and chef, Salvatore Avallone, was born by the Gulf of Salerno, in Cetara, famouse for its anchovy colatura. So, when the time came to open his own restaurant, it was just natural for him to honor his roots, as well as the flavors and the memories he had of his grandmother, who was an amazing cook.
Curious and careful in his steps, down-to-earth Salvatore doesn’t feel like a prodigy at all. In his menu, lots of seafood and lots of pasta, all coming from the heart, like the Linguine with Cetara’s anchovy colatura, zucchini, crusco pepper and Spilinga’s ‘nduja.
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