Antonio Petrone’s style is sound and local. His restaurant is worth the trip, for its affordable prices and for the good food, substantial and well prepared, which never turns its back to its natural flavors. The menu speaks of all the great products of a land located between the Amalfi Coast and Cilento: two incredibly wealthy territories when it comes to food.
This allows the chef to have access to excellent raw materials, both from the sea and from the inland. Not to be missed: Pasta alla genovese, or the Ash-roasted onion stuffed with an egg in purgatory, a traditional way of cooking eggs in a San Marzano tomato.
napoletana con la passione sfrenata per il mondo del vino e una forte curiosità per la cucina. Sommelier, degustatrice di formaggi e di olio, con le scarpe spesso sporche di terra, camminando tra orti e vigne si impara ad avere rispetto
