Cetara should give the key to the city to Pasquale Torrente, the man who better than anyone could paint a delicious picture of this town. Because it’s not just the famous Convento anymore: here’s the Cuopperia, actually «the first cuopperia in the world», as the chef says while giving you a yellow paper cuoppo bursting with fried blue fish, so light that you won’t believe your tastebuds.
Of course people queue up to find a table at Al Convento. Every great, celebrated chef of the Salerno and Sorrento area knows that if you’re looking for the best «traditional» fish cuisine, this is the place.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
