At Marianna Vitale’s table we learn the basics of the Neapolitan concept of food as culture. The ragu does the honors: a good and smart welcome that depicts with four strokes the evolution of the color, the taste and the tomato texture in the most sacred of the local dishes.
Lots of brains and lots of heart get together in the dishes of a chef with a street soul, who creates and spreads the all-Neapolitan ability to arricreare – make the guest reach a level of satisfaction that turns into pure happiness – with fascination, respect and awareness. Her dishes seem simple but hide a great deal of complexity of thought and execution.
Classe 1985, una laurea in Lettere e Filosofia e un master al Gambero Rosso di Napoli, ha una grande passione per le identità culturali e la memoria gastronomica mediterranea
