The terracotta and ceramic tiles of Vietri date back to the 1950s, and subsequent renovations have moved and reassembled them several times. But they always remained there, a solid defence of history and memory. The same is true for the cuisine of Alfonso Caputo. Worthy heir of mother Grazia and father Salvatore the former long-time owner, but still always attentive to transformations. The cuisine follows nature and seasonality, using ingredients of the territory. With an eye to the past to better face the future. The protagonists of this cuisine are fishermen of Marina del Cantone and farmers of the countryside of Scafati, Gragnano and Massa Lubrense. Also the cheesemakers and breeders from Campania. You can tell that the hand is that of Alfonso. Assisted in the dining room by the hostess, Mariella with her husband Claudio Di Mauro. A restaurant guided by the heart that has a strong family history that should be made present to new generations so that they can better understand the essence of our South. Alfonso Caputo’s new dishes are, if possible, even more elegant than those of the past. Like the fresh linguine with smocked amberjack, olives, oregano and green chillies; the carnaroli with cuttlefish and eggs, lemon and rosemary; the mullet in an almond crust with wild myrtle; the brown grouper ravioli with potatoes, ginger cream and fennel; the free-range chicken with lemon and orange blossom and honey. The warm, welcoming, and friendly service added to the sea of Nerano do the rest. With Mariella, you drink very well. The new desserts are excellent: dark chocolate with yellow peach and myrtle: celery almonds and white chocolate with aniseed cremolata.
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