Pasqualina De Benedictis, who passed away in 2024, came from a family rooted in farm work and originally from Manocalzati. The name of this hardworking, far-sighted woman is spoken every day, all year round, by those who book a table at the inn she opened in Atripalda in 1953: Zi Pasqualina, a true landmark for the whole of Irpinia that, then as now, runs like clockwork. Today, this icon of traditional Irpinian cuisine is carried on by her daughter Enza and her grandchildren Anna and Sabino, who have managed to keep pace with the same determined spirit as the founder. The menu features a variety of cured meats and cheeses, chickpea soup, bean soup, minestra maritata, fusilli with ragù, pork rind, pork neck, roasted meats, desserts, and coffee. The only fish allowed is baccalà, served in the various ways it is prepared in the Southern Apennines. Beneath the two dining rooms, there is also an outdoor space in summer, set within one of the most beautiful and deepest wine cellars in Campania, with the great classics of the province and many Italian labels, plus a room dedicated to cheese aging. An absolute benchmark, an evergreen of tradition, among the best Italian trattorias of all time.