CANTINA LA BARBERA
Cantina La Barbera is a food and wine actually multi-faceted set in an ancient palace on the top of the hill of Vomero, a short distance from Piazza Vanvitelli and some of the leading citizens connections (funicular and subway).
Born as a winery in 1999 brainchild of Alberto Turco (who died in 2018), Cantina La Barbera has changed in the structure and in the proposal 2012, with the advent of two other partners: the engineer Antonio Pizzo and lawyer Alfonso Maria Avitabile.
The redesign has focused on areas of differentiation: downstairs the bottaia, by the mood informal, with a large table for tastings; upstairs various nicely cured salt, restored so as to leave exposed the original tuff building. To top it all, a roof garden outside, perfect for hot days.
Following the reorganization it was decided to focus a lot on the meat, which still remains one of the pillars of the offer. Cellar La Barbera presents itself today as a synthesis between bistro, braceria and restaurant; a friendly local, where the tables are well spaced and the service is full of no stress.
With the start of the new decade, a further change of pace. In the kitchen came the two chefs Igor Margotti and Fabiana Ferrucci, who gave a new impression to the gastronomic: preparations autoprodotte by baking the dessert, more contemporary presentations, revisiting some classic and adding original recipes.
The Genovese has remained the Turkish Alberto – only meat and onion, bottomless carrot -, while the Sicilian rolls – Local historian dish of various inspirations – They are now prepared with heifer Prussian.
In the dishes of chef gives space also less noble cuts of meat but tasty, like the diaphragm of beef tartar with capers crackers, tomato powder and lemon mayonnaise and the fifth quarter, septum with oregano bread and creamy cheese.
In paper also innovations such as sushi made in Naples: Amberjack trilogy, tuna and beef with wasabi Neapolitan escarole (marinade 24 hours and then emulsified).
The quid more menu - and subject us very welcome! - is the selection of cheeses, especially dairy products refiner master Lazio Elio Head.
Its "cheesecakes" are the result of a long process of ripening using various techniques, ranging from infiltration to treatments on the crust with spices and fruit.
Ad esempio, Quadrello the goat with sage, goat cheese from raw milk with a delicate hint ircino; bewitched, a Salva Cremasco (cow's raw milk) infiltrated liquor Witch covered with fresh mint; Portocereja, Piedmont infiltrated veined cow's milk to Porto covered with red cherry Vignola, the consistent structure; Orange flowers, veined cow infiltrated Passito di Pantelleria and covered with orange peel, a tribute to the smooth and creamy Sicily; Blufalimo, erborinato infiltrated hoax limoncello served with lemon peel Sorrento, dedicated to Campania.
All these cheeses are wrapped in jute cloth, which ensures a better preservation.
La carta dei vini, che conta circa 200 only national references, and by the taster and sommelier Ais Steffen Wagner. Particular attention is paid to small wineries and various interpretations of Taurasi.
Wagner himself signing the tasting evenings that are made periodically in the company of winemakers at the local basement, around the table resting on barrels.
Cantina La Barbera is working on the redesign of the barrel, which is likely to become an independent name, and that will be oriented to a fruition easy with sandwiches and platters.
Cantina La Barbera
Via Raffaele Morghen, 36/A – Napoli
such. 081/2292357
www.cantinalabarbera.it
Aperto tutti i giorni a pranzo e a cena; closed on Mondays at lunch