THE Cellaio DON GENNARO, OSTERIA SLOW FOOD
It is always a pleasure to return to Cellaio di Don Gennaro. Its quiet location, the lovely garden, the reliability of the ingredients used and the friendly hospitality of the house make it a popular destination (both from the human team of home tasted that the sector lagotti).
We had already tried the kitchen Vincenzo Maresca at the last two editions of Feast in Vico; then the experience of tasting a full meal prepared by the chef it was a very convincing.
As the restaurant Alliance, al Cellaio di Don Gennaro c’è sempre in carta un menu degustazione a base di Slow Food Presidia, including the Beans tooth dead Acerra, Ancients tomatoes of Naples, Papaccella the Neapolitan and the loin of figs. The remainder of the raw materials is territorial, if not coming from the garden of that space.
In the new autumn menu, many seasonal products, bluefish (that here never fails) dish and some iconic as the Genoese stockfish.
The opening is more than incisive. Dopo il benvenuto consistente in un arancino con porcini su crema di zucca (very good), you can move all'antipasto, a cutting board opulent with many small starters: salumi, fiordilatte of Lattari, provolone del monaco, ricotta cheese combined with lemon peel and alice Cetara, fritturine, alice stuffed with provolone sauce of zucchini, parmigianina eggplant (Fortunately, the garden continues to produce) and bean soup with crumbled cookie. Everything more than tasty, with preparations textbook.
It moves to the first. Linguine with mussels and lemon, dish with fresh local mussels and fragrant citrus, e una new entry, Ravioli with blue buffalo with spicy pumpkin, from homemade pastry. A flat overall balanced, thanks to the flavor of blue cheese and the sweetness of the vegetable. The something extra is given by the chips crispy pumpkin, that complement very well the presentation.
You play it safe with the second: Fried cod with cream papaccelle and banner fish with crispy home made ketchup. Either we find the great chef's hand for frying – leggera, dry and crunchy – already highlighted in the previous courses.
The recipes of the cakes are patronne Franca Di Mauro: Milk standing, made with milk Noble and without the use of thickeners, and tart with cream, mandorle caramellate e fichi freschi, from crumbly pastry and the sweetness is not cloying.
The winery is evolving, with the best of the area and proposals specially designed in relation to menu.
A real haven of peace, where comfortable both on the inside (a wine cellar carved into natural rock, in which the temperature is constantly around 15 ° for the whole year) in that the outer, where food is loved, respected and told with the utmost care, with a staff amiable that transmits serenity, and where dogs are not only greeted with pleasure but also a comfortable stay.
Il Cellaio di Don Gennaro
Via Raffaele Bosco,92 – Vico Equense, Naples
such. 081/8798713 www.ilcellaiodidongennaro.it
Il Cellaio di Don Gennaro è anche dog friendly https://allassaggio.it/guida-ai-locali-dog-friendly-di-napoli-e-della-campania/
Our previous visit to Cellaio di Don Gennaro https://allassaggio.it/il-cellaio-di-don-gennaro/