THE RIGGIOLA, THE SUMMER MENU OF THE TAVERN ON THE CHIAIA RIVIERA
Con la bella stagione La Riggola Tavern renew the menu, remaining faithful to the values that have always distinguished it: territorio, seasonality and respect for nature.
From the patron's gardens Pietro Micillo the vegetables arrive, harvested at their best; the skilful workmanship of the chef Marco Montella and he does the rest of his brigade. The new figures entered the kitchen, Luca Schiattarella in charge of baking and pastry making and Manel Mendez in charge of first courses, they made the team more solid and efficient.
This is how tasty recipes are born that enhance carefully cultivated ingredients, in a straightforward cuisine strongly oriented towards the plant-based world, where memory and research harmoniously intertwine. A path that looks to the Bourbon tradition, reinterpreting it with contemporary sensitivity.
La Taverna Riggiola
Taverna La Riggiola, THE SUMMER MENU
The press presentation evening organized by Federica Riccio was not only a pleasant confirmation for us, but also the opportunity to observe the constant evolution of an increasingly mature and aware gastronomic project.
There is never a shortage of home-made bread on the table, breadsticks and legume wafers, which best introduce the tasting journey.
Waffles and breadsticks
The appetizers are always delicious, among which the dates stuffed with walnuts and gorgonzola and the mini stuffed aubergine deserve a mention.
Stuffed dates
Mini stuffed eggplant
Among the symbolic dishes of the house, the Fagioli a forella stand out, present on the menu all year round. For the summer season they are offered in the version “arraganata”. This typical Campanian legume is very digestible thanks to its very thin skin, and much appreciated for its delicate taste.
Pickled string beans
La pasta fresca, one of Riggiola's strong points, finds its seasonal expression in Fettuccine alla Nerano, with courgettes in different consistencies to enhance their aromas and flavours.
Fresh fettuccine alla Nerano
Among the first courses we also find Paccheri with mussels, river chillies and pecorino, in a balanced game of contrasts.
Chef Marco Montella plates the paccheri
Paccheri with mussels, river chillies and pecorino
A fresh strawberry sorbet prepares the palate for desserts.
Strawberry sorbet
We continue with a trio of cream puffs and a surprise from the new menu: the coconut Chiffon Cake with strawberry compote designed by Valentina Cappiello, pastry blogger co-author of the book Le fluffose, which transformed the famous American cake into a perfect end to the meal thanks to the combination with strawberry sauce.
Trio of cream puffs
Chef Marco Montella with Valentina Cappiello's coconut and strawberry Chiffon Cake
The room works very well under the direction of Fabio Di Costanzo, joined by Wendy Nieva.
The Taverna La Riggiola team
With few seats and great attention to the well-being of the guest, Taverna La Riggiola confirms itself as a real living room on the Chiaia Riviera, where you can feel at home and enjoy authentic cuisine, seasonal and deeply linked to the territory.
La Taverna Riggiola
Vico Satriano, 12 – Naples
such. 081/0124597
www.tavernalariggiola.com
Opening hours
Mercoledì – Venerdì 19.30-22.30
Sabato 12.30-14.30, 19.30-22.30
Domenica 12.30-14.30
Closed Monday and Tuesday
Previous visit: https://allassaggio.it/taverna-la-riggiola/
