The Tattoria in Naples who conquered Joe Bastianich
No, It is not a typo: Neither tattoria (without the r) It is the Vomerese club of Touch chef, al secolo Rosario Avolio, Jozed at the honors of the chronicles for winning an episode of the television program Foodish conducted by Joe Bastianich.
HISTORY
The tattoria opened the 4 aprile 2024, Therefore he turned a year for a very short time.
The place takes its name from the nickname "touch" that the grandchildren have given to chef Rosario.
La Mixed pasta with chickpeas and clams Tonto Chef won Joe Bastianich and the guest star Antonella Fiordelisi in the episode dedicated to the search for pasta with the clams plus foodish di Napoli, allowing the tattoria to win the challenge among the four restaurants in the race.
In honor of this victory, The dish was renamed "Joe Bastianich".
Rosario Avolio called Tatto Chef
THE LOCAL
In a strategic position in the heart of the vomero, The Tattoria welcomes its guests in a well -kept and bright environment.
Forty -eight covers, In a single room furnished with research materials and a lot of attention in detail (Well yes, True cuisine is not always synonymous with rusticity and Neapolitan stereotypes).
Neither tattoria, room
THE PROPOSAL
The manifesto is clear: Here you make Neapolitan cuisine!
The proposed culinary path is that of the grandmother, With traditional recipes and the Neapolitan Sunday dishes.
Unexcilious in the menu we find larch, ragù, Genoese pasta, Spaghetti with octopus to Luciana and clams, alici fritte, baccalà.
Almost all of them bell the ingredients used, with some opening outside the region regarding the cellar.
Rosario Avolio in the stove
THE TASTING
On the occasion of a dinner for the print organized by Press Officer Federica Riccio we tasted the strong ranks that best represent the tasty tatto chef cuisine, all distinguished by the generosity of the ingredients and portions.
The appetizers (even if it is absolutely reductive to call them that!) represent the essence of the Neapolitan cuisine, The past that is now an evergreen: A Melzanie in Pullastiello (Fulfi fried eggplants), The stuffed peppers, The sauce meatballs, the eggplant parmigiana and the 'mbuttuunate scarlas (imbottite); Just to the latter goes my applause, For the abundant and very tasty filling of Pinoli, uvetta, olives and capers.
Stuffed pepper
Meatballs with sauce
Parmigiana di melanzane
Scarola 'Mbuttunata
Representing the first courses, The mixed pasta with chickpeas and clams "Joe Bastianich" could not be missing, while the vegetarians were able to taste an excellent dough at the scarpariello (con pomodorini, fresh basil and grated cheese).
The clams in preparation
The chef serve the pasta
Mixed pasta with chickpeas and clams “Joe Bastianich”
Pasta alla scarpariello
Closing with the lemon cake of the house.
Lemon cake
Tattoria is the right address to eat as in a real Neapolitan family.
Neither tattoria
Piazza Cosimo Fanzago, 117 - Naples
such. 081/0431927
www.latattoria.it
Aperto tutti i giorni: 12:15-16:30, 19:30-24
