eaters
A Neapolitan restaurant from many facets, which has the aim of enhancing both the vegetables that all the products of the Mediterranean Diet: Mangiafoglia.
In the bustling district Chiaia, Via Carducci in that it combines the Riviera and Via dei Mille, Eaters is a local from multiple attitudes.
During the day the offer is simplified. There is limited menu, designed mainly for a quick lunch or for those on a break from work; It includes salads, zuppe, pasta and seconds, changes daily and starts at 9 Euros for one course, water and coffee. However, you can also choose some traditional seasonal proposal.
In the evening, the menu is more extensive. La chef Constance Fara It serves Neapolitan tradition, as well as not strictly territorial recipes. Being Sardinian origin, his is a modern Mediterranean cuisine, the result of a mixture of different culinary cultures. simple dishes, based mainly on grains, fish and olive oil, and with ample space dedicated to leafy greens.
Besides the name eaters it attracts a very specific historical period, and it identifies a real philosophy of life rather than the dietary habits adopted by the people of Naples until the sixteenth century. The Neapolitans were big consumers of 'leaves', where leaf was intended for the food complex belonging to the family of cauliflower and its subspecies: cabbage, Brussels sprouts, cicoria, scarole, broccoli.
One of the first of the chef, Ravioli with torzelle, pine nuts and raisins, uses torzella, one of the oldest types of cabbage that have developed in the Mediterranean basin.
Among the Sardinian cuisine, Malloreddus Campidanese, traditional recipe in which the typical Sardinian dumplings marry a sausage sauce and pecorino.
The Sardinian influence is also found in the Black Spaghetti squid with artichokes, bottarga and smoked mullet Cabras, with two of the most well-known excellence of Sardinia, mullet and mullet.
Sardinia also in the sweet with Seadas, fried ravioli stuffed with pecorino cheese and garnished with chestnut honey.
Some Sardinian sweets, such as Coricheddos and the Durchicheddos, They are famous for their beauty and complexity, and require specialized tools and handicraft, which of course could not miss the professional support of the chef.
But eaters is not just tasting. The many cultural initiatives, art exhibitions, musical events, the theme nights make it a real "gallery of contemporary food".
A multi-purpose room suitable for many different occasions.
Mangiafoglia
Via Carducci, 32 - Naples
such. 081/414631
www.mangiafoglia.it
Open Monday to Saturday.
Tuesday open only for lunch.
Closed Sundays.