MICHELASSO, TASTE AND ART IN THE HEART OF NAPLES
“Michelasso's life was beautiful, what he eats, drinks and goes for a walk". It is to this famous popular saying that the restaurant owes its name Michelasso of Via Santa Brigida, in the heart of the city of Naples (often abused expression, but in this case absolutely truthful, since here we are a stone's throw from Via Toledo, Piazza Municipio, Umberto I Gallery and Piazza del Plebiscito).
A place where taste meets beauty, among carefully prepared dishes, works of art and courteous welcome.
Michelasso, internal
HISTORY
Michelasso was born in 2019 from an idea of the Neapolitan entrepreneur Lucio Mayor: create a place where the pleasure of the table could dialogue with beauty. Art enthusiast and collector, Mayor wanted every detail of the venue to reflect his aesthetic vocation.
Da novembre 2024 the cuisine bears the chef's signature Francesco Petito, classe 1996.
Francesco Petito and Lucio Mayor
THE LOCAL
Arranged on two levels, Michelasso seats around forty people: on the upper floor the main room, the cellar on the lower floor, ideal space for tastings in small groups of seven people or more.
On the hottest days it is also possible to take advantage of the outdoor space to eat outdoors.
Art is everywhere: on the walls, on the tables and on the plates. An elegant but not formal aesthetic, made warm by the mix of classic and modern elements, antique and contemporary pieces.
The table, left naked, accommodates designer tableware, in a game of balance between essentiality and refinement.
Shiny teapots and coffee pots are transformed into centerpieces, and are filled with colorful dried flowers.
Michelasso, internal
Michelasso, internal
THE PROPOSAL
Michelasso's is a creative and refined proposal, but at the same time accessible, designed for those looking for a gastronomic experience that pays attention to detail but is not intimidating.
Three tasting trips available, next to the à la carte dishes: Radici, dedicated to the earth (85 Euro), The song of Partenope, journey among the flavors of the sea (100 Euro), and Undergrowth, menu vegetariano (60 Euro).
La carta dei vini, with its approximately 450 labels between Italian and international references, is managed by the room manager Giorgio Zoccolella.
Despite his young age, chef Francesco Petito has already gained significant experience (The Mola to Porto Cervo, Casa del Nonno 13 at Mercato San Severino, Villa Crespi in Orta San Giulio, Laqua Cannavacciuolo Countryside a Ticciano), but above all it shows a happy hand that can be recognized in every dish.
Special mention for its vegetable preparations: often a weak point in omnivorous kitchens, here they are instead enhanced with personality and restraint.
Capelletto with Neapolitan ragù, rude bread sauce, smoked provola and basil mayo
THE TASTING
On the occasion of a dinner reserved for communication operators, organized by the press officer Laura Gambacorta, we sampled a selection of dishes on the menu, also including a wide choice of plant-based options that clearly illustrate the green sensitivity of Francesco Petito's cuisine.
Crispy bread and crackers
The breads and butter
The amuse-bouche is fun: Bruschetta with tomato and buffalo mozzarella sauce: a sort of panzanella that recomposes the shape of the tomato, scented with basil oil.
Appetizer: Bruschetta with tomato and buffalo mozzarella sauce
A first appetizer with character: Dark leek in nori seaweed, citrus dressing, basil aioli and mayo.
Paired with the amuse-bouche and leek, Prima Gioia classic method brut nature 2023 – Masseria Piccirillo.
Dark leek in nori seaweed, citrus dressing, basil aioli and mayo
Second appetizer, as scenic as it is tasty: Smoked beetroot carpaccio, fermented raspberry and crunchy spring onion.
As a replacement, Smoked beef carpaccio, fermented raspberry sauce and crunchy spring onion.
Smoked beetroot carpaccio, fermented raspberry and crunchy spring onion
Smoked beef carpaccio, fermented raspberry sauce and crunchy spring onion
Third appetizer: Mushroom cutlet, sweet garlic sauce, green bath, parsley mayo and mushroom mayo. The extra touch? The shadow of the mushroom recreated with sauces.
Paired with the second courses, two appetizers, Capitirosè Tramonti rosé Amalfi Coast Doc 2024 – Ida Giordano Cellars.
Mushroom cutlet, sweet garlic sauce, green bath, parsley mayo and mushroom mayo
Capitirosè Tramonti rosé Amalfi Coast Doc 2024 – Ida Giordano Cellars
The Risotto with porcini variations is striking for the mushroom slats arranged to form a layer that covers the surface.
In abbinamento, Vigna Vinieri Taurasi Docg 2017 – Montesole.
Risotto with porcini variations
For the second course, Cardoncello mushroom wellington, purée di sedano rapa e jus di fungus, the chef chose to cut and serve directly in the dining room.
The meatiness of the cardoncello replaces the fillet very well in this preparation, convincing even the most carnivorous palates. The celeriac puree is very pleasant as a replacement for the classic mashed potatoes, with its note of sweetness.
In abbinamento, Cuvée Saint-Vincent red Pinot noir Burgundy AOC 2021 –Vincent Girardin.
Grand finale with a pre-dessert, Lemon panna cotta and lemon crumble, followed by dessert Vegan Tiramisu, rice ladyfinger, porcini powder and ginseng ice cream (or alternatively millefeuille with vanilla diplomatic cream, freeze-dried raspberry and raspberry zabaglione), both paired with Bigarò – Elio Perrone.
Pre-dessert: Lemon panna cotta and lemon crumble
Vegan tiramisu, rice ladyfinger, porcini powder and ginseng ice cream
Millefeuille with vanilla diplomatic cream, freeze-dried raspberry and raspberry zabaglione
Bigarò – Elio Perrone
Michelasso is the right place for a quality dinner in the heart of Naples, for a special occasion or to discover refined and surprising vegetable cuisine. Mark it in your diary.
Michelasso restaurant
Via Santa Brigida, 14/16 - Naples
such. 342/1689562
www.michelasso.it
Open in the evening from Tuesday to Saturday; for lunch on Saturday and Sunday.
Closing day: lunedì
