Tripudio of vegetables in the shade of Vesuvius

At around 200 metres above sea level on a cliff overlooking the city of Naples and admiring Vesuvius, is Annamaria's house which serves as the backdrop of this gastronomic event.

Our Cesarina, who has always lived in a "culinary" atmosphere, learnt and interprets the traditional dishes of her Grandmother "Chicca", famous in Naples for her great hospitality and the vast tables to which entire families of adults and children where invited.

Annamaria gained her knowledge through daily examples passed through generations and puts this knowledge at the disposition of her table guests.

The proposed journey has a strong vegetable slant, these vegetables being cultivated in the particularly fertile ground surrounding Vesuvius, which in turn confers on them an incomparable taste.

The Aubergine Medallions which are served warm are accompanied by soft Neapolitan olives in brine.

The Pizza Rustica is a Neapolitan tradition with the southern custom of combining sweet and sour.

Made with a sweet pasta which is filled with ricotta, Neapolitan sausage and the fresh fior di latte cheese from Monti Lattari. The pasta, which has a slightly vinegary taste, is always produced using cows milk of the highest quality.

To follow the Batavian Endives au gratin which are filled with olives, capers, raisins and pine nuts and the Aubergine rolls which are filled with fior di latte and the Roasted Peppers dressed with capers, olives and garlic.

The desserts which are proposed at the end of this journey are prepared exactly as Annamaria was taught by her Grandmother Chicca, following culinary family traditions which are woven into the history and culture of the region.

The pastiera is one of the oldest and noted Neapolitan desserts. It is said that it's taste was unforgettable also for the inflexible Maria Teresa of Austria, better known as "la Regina che non sorrideva mai" "the queen who never smiled", who betrayed herself with a giggle of satisfaction faced with such a delight. The Torta which has a base of oranges and with an almond filling is a variation of the typical Torta Caprese where they use also chocolate. As one can guess from its name the original recipe comes from Capri where Annamaria spent her holidays but it is also commonly found on Ischia a place which holds tender childhood memories for the lady of the house.