A food and wine journey among hundreds of flavors and pleasures that are handed down from mother to daughter.

The tradition of the so-called “poor dishes”, but rich in flavour, such as: sausage and broccoli, or freselle, which are wheels of crunchy bread to be eaten with tomatoes, tuna or even eaten dry (for those with good teeth).

But also full-bodied and pleasant wines, children of the many volcanic lands that characterize the Campania region.

Last but not least, the desserts. The babà, a delight inherited from French domination, but adapted with the Neapolitan style. A soft and delicious heart, as are the pastiera or the legendary Sfogliatella.