Giugliano in Campania Restaurant
Via Marcheselli, 184
081 8945219 Closed on Wednesdays
Hours: lunch and dinner
Holiday: 15 days in mid-August
Seats: 80 + 30 outside
Prices: 33-35 € excluding wine
Credit cards: All, Cash
Although the overbuilding of the last two decades have profoundly changed the landscape, agriculture retains a significant role in this corner of the province of Naples, where gardens and orchards still surround the city. Giuliano peaches, pumpkins Neapolitan beans Villaricca and many other products you will find them in the restaurant run by brothers John and Gena Iodice, helped in the kitchen by chef Faouzi.
The proposals of the menu are designed to enhance the concept of territoriality is not trivial. You can start with appetizers of assorted land and sea: white eggplant parmigiana or zucchini, cats, and friarielli sausage, stuffed mushrooms, meatballs, eggplant, sciurilli stuffed, marinated octopus, marinated cod with pine nuts, tart of anchovies, sardines stuffed with provolone, zucchini, mozzarella and fried calamari, meatballs, eggplant and swordfish. The former vary according to season: gnocchi with clams, cherry tomatoes and zucchini flowers piennolo, tubes and beans with mussels, paccheri pasta with squash and stuffed with shrimp or fish, gnocchi with melted Provolone del Monaco and porcini mushrooms, pasta and beans married and escarole soup with cod, mezzanielli fat. Then the fillet stuffed with bacon and Ragusa, the cod in casserole, turbot with potatoes, capers and olives, fish rolls flag and more. Finally: flan, chocolate and rum, chocolate and ricotta tart, puff pastry.
The wine list meets the most demanding, with regional and national proposals of varying ages and reload honest. There is also a map of the oil.
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