Naples

After learning from 2 Italian-American chefs in New York that Italian food was forever changed in this American land of plenty, Tony wonders what was lost in the fare's long trip from the Italian homeland.

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Pappacarbone

Chef Rocco Iannone treated Tony to lunch in the kitchen of his restaurant, Pappacarbone. Their meal included toasted bread with butter and anchovies, spaghetti with seafood, and fried octopus with tomato sauce and cheese.

Via Rosario Senatore 30, 84013 Cava de¿ Tirreni, Salerno, Italy

 
See & Do
Diving spot for Ricci

Chef Rocco Iannone brought Tony to the docks of Cetara so he could experience the taste of freshly caught ricci, or sea urchins.

Off the dock, Cetara, Italy

Eat
Al Convento

Tony sat down to lunch with Chef Pasquale Torrente at his restaurant, Al Convento. Tony sampled fried anchovies with provolone and spaghetti alla puttanesca.

Piazza San Francesco 16, 84010 Cetara, Italy

 
Eat
Pizzeria Pellone

At lunch this pizzeria is the busiest spot in the neighborhood. Tony tried the margherita pizza and had to eat it with a fork and knife because there was so much sauce and cheese.

Via Nazionale 93, 80143 Napoli, Italy

 
Eat
La Taverna del Buongustaio

Tony ventured down a narrow alley to have dinner at La Taverna del Buongustaio with friends Emanuela and Rosario. Their meal included eggplant rolls with provolone, mezzanelli genovese and fritto misto all'Italiana.

Via Basilio Puoti 8, Napoli, Italy

 
Eat
Scaturchio

Tony stopped by Scaturchio where he tried a Sfogliatella, a pastry shaped like a lobster claw.

Piazza San Domenico Maggiore 19, 80134 Napoli, Italy

 

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