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| “A Santa Lucia” means pizza and Neapolitan cuisine, with its simple and fine fragrances and flavours. The recipes are still the classic ones, that were the success of this pioneer of the tasty Parthenopean dish that conquered the world. |
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The basis of the menu are the “rigatoni strascicati” with mountain small tomatoes, basil and chilli, a recipe belonging to Franco Parenti, a regular customer of “a Santa Lucia”; the classic spaghetti with garlic, oil and chilli… |
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The “special beefsteak” with garlic, oil chilli and oregano, a recipe that Totò (who loved very soft and tasty meat) taught the restaurant’s cook… |
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Dentex, umbrine or gilthead bream in the Neapolitan way, with mountain small tomatoes, prawns or clams filled with rosemary and fennel leaves; the classic Neapolitan pizza and finally an incomparable very sweet ‘pastiera’ (type of Neapolitan tart made with a sweet filling of cottage cheese). |
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To match food, “a Lucia” offers a selection of the best Italian wine labels, among which some excellent wines from Campania, like Fiano d’Avellino, Greco di Tufo and Taurasi. |
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