How many times has it happened that, eating a dish or smelling a scent, real sensory sparks are triggered that bring back distant memories.
This happens when some recipes are able to move us, where the flavors and smells bring to mind memories linked to childhood; memories linked to mothers' recipes but, above all, those of grandmothers.
Grandmothers' recipes are "special" not because of the expensive ingredients or the elaborate preparations, but because of their sentimental value, because of the authentic way in which they worked the foods and the doughs... they supervised the sauce with attention and experience, without haste and with so much love... many steps that we often find in our mothers too. This is how we remember our grandmothers in the kitchen: with an apron and floured hands.
It is to this memory that chef Muscariello refers today, telling us about a place dear to him where, every time, he tastes delicacies that remind him of "the flavors of the past". It is in a restaurant on the splendid Via Caracciolo that chef Muscariello finds space in his mind, remembering his grandmothers' cooking.
We are talking about the restaurant – pizzeria “NONNNA TITTINA”. The cuisine of this place is based on a basis of Neapolitan gastronomic tradition but, with an eye, to research and refinement of presentation, expressing a very precise idea of catering.
The raw materials are undisputed, chosen and used to surprise and satisfy every palate, such as the warm bread made with sourdough, or the bronze-drawn durum wheat semolina pasta; not to mention the catch of the day and the careful selection of wines.
Our CHEF's attention was drawn to the carefully selected oils from the best mills in Campania, Puglia and Tuscany.
The PIZZAS are all inspired by the classic Neapolitan pizza, revisited with the highest quality ingredients, with DOP extra virgin olive oil, DOP San Marzano tomatoes, yellow and red cherry tomatoes from Vesuvius and fior di latte from the Lattari Mountains... the buffalo mozzarella and the raw ham from Norcia are exceptional.
The pizza proposal in the “cotta a ruotiello” version, typical of grandma, stands out. But the most folkloristic thing are the names attributed to these delicious pizzas, such as 52 'a mamma, 66 'e ddoie zetelle, 29 'o pate d'e' ccreature, 58 'o paccotto (delicious and interesting fried pizza) and many many others.
As for the cuisine, according to chef Muscariello, NONNA TITTINA's cuisine is aimed at innovating tradition with balanced and never exaggerated combinations and experiments, combined with Neapolitan cuisine and dedicated to those who are looking for taste and flavour. The menu is well structured, with its appetizers, first courses, second courses and side dishes... both seafood and land (from raw seafood to Nonna's fried land).
What captured the palate of our CHEF were the "bucatini nonna Tittina" with Norcia bacon, confit tomatoes, provola mousse, parmesan cheese and crunchy basil... a true explosion of flavours, smells (and memories) where the passion and love in the preparation of the dish shone through (all the members of the kitchen were brilliant).
Added to all this is the perfect union with the environment that is very welcoming, romantic, familiar, informal, well-kept, overlooking the beautiful Neapolitan seafront. All the staff (really all of them) are attentive, polite, patient, smiling, friendly, right in the timing of service and very professional ... so much so as to make even a simple presentation of fruit and desserts accompanied by high quality spirits special and spectacular.
A special note and heartfelt thanks and recognition from chef Muscariello goes to Salvatore Barone who takes care of the welcome, hospitality and all the needs of the customer who, together with his staff, gives great importance and courtesy to the guest who, immediately, feels part of this beautiful and large family.
Well done!!!
The CHEF really recommends it to everyone.
Valeria Barbaraci
Article published on 19 January 2024 - 12:19
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