| | Via Magna Grecia, a
Tel 0828.723377
Open for lunch and dinner
closed Monday, never summer
If you happen to cross the plain of the Sele and stop fascinated by the expanse of artichokes or intrigued by the slow hard work of buffaloes can decide to let your thoughts go to the sea of \u200b\u200bAgropoli, even more beautiful in winter, admission of the Cilento coast, or to make a stop to the temples of Paestum where to tell stones of this beautiful land will be ancient and timeless silence. But if you want to find all these beautiful things on a plate - at a stroke, but very very slow pace - Then you arrive in Via Magna Grecia, in Capaccio, and stop in the inn. To welcome a beautiful and lovely wife, sommelier and pastry sorceress with her two jewels: Adriano in the room and John in the kitchen. A rustic but very comfortable, even more if the fireplace is lit. Welcome, a bruschetta with tomato sauce and buffalo ricotta in a cloud with a drop of lemon marmalade. The paper menu - like wine - it soon becomes clear, is written by those who love with determination and passion of their own territory. Fish is one of the sea of \u200b\u200bthe Cilento, the only buffalo meat, as well as cheese, vegetables, and between a top priority for artichokes Paestum. Too little? Absolutely not. It 's amazing those plots, combinations and meetings can be combined with these resources. Just look at the list of appetizers: artichoke parmigiana, stuffed eggplant Cilento served with a sauce of tomato almost perfect in its simplicity, puréed chickpeas Cicerale with shrimp and toasted, rustic with buffalo mozzarella and artichokes, cuttlefish and artichoke salad , borage cutlet stuffed with goat cheese and provolone. Among the main courses, beautiful selection of fresh pastas such as ravioli or cavatelli classic prawn and octopus as well as noodles with mussels and Calamari with cheese and ricotta cheese. For the second choice of sea and land, all local as you said, nothing is invented, but only experienced with a little 'fantasy and through the wisdom of country cooking. The cod in batter is prepared with onions, octopus served on creamed potatoes, filet of yellowtail with a light sauce and shrimp with extra virgin olive oil (DOP Cilento, of course). The buffalo meat is cooked - it must be said - in many different ways, with tomatoes and mozzarella for rags, with balsamic vinegar or the sirloin mushrooms, polenta stew. In the selection of wines from Campania proper attention to small producers and some good national label. It closes in style with well executed and beautifully presented desserts, such as pecan pie or tart with buffalo ricotta with hot chocolate. Account about 30 €.
Getting
Leave the Salerno-Reggio Battipagliae to take direction Paestum. Exit at Capaccio, turn right after the underpass at the intersection, turn right and continue for two hundred meters. The restaurant is on the left. |
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