The cuisine: Bed and Breakfast near Salerno in Campania, Agropoli
The kitchen is strictly family run and abides by the rules of the ancient recipes of Cilento and Campania. The ingredients used are always fresh and purchased from local producers. The dining room is reserved for hotel guests only. The menu is decided upon the day before and always guarantees fresh dishes cooked just prior to being served.
A few examples: - Lagane pasta with chickpeas - Scialatielli pasta with a seafood sauce - Paccari pasta with buffalo-milk ricotta cheese and pumpkin flowers - Pasta with potatoes - Pasta and beans with mussels - Paccari pasta with grouper - Fried seafood - Seafood stew - P.D.O. Buffalo mozzarella - Baked aubergines with tomatoes and cheese - Selection of mixed grilled meat - Pork with traditional pupaccelle (variety of chilli) - Stuffed pumpkin flowers - Rolled and stuffed aubergines
- Grilled vegetables - Sweet fig morsels from Cilento - “Pastiera napoletana” (Typical Neapolitan tart made with a sweet filling of cottage cheese) - “Babà” (typical sponge cake steeped in rum syrup) - Ricotta cheese and pear tart.