TWO MAIN COURSES OF YOUR CHOICE
Spaghetti alla puttanesca - "Aulive e cchjapparielle"
"Spaghetti alla puttanesca", which in Neapolitan's dialect it's also called “ Aulive and chiapparielle”, is prepared with tasty products, such as: black Gaeta olives, capers, tomato sauce, olive oil, garlic and parsley
Pasta e patate con colatura di provola affumicata
"Pasta and potatoes" is a traditional dish of the Campania region, that only needs few ingredients: pasta, potatoes, provola cheese and pork cheek
Ziti al ragù napoletano
"Genovese" is a very simple still delicious white sauce made with onions and beef. For this recipe, I can provide a vegan alternative too.
Scialatielli alla sorrentina
"Scialatielli" are short, flat ribbons of pasta, typical of the Neapolitan cuisine. We can either cook them with the "Sorrentina sauce", made with cherry tomatoes, mozzarella and fresh basil, or with mussels and tomatoes.