Food&oil Il Mulino Della Signora

On the other Sunday I spent a memorable day in that of sturno .nello specific to the "Minister of the Lord" a place from me defined paradise .it was not the first time I go but it is always a fundamental remnant for the exceptionalness of the place. Obviously indescribable to words or images. Before lunch we participated in the demonstration, as well as explanation, of how to make a crib. The rapporteur was a gentleman who would define a pre-spoke would mean, in my opinion, to reduce it. He is actually a great artist. He's used to conceiving the crib in a stereotypical way. The statuettes, the wineries, etc. It's not like this when it comes to mere art. Here, in fact, refers to the artistic nativity scene of the Neapolitan. It is an operation of an artist whose only to tell you his explanatory statement, it would be difficult. Know that his works are currently exhibited in one of the largest archaeological museums in the world. The National Archaeological Museum of NAPOLI.A follow a magnificent lunch. We started with a classic of Neapolitan tradition. Eating the bread, in napoli the bread of the cafone, with the sauce of the ragù. Here instead of the bread, of which I liked the replacement, a really special bruschetta with excellent Ravece oil. To follow the celeberrima pizza chiena, accompanied by an excellent caciocavallo sauce. I personally consider the sartua of rice the apotheosis of world gastronomy. Tradition imported from the world to Naples. We had an excellent one. The chef's competence was not to make the ragù sauce heavy. I would have eaten it in pantagruelic quantities. . excellent meat to ragù and sweet sweet sweet. Not the usual baba where liqueur prevails, but a peculiar creation of a unique soavity. In the structure it is oufrucies of the professionalism and sympathy of the maize and the unique reception of the patron,DOTT. head.