Prodotti Tipici Campani da Leonardo. — Restaurant in Naples

Wauw, wauw wauw.

So as a chef i would say this should be a TripAdvisor visit or even recommended michelin, because you will not get a more Local italian experience with a huge spacious geetings of the 2 elder locals working there.

Great sommelier and chef with huge sense of humour as a italian father"very entertaining" still great in his game of cooking as his passion for wine

Italien lady was so sweet and kind, and created a perfect communication between us and the place as with the other guests that evening.

She made sure to tell stories about napoli , made the place feel alive and breathing and she too had a huge passion for making you feel welcome and warm, just wauw !

The place looks cozy and beautiful , its a family tradition place, so absolutely a go to! Tip well they deserve it or buy their local wine home with you!

Good price and delicious taste.

Thank you for food and wine and wonderful memmories

Daniel and Christel...

Had we not stayed at the Hotel Cristina, it is very likely we would not have found this beautiful little restaurant, just a 3 minute walk from the hotel.

We were greeted warmly at the door by the owner and chef, with a huge smile and welcomed inside. He spoke about as much English as we spoke Italian but it only added to the experience, as he made a phone call and we bridged the language barrier via Daniella.

We chose a local wine and each had the Ragu, which is unlike any pasta dish either of us had ever eaten. The entire meal was fabulous, and presented with such warmth and pride by a chef who clearly loves his trade.

What this man can do with broccoli is amazing. This was followed by cheese and bread, both perfect companions to the recommended wine.

Proximity brought us to this restaurant, but we are so glad it did, as it is hard to imagine a more genuine Neapolitan dining experience than what we enjoyed.

il miglior cibo...

We had the wine and cheese and slumi platter. It was outstanding. The owner started us off with blue cheese that had a wild berry crust served with a maroon glacier (sp? - glazed chestnuts.) The wine he choose for us was a robust cab with wild berry notes that paired beautifully. Next we had a mortadella tartufo with a balsamic glaze, olives, and a provala afumagate. The smoked provala (semi-firm mozzarella) was the best I ever had - creamy yet firm and just enough smoke. And the mortadella went from a humble "bologna" to a gourmet treat. Expensive - yes, but what a...