THE TRADITIONAL KITCHEN IN NAPLES FOR LUNCH DIMARO INSTITUTION OF NAPLES / PHOTOGALLERY

Buffalo mozzarella cheese on endive cetara of anchovy, Cannolo of provolone with tomato jam (Mini Dairy Costanzo Aversa – Ce), Pepper stuffed with bread Mimi aromatic basil, eggplant Parmigiana with melted buffalo, fragrant Scialatielli lemons of Sorrento with shellfish, rice with meat sauce Genovese Genovese, Polpetiello Luciana on mashed potatoes and extra virgin olive oil to finish chantilly cake and strawberries. This is the menu offered by the restaurant Mimi rail and D’Angelo Santa Caterina di Napoli who created the institutional lunch in the resort that welcomes the withdrawal of thirty SSCNapoli, with local authorities, the leadership of Società Sportiva Calcio Napoli. Hosted by Hotel Rosatti and led by Gennaro Varchetta lunch has confirmed the closeness and mutual respect between the family and the SSCNapoli Giugliano, and thanks of the Society of Naples and the entire city of Naples in the region and the City of Rrentino Dimaro that for years home to the blues. The menu, prepared by Chef Fabio Neapolitan Bisanti and Savior Giugliano and Pastry Marco Piccirillo pastry Champs Elysees Giugliano, exalted the true Neapolitan cuisine.

The cake that surmounts the President Aurelio De Laurentiis (who would have preferred seeing younger) and the mayor of Dimaro that shaking hands as a sign of complicity and twinning. The trophy of a satisfying day for the team of Mimi to the railroad and D’Angelo St. Catherine and the SSCNapoli and the De Laurentiis raised in triumph with the original Italian Cup won by the blue