B&B 卡萨普佩塔

Just a stone’s throw from the seafront promenade, this friendly, colourful restaurant serves delicious, carefully prepared fish and meat dishes inspired by the traditions of Campania yet reinterpreted with a touch of imagination and character by skilful owner-chef Nunzio Spagnuolo. Our inspector’s favourite dish was the ravioli alla caprese with three types of tomato, provolone del Monaco cheese and basil-infused olive oil.

2025 has seen a change at the helm in the kitchen at this restaurant, in line with the new approach introduced by its enthusiastic owners. The full focus now is on the flavours of Campania, served in lighter versions and reinterpretations of traditional recipes. This is the case with the legendary Santa Rosa dessert, which has been transformed into a millefeuille made with the same ingredients as the original dish, namely crispy puff pastry, custard and sour cherries in syrup. Situated in one of the extraordinary villas on Herculaneum’s “Golden Mile”, the restaurant boasts an elegant dining ro

意大利菜

意大利菜

意大利菜

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