Ingredients and technique
The premise is that desserts have always been the restaurant’s calling card, which is also a bar and cafeteria at all hours of the day. The showcase of cakes is paradise, an attack on the line, the joy of gourmands, to each its own perspective. Neapolitan cakes and more. Cava Grado recalls the French Paris-Brest. It towers sumptuously and stands out nobly over the others. Choux pastry, cream puffs, diplomatic cream and toasted almonds. All this, in its bewitching irregularity comparable to the island rock that lends its name to this cake. Experience not to be missed.
Value
Piazzetta of Sant’Angelo, atmosphere full of charm, crafty and regenerating. The restaurant knows how to be informal, while giving off a feeling of elegance. The value is everywhere, it does not create awe, rather warm hospitality. At all hours of the day. For decades it has been a reference point for gourmands, it is impossible not to mention the display of cakes, not only in Naples. After all, it all began in the 1950s, with the first generation that decided to restore German tourists who love the sweet afternoon break. From desserts to cooking, with fluidity and consistency, running on the same quality tracks that are the symbol of this family.
Dish reviewed in the Ischianews magazine issue of October 2019
