Masaniello

Description:

• This warmly hospitable rustic-style trattoria (named after a Naples revolutionary) is a lone unexpected outpost of Italian color in the midst of Cava Baja's proliferation of tabernas, wine bars, and former coaching houses transformed into atmospheric castizo restaurants. Here pasta instead of cocido rules the day and you can enjoy real pizzas cooked in a genuine pizza oven by an Italian chef. The honest, down-to-earth Napoletana is a solid favorite, but under owner Luigi Fabriccini's guiding hand other more innovative specialties also fill the menu -- among them, parmesana de berengena (eggplant cooked in Parmesan cheese), calzone, pappardelle, or spaghetti mare e monte. Accompany your meal with a fine Chianti and end with the marvelous homemade tiramisu, if you have room (not forgetting a fiery grappa or zambuca with your espresso if you want the full treatment).

• © Frommer's 2012