As Italy races to compete with the fast-paced modern economy, there is less and less time for long lunches and drawn-out coffee breaks. This is most evident in cities like Milan and Rome, where business-suited men can be seen slamming espressos, dashing their change onto the counter, and smoking a hurried cigarette en route to the office.
Italy's most lasting tradition of culinary conviviality is the aperitif, or aperitivo. The custom of consuming a bitter or mildly alcoholic drink before lunch--or, most frequently, before
dinner--has been around for as long as anyone can remember. Old men sip white wine around 11 in the bar downstairs before heading up to lunch, young professionals cluster with colleagues and friends after work to catch up and decompress over an Aperol spritz, and city socialites organize opulent aperitivo events at lounges and nightclubs that start with a Prosecco at around 7 and finish with mojitos after midnight.
In recent years, the aperitivo has grown to include everything from small tapas-like plates to elaborate buffets of food, all included in the price of a drink. The trend began in modeconscious Milan, perhaps as a way to feed the flurry of business and fashion executives.
For all its evolution, the aperitivo is still as Italian as ever. Next time you're in Rome, check out these bars sometime between seven and nine in the evening.
Pigneto is Rome's latest exercise in gentrification. Although the area is cleaner and safer, it still has a neighborhood feel, with residents of all ethnicities clustering in the area's pedestrian stretch. Primo al Pigneto has a decidedly urban feel, with high ceilings, sparse décor, exclusive cheeses, and a wine list three times the size of the menu. For the aperitivo, they serve crisp, toasted bread with whipped butter, olive tapenade, and marinated anchovies.
Continue reading Aperitivo!.
Scott Conant shares some of his star ingredients, his favorite dishes using them, and recipes for creating an outstanding meal at home.
Chickpeas
Chickpeas, also known as garbanzo beans or ceci in Italian, are the most consumed legumes throughout the entirety of the world. Originally from the Middle East, they have a delicious buttery texture and nutlike taste, reminiscent of a raw chestnut or walnut.
Black Mission Figs
Originating from Spain and brought to North America by Spanish missionaries, the black mission fig is a medium to large pear-shape, purplish black fruit with crimson-colored flesh. Its flavor shows a very balanced sweetness with a hint of tang and an almost savory note at the finish. Look for fruit with small cracks on the sides or bottom. You can also tell a fig's ripeness by touch: ready-to-eat figs are tender and have a slight give.
Spice Rub
Szechuan pepper, juniper berry, clove, cinnamon stick, and star anise make up the savory flavor of the Scarpetta spice rub for the venison loin. The sweet tones of the star anise, clove, and cinnamon are balanced by the bite of Szechuan pepper, while the juniper berry marries them all together. It's a sweet, warm, cool, and spicy blend.
Continue reading In the Pan.
 "The biggest mistake people make when it comes to fish is overcooking it," says Chef Michael White, who notes that in general we tend to overcook food in the United States. "Having a perfectly cooked piece of sea bass or a trout is very special."
 The same goes for shellfish: White sings the praises of having steamed clams just opened, taken out of the pot one by one. "Less is more," he explains. "Having less ingredients and letting them stand on their own is very important."
But starting with great fish is paramount to a great-tasting end product. "Know where you're buying from--which is a little easier in New York than in a lot of other cities given the access we have to great places like Fairway and Citarella, not to mention the fish markets." Besides good quality, White recommends buying in season: "Scallops, for example, thrive in cold waters, so don't buy them in the summer." If you're looking for a really exceptional piece of fish, he suggests getting a shipment from specialty companies, like Taylor Seafood, to ensure quality and freshness.
Just Grill It
Grilling season is coming up, and Chef White is a big advocate of grilled fish. While he readily admits its more work to eat, grilling fish on the bone definitely yields better results. "The fish stays moister and juicier," he says, "and is quite delicious."
Easy Serving Suggestions
Mozzarella apetizer: Fish and dairy together are extraordinary. Simply add bottarga shavings to a little mozzarella, and eat!
Shrimp salad: A perfect picnic pleaser. Poach shrimp in salted water, toss with olive oil and a little lemon juice, add beans and tomatoes, and serve.
Tuna panini: Grill a piece of tuna, slice it, and marinate with lemon and oil and herbs. Serve between ciabatta bread.
Tonno sott'olio: Poach a piece of tuna in oil and serve with roasted peppers and tomatoes.
Fava-bean mash: Poach the fava beans, and mash them up with minced basil. Add grilled fish on the side.
Pasta and bluefin-tuna bottarga: Combine your favorite pasta with garlic, olive oil, and parsley, and top with a slight grating of the bottarga at the table. Enjoy the strong, aggressive flavors.
Risotto with bottarga: Add smoked provolone cheese to a risotto, and top with a little bottarga. While not traditionally Italian, this dish uses highly Italian ingredients.
Marea features a constantly changing menu to accurately reflect the seasonal changes on the land as well as in the sea. Chef Michael White is constantly inspired by the bounty the spring season brings: "Spring is a great time for chefs!"
Fish
Soft-shell crabs:
Soft-shell crabs--or moleche, as they are called in Italy--will be cooked simply and unabashed at Marea. This cold-water crustacean usually sheds its hard shell between early May and July, a prime time to be plucked from its watery home and quickly cooked before the shell begins to rebuild.
Alaskan Halibut:
Alaskan or Pacific halibut season runs from May until late September. Halibut is most noted for its delicate, sweet flavor and firm, flaky meat. Low in sodium and high in protein and minerals, it is one of the largest flatfish in the sea.
Wild Alaska Salmon:
Salmon season runs from May through early fall. "You can bet if Italians had these fish, they would use them," says Chef White, who can't say enough about them. "How can you pass up the first wild salmon from Alaska? They are just amazing, with an incredible high-fat content from feeding right before they go upstream."
North Carolina Shrimp:
Harvested in the spring and fall, pink or spotted shrimp are North Carolina's second most abundant shrimp species. They can grow as large as 11 inches and have a maximum life span of two years.
Maine Mahogany clams:
With a rich mineral flavor and high salt content, mahogany clams are ideal in pasta dishes. Golden to reddish brown in color, these hard-shell mollusks thrive in both shallow and deep waters
Produce:
Morel mushrooms:
With a honeycomb appearance, morels grow in the same spots every spring, usually under ash, sycamore, dying elm, or old apple trees. Try them stuffed with shrimp sausage at Marea.
Wild Arugula:
Also known as rocket, wild arugula is slightly darker than regular arugula and has a more intense flavor and a rich peppery taste. It's used widely in salads and also as a vegetable with pastas.
Controne beans:
"This is a special dried bean from Campania, Italy, similar to a French white coco bean," explains Chef White. "Thin-skinned, they don't need to be soaked before they are cooked. They are absolutely delicious in seafood dishes."
Fava beans:
Fava beans, or broad beans, are available for a few months each spring. More than ever, Americans are discovering their buttery textures and lovely nutty essences. They are served mashed at Marea.
Snap peas:
These pod fruits known as either snap or sugar snap peas are eaten whole. "We are pureeing snap peas right now with leeks, and using them for a sauce," says Chef White.
Bronte Pistachi os:
Brontes are a brilliant, emerald green nut with an intense, full fragrance, only found growing on the rugged lands of Bronte in Sicily. "These are absolutely beautiful, and I can't wait to use them," says Chef White.
 Often considered wines intended for refreshment rather than reflection, Italy's coastal white wines have been widely regarded as being better sipped from a sweaty glass in the sun than on a table in a critically acclaimed restaurant. This is changing, though. Many coastal appellations throughout the country have been producing interesting and structured wines that naturally complement seafood, and appease the palates of both serious oenophiles and casual diners alike.
 Three prime examples are the wines of Cinque Terre in Liguria, Paestum in Campania, and those of the appellations of Castelli di Jesi and Matelica in Le Marche. Wines from these areas express undeniable complexity and, in some cases, unexpected longevity.
An explanation of the concept of terroir would be made much easier if accompanied by a glass of one of these wines. To taste a well-made bianco from Cinque Terre, fiano from Paestum, or verdicchio from Le Marche is to taste a marriage between sun-drenched fruit, coastal earth, and the sea.
Vineyard conditions are optimal for growth in these areas for a number of reasons. One of the most important factors in viticulture is the sun, and many of these seaside vineyards benefit from both uninhibited direct sunlight as well as its reflection off the water. Ventilation is another factor, and coastal breezes minimize the threat of developing mold, an often-detrimental issue that leads to the loss of fruit before harvest.
Cinque Terre (DOC)
When speaking of coastal Italian appellations, one has to mention the Cinque Terre (Five Lands), named for the villages of Riomaggiore, Manarola, Corniglia, Vernazza, and Monterosso al Mare. In many places, its terraced vineyards are literally carved out of cliffs
that tower over the Mediterranean coastline, and are arguably the most breathtaking in
the country.
The ancient Greeks first planted vines here thousands of years ago, and due to the steep
slope-side location of the vineyards, modern viticulture technology is out of the question. Everything, from start to finish, must be done by hand.
Continue reading Coastal Whites.
In the spirit of finding a cocktail that titillates the palate without overwhelming it, we have brought together the finest sparkling wine, Champagne, and one of Italy's greatest aperitivi, Aperol. The pear puree rounds out the drink and adds a slightly savory element. Created by Alto bartender, Daniel Horvath, this crisp and refreshing cocktail will prime your palate for a great food and wine experience!
 Ingredients:
1 1/2 oz. Aperol
3/4 oz. lemon juice
1 tsp. simple syrup
5 tsp. pear purée
2 oz. Champagne
Directions:
Put ice in a shaker. Add the Aperol, lemon juice, simple syrup, and pear puree to the shaker, and shake briskly. Strain the cocktail with a bar strainer into a chilled martini glass. Top with champagne.
with chef Michael white
Every time I go to Italy, I get inspired. Jared Gadbaw, our chef de cuisine at Marea, and I came back from this trip with enough ideas to fill five menus! It was important to take Jared on a trip like this: getting to taste and see firsthand how chefs in Italy use ingredients is an invaluable experience.
 Being in the moment and wrapping your head around simple cooking by tasting a fresh, salt-crusted orata with a light drizzle of olive oil is just magical. Of course we ate a lot of great meals, sometimes two dinners a night, but there were times when inspiration came from simply seeing a dish--even it if it did not blow you away, it still triggered your thought process to get creative with a certain type of product.
In the States, we are fortunate that people love pasta enough to be open-minded to innovative combinations that aren't necessarily typically Italian, so we can create dishes like smoked tagliatelle with speck (prosciutto) and anchovies. Having the method and technique down after 19 years of cooking, a trip like this allows me to play inside the Italian box, but without boundaries, and just have fun!
Cetara
 This is where we started our trip. Cetara is on the Amalfi coast in the province of Salerno, and there are tons of great little restaurants to eat at here. The town is known for their culinary prowess, especially when it comes to anchovies, and particularly in making the traditional colatura, or garum of fish sauce. This is an amber liquid that drains from the anchovy after it has been salted and pressed, usually in chestnut barrels.
Pappacarbone is a really special place run by a good friend of mine, and the fish is superb! It's located in Cava de'Tirreni, a few miles from the town of Salerno.
Pappacarbone
Via Rosario Senatore 30
Cava de'Tirreni, Italy 84013
+39 08 9466441
pappacarbone@libero.it
Continue reading A field trip to ITALY.
Chef Michael White's passion and enthusiasm for Italian food is nothing less than contagious. At Marea, his latest outpost for authentic Italian cuisine, he takes on seafood with a bright, bold, yet simple approach. And in typical White fashion, he's done his homework, recently traveling to Italy for inspiration with Marea's chef de cuisine, Jared Gadbaw, and sourcing ingredients from the finest purveyors the world over. But as with every new venture, it usually starts with a taste memory.
When asked about his all-time favorite fish, Chef White's eyes glaze over as if pulled into another time and place: "I would have to say, a perfectly cooked piece of turbot on the bone, either grilled or roasted. Eating it for the first time, skin intact, it's sticky, salty, and sweet--it's a life-changing experience." Marea is, in fact, a tribute to White's years of working in Europe, notably Italy and the south of France, where his own passion for fish was fueled by a culture that embraces seafood, especially fish treated simply.
"I think a lot of people who don't like fish probably just haven't been exposed to good fish, which makes all the difference," says Chef White. "In the States, we tend to treat fish with heavy sauces and mayonnaise-type bases, perhaps to mask the taste. In Italy, where you are literally surrounded by water--from the Adriatic and the Tyrrhenian Sea to the Ligurian and the Mediterranean--amazing fish is abundant. It's all about something as simple as an oven-baked filet of sea bass, branzino, or grouper seasoned lightly with sea salt, pepper, oil, and lemon. But in order to do that, you have to start off with a great-tasting piece of fish."
Continue reading Marea - Fishing for Inspiration.
This is a straightforward, traditional, fresh tomato sauce in which ripe tomatoes--and little else--get cooked quickly to retain their vibrant flavor. Why then is this dish such a hit? The key is in the finish. Here's how I put the dish together at the restaurant: I take a single portion of pasta, cooked just shy of al dente, and add it to a sauté pan that holds a single portion of hot, bubbling tomato sauce.
To toss the pasta and the sauce together, I use that pan-jerking method we chefs are
so fond of. I also do this to look cool . . . kidding! The real reason for this technique is
that it not only coats the pasta evenly with the sauce but also introduces a little air into
the process, making the dish feel lighter and brighter. When you add the pasta to the
sauce, gently toss the pasta with a couple of wooden spoons, lifting the pasta high above
the bottom of the pot. Finish the dish with some butter, cheese, and basil.
20 ripe plum tomatoes
1/3 cup extra virgin olive oil, plus a touch more to finish pinch of crushed red pepper kosher salt and freshly ground black pepper
1 pound spaghetti
1 tablespoon unsalted butter
6 to 8 fresh basil leaves, washed, dried, and stacked and rolled into a cylinder that is then cut thinly crosswise into a chiffonade
1 ounce Parmigiano-Reggiano, freshly grated
 To Peel the Tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about five tomatoes in the pot and let boil for about 15 seconds, then promptly move them to the waiting ice water; continue this method with the remaining tomatoes. Pull off each tomato's skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gently sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.
To Cook the Tomatoes: In a wide pan, heat the olive oil over medium-high until quite hot. Add the tomatoes and crushed red pepper, and season lightly with salt and pepper. (I always start with a light hand, because as the tomatoes reduce, the salt will become concentrated.) Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, finely chop the tomatoes. Cook the tomatoes for 20 to 25 minutes, until they are tender and the sauce has thickened.
To Serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil has separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to it.) Take the pan off the heat, toss the butter, basil, and cheese with the pasta in the same manner (the pasta should take on an orange hue), and serve immediately.
 This is one of the best classic cocktails, with a twist of the everpopular pomegranate juice. The Hennessy Pom Sidecar has the balance every good cocktail should have: alcohol, sugar, and acidity, all mixed up in a tasty drink.
1 oz H ennessy VS
1/2 oz Grand Marnier
3/4 oz fresh lemon juice
1/2 oz pomegranate juice
1/2 oz simple syrup
fresh thyme (optional garnish)
finaly getting a little tenderizing loving care
Once relegated to the position of that mysterious sea monster of the depths, and always on the receiving end of squeamish faces on sight, these eight-armed invertebrates are finally getting their due: center stage on the dinner plate.
Vincent Cutrone, owner of the Octopus Garden in Brooklyn, a specialty fish market, credits the ballooning food explosion in general for elevating the status of octopus. "It has to do with quality food on the exotic side," he explains. "People are more disposed to experiment. True, they still grimace when they see it, but they are at least willing to taste it. I wouldn't be surprised if you find prepared octopus in supermarkets in the future."
In the meantime, don't fret: cephalopods dot the menus of many of New York's finest dining establishments (including both Convivio and Alto). Word of mouth accounts for the bulk of his business, with celebrity chefs who are lured in by the product and hooked on his processing techniques.
"Now, don't try this at home," laughs Vincent, as he recounts stories of people who have tried to tenderize octopus and cuttlefish in washing machines. "You'll end up with a very rusty machine in no time at all"-- not to mention a stinky one as well! His storefront in Brooklyn houses a battery of custom-made machines that basically paddle the fleshy mass into a palatable state. One machine resembles a cradle, upon which a container of salt water and ice and octopus is affixed. As the cradle rocks back and forth, the motion allows the water to act like waves pounding the creature into submission! Another machine is equipped with paddles that sway back and forth in a semicircular fashion, beating the octopus with salty brine.
Continue reading octopus.
Alto's Bartender Daniel Horvath
 Amari, Italy's traditional bitter liqueurs, are usually consumed as a digestivo, but are now finding their way into cocktails, especially in the United States. Brewed with an often secret mix of herbs, roots, flowers, and other botanicals, the concoction is left to macerate in a neutral spirit before being distilled. Horvath chose Averna, a Sicilian amaro, for The Italian Job cocktail because of its bright and refreshing characteristics, which highlight the addition of blood orange and lemon peels to its aromatic base of herbs.
1 limev
1.5 oz Averna Amaro
1 oz Plymouth Gin
mint leaf
ice
Cut the lime into four equal pieces. Muddle three wedges in a shaker with the Averna and the Plymouth. Fill the shaker with ice, and shake. Pour entire contents of shaker into a rocks glass. Garnish with a mint leaf.
In the Kitchen with Chef Michael White
 Every cuisine has its building blocks: flavor builders that add depth to food. In France, you start with shallots, butter, thyme, and bay leaves for the base of a sauce. In Italy, it's garlic, onion, and oil; it's tomatoes; it's the trinity: olives, capers, and anchovies.
If you sauté zucchini in olive oil, it would be delicious enough, but when you add a little garlic, you add and assert flavors that make it even better. There are a lot of misconceptions about southern Italian cooking. First, almost everything that it is noted for, including the beloved tomato, came from somewhere else but over thousands of years has been incorporated into a unique cooking style. Most Americans think southern Italian food is ziti and red sauce, because those were the kind of dishes southern Italian immigrants made in the 1930s, '40s, and '50s. In reality, the playbook is huge for southern Italian food, from couscous to seafood, the use of mint, and sheep's cheese, sausages, and peppercinos. Pickling, preserving in vinegar, is a big part of their culture. Southern Italy is not comprised of rich terrain, yet it yields a bounty of ingredients that produce more pronounced flavors perhaps because of the extra effort needed to survive. Olive trees flourish best in limestone beds, tolerating drought thanks to sturdy root systems. Craggy hills drop to seascape borders; the kind of place you can find caper bushes growing with wild abandon. The waters on the Sicilian coast teem with the herring's cousin, the anchovy. These are the jewels of cooking, tiny additions that make the whole even more delectable.
Olives. . . Capers. . .and Anchovies, oh my!
Olives
The rugged olive tree hails from Greece and thrives in the similar climate--hot and dry--of southern Italy. An evergreen known for its silvery green leaves that have come to
symbolize abundance, glory, and peace, its fruit is harvested late in the year, in November and December. The once-popular harvesting method or brucatura, pulling one olive at a time off full branches, has given way to using machines that clamp on the trunk to gently shake the tree, with netting around the base of the tree to catch the released olives. Due to their high acidic content, freshly picked olives can't be consumed until they are fermented: cure dried with salt, brine, or oil or dry roasted. Best eaten at room temperature as an aperitif or generously added to pastas or meat dishes to build flavor.
Chef White's favorites
Castelvetrano: My favorite olive by far because it has low brine. It's a very meaty olive by way of Sicily--bright green in color and tastes like candy. They are not too salty, with sweetness to them. Take a heavybottomed pan, smash the olives, remove the pits, and you can spread it right onto toast--they are amazing. Because it's not an aggressive-tasting olive, it's awesome with fish. Eating a Castelvetrano gives you a different perspective on olives!
Ligurian Black Olive: From Liguria and similar in taste to a French niçoise olive. Handpicked in the hills of the Italian Riviera, these small brownish-black olives are cured in fresh, laurel-scented brine. Meaty with a full aromatic flavor.
Gaeta : Small black olives that are wither dry-cured (making them wrinkle) or brinecured (making them smooth and dark purple in color). Very flavorful.
Cooking tips
Don't pair a strong-tasting olive like a Gaeta with a salty dish--like fish. Use olives to build and complement a dish. Warming them up in a pan with your meat or fish or pasta accentuates the flavor of the dish.
Continue reading the trinity.
Open letter from Chris Cannon
In the last few months since the opening of Convivio, a number of customers have stopped at the door and asked the question, "Why did you change the name of the restaurant?" Some have been quite upset, citing their love of L'Impero and warning me that their meal had better be good! I consequently feel the need to explain the thought process behind a change that, to some, might seem counterintuitive, given the success of a restaurant that rated three stars in the New York Times and won a James Beard Award for Best New Restaurant in the US in 2002.
"By reopening as Convivio, I've been able to rethink the menu, giving me the opportunity to implement my culinary vision and interpretation of southern Italian cuisine with flavorful and soulful dishes."
--Chef Michael White
Continue reading A Convivial Transformation!.
Sardinian Saffron Pasta with Crab and Sea Urchin
Ingredients:
4 tbs extra virgin olive oil
4 scallions, thinly sliced
3 cloves garlic, thinly sliced
1/2 tsp chili flakes
1 lb tomatoes, chopped into
1/2-inch dice
1/2 cup white wine
10 oz crabmeat
4 oz sea urchin
salt to taste
1 lb malloreddus pasta
Bring 6 quarts of water to boil and add 2 tablespoons of salt.
In a 12- to 14-inch sauté pan, heat oil to medium heat. Add scallions, garlic, and chili flakes, and sauté 1 minute, until light golden brown. Add tomatoes and salt, and toss until tomatoes begin to break down, about 7 to 8 minutes. Deglaze with white wine and evaporate the alcohol. Add crabmeat and sea urchin, season with salt, and reduce heat to a slow simmer.
Meanwhile, cook pasta until tender but firm, about 6 to 8 minutes. Drain and toss in pan with sauce. Toss until well coated, and drizzle with high quality virgin oil. Serve immediately.
by T.J. Siegal
The JB Combine, otherwise known as the Greenie Meanie or Basil Bomb, has become an institution. The drink was created by T.J. Siegal, a friend and former bar manager of Alto. The drink is great year-round, but shines brightest when fresh basil is available.
Small handful of fresh basil
3/4 oz lemon juice
3/4 oz simple syrup*
2 oz Hendrick's gin
Chilled martini glass
Place a small handful of basil into a shaker. Add the lemon juice and simple syrup to the shaker and muddle. Add gin and fill the shaker with ice. Shake vigorously to continue muddling. Strain into a chilled
martini glass. As a finishing touch, put a basil leaf in your hand; slap it to release the fresh basil oils, and place it on top of the drink. Salute!
* This is a great way to make simple syrup that works perfectly for the JB Combine: Put half a pound of granulated sugar in a half-liter container. Fill to the top with hot water, and stir till dissolved. Chill.
Stay, Eat and Drink in Campania
Hotels
In Sant'Agata dè Goti, a wonderful Medieval town inland in Benevento:
Azienda Agricola Mustilli
Via Dei Fiori 20
82019 Sant'Agata dè Goti
Tel. 39 0823 718142, info@mustilli.com
On the Amalfi Coast in the town of Furore:
Hotel Bacco
Via G.B. Lama, 9
Furore Amalfi
Tel. 39 089 83 03 60, info@baccofurore.it
In Paestum on the Buffalo farm:
Azienda Agrituristica Seliano
Via Seliano, Paestum (Salerno)
Tel. 39 0828 724544, seliano@agriturismoseliano.it
Vineyards
Feudi di San Gregorio Aziende Agricole
Località Cerza Grossa
83050 Sorbo Serpico Avellino
Tel. 39 0825 986611
Mastroberardino
Atripalda Italia 83042
Tel. 39 0825 614111, mastro@mastroberardino.com
Viticoltori De Conciliis
Località Querce, 1
84060 Prignano, Cilento
info@viticoltorideconciliis.it
Marisa Cuomo
Via G.B. Lama 14, Furore
Tel. 39 089 830348, info@granfuror.com
Restaurants
Modern:
Ristorante Papacarbone
Via Rosario Senatore 30, Cava dei Tirreni , Tel. 39 089 466441
Traditional:
Nonna Sceppa
Via Laura 53, Cappacio - Paestum
Tel. 39 0828 851064, nsceppa@paestum.com
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