Chiancheria Gourmet Naples

A successful format, part butcher shop and part restaurant. As some trendy PR people would say, an unforgettable "meat experience."

It starts in 2016 from Vairano Patenora, in the province of Caserta, the Chiancheria project and before even setting foot in the Neapolitan city, it sees a location in Rome, in via Ostiense, for a total of three premises, where the gastronomic proposal meets the approval of passionate grill lovers. Hamburgeria, butcher shop, delicatessen all centered on the meat that arrives from Fattoria Carpineto in Presenzano, a town in the province of Caserta, on the border with Molise, immersed in the green Alta Campania, where more than 700 head of cattle a year are raised among mountain pastures, cattle of the Podalica breed from the Marche region.

Chiancheria Gourmet Naples-which is headed by the Salvio brothers, Marco and Antonio Passariello, and Pasquale Muccio-is a high-profile taste journey, where the stop becomes a "meat experience" with meat cooked on the grill to perfection (parrilla madrilena) with the special feature of a grill with three cooking methods: smoking, under ashes and embers.

Modern in decor and arranged on two levels, the venue features the Tartare Bar, where it is possible to enjoy sitting at the counter - in the name of conviviality - meat tartare while sipping cocktails, beer and wine, relying on Beer Wine Sommelier Cristian Nappa and maître sommelier Giuseppe Ventriglia.

The cuisine in the hands of Paolo Nappa, resident chef coordinated by Giuseppe Auricchio, executive chef, is based on traditional matrix dishes with that creative and original touch in the preparations that marks the boundaries of the past and present of Campanian and Neapolitan gastronomy in particular.

Related Products