Back in Florence, the life and atmosphere of a corner of Naples in Florence with the restaurant pizzeria “A Puteca”
The family of Carmine Calascione is well known in the city. For many years it has managed the osteria pizzeria “Vico del Carmine”, in the heart of San Frediano, and this time it's the son in law Paolo Ciullo and the daughter Susi to take the reins of this new establishment, and they will follow Carmine's hallmark and lessons, he has been a personality of the florentine restaurant business, one of the first propagators of the real neapolitan pizza in the city, an art which he learnt already from the age of ten in the best parthenopean pizzerie, and imported in '91 at the pizzeria “Carmine Il Pizzaiolo” which he created in Sant'Ambrogio, to then arrive at the Vico del Carmine in S. Frediano.
After a two year pause, Paolo and Susi have decided to take on this important legacy, and to create this new restaurant. Patrizia, wife of Carmine, is in charge of the kitchen with her recipes which are carried out using only fresh fish, in the best neapolitan tradition.
From the kitchen are offered to begin Sautè of clams and chickpeas with toasted bread, mixed Antipasto “A Puteca”, Mussels impepata, Bread crouton with stracciatella of burrata, anchovies and tomato confit.
Amongst the first courses Spaghetti garlic, oil and chili, ricotta and crushed tarallo, Maccheroni with piennolo tomato and grated provolone silano, Maruzza with fennel cream, squid and clams, Spaghetto with mussels on bed of raw ham.
Amongst the second courses it is hard to choose between special dishes where you will taste all the flavours of Naples.
You shall be able to try Fried anchovies, Fried squid, Anchovy parmigiana, Sausage and fried broccoli on cream of bread, the Quadrotti of tunafish Piedirosso with vegetable gateau, white fish filet in pistacio crust with vegetables of the season.
The pizze di Carmine have always been the best of the neapolitan tradition, with long natural rising times and seasonings which arrive directly from Campania, and Paolo and Ciro will continue to bring forth this lovely line of neapolitan pizza. Apart from the classical pizze you will be able to try an excellent fried pizza, which Carmine was the first to bring to Florence, the sausage and broccoli pizza, the Positano with S. Marzano tomatoes, provola, eggplants, grated provolone silano.
Susi will complete your sensation of being in Naples with the pastiera napoletana, the Babamisù, and the babà with chantilly cream and wild berries.
Excellent price-quality ratio.