Restaurants in Campania

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Pasquale Torrente, owner of Al Convento restaurant, describes colatura-making (anchovy oil) with a semi-pagan glee: the fishing under a spring moon, the... Read More

Pasquale Torrente, owner of Al Convento restaurant, describes colatura-making (anchovy oil) with a semi-pagan glee: the fishing under a spring moon, the... Read More

Pasquale Torrente, owner of Al Convento restaurant, describes colatura-making (anchovy oil) with a semi-pagan glee: the fishing under a spring moon, the... Read More

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