Ditta Correale Vittorio
| Via Diocleziano, 67, Napoli |
5 tarieven
8.00/10.00 |
|
+39 081 762 6129 |
|
Ditta Correale Vittorio op de kaart
Beoordeling
Luigi Lentinio (24.10.2017 21:55)
Ottimo tutto.
E incredibile mangiare qui. Provate
Ottimo tutto.
E incredibile mangiare qui. Provate
Danilo Bolognesi (15.09.2017 12:34)
Eccellente baccalà, anzi “coroniello” bianco all’olio, una vera delizia. Poi ci sono il polpo e le alici fritte, il pesce bandiera alla pizzaiola e le polpette al ragù rinforzate dai peperoncini verdi, la pasta e fagioli e gli spaghetti col soffritto, Troverete tutto su una lavagnetta, come nei bistrot parigini. Vino locale e prezzi di incredibile onestà.
Eccellente baccalà, anzi “coroniello” bianco all’olio, una vera delizia. Poi ci sono il polpo e le alici fritte, il pesce bandiera alla pizzaiola e le polpette al ragù rinforzate dai peperoncini verdi, la pasta e fagioli e gli spaghetti col soffritto, Troverete tutto su una lavagnetta, come nei bistrot parigini. Vino locale e prezzi di incredibile onestà.
rita albero (29.07.2017 16:14)
Pessima la mia esperienza. Considerando che è una bettola che il proprietario osa chiamare trattoria. Non so le persone che hanno recensito in modo positivo cosa hanno visto ma meriterebbe una visitina dai nas . Il cameriere vestito in modo lercio, il proprietario ai fornelli ancor peggio un camice che non lava da mesi per giunta molta parte del cibo e scongelata cotta e ricotta. Ho assistito al lavaggio dei bicchieri appena un risciacquo e poi serviti ad altri clienti. I prezzi non sono affatto contenuti in considerazione di quanto offre e qualcosa forse al palato è anche gradevole come le sue polpette ma le conseguenze si hanno dopo. Signor Vittorio riveda i sui prezzi in 3 pagato 45€ 2 primi un contorno scongelato una frittura di alici (10 alicine) una fritturina di calamari (10anelli pesce congelato) una porzione di polipo all'insalata 2 bottiglie d'acqua.
Pessima la mia esperienza. Considerando che è una bettola che il proprietario osa chiamare trattoria. Non so le persone che hanno recensito in modo positivo cosa hanno visto ma meriterebbe una visitina dai nas . Il cameriere vestito in modo lercio, il proprietario ai fornelli ancor peggio un camice che non lava da mesi per giunta molta parte del cibo e scongelata cotta e ricotta. Ho assistito al lavaggio dei bicchieri appena un risciacquo e poi serviti ad altri clienti. I prezzi non sono affatto contenuti in considerazione di quanto offre e qualcosa forse al palato è anche gradevole come le sue polpette ma le conseguenze si hanno dopo. Signor Vittorio riveda i sui prezzi in 3 pagato 45€ 2 primi un contorno scongelato una frittura di alici (10 alicine) una fritturina di calamari (10anelli pesce congelato) una porzione di polipo all'insalata 2 bottiglie d'acqua.
luigi crimi (11.05.2017 15:29)
Tra le ultime trattorie casereccia ancora esistente. Senza locale arredato da l'architetto figo, senza troppe pretese. Solo cucina suprema con i giusti prezzi. Pasra è fagioli superlativa. Consigliatissimo.
Tra le ultime trattorie casereccia ancora esistente. Senza locale arredato da l'architetto figo, senza troppe pretese. Solo cucina suprema con i giusti prezzi. Pasra è fagioli superlativa. Consigliatissimo.
Chelydra (17.08.2016 19:23)
On via Diocleziano 67, the restaurant is at the corner of a recessed laneway just up from Via Cavalleggeri d'Aosta (the street which leads to the train station). The six tables, of various sizes, seat a total of 26 people. The menu is displayed on a blackboard on the back wall opposite the entrance. The prices are not shown; however, we found them very reasonable and so ordered whatever we liked along with house wine. The dishes were freshly made to order (you can watch don Vittorio prepare and cook if you have a table opposite the entrance to the kitchen). The service was relaxed, so bring your patience. We did notice an order of precedence in the service: first - known, regular customers, then - take-away, and finally - strangers. The service was polite and professional but little more, and also depended on which waiter was serving that night. Praise to Alfredo who was welcoming and pleasant to everyone. The restaurant opened at 7 p.m. and by around 8 p.m. could be full given the small number of seats, its popularity and central location. (Note that it is closed on Sundays; otherwise, hours were Monday to Saturday with dinner 7 p.m., but check.) Since the surrounding area was mainly residential, there were not many other restaurants. As Cucina Tipica is one of an ever-declining number of traditional trattorias (unfortunately being replaced by ubiquitous and monotonous pizzerias), we ate there on several occasions during our stay at the Hotel Cristiana nearby. Though the menu was limited, there was sufficient choice for several nights of trying different dishes and reordering those we especially liked. Dining there was a memorable highlight of our visit to Naples and environs after a day of sightseeing. We spoke some Italian, and so had no problem ordering; I have noticed that most other available reviews are in Italian, so some prior knowledge of the language would probably help you. Buon appetito e buon divertimento!
On via Diocleziano 67, the restaurant is at the corner of a recessed laneway just up from Via Cavalleggeri d'Aosta (the street which leads to the train station). The six tables, of various sizes, seat a total of 26 people. The menu is displayed on a blackboard on the back wall opposite the entrance. The prices are not shown; however, we found them very reasonable and so ordered whatever we liked along with house wine. The dishes were freshly made to order (you can watch don Vittorio prepare and cook if you have a table opposite the entrance to the kitchen). The service was relaxed, so bring your patience. We did notice an order of precedence in the service: first - known, regular customers, then - take-away, and finally - strangers. The service was polite and professional but little more, and also depended on which waiter was serving that night. Praise to Alfredo who was welcoming and pleasant to everyone. The restaurant opened at 7 p.m. and by around 8 p.m. could be full given the small number of seats, its popularity and central location. (Note that it is closed on Sundays; otherwise, hours were Monday to Saturday with dinner 7 p.m., but check.) Since the surrounding area was mainly residential, there were not many other restaurants. As Cucina Tipica is one of an ever-declining number of traditional trattorias (unfortunately being replaced by ubiquitous and monotonous pizzerias), we ate there on several occasions during our stay at the Hotel Cristiana nearby. Though the menu was limited, there was sufficient choice for several nights of trying different dishes and reordering those we especially liked. Dining there was a memorable highlight of our visit to Naples and environs after a day of sightseeing. We spoke some Italian, and so had no problem ordering; I have noticed that most other available reviews are in Italian, so some prior knowledge of the language would probably help you. Buon appetito e buon divertimento!
