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Our dish — the plate we'd order here firstPuparuolo 'mbuttunato
Peppers roasted, peeled and rolled around buffalo caciocavallo, Agerola fior di latte, ham and Vesuvius bread, a filling that rests a day before it goes in. An old chef of the house, Pellegrino Minucci, turned it into a roll, and it's what we'd order first.
Mimì alla Ferrovia
Neapolitan trattoria · the Giugliano family since 1943 · Ferrovia (Via Alfonso d'Aragona), Naples
Via Alfonso d'Aragona 19–21, 80139 Napoli
Ida and Emilio Giugliano, Mimì to everyone, opened this trattoria by the station during the war, and their family's third generation now cooks with chef Salvatore Giugliano. The stuffed pepper has told the house's story from the start.
The proof, in the house's own words
Why the puparuolo
Technique
Roasted, peeled, rolled and baked, around a filling rested for a full day.
Tradition
The trattoria's own dish since the day it opened.
“Dal 1943 il puparuolo 'mbuttunato racconta Mimì”
Local choice
A dish the house says no one should leave without.
“Un must della nostra cucina”
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