We'd add
Our runner-upPaccheri di Gragnano d' 'o treddeta
Wide Gragnano pasta tubes with baby octopus, black olives, capers and Vesuvio tomatoes, named for 'o treddeta, the founder's nickname. We'd order them first.
- The founder's nickname
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstPolpette di Nonna Ermelinda
- TechniqueThree cookings
Meatballs cooked three ways, fried, baked and steamed, to the grandmother's secret recipe, with aubergine parmigiana beside them. They carry Nonna Ermelinda's name, and we'd follow the pasta with them.
Umberto
Neapolitan trattoria and pizzeria · the Di Porzio family since 1916 · Chiaia (Via Alabardieri), Naples
Via Alabardieri 30/31, 80121 Napoli
Ermelinda and Umberto Di Porzio opened this Chiaia trattoria in 1916, and their family still runs it. Two plates on the card still carry their names.
The proof, in the house's own words
Why the polpette
Technique
Three cookings for one meatball.
“In tre cotture (fritta, al forno e al vapore)”
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