Innovative flavors inspired by the Tuscan sea and countryside
Cristoforo Trapani’s cuisine will amaze you with its simplicity in an exciting intersection of regional influences, as he offers you all the wonders of land and sea tinged with the colors of his Campanian roots.
His dishes feature the freshest of ingredients, such as the yellow and red “Piennolo” tomato from Mt. Vesuvius, the purple artichoke from Schito, yellow lemons from Sorrento, and red Mazara prawns, alongside Tuscan classics such as Zeri lamb, schiaccione beans from Pietrasanta, and crustaceans from the Tyrrhenian sea.
Two proposed culinary experiences—La Versilia and Otto assaggi a mano libera pescando con lo Chef—guide diners along the way to discovering simple, yet stimulating dishes.