“Leftovers” from a crudo platter at Pesheria Mattiucci
Maybe that photo is not appetizing, but it does represent how incredibly good and fresh the platters of raw fish served at Pesheria Mattiucci are. The freshness is key for the fishmongers who run this small place that still resembles more a fish market than a dining spot. Each type of fish on the platter is paired thoughtfully with an appropriate fruit, light sauce, herb or fresh flower to compliment its individual delicate flavor.
By all appearances, the Pesheria is not our kind of place. Only a handful of no-backed stools awkwardly perched at metal counters with no leg room. And no red wine (The Neapolitans worked hard to reform us on the importance of pairing their dry white wines with raw seafood, and we must admit they are right.). But despite the humble surroundings, the seafood was so amazing we went twice. Oh, and the fishmongers can cook fish perfectly, too.
The other “best raw seafood” spot for us during our stay was in the Vomero neighborhood. Panamar was only marginally more formal, part of the trend of chefs who want to focus on food – tablecloths and tableside service be damned. Sandwiches are their specialty, and they begin with large firm buns.
Our favorites? The fuoritonno with cubes of red tuna, smoked burratina cheese, sundried tomatoes, smoked eggplant cream and fried arugula; and the mezzosalmone with cubes of salmon, buffalo mozzarella, grilled zucchini and a sauce of honey and red peppers.
Antichi Sapori broiled seafood
Godot seared tuna
Pesheria Mattiucci baked fish
Panamar seared tuna
Re Lazzarone alici fritte
Panamar fuoritonno panino
Ristorante L’Ostricaio seafood arancini
Anonymous Trattoria Gourmet polpo insalata
Re Lazzarone daily fish
Pesheria Mattiucci wine bucket
Anonymous Trattoria Gourmet alici fritte
Stritt Stritt paccheri pasta with seafood
Ristorante L’Ostricaio seafood salad
Trattoria Scugnizzi Vomero gift from the kitchen
Pesheria Mattiucci crudo
Antichi Sapori cured salmon
Anonymous Trattoria Gourmet paccheri with seafood
Pesheria Mattiucci crudo
Godot cod and bean stew
Pesheria Mattiucci salmon with herbs
Godot fried calamari and polpo
Stritt Stritt paccheri pasta with monkfish and eggplant
Panamar tuna tataki
Godot gnocchi with piselli and calamari
Godot linguini with clams
Since those first two restaurants were seafood-centric, I pulled out most of the other seafood photos from our stay in Naples. Several of these places will be mentioned again later.
We had gotten hooked on fried anchovies in Spain, and found them abundant in Campania as well where they are called alicci fritte. With a squeeze of fresh lemon, pretty addictive. The pasta most associated with Naples is paccheri, sort of like giant rigatoni.
Perched at hightop tables on a fairly busy street, we loved the casual neighborhood vibe of Re Lazzarone downtown near the Archaeology Museum. Anonymous Trattoria Gourmet is tucked away on a lower street downtown in a location that helps keep it anonymous from tourists. The inside is spartan but packed with locals.
Godot, up in the Vomero neighborhood, is pricier and still well off the tourist track. Loved the gnocchi with peas and calamari. And the surprising find at the end of the trip was on the fringe of Vomero, Trattoria Scugnizzi. An inexpensive place popular with neighbors that seems way off the visitor radar. The only photo included with this post is a sample of the chef’s daily seafood pasta special, a sample because he was disappointed we already had over-ordered.
The others lumped into this seafood post were in more high-profile locations, but they still managed to keep some loyal Neapolitan diners: Anticchi Sapori; Ristorante L’Ostricaio; and Stritt Stritt.
More food later.