The most heralded restaurant in Campania is the domain of Alfonso Iaccarino; haute-hungry pilgrims come here to feast on culinary rarities, often centuries-old recipes given a unique spin. The braciola of lamb with pine nuts and raisins is a recipe that dates to the Renaissance, and the cannoli stuffed with foie gras pays homage to the Neapolitan Bourbon court. Nearly everything is homegrown, and the wine cellar is one of the finest in Europe. Those who want to make a night of it can stay in one of five apartments above the restaurant.
Visit the Travel Talk forums for help on planning your trip