When one finds himself fed with seeing the backs at "everyone wants" Gino Sorbillo or Da Michele, one still may be approached by very friendly inviter to the place, where traditional Neapolitan ragù was stewed for 10 hours, and now is awaiting for you. And with what an attitude - guys and gals really care about food, they offer.
Before doing gnocchi con provola e ragù, I have started with grilled eggplant - and this was perfect: simple, with good deal of olive oil to wet your fresh bread, unobstructive occasional garlic was here for the zest. Loved gnocchi - size of portion and amount of cheese in it was generous, however taste could be shaped to be wider, as after being in half of it, it turned monotonous. Leaves of basilisk were noticeable helpers, as (more?) black pepper would be. I would suggest to either simply decrease the amount of cheese, since it dominates, and the width of ragù taste is not allowed to shine along, as it could, or think about using several varieties of cheese (even if all of provola) to widen taste to be enjoyable till the last spoon.
Ordering generic cup of coffee in the end surprisingly turned out to be small show on the table, even if taking longer to prepare. In no way Fanta should be suggested or ordered along that cuisine, but refreshing and rich Chinotto was excellent, even water would do fine. Tables smallish and flaky, but it's charming in a way, and you hardly can offer all top, when you just started new place. Wonderful overall, left it with exciting feeling and without pocket drama - this is tourist friendly point. It would be pity to observe lines by that place formed next time in Napoli, but team deserves success, and it's hard to see how it could be avoided, when they do what they do so well. Thank you, and best of luck!
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