About
This restaurant, which is adjacent to the archaeological site, is the perfect place for those who love Campanian cuisine.
The chef serves traditional regional favorites as well as more creative recipes, which often incorporate local specialties such as Schito purple artichoke, Teano chickpeas, Agerola Provola cheese, Castelpoto red sausage, and Black Casertona pork. It is particularly charming to dine in the cellar dining room.
