We are an essential reference point for a break from shopping in Chiaia; our gastronomic offer is distinctive for the choice of a traditional Campania cuisine combined with a touch of novelty. Sicilian pasta timbales, Nerano pasta flans, Neapolitan rice timbale, fast dishes for a snack, lunch break or a work brunch in one of the oldest squares of Naples. Our cooking was created to meet the needs of those who cannot afford a long lunch break but do not want to miss the taste of quality raw materials and refined dishes.

The chef answers

Tommaso Di Palma

Tommaso Di Palma adventure as a chef starts in Vico Equense at the hotel and catering school "F. De Gennaro", where also Antonino Cannavacciuolo studied (Di Palma master of pastry-making was actually the father of the star chef Cannavacciuolo). He worked on the Amalfi Coast until 1996, then he moved to Naples where gave his signature to the cuisine of the Hotel San Francesco al Monte. In recent years he has been touring the kitchens of some Neapolitan restaurants, until he landed, in September 2017, at La Caffettiera for which he manages today the restaurant of the Posillipo Club.
Tommaso loves cooking and decided to make his experience available to those who want to interact with him to ask questions, ask special recipes or dispelling a doubt about the preparation of a particolar dish.

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