Salerno

Zizzinella in Neapolitan dialect means carefree and lavishness of the easy life, a feeling that Gigi, the jovial and welcoming owner, wanted to recreate in this small and inviting place that offers a moment of relaxation in front of a good seafood cuisine. The menu is short, guaranteeing the freshness of the products, the plates are nicely laid out, and the culinary tradition is accompanied by some fantasy notes. Some specialities: the chef's baccalà (a cod dish) and theantipasto zizzinella in three courses.

"My passion for cooking is matched only by my love for my children," says Mamma Rosa, who keeps a watchful eye on her establishment and disappears into the kitchen after greeting her customers. In this cozy trattoria decorated with ceramics of Vietri, the products of the sea are kings. Behind the stove, Rosa concocts delicious genovese pasta in which octopus replaces simmered meat, fish soups and fried sea food. Homemade desserts and herbal liqueurs. A very good address.