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July 12, 2024
antipasto cetarese

Cetara appetizer, Vincenzo Giorgio’s recipe

Fresh and light, It consists of tuna panzanella, marinated anchovies, seared tuna and bread crouton with dried tomatoes, burrata from from Lattari Mountains and salted anchovies.
June 14, 2023
cetara

Cetara, the town of anchovies’ colatura!

Here I am to write the first article of the blog of "La Cianciola" of Cetara.
May 16, 2023
vincenzo giorgio

The kitchen in my opinion

My cooking philosophy has a double common thread. On the one hand, it is based on simplicity; on the other, on the respect for the excellent raw material of the Amalfi Coast. In fact, I believe in an authentic...
January 22, 2023
vincenzo giorgio ristorante la cianciola

Welcome to the blog, all the reasons to follow us

Here I am to write the first article of the blog of "La Cianciola" of Cetara.
May 16, 2023
vincenzo giorgio ristorante la cianciola

Vincenzo Giorgio, innkeeper and cook by passion

I love my job. I'm an innkeeper by passion and I never thought I could do anything else in my life. And I consider myself very lucky because...
May 16, 2023
vincenzo giorgio

The kitchen in my opinion

My cooking philosophy has a double common thread. On the one hand, it is based on simplicity; on the other, on the respect for the excellent raw material of the Amalfi Coast. In fact, I believe in an authentic...
June 14, 2023
cetara

Cetara, the town of anchovies’ colatura!

Here I am to write the first article of the blog of "La Cianciola" of Cetara.