CAMPANIA STORIES: PIZZA NAPOLETANA AT LE PARÙLE

Ristorante and Pizzeria le, Parùle www.leparule.it in Herculaneum, modern day Ercolano, near Naples, has a great reputation. It had been recommended by a friend, Marina Alaimo, wine and food writer, who knows it well, and I read about it on Luciano Pignataro’s blog, www.lucianopignataro.it.  I had wanted to try it when I was in the area in February but even though it is just a short train ride from Naples, I did not have time to go.IMG_0070

Last month, I was invited once again to the area by Campania Stories to taste the wines of the principle  zones of Campania, visit the wineries and have dinner with the winemakers at night. To my surprise and delight, one of the restaurants where we were scheduled to dine was Le Parùle. The name means vegetable garden in Neapolitan dialect.

Giuseppe Pignalosa

Giuseppe Pignalosa

Giuseppe Pignalosa is the owner/chef/pizzaiolo and is very serious about his food, especially pizza. He insists on using only the best ingredients from the Mont Vesuvio region. Even though we were a very large group at dinner, Giuseppe made all of the pizza himself.

Giuseppe at work

Giuseppe at work

La Pizza

I sampled 4 pizzas. This is how they were listed on the menu:

Margherita:IMG_0063

Antichi pomodori di Napoli, fior di latte dei Monti Lattari, olio extravergine d’oliva del Vesuvio “Villa Dora”

Scarolella:IMG_0067

Scarola (indivia) del Vesuvio, fior di latte del Monti Lattari, alici di Cetara, olive nere del Vesuvio, capperi di Salina, olio extravergine d’olio D. O. P. “Colline Salernitane di Torretta”, granella di nocciole.

Primavera:IMG_0073

Fave e germogli del Vesuvio, ricotta salata, pancetta, fior di latte dei Monti Lattari, olio extravergina d’oliva “Goccio di Natura” del Benevento az. agr. D’ Assisi

Montanara (pizza fritta):IMG_0076

Pomodorino del piennolo del Vesuvio, mozzarella di bufala Campana D. O. P., olio extravergine d’oliva del Cilento D.O.P. “Monzo” of Pietra BiancaIMG_0081

We also had fried pasta balls and potato croquettes.IMG_0143

Among the wines I tasted and drank was the Gragnano 2015 “Otto uve” Penisola Sorrentina from Salvatore Martusciello. It is made from Aglianico, Piedirosso and Sciascinoso. This is a red sparkling wine that is a favorite in the Naples area with pizza.

Le Parùle alone is worth the trip, but to make a day of it, next time I will combine it with a tour of the ancient Roman city Herculanum destroyed by the famous eruption of Mont Vesuvio on August 24th 79 AD.

2 Comments

Filed under Giuseppe Pignalosa, Gragnano, Gragnano OttoUve, Le Parule, Pizza, Pizza Restaurants

2 responses to “CAMPANIA STORIES: PIZZA NAPOLETANA AT LE PARÙLE

  1. Tom Maresca

    Gragnano is just great with pizza, and each of those pizze looked better than the one before it. Properly made pizza fritta is a terrific treat. I am so glad you enjoyed Campania Stories.

  2. Ciao Tom, Yes I did have a good time and the gragnano was perfect with the pizza!

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