February is the month of the menu change since Umberto 1916. It is the time for new experiments, always linked to the Neapolitan culinary tradition and the refinement of our local ingredients, some of which are also linked to the slow food cuisine of Campania.
In Naples you can already breathe the Christmas air, the illuminations adorn the streets and the stalls meander through the streets of the Neapolitan neighborhoods rich in characteristic jewels and typical dishes such as pastiere, cassate and struffoli.
Easter in Naples? It is the most beautiful gift you can give yourself. For the traditional Easter lunch we suggest the menu of Umberto 1916, a Chiaja’s centenary historic restaurant!
Chef Jamie Oliver at Umberto: A great surprise for us and our staff! We shoved him how to make and to eat the ‘pizza napoletana a portafoglio (folded). (more…)
Eating with historical Monzù Cavalcanti: the Gusto buono di Napoli project. (more…)
New seasonal menu at Umberto. Porcini mushrooms, pumpkin soup, flag fish and black pork, scialatelli and lots more. Come to Umberto and enjoy!
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Menù stagionale di Agosto, con alcuni piatti nuovi. Da segnalare gli ‘scialatelli con cozze, pesto di zucchine e pecorino’, gli gnocchi con peperoncini verdi, pomodorini e cacioricotta del Cilento (presidio slow food), il Baccalà scottao con salsa di Cicerchie flegree alla maruzzara, il Tiramisù estivo con prodotti del Sud. Ti aspettiamo (more…)
One hundred years
La serata si è svolta nei locali di Via Alabardieri a partire dalle ore 20,00 e ha visto presenti tutti gli amici, clienti ed estimatori del centenario locale napoletano invitati dai Di Porzio.
Following the tradition of the founder, Umberto di Porzio, we started a charity event based onthe pizza napoletana and Italian Beer factory Moretti. The name is ‘Cento giorni pe’ magnà’ that means 100 days for the association ‘magnà’ and is going to start on the Saint Antonio Day (13th of june) to last the Saint Gennaro Day (19th of september). (more…)