The approach is jovial in favor of a dynamic “journey” which also includes a stop in the kitchen to taste the bread in the pot of ragù (typical meat sauce), as per Sunday family tradition, and a tasting on the cellar downstairs which offers a particularly warm, romantic atmosphere, before moving to the main hall for the last courses. In the end, you find the chef on your heels chasing you to the exit for the last delicacy (round donuts with chocolate), and this happens after having taken an instant souvenir photo to take home.

snowball on the glove

The Izzo brothers’ eyes shine, they do not do this job out of constraint or inertia, despite the fact that it comes/started from the example of the parents of Emanuele, Valerio and Maicol, the chef, and their steak house and who invested on the family business until 2 Michelin stars.

emanuele izzo

They are part of the project, they are the project, even before the recipes and the great wine list. Their own personality permeates every choice with a youthful attitude that does not lose sight of professionalism even in the dining room.

pappacella (local pepper) explosion

Emanuele has an innate finesse that caresses you along the way and Micol hides behind a smile a knowledge that shows she has internalized together with important experiences, above all at Tickets, Barcelona.

fake orange slice on the cocktail

If I had written about it immediately, following my lunch, I would not have grasped the essence of the visit, I would have limited myself to reviewing the dishes, although I would have had a lot to write, but the menu change, the courses alternate even if they serve as examples. But being in Piazzetta Milù (a few Km from Napoli downtown, Campania region – Southern Italy) means being welcomed by the embrace of ideal brothers who break the frequent plaster casts precisely with playfulness.

meat skewer

another baba