The new course of Veritas restaurant (1 Michelin star), in Corso Vittorio Emanuele (Napoli Southern Italy) owned by Stefano Giancotti, with chef Caputi, seems to have found the right dimension. The raw material is mastered without losing the main, but not always obvious, focus: taste.

The room is modern, the staff professional but communicative, with a non-automatic way of doing things and, allow me to say, the sommelier, Di Falco, really good for a well-selected choice of wines starting from the excellences – and often the novelties – of Campania region, where it is located.

shrimp, almond, lemon, licorice

Three menus available: Essenziale (3 courses to choose from) and then Autentico and Libero with an increasing number of courses. The complete overview offered by ‘Libero’ tasting menù allows me to attest to a centered philosophy, for which the risks are well controlled, the balances respected and the creativity put at the service of pleasure without biblical service times.

artichoke stuffed pasta, marjoram, roasted garlic

The most striking example is the shrimp with almond milk and licorice powder in its delightful balance. Then, “The 3 mushrooms”, i.e. the cardoncello salad (with flan and also mushroom reduction, very oriental), roast and with aspic (with clove and parsley sauce), demonstrate competence (see cover photo).

The contrast of temperatures of the pasta: tubetto with sea urchin, almond and sea fennel is very controlled and delicious; as is the plin of artichokes, marjoram and roasted garlic although more intense.

lamb, baharat, pumpkin, bergamot

The cooking of the lamb is perfect with a mix of spices that recalls the savory pie with ground lamb served with parsley sauce, exquisite although too little salty perhaps. The dessert that combines the bitterness of the gentian and the acidity of the yogurt with the white chocolate powder is original.