I decided to treat myself and have Friday dinner at Palazzo Petrucci, a Micheline one starred modern Italian restaurant near my hotel. I had a view of the open kitchen.
This starter, tuna and sardines was not on the menu.
This si their signature starter, millefueilles of Campania's mozzerella cheese with raw prawns and zucchini flower sauce.
Tortellini stuffed with tomato pappa, onion sauce and beef marinated with aromatic herbs.
A yogurt and berry dessert, also not on the menu.
Stratification of Napolatian pastiera, with wheat grains, candied fruit, and ricotta cheese.
An assortment of desserts provided as a service with the meal.