Easter at the Museum: A Culinary and Cultural Journey in Naples

An Easter at the museum, with traditional dishes from Neapolitan cuisine, accompanied by an immersive experience for those who love art and rediscovering the origins of what they taste. From appetizer to dessert, at Museo Mute on via Bracco 51 in Naples, guests will be guided through a cultural and culinary journey. It starts with a ricotta and herb canapé accompanied by sparkling wine, Easter pie, Campanian cold cuts and cheeses, salted ricotta, tortano bread. The journey continues with white ragù lamb ravioli and porcini mushroom pappardelle, and a traditional main course that cannot be missed: 'O' Rot o' furn', laticauda lamb with peas and potatoes. Additionally, a Marchigiana beef roll stuffed with cooked ham, provola cheese from the Monti Lattari with a side of farmer's potatoes. It concludes beautifully with the Neapolitan pastiera cake. The Easter Monday menu also highlights the tastes of Campania. As a traditional appetizer, there is the 'fellata' with salted ricotta, mozzarella, tortano bread, broad beans and almond tarallo. Neapolitan lasagna and Easter soup as a first course and a grill for the second course including laticauda lamb chops, black pork sausage, and smoked pork chop with broad beans and bacon. Ending with the sweet Pasqualino and, of course, the majestic pastiera. Thus continues the mission of Mute: to highlight the visceral bond of Naples with cuisine, made of history, tradition, excellent raw materials, products that represent the Campanian enogastronomic culture. Evocative paths, which unfold over three floors, along a thousand square meters, with seven street-level windows, where space is also given to art with guided tours. All enhanced by the interior design of Roberto Cremascoli of CorArquitectos, a pupil of the star architect Alvaro Siza.