"Totò e Peppino" is a two-floor, a basement mounted as a traditional dining room and a mezzanine where, among the many plants and bulbs appears, majestic and true structure "forno della pizza", a wood oven and has be, with a special stone to withstand severe temperatures. "Il forno deve diventare bianco" to make the real Neapolitan pizza STG. But there is only pizza in tratoria you can taste, among others, paltos typical of Campania as "Pasta e Fagioli" il "saute di cozze", the "Mozzarella di Bufala" the "Burrata", washed down with wine the place as "Falanghina", "Fiano di Avellino" and "Lacrima Cristi" mentioned in the play of José Zorrilla "Don Juan Tenorio".
But "Totò e Peppino" has not quierido forget other Italian regions and customers can enjoy dishes like "Spaghetti alle Vongole", "Ravioli" and known "Tagliatelle alla Bolognese" meat dishes eat you "Scaloppine" and " Carpaccio "or the" vitello tonnato "and wines as" Barbera ", the" Barolo "and" Chianti "presented in his straw Frasquita and prepared with tables semper" Grissini ".
At the end desserts like "baba", the "Cassata", the "Cannolo" and the famous "Tiramisu" and the "caffè espresso", the "Cappuccino" and let's not forget the "Grappa" the "Amari" and especially the "Limoncello".
But "Totò e Peppino" has not quierido forget other Italian regions and customers can enjoy dishes like "Spaghetti alle Vongole", "Ravioli" and known "Tagliatelle alla Bolognese" meat dishes eat you "Scaloppine" and " Carpaccio "or the" vitello tonnato "and wines as" Barbera ", the" Barolo "and" Chianti "presented in his straw Frasquita and prepared with tables semper" Grissini ".
At the end desserts like "baba", the "Cassata", the "Cannolo" and the famous "Tiramisu" and the "caffè espresso", the "Cappuccino" and let's not forget the "Grappa" the "Amari" and especially the "Limoncello".
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