Cantina Antica

Rooted in Giugliano since 1945, Cantina Antica offers a tasting journey that celebrates the dual identity of Campanian land and sea. The signature zuppa di cozze is a technical marvel of abundance, featuring plump mussels bathed in a spicy, aromatic tomato broth that carries the scent of fresh parsley and garlic. Another highlight is the baccalà caramellato, where the salt cod is expertly seared to achieve a crisp exterior before being paired with the sharp, acidic brightness of agrodolce onions. The kitchen’s mastery of texture is further displayed in the scialatielli allo scoglio, a hand-rolled pasta that maintains a firm, al dente bite against a medley of tender calamari and prawns. For dessert, the millefoglie scomposta offers a play on structural fragility, with shards of buttery puff pastry layered between clouds of chantilly cream and tart black cherries. This is a restaurant where historical legacy meets a rigorous dedication to the flavors of the tradition.