NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks a pasta with potatoes and provola cheese in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).