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NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.

The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.

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©2018 Gianni Cipriano
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20181010_CULBACK_TavernaSantaChiara
NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br /> <br /> The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br /> The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br /> "A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br /> Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.