Il Ristorantino dell'Avvocato opens in the center of Seville, a Neapolitan cuisine restaurant where this type of pan-fried pizza is one of the specialties.
«I was born a pizza maker. At first I wanted to open a pizzeria in Seville, but since I opted for a restaurant without an oven, I knew that fried pizzas, typical of Naples, couldn't be missing. This was the reason for the inclusion of this Neapolitan gastronomic elaboration in the recently inaugurated Il Ristorantino dell' Avvocato by Marco Cardillo, its chef and one of the owners.
The establishment, located next to the central Encarnación mushrooms, was designed by Marco's father, Raffaele Cardillo, a well-known Italian chef who has a restaurant of the same name in the center of Naples. Their offer: traditional Neapolitan cuisine with touches of innovation. "We consider that Seville and Naples are very similar in climate, human warmth and gastronomic perfumes, that is why we have decided to land in this city," says Marco, who will permanently run the new establishment while his father will make frequent trips from Italy to coordinate his two 'ristorantines'.
Along with the fried pizza, which Cardillo makes with pork, creamy ricotta cheese and smoked provola, as tradition dictates, the menu at Ristorantino dell' Avvocato has tapas and Neapolitan dishes, salads and fried foods. «Another of our specialties is the andele di Gragnano in Genovese sauce, a mixture of three types of meat, three types of onion and a typical Naples pasta.» In the dessert section, Cardillo highlights the tiramisu "which comes from a family recipe" and which they prepare without eggs and sprinkling coffee on it at the end of preparation, in front of the customer.
Candele di gragnano spezzate in Genovese sauce, one of the house specialties. Photo provided by the establishment.
Frittatina di pasta, within the fried section. Photo provided by the establishment.
