Back to Abraxas - Abraxas Osteria, Pozzuoli (Na)

 

When you open Abraxas Osteria’s home page, you’ll find these words---

We are in the Phlegrean fields, here where throughout the centuries the fire meets the sea, the seductive and wild nature offers unique scenarios and unmatched products.

Here the ancient embraces the modern with warm and lively colors: smoothed tufo stone, the brick arches, the wood, colors and shapes of objects that tell our story.

Every detail has something to tell, each detail is part of Abraxas.

Abraxas is a place where the hosts welcome friends who come back with pleasure to learn about their tales and their passion for these lands, made of laborers, breeders, fishermen and producers

who live to carry on in their companies the ancient traditions that allow each of our plates to

to be lived through warm feelings.

I read those words with a smile as I scrolled through the website with curiosity, enthusiasm, and excitement.  It had been two (omg- maybe three) years since I had visited Nando Salemme -owner, traveller, dreamer, enthusiast- and I eager to see what I Nando had done with the place.

Check it out -

Visualizza questo post su Instagram

Un post condiviso da karenp (@andiamotrips)

Lively colors is right!  And what attention to detail.  I fell in love with my water glass-complete with a yellow and blue fish!

 

Nando's menu features not only the traditions of Campi Flegrei/Campania- but has a long list of quality Slow Food Presidio products - many chosen personally during his travels.

Visualizza questo post su Instagram

Un post condiviso da karenp (@andiamotrips)

Toasted seaweed bread with Cantabrian anchovies and Normandy butter.  Caciobarile with giant lupins from Variano.  Plegrean fiocco.  Foccaccia with sautéed escarole, olives, walnuts and anchovies. Zucchini crochette and mint mayonnaise.  Casatiello. Stracciata with Neapolitan eggplant.

Murzill 'sapurit ...

Fresella from San Marcellino with tomato salad  and mussels from Campi Flegrei.

Next, I wanted to focus on first courses- and I was served two...

Linguine with a creamy cicerchia sauce, tomatoes, and mussels from Capo Miseno.

Potato gnocchi with leeks, shrimp, squid, and frutti di mare with lemon.

I decided to pass on second courses-that honestly wasn't easy to do, considering the top selection of quality grilled meats.  Next time!

So  I checked out the dessert menu with a deconstructed tiramisu as well as an espresso martini...

So, my impressions about my Saturday lunch at Abraxas?  Let's just say that I gave Salemme a hug when I arrived and an even bigger one when I left...

Host Nando Salemme and myself

A presto!