Naples, Pompeii, Mount Vesuvius

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Naples is a place known for its rich history and delicious food. This weekend we took a trip there, arriving Friday night to a young, active crowd that Naples is made up of. 

 Our first stop once we got to Naples was Pizzeria da Gateano, which is known for their Pizza DOC. We were all very excited to try this creation and it did not disappoint. It was a pizza made with olive oil, mozzerella di buffala, and tomatoes. The flavor was incredible and it has to be some of the best pizza I have ever eaten. It is imperative that if you go to Naples, you visit this pizzeria! 


Friday evening we ate at Osteria Mazzetti, suggested to us by Chef Odette. The food, service, and atmosphere was incredible. We started with an appetizer of eggplant parmigiana which was delicious, with a soft eggplant and very tasty tomato sauce. Then I got fettuccine with seafood that was to die for. The freshness of the pasta and fish really were at the forefront of this dish. 
I continued my meal with another fish, pesce locale. I was not sure what fish was going to come out, but I wanted to try something local to the area. To my surprise, I was served a grill lobster that was delicate and flavorful. From start to finish, this restaurant was incredible and would recommend to anyone who goes to Naples. 

Saturday we woke up and went to Pompeii! The history and atmosphere is unlike any other. There are many parts that are still pretty in tacked, while others are worn to very little. To anyone who goes to Pompeii, expect to be there for 4 hours or so to see almost everything. 




We then took a trip to Mt. Vesuvius! I was very excited for this because the car took us up to 1,000 meters then we climbed the last 200 meters. Unfortunately it was too windy, so we could only go up to where the car took us. It was still absolutely breathtaking. Pictures do not do it justice. 

This is a petrified mother protecting her baby from the explosion. Now, they stand and protect the people of Pompeii from Mt. Vesuvius. 

For dinner we went to a place recommended by the locals, unfortunately it was not a good experience. I started with baked taglietelle pasta with sausage and mushrooms, but the smoky flavor from the sausage took over the entire dish. My piece was very dry on the outside, revealing that the piece was reheated. I continued with various seafood that was very plain and a little over cooked. I thought this fish was okay, but not memorable. Both Logan and Louis had a similar experience, but we have to realize these experiences teach us sometimes more than the best meals. We know what we want people to think of our future restaurants whether it be ours or us being executive chefs or managers that food quality is most important. 

All and all, this trip was one to remember; 3 things crossed off our list! Next weekend we are traveling around Puglia! 

 With Love, 
Baylee

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