A journey through the flavors of the local tradition with chef Mandarino and the Muccardi family
Set in the splendid setting of S. Sebastiano al Vesuvio, a picturesque town located on the north western slopes of the Somma-Vesuvio volcano, the Funiculì restaurant offers a warm and welcoming atmosphere for those wishing to savour traditional Neapolitan dishes, revisited in a contemporary way . Cordiality, simplicity, genuineness and tradition are undoubtedly the cornerstones of the philosophy of Alessandro Muccardi, a young entrepreneur from Campania who has a single mission since 2017: delighting the most refined and demanding palates, with unique taste and food proposals and unmistakable.
Alessandro Muccardi, what is the secret of such a success?
Our culinary creations are the result of a cuisine attentive to the quality of raw materials: following the seasonality of the products the explosive fantasy of our chef Biagio Mandarino is able to bring to the table only genuine dishes and of undoubted freshness; real culinary treasures full of flavors and aromas that enhance the typical products of our land, all strictly of zero-controlled origin and cultivated by trusted farms. Campania, land of sun and sea, can boast one of the oldest and richest culinary traditions of the entire world gastronomic panorama. Therefore, bound to clever reinterpretations of the recipes of the local tradition, Funiculì’s kitchen is a veritable laboratory of authentic and natural flavors that guarantee its guests unique dishes for quality and quantity (our culinary philosophy is to serve only plentiful dishes, satiating and healthy in contrast to nouvelle cousin). The corner of the pizzas, instead, is taken care of by the master Alessandro Ramaglia, custodian of a precious heritage of knowledge linked to the art of baking, and whose skill, enriched by a passion without equal, allows him to offer a wide variety of pizzas , from the classic to the gourmets.
How was your passion for this work born?
Since I was a child, when I was going to holiday with my family in a well-known Hotel in Castellabate, I was particularly attracted to the chef figure. Over time, thanks to a long apprenticeship alongside mentors of a certain professional depth, I had the opportunity to refine my skills. And today, after many years, I was able to distinguish myself not only as a tireless researcher of taste and typicality but also as an important professional figure, able to
guarantee, thanks to the precious collaboration of the maître Giuseppe Gioiello, the good performance of the room service, ensuring full customer satisfaction. It is no coincidence that from Funiculì all weekends are always sold out!
for more info: Via Plinio n 38, San Sebastiano al Vesuvio, Tel 081 771 2663
