Once upon a time there was a fairly good sandwich, grabbed before the flight or just after landed. Or, at most a salad, to avoid any time wasting. But this was once, at least at Capodichino Airport in Naples. Because today it is no longer the same, above all when food express can be melted to high quality raw materials and haute cuisine, under the aegis of a great chef. This is a project, but now a reality by gifted Antonio Capaldo, president of Feudi di San Gregorio, that from Sorbo Serpico is spreading more and more quality wines but also excellent restaurant services.
With San Gregorio Restaurant travellers can enjoy high quality food: culaccia Irpina (a kind of salami), organic fried egg with provolone, truffle sauce and potatoes; traditional Campania main course (strictly served within 8 minutes, as stated on the menu), as pasta genovese, scarpariello, pasta and potatoes, rice and pumpkin (just bronze extruded pasta from organic flour), salads, seafood, cheeses and salami, desserts and, even meat, a wide choice from chicken to organic burger from podolica meat. Then ,of course, the wide choice of Feudi di San Gregorio wines.
This is not just catering. Because at Capodichino airport, there is Restaurant San Gregorio, but even the so-called Dubl Bar on the ground floor of the boarding area at Gate 13: very high quality raw materials paired to Dubl sparkling wine, Metodo Classico. More, beyond the airport, there is San Gregorio Wine Bar in Nola, at the shopping center “Vulcano Buono”. Paolo Barrale is the supervisor of the three activities, but each of them can count on its own kitchen brigade specially formed by the star chef of “Marennà” restaurant in Sorbo Serpico. The three activities are joined under a unique brand, since last December: San Gregorio Ristorazione, by Feudi di San Gregorio.
“Our territorial identity is undoubtedly a distinguishing point of this project – explains Angelo Di Costanzo, Food & Beverage Manager of San Gregorio Ristorazione – as it refers to international customers, mainly at the airport. At San Gregorio we match the takeaway catering with quality restaurant made up of Mediterranean food, an internal kitchen and a lab, processing food from breakfast to after dinner, while at Dubl Bar people can enjoy our bubbling wines to cold dishes, light lunch and happy hour, while passing through the gate in a refined and quiet place. ”
Just born, San Gregorio Ristorazione is already projected to the future: in next 10 years this Feudi catering brand is supposed to be exported worldwide: so not only in Italy (the largest cities are the main target, from Rome and Milan), also combining quality catering for large numbers, bringing a brand, already tied to excellence: Feudi di San Gregorio.
San Gregorio Ristorante
Aeroporto Capodichino – Napoli
Boarding area – First floor
From 5.00 am to 9.30 pm
Aeroporto Capodichino – Napoli
Boarding area – Gate 13 (ground floor)
From 7.00am to 9.30 pm
San Gregorio Wine Bar
Vulcano Buono (ground floor) – Nola (Napoli)