Restaurant da Spadone

Using quality local ingredients, the traditions from the area, and the fresh catch from the town's fishermen, the chef brings the best of Cetara to the table. This is a town known for two fish in particular: tuna and anchovies. Try the pasta genovese with tuna, a seafood twist on a Neapolitan dish; or the parmigiana di alici, a rich eggplant parmesan but with the addition of local anchovies. Also the spaghetti with the colatura di alici (a locally made condiment with very long history) is a must try.