Returning “home” at sunset to dine at the Lyceo Mediterraneo.
A few tables in the garden: vegetables and fresh fish to make soups, to dress pasta and “attizzasete” (thirst triggers) as well as citruses, olives, capers, mozzarellas.
Unique dishes served under the stars in summer and by the fireplace in winter, such as the pasta with sweet and pale zucchini, sun-dried, sauté and dressed with a thick and light mousse of provolone cheese; the lasagna with pumpkin flowers; the orecchiette with zucchini plants picked in the garden and cut into thin strips. And the “scammaro” omelette (meat- and egg-free), vegetables couscous, balls made of eggplants and mint, ricotta cheese with basil and sunflower honey. Menus designed according to the season, picking its fruits, by using ingredients of the villages nearby: beans, chickpeas, grass peas, cheeses, mozzarellas, tomatoes, onions, all kinds of pumpkins.
Dishes from the tradition of Cilento area, but also from Puglia, Sicily, Calabria or France, such as the quiche with vegetables reinterpreted and made lighter by the use of olive oil.

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