Established in the historic town centre by two enterprising 19th-century wine and oil merchants, this restaurant is practically an institution in Caserta. Generations of locals and tourists have savoured its typical local fare, such as Vairano-style dry ricottas, caciocavallo cheese, gattò (potato and salami tart), the house pettole (fried pasta balls) with Capuan artichokes, buffalo entrecôte in Pallagrello wine, pastiera (wheat and ricotta pie), and sfogliatella pastries.