Damà

I like it

I loved it

I was impressed by the skill of the chef, young but with a culinary inspiration that I personally really enjoyed. The flavors, the combinations but also the presentation of the dishes, effective but also abundant. I tried two seafood appetizers, a first of the sea, a second of sea and two desserts. All great! I forced the fourth star because of the goodness of the dishes. In reality one of the five goes away because of the high cost: besides what is written, I drank two bottles of water; total: 66 euros, discounted at 65. If I had a full dinner for two people (without wine) I would have touched at least 50 euros / person. Another of the five stars I should have removed it for having literally ignored / forgotten towards the end of the dinner, making me finish the same over 01:00. A single older waiter in my opinion spoils the quality of the service, even if it raises laughter for the confusion. Definitely a recommended place! I did not try the pizzas. With lower prices it would be part of my top list.

The three stars are for the dishes but the service does not exceed two. The manager of the restaurant serves the tables but at the same time cuts and roasts the meat. The pizza has a dough that is more suitable for a focaccia than a real pizza. I paid for a taste of zacapa 13 euros served in an inadequate way

Delicate sophistication at DAMA '... Definitely a unicum in the province of Naples, halfway between Marigliano and Pomigliano d'Arco, DAMA' is born, restaurant, brasserie with a strong ambition to excellent pizzerias considered the value of raw materials and the imagination of the master pizzaiolo Luciano Opera, as well as the chef Valentino Buonincontri, fresh from his long and fruitful experience at the multi-starred Taverna Estia, a specialist in other bread-making. In fact, at Damà you can, among all the delicacies, linger on fresh bread, on the very home made and cips, a welcome aperitif and a high demand both for a real tasty happy hour and as a pre-meal crispy appetizer. Damà flour is from the Molino Vigevano born in 1936 in Monferrato, known for its milling tradition dating back. Cilento and Bufala Oil by Battipaglia to follow. Valentino, in concert with the owners of Damà, marries a concept of cuisine that is certainly bold, but in line with the enhancement of the excellent product to which they devote special care, the Cilento oil, only the catch of the day and the meat being cut are the flagship of the local newborn, already highly appreciated for its style and taste. Valentino will pamper your palate from appetizers to desserts, sometimes in finger food style, sometimes in a traditional setting in a winning mix between experimentation and tradition. Renowned wineries and craft breweries, they are the masters, you will be spoiled for choice so I will not let you know anything, but I leave you the link to browse the rich seasonal menu that is always evolving. Obviously the welcome and the architectural and stylish beauty of the environment will capture you, everything is certainly easier in a well-kept and tasteful place. After the aperitif of cips in aubergine, courgette, red beet, pumpkin and pop cornche cup you can't miss, I suggest you to let yourself be guided by the imagination of the chef for the entrè, I trusted him and the pacchero blown with cream of stocafisso and Tropea onion jam, it has definitely conquered me, not least the much appreciated rigatoni stuffed with Angus bite-sized with Montoro onion, the caciocavallo colante pie with Friarielli cream and egg yolk was a nice discovery, taste of square with broccoli, cod cooked at low temperatures, pine nuts and buffalo mozzarella from Battipaglia, together with breadsticks and tanned bread and mixed with walnuts, olives etc. have highlighted the skills of expert chef baker, not least the Apulian focaccia , a triumph of well served courses with class and grace have really enriched sight and taste. To continue the delicate Baccalà Trilogy is a must in high demand and has not disappointed even the most expert palates, consisting of a set of triletti one of cod with misticanza and vinagrette with raspberry vinegar, the second always of cod cooked quickly with papacelle cream and the last fillet of cod still served with cream of leeks and potatoes on celery purée; taste of Angus Italian KQf and Entrcotte of New Zealand have completed the work. But the nice thing was to find out how much the chef dedicated himself with care to desserts, all decidedly home made, tartlet with apples, creme brûlé with chocolate pie, chocolate soufflé with a warm heart and ice cream, babà cake and petitepatisserie. An ovation for the chef, but above all for the owners of the house who have been able to choose the imprint to give to their restaurant both in terms of aesthetics and craftsmanship.