Best Italian food in the area

La Locanda dell'Arco di Zampaglione Ristorante

About the restaurant

Opened in April 2006, with the idea of re-creating an old-world style restaurant where dining is an art and cooking is a passion. In summer evenings, guests can eat outside, overlooking the rooftops of Calitri and accompanied by the moon that hangs in the evening sky. Outside dining is in the an area where the aristocrat's carriages used to drive by in centuries gone by, while the inside of the Locanda dell'Arco is where the old cellars used to be and carved out of the rock in the hillside of Calitri.

The restaurant also boasts a bar where aperitif (typical traditional Italian pre-dinner drink) can be savoured, accompanied by a tasting of local cheeses and hams. Coffee will also be served in the bar of the Locanda, and many have chose this very spot as a location for lively, hour-long conversations about cultural events, politics and philosophy.

The philosophy behind the restaurant - coined by the current baron Zampaglione - is that the table is the guests' for the evening, and where the person eating at the Locanda is treated more like an honoured visitors than a client. This has become more and more tricky as the popularity of the restaurant has increased.

The dishes are traditional Zampaglione-family recipes handed down over the generations, couple with typical local products and those that are fresh and in season. The house wine is an Aglianico del Vulture - a ruby red nectar that will enamour even the most demanding wine lovers. The restaurant offers also an exhaustive selection of not only local wines (Aglianico, Fiano etc.) but also different varieties form other areas in Italy and from other Zampaglione family estates (like the Grillo Estate belonging to Rita e Guido Zampaglione in Monferrato with their fine selection of Barbera, Monferrato rosso etc...

Special Dining at Locanda dell'Arco  Let us know you are coming!

• Get a Special Table guaranteed every night
• Meet the Chef
• Enjoy specially planned dinners
• Our Cuisine is made with high-quality seasonal local products
• Our selection of wines include Aglianico del Vulture - a ruby red nectar
  that will enamour even the most demanding wine lovers and Bianco Corte di Fiano
  Price: Limitted time offer. Seven Nights Package: euros 227.5  per person ( includes mineral water and house wine)
  

  Diner Sample at Locanda dell'Arco
  

  
  Antipasto (starters). Antipasto della casa - the house starter which includes a selection
  of local cheese, hams and a variety of light fried season's vegetables
  Primo (First course) Spaghetti con le Vongole (Spaghetti with clams from the Amalfi coast) or Linguine alla "bonne femme (Linguini pasta dressed with oilives, capers, parsley and fresh tomatos.)
  Secondo (Second course) Polpette Napoletane (a local recipe of minced veal with breadcrumbs, eggs, pine nuts and raisons) or swordfish dressed with homemade mayonnaise. Served with vegetables.
  Dolce (Desert) Homemade black chocolate cake with warm white chocolate sauce or seasonal fruits.
  Caffe' (coffee)
  
  

MENU SAMPLE

• Spaghetti al Barone: Zampaglione family secret recipe with local black truffles. Recipe passed down through the generations
•  Pasta Fresca e Ragout/Fresh pasta with Ragout (preparation of fresh pasta and meat and tomato-based sauce, an important dish in the region of Campania)
• Parmigiana di Melanzane/Eggplants a la Parmigiana (eggplants with tomato,mozzarella and parmisan-based sauce)
•  Frittelle Montanare/Highland Crepes (small fried pieces of dough with tomato sauce and basil herb)
•  Rotolo di Verdure/Vegetable Roll (oven-cooked pizza dough stuffed with season's vegetables)
•  Zucchine alla Scapece/ Scapece Zucchini. (Fried zucchini dressed in mint and garlic.)
•  Pasta e Fagioli/Pasta and Beans (typical local dish)
•  Costine di maiale speziate (carne di maiale con spezie cotta in forno)
• Paccheri del contadino/The Farmer's Paccheri: (Pasta-based recipe with potatoes, ham, hot peppers and tomatoes.)
•  Gateau di Patate/Potato Gateau (Salty potato tart with mozzarella, salami and ham)
•  Polpette Napoletane/Napolitan Meatballs (minced veal with breadcrumbs, eggs, pine nuts and raisins.)
•  Sformato di pasta al "gratin"/"Gratin" Pasta Pie (an oven-baked pasta pie with milk, peas and mozzarella cheese.)
•  Timballo di pasta alla "Norma"/Norma's Pasta Pie (Pasta pie with fried eggplants, mozzarella and tomato sauce)
•  Spaghetti con le Vongole/Spaghetti with clams
•  Linguine alla "bonne femme"/"Bonne Femme" Linguine (Linguine pasta dressed with olives, capers, parsley and fresh tomatoes)
•  Impepata di Cozze/Peppered Mussels (Mussels with freshly grated pepper)
•  Spigola "all'acqua pazza"/Acqua Pazza Se-Bass (poached sea bass with fresh tomatoes, garlic and parsley.)
•  Peperoni "al gratin"/Pepper "al gratin" (oven-baked peppers dressed with capers, olives and breadcrumbs)
•  Cotolette di agnello/Lamb Cotolette (Lamb covered in breadcrumbs and fried).