Recycling of materials and recovery of traditions are the main ingredients of the Spuzzulè restaurant in Naples.
A new and original restaurant has been inaugurated in Napoli: It is Spuzzulè, in the Spanish Neighborhoods in via Sergeant Major, 54. The restaurant was born from an idea of Bruno De Crescenzo who was able to realize it thanks to the collaboration of Antonio Lucio Correale and the restaurateur Gennaro Vitiello.
The novelty of the structure lies in having been built with furnishings and recycled furniture, given away by people who wanted to get rid of furniture and furnishings that are no longer in use. From creativity and the help of the company Riciclarte, these objects were restore and they found a original use.
In this way, a counter was made from two doorsFrom a bridge table used for tunnel works, a small table has been created, with chairs found on the street for the seats, while high tables have been built from the platforms. Notice boards for wines and rusty chains found on the street have been turned into pendants from the ceiling.
Furthermore, the proposed menu is based on typical dishes of the Campania cuisine, such as aubergine parmigiana, pastiera, Casatiello, scapece zucchini, cheeses, cold cuts and local wines, especially Solopaca. All ingredients are carefully chosen local products, just for spuzziulare, that in Neapolitan dialect it means "have a snack".
This type of catering, inspired by the philosophy of recovery, is an excellent work activity that aims not only at the recovery of materials but also "of the Spanish Quarters, of the entire city and of forgotten traditions ”. A real economic and cultural revival of one of the most characteristic areas in Naples.
