Taverna Santa Chiara, Naples, Italy, 12/21/19

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exterior

Taverna Santa Chiara is in small rooms on 2 floors. It is set off a pedestrian walkway.  We sat on the bottom floor which had about 5 bare wood tables set with paper placemats and napkins.  Music was in the background and the place had lots of decorations.  The kitchen was right off the dining room but separated by a glass partition.  The menu was translated on itself and a couple of nightly specials were presented by the server.  They sold a house wine that was available in various quantities.  Chef was in the kitchen and came out to talk with friends but did not visit with all guests.  

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exterior
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interior
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interior
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kitchen
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menu cover
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menu 1
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menu 2
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menu 3
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menu 4
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specials
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table set up
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Frankie and the table condiments

 

Bread service was two kinds of sliced bread which were a tad dry and did not have a very crisp crust.   But they were served with a tasty olive oil.

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bread
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wine

 

We started with the salad that contained potatoes, olives, green beans and oregano and added the optional onions.  The beans and potatoes were well cooked – to a nice soft texture.  With a little added olive oil and salt it was perfect.  Simple and tasty.

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salad of green beans and potatoes
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closer
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turned

 

The spaghetti with soft potatoes and cuttlefish was a large spaghetti which was cooked perfectly.  It was mild in flavor but still really good.

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spaghetti with soft potatoes and cuttlefish
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closer
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Frankie made friends

 

A tube pasta with broccoli rabe and sheep’s milk romano cheese spaghetti was very nice.   Both flavors in the dish were well matched and the pasta was cooked perfectly.  It was a great combination.

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pasta with broccoli rabe and sheep’s milk romano cheese
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turned
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closer
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turned
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Chef comes out to visit

 

Calf roll stuffed with cheese, pine nuts, garlic, raisins and parsley was covered with tomato sauce.  It was a good chunky sauce but the beef was a tad dry and tough.  It was still very edible and a good ‘homey’ combination.

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Calf roll stuffed with cheese, pine nuts, garlic, raisins and parsley
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from the side
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from the top
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inside

 

A traditional pie with millet and ricotta cheese was soufflé like with no real crust and a creamy inside.  It was browned nicely on the top with hints of vanilla and orange inside.

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traditional pie with millet and ricotta cheese
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side view
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inside
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chef visits around

 

A Christmas special dessert was balls of dough topped with candied licorice and honey.  It was an interesting mix and not too sweet.  The little balls were fried hard.  Always fun to try something you haven’t had but don’t think I’d order it again.

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Christmas dessert
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from the side
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closer
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Frankie thinks she’s number one

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