Aladino, Ave Gratia Plena Church opposite the restaurant

Via Dei Canali
Phone +39 089 229972
Open at lunchtime
Closed on Sunday evenings and Mondays

This restaurant, whose owner is Pietro Rispoli, is located in the heart of the historical centre of Salerno. In this city there are a few traditional trattorias where you can find plain cooking and many places where they offer pre-packed trash food above all to young people in the evenings. A few days ago Raffaele Vitale opened 13 restaurant which is near the  court and Domenico Vicinanza, who was the chef at Il Papavero, opened Osteria del Taglio.

Aladino, the balcony full of flowers on the restaurant entrance

These three restaurants offer very good food at moderate prices. In the city there aren't the economic, cultural and tourist conditions which may allow the opening of a great restaurant.

Pietro Rispoli manages it with his two daughters, his wife and his son in law. The menu includes Parisian-style dishes made with local products of the season, simplicity and elegance.

Aladino, pumpkin flower and ricotta cheese fritters

The fried food is very good, it is dry and prepared in a perfect way.

Aladino, the fried pizza and the rice ball

Aladino, the bread

Aladino, the grilled razor-clams and the octopus salad

The two starters were delicate, above all the spring one with creamed pea soup and potato pie.

Aladino, the pea soup and the potato pie

Aladino, Annamaria Clementi wine to start

Aladino, ravioli with ricotta cheese and cherry tomatoes

The three first courses which I enjoyed were traditional and prepared in a perfect way.

The raw materials, beginning from the tomatoes, were of good quality.

Aladino, paccheri pasta with pepper and aubergines

Aladino, the aubergine roll stuffed risotto with tomato sauce and basil

Aglianico del Vulture Serra del Prete wine produced by Musto Carmelitano

Aladino, the meat with spring potatoes

Aladino, dried cod with tomato sauce, onions and olives

Aladino, the pezzogna fish in acqua pazza style

Also the main dishes are traditional. They are prepared with fish or very good meat. Dried cod is a symbol of homemade dishes typical of Southern Italy.

Aladino, the hazelnut pie

Pietro expresses his engineering precision in pastry making. The desserts are good and fresh.

Aladino, the biscuit cake for Mother's Day

In short you will enjoy good food at moderate prices. For a lunch or a dinner you will roughly spend 40 Euros but you will spend more less than this if you choose two or three dishes.

There are a few seats and an intimate interior. Pietro cooks with great passion and we always follow him with fondness.

Aladino, the small assorted pastries

 

Traduzione in italiano su http://www.lucianopignataro.it/a/salerno-ristorante-aladino-di-pietro-rispoli/59852/