Born and bred in Naples, the heart of Southern Italy, Chef Antonio Capezzuto is devoted to the simplicity and authenticity of Neapolitan cuisine. Chef Antonio’s belly- and soul-warming dishes – satisfy the most discerning palates (this includes your picky toddler). He learned his craft in his mother’s trattoria, amid steaming pots of ragu’ and the perfume of sautéed garlic. There is nothing “nouvelle” about Chef Antonio’s cuisine—it is classic casareccia (homemade). Most dishes incorporate a single herb or spice to support the flavors inherent to their base: rosemary with arista di maiale (pork roast), basil with eggplant parmigiana, oregano on top of a pizza romana. Chef Antonio has more than twenty-five years of professional experience with Italian cooking and Italian wines, having worked as a chef and pizzaiolo in various Neapolitan restaurants and pizzerias. From 2003 to 2008 he was Executive Chef and Owner of Siloe’ Wine Bar in the historic center of Naples, where he began catering intimate dinner parties for locals and tourists alike. Chef Antonio moved to the Bay Area with his American wife and daughter in 2008. He immediately began catering around the bay with his company Cucina Partenopea, named for the legend of Partenope, the beautiful siren symbol of La Bella Napoli.  This is a sample of his menu:


Sauté di cozze (mussel stew)   14

Misto di salumi e formaggi (salami milanese, prosciutto, hot coppa, assorted cheeses, olives, marinated carrots & zucchini)   19

Zuppa di fagioli (bean soup)   7

Mixed green salad with cherry tomatoes, carrots, olives, peppers, onions, olive oil, & vinegar   8


Primi (first plates)

Ravioli con funghi e ricotta (homemade ravioli stuffed w/ mushrooms, ricotta,& parmigiano w/ light mushroom cream sauce) 17

Ravioli con ricotta e spinaci (homemade ravioli stuffed with ricotta & spinach in tomato sauce)   15

Linguini alle vongole (homemade linguini with clams)   16.50

Spaghetti alla puttanesca (spaghetti with olives, capers, anchovies, & parsley)   13.50


Secondi (second plates)

Porchetta con patate al forno (pork roast with roasted potatoes)   23

Salmone alla brace (grilled salmon)   19

Parmigiana di melanzane (eggplant parmigiana)   17

Pollo alla milanese (breaded chicken cutlets)   13

Bacala’ in cassuola (baked cod with olives, capers, cherry tomatoes, & parsley) with insalata romana (simple romaine salad)   19



Carote all’insalata (parboiled carrots marinated in olive oil, garlic, & parsley)    6.50

Melanzane a funghetto (eggplant with cherry tomatoes, & basil)    6.50

Zucchini alla scapece (zucchini with garlic, parsley, & balsamic vinegar)   6.50

Funghi in padella (sautéed mushrooms)   6.50

Broccoli in padella (sautéed broccoli)   6.50

Peperoni arrostiti (grilled peppers with garlic & parsley)   6.50

Carciofi alla romana  (artichokes sautéed in olive oil with garlic, olives, & parsley)   7.50

Misto di contorni (mixed plate of vegetable sides; choice of four)   19




Gelato 5

Crème caramel 8

Espresso, 2 Cappuccino 3

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