Villa Lupara

We stayed 4 nights at the Villa Lupara, at the Relax room, and arrived on Easter Sunday. We shared the traditional Easter lunch in the beautiful conservatory dining room. The lunch was hearty, with a tasting of many dishes. We started with a minestra maritata, a Neapolitan soup made with salciccia, escarole and grated parmegiano; then a plate with vol au vent with ricotta, "little Swiss" ricotta topped with a wild strawberry, a slice of shortbread garnished with cooked escarole, a slice of bresaola rolled around gorgonzola, a minced meat well with quail egg; a plate of cannelone stuffed with ricotta and herbs, with tomato sauce; oven-baked artichokes with slices of casatiello, the Neapolitan Easter bread stuffed with sausage Napoli and provolone whose round shape recalls the crown of thorns on the head of Christ; then the Easter lamb with parsley and lemon sauce, potatoes and escarole; risotto with asparagus (sumptuous!); a cup of apple and pineapple sauce with strawberries; the Colomba di Pasqua, and the traditional Neapolitan Pastiera, a cake made with ricotta cheese, cooked wheat grain and delicately scented with the flavor of orange blossom, and small chocolate eggs. All washed down with a bottle of 2017 vino rosso black produced in Villa Lupara (85% merlot and 15% aglianico, a local grape variety) and Gaudianello frizzante water. Our room had a balcony/terrace under a wisteria that allowed us to have breakfast in the morning sun. We took advantage of the infinity pool, 400 meters above the sea. The property is beautiful, and its location makes it easy to visit Napoli (easy to access from Salerno Station), the Amalfi Coast and Capri, Pompei and Paestum. The staff, under the direction of Domenico, is very helpful.