Most-loved dishes
AI summary of what 5 dish mentions say about the food
The octopus Polpo alla luciana is the clear star, earning rapturous praise for its tender, smoky depth. Overall, the vibe is one of rustic, soulful satisfaction, a hidden gem delivering pure, unpretentious coastal flavor.
“Then we had polpo alla Luciana — typical small octopus with tomato sauce, parsley, garlic, capers, olives. The sauce is thick, the octopus is cooked well. I can't wait to finish it so we can do the sponge effect — when you cut the octopus you have to get the sponge effect, then you do the scarpetta.”
What creators say
1 creator has covered Locanda del Monacone. Most active: Where The Foodies Go
- Where The Foodies GoLoved
N di Napoli - Napoli Food Tour - parte prima - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 12 · @ 2:19
Locanda del Monacone in Rione Sanità is a great spot for traditional Neapolitan food, with a beautiful story behind its name and a very reasonable price for the quality.
Dishes mentioned
Antipasto di Fritti Napoletani
We started with a mixed fried appetizer: mozzarella in carrozza, crocche, frittatina di pasta, arancino, and scugniziello with ciccioli. The mozzarella in carrozza is dripping with goodness. The crocche have a potato heart, the frittatina di pasta is delicious, and the arancino — don't worry about calling it arancina or arancino, just eat it. The scugniziello is fried polenta dough with Neapolitan ciccioli inside, it's delicious and also porky thanks to the ciccioli.
Parmigiana di Melanzane
I had a small parmigiana di melanzane. The sauce is exactly the sauce a grandmother would make at home — nice and thick. The touch of provola instead of mozzarella makes the difference, and it's nicely oily, just the right amount of oil.
Polpo alla Luciana
Then we had polpo alla Luciana — typical small octopus with tomato sauce, parsley, garlic, capers, olives. The sauce is thick, the octopus is cooked well. I can't wait to finish it so we can do the sponge effect — when you cut the octopus you have to get the sponge effect, then you do the scarpetta.
Pasta Patate e Provola
The pasta patate e provola: first, the pasta must be 'azzeccata' — not brothy, but almost sticking to the plate. It's azzeccata. Second, the filatura — it stretches. Third, the pasta shape: prefer ziti, even better if from Gragnano. It's good, flavorful enough, super creamy, and the cooking is perfect. I saw you doing scarpetta in pasta patate e provola — but there's no fondo, nothing? I felt the lack of some carbs.
- Genovese
