Sun, Sea, and Scicchitano Napoli

What a Monday in Naples! I had the chance to attend a pre-opening lunch at the brand-new Scicchitano Napoli, and I’m still buzzing from the experience.

The walk from the bus stop at Piazza Vittoria was half the magic. Naples really showed off for me; the weather along the Lungomare was absolutely gorgeous—the kind of crisp, sunny February day that makes the sea sparkle. Walking down via Nazario Sauro, I had a privileged view of the sea and Mt Vesuvius standing guard over the gulf. The restaurant officially opens its doors tomorrow, February 4th, but getting an early peek at Giuseppe Scicchitano’s second location was a treat. If you know Giuseppe from his 2.5 million social media followers, you know he’s all about "spectacular" seafood.

Giuseppe Scicchitano and his kitchen brigade

Upon entering the restaurant, which was still adding its final touches, I immediately noticed its elegance and refinement. The venue accommodates approximately 130 guests and boasts a breathtaking outdoor area, along with an exclusive Laurent-Perrier private room that features a single table for eight, creating an undeniably VIP atmosphere..

And the food? The menu is built around "spectacular" seafood theater, often featuring live table-side preparation known as servizio al carrello. Dishes such as:

• Mare Fuoco: A dramatic dish featuring smoked Agerola provola, red shrimp, and lime mayo, prepared live for the guests.

• Pacchero alla Scicchitano: The restaurant's flagship pasta dish, loaded with scampi, lobster, and prawns, then finished with a unique "crumbled lobster" that mimics the look of grated parmesan.

I especially loved diving into the Neapolitan classics that honor his family's historic roots:

• Zuppa di Cozze: A traditional spicy mussel soup that is a cornerstone of the Scicchitano family history.

• Pasta e Fagioli con Cozze: A hearty, traditional Neapolitan pasta and bean soup elevated with fresh mussels.

Alongside the exquisite cuisine, there is a carefully curated wine list designed to enhance and elevate the seafood dishes. You can expect exceptional selections from Campania, including Fiano di Avellino and Greco di Tufo. Special emphasis is placed on sparkling wines, with champagne taking center stage. And, yes - there is also a water list and a cocktail bar.

I’d like to close with a quote from Giuseppe - :“La vita è fatta di cambiamenti: o si cambia o si resta indietro. Oggi non conta solo ciò che fai, ma come lo fai e soprattutto come lo comunichi.”
Which basically means: “Life is about change: adapt or be left behind. It's not just what you do, but how you execute and convey your actions.”

I’m excited about this opening - not just for Giuseppe and his team - but also for Napoli. Its sun. And its sea.