Our story
In the world of taste for three generations
In the 1960s the first of the family to enter the restaurant business were Gilda Di Martino and Gaetano Torrente. They first founded a recreational club and, later, a pizzeria.
Even the second generation of the family, who grew up with a passion for cooking, maintained the tradition and opened a trattoria.
They were also responsible for the birth of the first most important frying shop in Italy, and from this came the most noteworthy innovation: that of making known the so-called "Cuoppo", a straw paper parcel which contained the frying and which could be enjoyed in "walking" mode.
The idea was destined to be successful, so much so that nowadays it is one of the most well-known street foods in Italy and beyond its borders.
Carmela of "Da Carmela"
The "Da Carmela" generation
Years later the project took place Da Carmela, now in partnership with Pane Coccos'.
Renovation of the family restaurant, a trattoria whose cuisine is based on blue fish and where you can taste the typical dishes of Cetara.
The restaurant is open throughout the summer period, from Easter to October, and includes a service with an easy and youthful concept.
A smart bistro that offers take away, nothing better to enjoy the products on the wonderful seafront from which you can admire the Cetara Tower.
Click to call now and book your tableFrom Carmela.
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Pane Coccos' by Gaetano Torrente
In 2010 Gaetano Torrente, brilliant chef and nephew of the founder of the same name, began to spread his cuisine with his restaurant Pane Coccos', a unique place, open 365 days a year, where you can delight in dishes that, while remaining faithful to tradition, wink at modernity.
The "Genovese di tonno" is one of those dishes that manages to win over anyone who eats it. Seafood version of the typical Neapolitan ragù, it has become part of the typical foods of Cetara and beyond. Both the Genovese and the Bolognese are two sauces that lend themselves to being prepared in a vegetarian version, preserving an excellent taste.
The menu also offers various alternatives for another classic of Cetarian cuisine, namely anchovies: the "colatura di alici" (a sauce), in particular, originated precisely in this place.
Thanks to its products it boasts a presence in numerous gastronomic events.
Pane Coccos' it is a continuously growing brand, already consolidated on the national market and which is establishing itself on the international scene, in countries such as the United Arab Emirates.
Raw materials, goodness and location are just three of the countless good reasons to try the cuisine of Pane Coccos', come and discover the others.
Call and book your table.
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