At La Cantina D'Aragona, the menu feels like a thoughtful tribute to the versatile flavors of baccalà, and as a reviewer, I found myself genuinely impressed by how each dish connects tradition with creativity. The antipasti set the tone perfectly: the Tris di baccalà offers three distinct preparations - from citrus‑marinated bites to agrodolce and a delicate sphere paired with caramelized Tropea onion - all at €14, while the Parmigiana di Baccalà beautifully layers eggplant with tender cod creating a rich start to the meal. Moving into primi, classic local flair shines through with the Genovese di baccalà, marrying spezzate pasta with sweet onions and flaky cod, and the Fagottino brings a playful twist with baccalà and purple potato wrapped and served on a beetroot cream, each around €14, reflecting the chef’s confident approach to regional dishes.
Beyond the baccalà highlights, the menu naturally connects to broader Mediterranean tastes with well‑priced pastas like Pacchero al lardo di Colonnata and La trofia with calamaro, adding variety without straying from the coastal theme. Dessert and drinks are simple but fitting, letting the meal conclude on a relaxed note. What really stood out overall was how coherent and clear the menu feels, making it easy for both locals and visitors to explore the essence of Campanian seafood cuisine without confusion.
