The region an hour east of Naples is an unlikely location for avant-garde cuisine. Though many of the ingredients Giuseppe Iannotti uses come from the small farm behind the restaurant, his cooking is highly inspired by Spanish and Japanese cuisine and other global trends.  The combination has already resulted in two dishes worthy of being classics: the concentrated spaghetto allo scoglio and his risotto with black olives. The mâitre d’ and sommelier, Alfredo Buonanno, runs the service with a stunning amount of class while offering smart wine and cocktail pairings.