Da Claudio

The story of Da Claudio did not begin with this name.
It started with Da Rodolfo, the first family restaurant, founded by Maria Grazia’s grandfather at a time when restaurant kitchens were deeply domestic: hens raised at home, broths prepared from every available part, and entire families working behind the scenes. It was a cuisine built on labor, ingenuity, and resourcefulness.
Years later, Claudio—who had begun working at a very young age, traveling from Casalduni as a kitchen assistant—grew within that environment. Over time, together with his wife, he opened his own restaurant in San Marco ai Monti: La Selva dei Baroni. Here, the family’s culinary heritage took on a new dimension—more structured, yet still deeply rooted in tradition.
In 1996, the move to Benevento marked a new chapter. The restaurant was renamed Da Claudio, symbolizing not just a change of location but a generational transition. The identity remained intact; only the setting evolved.
Today, the philosophy is clear: traditional Beneventan cuisine that embraces both land and sea. Seafood has always been part of the family’s DNA—long before it became common in inland areas. In the early 1980s, the family installed a large live seafood aquarium, a pioneering choice for the territory. Even now, the aquarium remains a signature feature: live shellfish and fresh fish prepared upon request.
The menu reflects this dual soul.
From the sea: fresh seafood linguine, cuttlefish, calamari, and lobster cooked to order.
From the land: cardone during the Christmas season, eggplant parmigiana, stuffed peppers, seasonal soups, and classic pasta dishes.
Pizza follows the same philosophy: traditional dough, low hydration, minimal yeast, and long fermentation. The result is a light, digestible pizza, balanced and far removed from passing trends.
Strong attention is given to local ingredients. Truffles sourced from Bagnoli and San Leucio, porcini mushrooms from neighboring villages, and a wine list that prioritizes producers from the Sannio area while also offering a broader national selection.
Desserts are entirely house-made. Among them, the standout is the Ricotta Stregata: fresh ricotta whipped with powdered sugar and Strega liqueur, served over a chocolate crumble. A signature dessert that has become emblematic of the restaurant.
Da Claudio is not simply a restaurant. It is a living lineage—where memory becomes practice, and tradition evolves without ever being erased.

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