The story
At Mastu Giacomo in Frattamaggiore, traditional Neapolitan cuisine is a family affair. Franchino Er Criminale, creator of *Osterie in viaggio NAPOLI QUELLA VERA*, calls it “a true osteria” where the owner’s mother works in the kitchen, turning out simple, well-made dishes at honest prices. Everything he encountered felt authentic—no fuss, no pretense, just cooking that speaks directly to the soul of Naples’ culinary roots.
The menu reads like a greatest-hits of Campanian comfort food. Franchino singled out **Polpette Fritte**, **Frittatina di Pasta**, and **Salsiccia e Friarielli** as standouts, alongside the deeply satisfying **Pasta e Patate con Provola**, **Genovese**, and **Carne al Ragù**. With no reservations accepted and a walk-in-friendly, no-frills atmosphere, this family-run spot is a local treasure worth seeking out.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Genovese, a deeply savory, slow-cooked onion and meat sauce that feels like a warm embrace. The overall vibe is one of soulful, unpretentious comfort food that tastes like home.
“The rule is 10 kg of onions for this dish. Look at this rigatoni — it's perfectly al dente, a bit rustic. I've always eaten it with ziti, but rigatoni works too. The meat melts in your mouth. Look at that incredible cooking. It's amazing, really amazing.”
What creators say
1 creator has covered Mastu Giacomo. Most active: Franchino Er Criminale
A true osteria in Frattamaggiore with traditional Neapolitan cuisine, honest prices, and the owner's mother cooking in the kitchen. Everything was simple, well-made, and authentic.
Dishes mentioned
- Polpette
Frittatina di Pasta napoletane
These are like hand grenades — four bombs. Look at that bubble of air in the frying, perfect. They're irregular and homemade, just like they should be.
Salsiccia e Friarielli
Look how good this is — a huge piece of sausage with friarielli. I'll split it with you. There's a big chunk of sausage in there, delicious.
Pasta e Patate con Provola
Finally I get to eat a proper pasta e patate in Naples. The last times I had it were bad. This one is perfect — the provola is melted, the pasta is al dente, and it's so thick it defies gravity. You have to stir it and it doesn't fall. This is how it should be made, with heart and passion. The oil on top is good too, I'm doing the scarpetta.
Genovese
The rule is 10 kg of onions for this dish. Look at this rigatoni — it's perfectly al dente, a bit rustic. I've always eaten it with ziti, but rigatoni works too. The meat melts in your mouth. Look at that incredible cooking. It's amazing, really amazing.
