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Italian Cheese Selection – €20
A curated selection of traditional Italian cheeses: ricotta wrapped in muslin, buffalo stracciata, aged caciocavallo, Costanzo cow’s milk cheese aged 25 days, aged buffalo cheese (8 months) and “Provolone del Professore” aged 8 months, served with smoked pork cracklings.
Purgatorio – €8
Soft egg served in San Marzano tomato sauce with cannellini beans and guanciale.
Mozzarella in Carrozza – €10
Golden fried bread filled with buffalo mozzarella, served with baby spinach salad and sun-dried tomato pesto.
Fresella di Polpo – €16
Traditional toasted bread topped with octopus, tomato, celery, black and green olives and Tropea onion.
La Seppia – €18
Cuttlefish with peas, Tropea onion and chilli-scented toasted bread.
Il Carciofo – €9
Crispy artichoke with black garlic dressing and oil extracted from roasted artichoke peel.
Warm Beef Carpaccio – €14
Warm stewed beef carpaccio with toasted bread crumble, traditional soffritto, garlic, olive oil, parsley and cherry tomatoes.
La Tartare – €20
Beef tartare with fried egg, asparagus salad, Giffoni hazelnuts and black truffle.
Mozzarella di Bufala Campana – €9
(150 g)
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Manfredi della Domenica – €16
Manfredi pasta with traditional slow-cooked Neapolitan ragù, finished with buffalo ricotta.
La Genovese – €16
Classic Neapolitan onion-based sauce, slowly cooked with pork and served with broken ziti pasta.
Riso e Patate – €14
Acquerello rice with potatoes and provola cheese, finished with crispy Parmigiano Reggiano zest.
Lardiata Gialla – €15
Traditional Neapolitan lardiata pasta with yellow cherry tomatoes, ’nduja, basil oil and crispy pork cracklings.
’A Puveriello con Tartufo – €18
Traditional Neapolitan spaghettoni with eggs gently cooked in the pan, pork fat, Pecorino Romano, black pepper and Irpinian black truffle.
Pasta Mista Ammare – €20
Mixed Italian pasta dressed with a rich and slightly spicy seafood sauce, featuring octopus, squid, prawns, clams and blue fish.
I Totani – €18
Linguine with slow-braised squid and roasted artichokes.
Fagioli e Cozze – €15
Tubettiello pasta with cannellini beans, datterino tomatoes and mussels.
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Maialino in Porchetta – €20
Black pig seasoned porchetta-style with aromatic herbs, served with roasted potatoes and sweet papaccelle peppers.
Spezzatino al Vino Agnanum – €18
Slow-braised meat stew cooked in red wine, served with potatoes and pan-fried peppers.
Filetto di Ombrina – €25
Meagre fillet served with chilled acqua pazza sauce (tomato, garlic and herbs) and garlic-and-oregano toasted bread.
Sogliola – €25
Sole fillet with buffalo butter and lemon juice, served with steamed potatoes and a mixed salad of orange and fennel.
Frittura di Gamberi e Calamari – €25
Fried prawns and calamari served with lemon mayonnaise and crunchy vegetable crudités.
Tagliata di Carne Angus – €22
Sliced Angus beef served with Creole-style sauce and French fries.
Meat Selection
For today’s cuts and availability, our dining room staff will be pleased to assist you
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Tiramisù – €10
Cocoa-glazed cream cube with a savoiardi biscuit heart, served on coffee cream with light Marsala foam.
La Mia Pastiera – €10
A contemporary reinterpretation of the classic Neapolitan pastiera, with shortcrust base, ricotta cream and orange mousse.
Santarosa al Bicchiere – €10
A deconstructed Santarosa sfogliatella served with pastry cream and sour cherries.
New York Cheesecake – €10
Baked New York-style cheesecake with forest fruit dressing.
Mini Bombette Calde – €8
Warm mini pastries filled with pastry cream.
Tris di Conetti Gelato – €12
Salted caramel – dark chocolate – milk
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Cover charge - €4
Service and table setup included
Corkage fee - €15
For wines brought from outside the restaurant