The flavours of Campania
Grilled rustic bread with tomatoes, oregano and olive oil.
Salt cod meatballs served on pan-seared cherry tomatoes, olives and capers.
Mozzarella sandwiched between two slices of rustic bread, coated and fried until golden.
For two people: potato croquettes, rice balls, fried pasta bites, zeppoline, and montanare topped with tomato and Grana Padano cheese.
For two people: mixed fried calamari, prawns, whitebait* and zeppoline.
250g of PDO buffalo mozzarella, yellow Campanian cherry tomatoes, red cherry tomatoes and oregano focaccia.
250g of PDO buffalo mozzarella, Prosciutto di Parma PDO and oregano focaccia.
- Melanzane a funghetto — Neapolitan-style sautéed aubergine with tomatoes, garlic and basil.
- Friarielli — Sautéed Neapolitan broccoli rabe, with garlic and chilli.
- Scarola — Sautéed escarole with olives, capers, pine nuts and raisins.
- Zucchine alla scapece — Fried zucchini marinated with vinegar, garlic and fresh mint.
- Mixed salad — A fresh selection of seasonal salad leaves and vegetables.
Pasta with fresh cherry tomatoes, oregano, basil and chilli.
Mixed pasta with potatoes, pancetta, smoked Campanian provola cheese, Grana Padano cheese and black pepper.
Homemade potato and ricotta gnocchi with Neapolitan sausage ragù, Grana Padano cheese and basil.
Spaghetti with cherry tomatoes, olives, capers and salt cod*.
Pasta with baby octopus* sauce, black olives, parsley, capers and chilli.
Ziti pasta with a white meat and onion ragù, finished with pecorino cheese.
Spaghetti with Cetara anchovy sauce, parsley and chilli.
Spaghetti with fried zucchini, Provolone del Monaco cheese, prawns* and Grana Padano cheese.
Mixed salad, “Callipo” tuna fillets in olive oil, tomatoes, potatoes dressed with yogurt mayonnaise and parsley, hard-boiled egg, green olives, extra virgin olive oil and basil.
Mixed salad, rocket, your choice of crispy or grilled chicken breast, crispy pancetta, potatoes, yogurt mayonnaise, toasted sesame, extra virgin olive oil and bread croutons.
Fresella, mixed salad, rocket, octopus*, parsley, cherry tomatoes, potatoes dressed with yogurt mayonnaise, green olives, extra virgin olive oil and basil.
Fried aubergine, tomato sauce, provola, Grana Padano cheese and basil, served in a “marenna” made with pizza bread.
Fried salt cod* with salt and pepper, served with rustic fries*.
Octopus* served two ways: grilled and boiled, seasoned with salt and pepper, with friarielli (Neapolitan broccoli rabe).
Pan-fried sausage with friarielli (Neapolitan broccoli rabe) and chilli.
Grilled chicken with cheese fondue, hazelnuts and sautéed mushrooms.
Served with rocket, Provolone del Monaco cheese shavings, yellow Campanian cherry tomatoes and red cherry tomatoes.
Choose your dough: CLASSIC or GLUTEN FRIENDLY (+€ 1.00, may contain traces of gluten)
Classic Pizzas
Tomato, Campanian fior di latte mozzarella, basil.
Tomato, oregano, garlic.
Tomato, smoked Campanian provola cheese, black pepper, basil.
Tomato, Campanian fior di latte mozzarella, Cetara anchovy fillets, black olives, basil.
Tomato, Campanian fior di latte mozzarella, spicy salami, basil.
Tomato, Campanian buffalo mozzarella, extra virgin olive oil, basil.
Tomato, Campanian fior di latte mozzarella, sautéed champignon mushrooms, black olives, artichokes in oil, cooked ham, basil.
Campanian fior di latte mozzarella and smoked provola cheese, cream, Gorgonzola, pecorino cheese, Grana Padano cheese crisps, basil.
Campanian fior di latte mozzarella, cooked ham, sautéed champignon mushrooms, basil.
Prosciutto di Parma, rocket, Grana Padano cheese shavings, Campanian fior di latte mozzarella.
Campanian fior di latte mozzarella, cream, sweetcorn, cooked ham, basil.
Calzoni & Fried Pizzas
Choose whether baked calzone or fried pizza
Smoked Campanian provola cheese, tomato and black pepper.
Campanian fior di latte mozzarella, tomato, ricotta and Napoli salami.
Cicoli (Neapolitan pork cracklings), ricotta, black pepper and smoked Campanian provola cheese.
Campanian fior di latte mozzarella, escarole, black olives, capers, raisins, pine nuts and anchovies.
Seasonal
Peeled tomato, garlic, Cetara anchovy fillets, yellow Campanian cherry tomatoes, red cherry tomatoes and oregano.
Smoked Campanian provola cheese, Neapolitan sausage ragù, potatoes, black pepper, Grana Padano cheese shavings and basil.
Smoked Campanian provola cheese, sausage, friarielli (Neapolitan broccoli rabe) and basil.
Campanian fior di latte mozzarella; topped after baking with cooked ham, potato croquettes, ricotta cream and cream.
Smoked Campanian provola cheese, white meat and onion Genovese-style ragù, Grana Padano cheese crisp.
Campanian fior di latte mozzarella, tuna, Tropea onion and basil; topped after baking with crispy white onion.
Campanian fior di latte mozzarella, ricotta cream and cream, Cetara anchovies, parsley, chilli and lemon zest.
Smoked Campanian provola cheese, aubergine parmigiana, cooked ham, Grana Padano cheese crisp and Provolone del Monaco cheese sauce.
Campanian fior di latte mozzarella, truffle cream, sausage, mushrooms and Provolone del Monaco cheese shavings.
Campanian fior di latte mozzarella, zucchini cream, bacon, crispy zucchini, ricotta cream and cream, basil.
Campanian fior di latte mozzarella, zucchini cream, Neapolitan-style sautéed aubergine, red cherry tomatoes, yellow Campanian cherry tomatoes and Grana cheese crisp.
Made with herbs from the Royal Palace of Caserta.
Liqueur made with buffalo milk.
Sweet liqueur from Campania.
Coffee, chocolate, melon or lemon.
All desserts are homemade
Small strips of fried pizza dough, dusted with sugar and served with Nutella.
Neapolitan rum-soaked sponge cake, filled with pastry cream and topped with sour cherries.
Traditional Neapolitan tart made with shortcrust pastry, cooked wheat, ricotta, candied fruit and orange zest.
Traditional Neapolitan flourless chocolate and almond cake, moist and rich in flavour.
Soft lemon sponge cake with limoncello, lemon cream and a delicate lemon glaze.
Classic Italian tiramisu with coffee-soaked biscuits, mascarpone cream and cocoa.
4.8% ABV · Bottom-fermented lager.
5.0% ABV · Bottom-fermented lager.
7.0% ABV · Top-fermented Strong Ale.
4.5% ABV · Top-fermented Blanche.
5.8% ABV · Top-fermented Pale Ale.
4.8% ABV · Bottom-fermented lager.
<0.5% ABV · Lager.
White Wines
What is it: The Campanian white wine everyone knows: light, fresh and fruity. A simple, safe choice that refreshes the palate without overpowering the food.
Best with: The Neapolitan cuoppo, between one fried bite and the next.
What is it: More savoury and structured, with a mineral freshness that invites the next sip. Perfect with richer dishes.
Best with: Pasta e patate con provola.
What is it: A wine from Ischia: fresh, dry and aromatic, with a distinctly Mediterranean character.
Best with: Bold seafood flavours, especially Baccalà in cassuola.
Sparkling & Rosé Wines
What is it: A sparkling red served cold: lively and refreshing, and excellent at cleansing the palate after richer flavours.
Best with: Pizza — any pizza.
What is it: A sparkling wine with bright acidity: fresh, crisp and ideal for refreshing the palate.
Best with: Anything that comes out of hot oil.
What is it: The rosé that pleases both white-wine and red-wine drinkers: fresh, light but flavourful.
Best with: Parmigiana di melanzane or Tonno e patate.
Red Wines
What is it: Our house red: soft and flavourful, with ripe red fruit and an easy-going character.
Best with: Long-cooked sauces, especially Gnocchi “Ndunderi” with sausage ragù.
What is it: A fresh and savoury red with a slightly rustic note. It cleans the palate beautifully when the dish is rich or oily.
Best with: Octopus and friarielli (Neapolitan broccoli rabe).
What is it: A concentrated, rich red with ripe fruit, spice and a persistent finish.
Best with: Rich, heavily seasoned dishes such as Genovese.