The taste of the alleys

TRIBUTE TO NAPLES

Appetizers

 

  • The Tray with Neapolitan Salami, Pecorino Irpino, Seasonal Vegetables, Agro Carrots, Fried Bread Balls, Chunks of Onion, Agerola Provolette, Stuffed Pasta or Rustic Cake  

  • Plate of Salami and Cheese 

First courses and soups

  • Linguine alla Cetarese with Unripe Tomatoes, Garlic, Chilli, Parsley, Anchovy Colatura

  • Classic Neapolitan Pignatiello with Ragù Paccheri stuffed with Ricotta, Provola and Parmesan

  • Beans alla Maruzzara

  • Naples Risotto with Rice cooked in Tomato, Provola and Cheese

Meat, Fish and Vegetables

  • Fried Anchovies

  • Fried Codfish

  • Cod with Chickpeas cooked in a pan with Milk Cream and Parsley

  • Veiled Sausage with Friarielli and Provola

  • Neapolitan meatballs with sauce and stuffed with raisins and pine nuts

  • Baked Savoy Cabbage Gratin with Provole, Béchamel and Cheese

  • Provola alla Pizzaiola with Smoked Provola cooked in Tomato with Oregano

Side dishes

  • Mixed Salad

  • Tomato Salad

  • Friarielli

  • Carrots in Agro

Dessert

  • Amaretto Cake with Amaretto, Ricotta and Chocolate Biscuits

  • Limoncello Cake with Ricotta and Limoncello Liqueur

  • Annurca Apple Cake with typical Campagne Campanian apples

View The Wine List