Main menu

CIBO DI BAR

PIATTO DI FORMAGGI

22,00

CHEESE PLATE WITH MIXED BREADSTICKS AND COOLIS FROM SEASONAL FRUITS

PIATTO DI SALUMI

19.00

COLD CUTS PLATE WITH MIXED BREADSTICKS

PIATTO DI FORMAGGI E SALUMI

22.00

CHEESE AND COLD CUTS PLATE, MIXED BREADSTICKS AND COOLIS FROM SEASONAL FRUITS

BURRATA

10.00

FRESH BURRATA FROM PUGLIA, WITH EXTRA VIRGIN OLIVE OIL AND PEPPER

GNOCCO FRITTO

6.00

HANDMADE FRESH BREAD

ANTIPASTI

A CLASSIC ITALIAN MEAL ALWAYS BEGINS WITH ANTIPASTI SINCE THEY ARE THE ESSENCE OF ITALIAN CUISINE. EASY TO CONCEIVE BUT HARDER TO EXECUTE; NOT BECAUSE OF THE DIFFICULTY IN COOKING BUT FOR USING THE CORRECT INGREDIENTS. IN ITALY THERE IS A FIRE LINE WHEN IT COMES TO COLD AND HOT APPETIZERS WHICH DIFFER FROM ONE AREA TO ANOTHER

ARANCINI

16.00

TRUFFLE RISOTTO CROQUETTES WITH MOZZARELLA, FONTINA SAUCE, SHAVED FRESH TRUFFLE

CRUDO DI BRANZINO

18.00

SEA BASS CRUDO ON A CITRUS BASE WITH CHIVES, PICKLED CHILI, BASIL OIL, CHILI OIL & LIME ZEST

TARTARE DI BISTECCA

20.00

FINELY DICED BEEF FILLET WITH HERBS, TRUFFLE OIL AND PARMESAN SERVED ON TOASTED BRUSCHETTA

CARPACCIO

17.00

MARINATED BEEF TENDERLOIN, GRILLED ARTICHOKE, ARUGULA, PARMESAN AND PINE NUT CREAM

MELANZANE AI FORMAGGI

14.00

BREADED EGGPLANT, TOMATO SAUCE & CHEESE MOUSSE

POLPETTE

17.00

BEEF MEATBALLS IN A TOMATO , GARLIC AND BASIL SAUCE, SMOKED PROVOLONE, PARMESAN AND PANGRATTATO

PANE & BRUSCHETTA

FOCACCIA

3.00

WOOD ROASTED GARLIC BREAD

3.00

ALITALIA

13.00

BASIL PESTO, RICOTTA, CONFIT TOMATOES, CHILLY OIL AND BALSAMIC REDUCTION

POMODORO

13.00

TOMATO, FRESH BASIL AND STRACIATELLA CHEESE

PESCHE E SALAME MILANO

12.00

PEACH SAUCE, STRACCIATELLA, SALAME MILANO, GRILLED PEACH, CHILLI OIL & BASIL LEAVES

INSALATE

IN OUR SALADS WE USE FRESH SEASONAL VEGETABLES AND EXTRA VIRGIN OLIVE OIL

BURRATA E POMODORO

18.00

CHERRY TOMATOES, BASIL PESTO, PICKLED CUCUMBER, PICKLED ONION, FRESH BURRATA FROM PUGLIA, BASIL OIL, TOASTED COUNTRY BREAD

CESARE

16.00

ROMAINE LETTUCE, PARMESAN CROUTONS, MILANESE STYLE CHICKEN & CAESAR’S DRESSING

ZUCCHINI COLORATE

14.00

PICKLED ZUCCHINI, ARUGULA, LAMB'S LETTUCE, RICOTTA MOUSSE, TOASTED PINE NUTS, DRIED SPECK, LIME ZEST, GRAPES & OLIVE OIL AND LEMON DRESSING

DELLA CASA

15.00

MIXED GREENS WITH CROUTONS, ALMONDS, DRIED FRUITS, PARMESAN & BALSAMIC DRESSING

PIZZE

FOR OUR PIZZA DOUGH WE IMPORT FLOUR FROM A TRADITIONAL MILL IN THE OUTSKIRTS OF NAPLES. IT IS FERMENTED FOR 5 DAYS AND IS THEN BAKED IN OUR WOOD BURNING OVEN WITH WOOD FROM OLIVE TREE AN OAK

MARGHERITA DOP

12.00

TOMATO SAUCE, PARMESAN, MOZZARELLA AND BASIL

PROSCIUTTO

15.00

TOMATO SAUCE, PARMESAN, MOZZARELLA ,PROSCIUTTO DI PARMA, ARUGULA AND STRACCIATELLA

DIAVOLA

16.00

TOMATO SAUCE, MOZZARELLA, NDUJA, SALAME SPIANATA, CONFIT CHERRY TOMATOES

QUICHE LORRAINE

15.00

GORGONZOLA CREAM, MOZZARELLA, FONTINA, PARMESAN, LEEK & CRISPY PANCETTA

PESTO GENOVESE

17.00

BASIL PESTO, PARMESAN CREAM, MOZZARELLA, CHERRY TOMATOES

FUNGHI E TARTUFO

17.00

PARMESAN CREAM, MOZZARELLA, MUSHROOMS, FRESH BLACK TRUFFLE

MORTADELLA

18.00

PARMESAN CREAM, MOZZARELLA, PISTACHIO PESTO, MORTADELLA, BASIL OIL

PASTA DI GLORIA

ALL OF OUR HOMEMADE PASTAS ARE MADE FROM DURUM WHEAT THAT WE IMPORT FROM A TRADITIONAL MILL IN THE OUTSKIRTS OF NAPLES. ADD WHITE OR BLACK TRUFFLE (PRICES FLUCTUATE DEPENDING ON AVAILABILITY)

LASAGNE VENTI STRATI

20.00

20 LAYER LASAGNA WITH TRADITIONAL BOLOGNESE SAUCE MADE FROM BEEF AND PORK, TOMATO SAUCE, BESCHAMELA AND PARMESAN

RIGATONI CACIO E PEPE

17.00

PECORINO SARDO, PARMESAN, FRESH BLACK PEPPER

SPAGHETTI SPACCANAPOLI

18.00

HOMEMADE TOMATO SAUCE, STRACCIATELLA, BASIL PESTO

LINGUINE ALLE VONGOLE

17.00

CLAMS, WHITE WINE, GARLIC, OLIVE OIL, LIME, PEPERONCINO & FRESH PARSLEY

SPAGHETTI CARBONARA

18.00

GUANCIALE, EGG, PECORINO, PARMESAN AND BLACK PEPPER

TAGLIATELLE AL TARTUFO

18.00

TRUFFLE CREAM, PARMESAN, TRUFFLE OIL & FRESH BLACK TRUFFLE

PAPARDELLE AL BRASATO

19.00

BEEF SHORT RIBS COOKED FOR 8 HRS IN RED WINE, THYME AND AGED PARMESAN

RIGATONI ALLA VODKA

15.00

ROASTED TOMATO SAUCE, VODKA, CREAM AND AGED PARMESAN

RAVIOLO

18.00

HANDMADE RAVIOLO ΟF THE DAY

RISOTTI & RAVIOLI

FOR OUR RISOTTO WE USE CARNAROLI RICE, THE KING OF ITALIAN RICES, WHICH HAS A HIGHER STARCH CONTENT AND FIRMER TEXTURE THAN ARBORIO RESULTING IN THE CREAMIEST RISOTTO

AL FUNGHI

17.00

RISOTTO WITH SEASONAL MUSHROOMS, MUSHROOM CREAM, TRUFFLE OIL, PICKLED SHIMEJI MUSHROOMS & CHIVES

ORZO AI GAMBERI

19,50

RISOTTO SHRIMP ORZO, SHRIMP BISQUE, MARINARA, PARMESAN, SAUTÉED SHRIMP, BASIL OIL & CHIVES

SECONDI

WHAT WE CALL MAIN COURSE, IN ITALY THEY CALL SECONDI AS IT IS SERVED AFTER PASTA AND RISOTTO DISHES THAT IN ITALY ARE CALLED PRIMI.

POLLO DI CAMPAGNA

17,00

FREE-RANGE CHICKEN BREAST WITH POTATO PURÉE & DEMI-GLACE

PESCE ACQUA PAZZA

26.00

FRESH FISH OF THE DAY, SLOW COOKED MARKET VEGETABLES AND LEMON BEURRE BLANC

DOLCI

TIRAMISU ORIGINALE

12.00

ORIGINAL 1913 RECIPE FROM TREVISO ITALY. HOMEMADE PAN DI SPAGNA DRENCHED IN HOT ESPRESSO, ZABAGLIONE, MASCARPONE, CACAO POWDER AND GRATED CHOCOLATE

TORTA AL CIOCCOLATO

13.00

WARM CHOCOLATE CAKE WITH MOLTEN CENTER, ALMOND CRUMBLE, BUTTERSCOTCH SAUCE, AND MADAGASCAR VANILLA ICE CREAM

UNA PAVLOVA MALIZIOZA

12.00

THYME ANGLAISE CREAM, BERRY COMPOTE, STRAWBERRY SAUCE & RASPBERRY POWDER

DOLCE ALLE PESCHE

11.00

CHAMOMILE BISCUIT, PEACH MASCARPONE CREAM, PEACH COMPOTE, ALMOND CRUMBLE AND VANILLA GELATO

GELATO

3.00

VANILLA AND GIANDUJA

Costumer is not obliged to pay is the notice of payment has not been received (receipt-invoice). Prices include all legal taxes (V.A.T Municipal Tax). Values are subject to change without notice. The store has obligatory customer complaint leaflets next to the exit. Responsible by law: Papakostas George

Please inform us for food allergies

Consumption of alcoholic beverages by persons under the age of 17 unaccompanied by parents or guardians is prohibited.