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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

MOZZARELLA IN CAROZZA

15.00

FRESH MOZZARELLA FRITTERS SERVED WITH ROASTED TOMATO SAUCE

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

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

NONNA

11.00

SMOKED PROVOLONE, EGGPLANT CAPONATA, ARTICHOKE CREAM

POMODORO

13.00

TOMATO, FRESH BASIL AND STRACIATELLA CHEESE

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

DELLA CASA

15.00

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

RUCOLA

18.00

BABY ARUGULA, VALERIAN, GOAT CHEESE, RED FRUITS, CARAMELIZED HAZELNUTS AND FOREST FRUITS VINAIGRETTE

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

PESTO GENOVESE

17.00

BASIL PESTO, PARMESAN CREAM, MOZZARELLA, CHERRY TOMATOES

NORMA

14.00

TOMATO SAUCE, ROASTED EGGPLANT, MOZZARELLA, CONFIT CHERRY TOMATOES , PARMESAN

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

SPAGHETTI CARBONARA

18.00

GUANCIALE, EGG, PECORINO, PARMESAN AND BLACK PEPPER

PAPARDELLE AL BRASATO

19.00

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

TAGLIATELLE PAGLIA E FIENO

17.00

SMOKED MUSHROOMS,CHICKEN, PEAS, PARMESAN SAUCE

RIGATONI ALLA VODKA

15.00

ROASTED TOMATO SAUCE, VODKA, CREAM AND AGED PARMESAN

RAVIOLO DI FORMAGGI

18.00

HANDMADE RAVIOLO, FILLED WITH ITALIAN CHEESES, PARMESAN CREAM, TRUFFLE OIL AND PEPPER

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

RISOTTO VERDE AI GAMBERI

23.00

RISOTO WITH HOMEMADE PESTO, SHRIMPS AND CHERRY TOMATO CONFIT

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.

SHORT RIBS

25.00

8 HR SLOW COOKED SHORT RIB, RED WINE SAUCE AND POTATO PUREE

POLLO FRANCESE

19.00

CHICKEN FILLET, BUTTER SAUCE, LEMON, PARSLEY, BABY POTAOES

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

RICOTTA CHEESECAKE

15.00

BAKED PISTACHIO CHEESECAKE WITH RICOTTA AND MASCARPONE CHEESE AND PISTACHIO PRALINE

CROSTATA DI MIELE

13.00

APPLE TART WITH SPICES, MASCARPONE, APPLE SYRUP

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.