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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

TARTARE DI BISTECCA

16,00

FINELLY DICED BEEF FILLET TARTARE WITH HERBS, TRUFFLE OIL AND PARMESAN ON A TOASTED BRUSCHETTA

VITELLO TONATO

15.00

FINELY SLICED BEEF FILLET COOKED WITH HERBS, TUNA SAUCE, CAPERS, MARINATED ARUGULA AND RADISH

ARANCINI POMODORO

14.00

TOMATO BASED RISOTTO FRITTERS, FILLED WITH MOZZARELLA FIOR DI LATTE, GOAT CHEESE AND PARMESAN, SERVED ON A SLIGHTLY SPICY MARMALADE 

CARPACCIO DI SALMONE

17.00

HOMEMADE SALMON GRAVLAX, SLICED BELUGA LENTIL SALAD, CUCUMBER, CARROT, AVOCADO, ORANGE, CHILLY PEPPER AND BEETROOT WITH SOUR CREAM AND CITRUS VINAIGRETTE

MOZZARELLA IN CAROZZA

12.00

BREADED MOZZARELLA FIOR DI LATTE WITH GOAT CHEESE AND PARMESAN, BASIL PESTO AND FRESH BASIL

BRUSCHETTA

BRUSCHETTA CLASSICA

10.00

TOMATO, BASIL, FRESH OREGANO AND GARLIC ON A TOASTED BRUSCHETTA

BRUSCHETTA AL FUNGHI AGLIO OGLIO

10.00

MIXED SEASONAL MUSHROOMS, COOKED IN THE WOODBURNING  OVEN WITH GARLIC AND OIL, PICKLED SHIMEJIS AND PARMESAN SERVED ON TOP OF A TOASTED BRUSCHETTA

BRUSCHETTA CON PESTO DI BASILICO

11.00

TOMATO, BASIL PESTO, MOZZARELLA FIOR DI LATTE AND ARUGULA ON A TOASTED BRUSCHETTA

BRUSCHETTA PRIMAVERA

15.00

PANZANELLA SALAD WITH VEGETABLES, SMOKED EGGPLANT CREAM, BURRATA AND FRESH HERB OIL ON A TOASTED BRUSCHETTA

INSALATA

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

BURRATA

15.00

TRADITIONAL ITALIAN CHEESE FROM PUGLIA. WITH  FRESH  COLORFUL CHERRY TOMATOES, TOMATO WATER AND CUCUMBER WATER. SERVED WITH FRESHLY BAKED BREAD

DELLA CASA

11.00

MIXED GREEN SALAD WITH CROUTONS, PARMESAN, RAISINS, PINENUTS AND BALSAMIC VINAIGRETTE

DELLA CASA WITH SHRIMPS

15.00

MIXED GREEN SALAD WITH CROUTONS, PARMESAN, RAISINS, PINENUTS , SHRIMPS AND BALSAMIC VINAIGRETTE

CESARE

15.00

MIXED GREEN SALAD, PARMESAN, CROUTON, CHICKEN MILANESE AND CEASAR DRESSING

SPINACI CON FRAGOLE

15.00

BABY SPINACH, MIXED SEASONAL FRUITS, DRIED CRANBERRIES AND APRICOTS, BREADED GOAT CHEESE FRITTERS, STRAWBERRY VINAIGRETTE AND MIXED CARAMELIZED NUTS

RUCOLA PRIMAVERA

16.00

BABY ARUGULA, MIXED SEASONAL VEGETABLES, RED PEPPER PESTO, HAZELNUTS, PICKLED SHIMEJIS, CHERRY TOMATO CONFIT, ASPARAGUS, PARMESAN FLAKES, CHIVES AND ROSEMARY VINAIGRETTE

PLATEAU

PIATELLA DI FROMAGGI MISTI

14.00

MIXED CHEESE PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS

PIATELLA DI SALUMI MISTI

14.00

MIXED COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS

PIATELLA DI FORMAGGI E SALUMU MISTI

16.00

MIXED CHEESE AND COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS

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

10.50

TOMATO SAUCE, FRESH MOZZARELLA FIOR DI LATTE AND BASIL

CAPRESE

13.50

TOMATO SAUCE, BASIL PESTO, CHERRY TOMATOES CONFIT, MOZZARELLA FIOR DI LATTE AND STRACIATELLA

PROSCIUTTO

13.50

TOMATO SAUCE, PROSCIUTTO CRUDO,STRACCIATELLA, MOZZARELLA FIOR DI LATTE AND ARUGULA

DIAVOLA

14.00

TOMATO SAUCE, CHERRY TOMATOES CONFIT, MOZZARELLA FIOR DI LATTE, CHILLI OIL AND SALAME SPIANATA

FUNGHI

13.00

PARMESAN CREAM, PICKLED SHIMEJI MUSHROOMS, MIXED  SEASONAL MUSHROOMS, MOZZARELLA FIOR DI LATTE AND TRUFFLE OIL

QUATTRO FORMAGGI

13.00

GORGONZOLA CREAM, FONTINA CHEESE, PROVOLONE AFFUMICATO,PARMESAN AND MOZZARELLA FIOR DI LATTE

BIANCA NERA

13.50

BLACK TRUFFLE PASTE, PARMESAN CREAM, FONTINA CHEESE,  MOZZARELLA FIOR DI LATTE AND FRESH BLACK TRUFFLE

PRIMAVERA

11.50

TOMATO SAUCE, MIXED SEASONAL VEGETABLES, MOZZARELLA FIOR DI LATTE, SMOKED EGGPLANT PUREE, CHERRY TOMATO CONFIT AND FRESH HERBS

MORTADELA

13.50

PARMESAN CREAM, MOZZARELLA FIOR DI LATTE, PISTACHIO PESTO, MORTADELA SLICES AND PISTACHIO

GNOCCHI

GNOCCHI CON PESTO DI BASILICO

13.00

HOMEMADE POTATO GNOCCHI, BASIL PESTO, PINENUTS, BURRATA, PARMESAN FLAKES, CHERRY TOMATOES CONFIT AND BASIL OIL

GNOCCHI PAGLIA E FIENO

15.00

HOMEMADE POTATO GNOCCHI ,GORGONZOLA CREAM, BABY SPINACH, CHICKEN, MUSHROOMS, TRUFFLE OIL AND PICKLED SHIMEJI MUSHROOMS

GNOCCHI ALLA NORMA CON POLPO

15.00

HOMEMADE POTATO GNOCCHI, TOMATO SAUCE, SMOKED EGGPLANT, CRISPY EGGPLANT, MARINATED OCTOPUS AND FRESH HERBS

PASTA DI VITTORIA

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)

AGNOLOTTI

16.00

FRESH PASTA FROM PIEMONTE, FILLED WITH BEEF AND RICOTTA, WITH MUSHROOMS, TRUFFLE OIL AND PARMESAN CREAM

REGINETTE AL TARTUFO

17.00

CREAM FROM MUSHROOMS AND BLACK TRUFFLE, PARMESAN AND TRUFFLE SLICES

PAPARDELLE BOLOGNESE

16.00

AUTHENTIC RECIPE FROM BOLOGNA, TOMATO SAUCE WITH BEEF AND PORK COOKED FOR 4 HOURS AND FRESH PECORINO

RIGATONI ALFREDO

14.00

CHICKEN, MIXED SEASONAL MUSHROOMS, PARMESAN CREAM AND NUTMEG

RIGATONI POMODORO

12.50

TOMATO SAUCE, BURRATA AND BASIL OIL

PAPARDELLE ALLA VODKA

12.50

TOMATO SAUCE, VODKA,PARMESAN CREAM AND PARSLEY

PAPARDELLE POLLO ALLA VODKA

14.00

WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND CHICKEN

PAPARDELLE SALMONE ALLA VODKA

15.00

WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND SALMON

SPAGHETTI CARBONARA

15.00

GUANCIALE, EGG YOLK, PECORINO SARDO, PARMESAN AND CRACKED BLACK PEPPER

SPAGHETTI AL LIMONE CON GAMBERI

15.00

SHRIMPS, LEMON SLICES, PARMESAN, LEMON BUTTER SAUCE AND BASIL

RISOTTO

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

15.50

MIXED SEASONAL MUSHROOMS, MUSHROOM CREAM, PARMESAN AND PICKLED SHIMEJIS

GAMBERI E ZAFFERANO

17.00

SHRIMPS, RED BELL PEPPER, ZUCCHINI, PERNOD AND SAFRON

POMODORO

15.00

TOMATO RISOTTO, WHIPPED RICOTTA, CHERRY TOMATO CONFIT, BLACK OLIVE POWDER AND FRESH HERB OIL

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.

PICATTINA AL LIMONE

17.00

VEAL MEDAGLIONS WITH BUTTER LEMON SAUCE, PARSLEY AND CRISPY CAPERS SERVED ON MASHED POTATOES

TAGLIATTA DI BISTECCA

35.00

BLACK ANGUS STEAK SERVED WITH PARNSHIP POURE SCENTED WITH TRUFFLE OIL, RED WINE SAUCE, FRESH TRUFFLE AND CHIVES

POLLO VIRTUOSO

16.00

SOUS VIDE COOKED CHICKEN, SERVED WITH BABY SPINACH AND ARUGULA SALAD, VEGETABLES, YOGURT CREAM ND BALSAMIC VINAIGRETTE

SALMONE

21.00

SALMON FILLET, SERVED WITH WILD BLACK RICE COOKED WITH FRESH HERBS, LEMON AND SPINACH, SOUR CREAM AND FRESH HERB OIL

PESCE ESTIVO

25.00

CROAKER FILLET, CARROT PUREE, CHERRY TOMATO CONFIT, SEA GRASS AND LEMON BUTTER SAUCE

DOLCI

TIRAMISU

9.00

ORIGINAL RECIPE EST 1913 IN TREVISO WITH SPONGE CAKE DIPPED IN ESPRESSO, ZABAGLIONE WITH MASCARPONE, COCOA AND SUGAR

BIGNE ALLA CREMA CON PISTACHIO

12.00

PATE A CHOUX FILLED WITH PISTACHIO CREAM, HOT CHOCOLATE SAUCE AND MIXED CARAMELIZED NUTS 

CANNOLI SICILIANI

12.00

CRUNCHY CINNAMON PASTRY FILLED WITH RICOTTA CREAM LEMON AND MINT, LEMON CURD AND SWISS MERINGUE

TORTA AL CIOCCOLATO

13.00

MOLTEN CHOCOLATE CAKE WITH ALMOND CRUMBLE, BUTTERSCOTCH SAUCE AND VANILLA MADAGASCAR GELATO ON THE TOP

PANNA COTTA ORIGINALE

12.00

TRADITIONAL ITALIAN FLAN WITH PLUS COOLIS, MIXED FRESH FRUITS AND ALMOND CRUMBLE

GELATO

3.00

MADAGASCAR VANILLA AND GIANDUJA

Ο καταναλωτής δεν έχει υποχρέωση να πληρώσει εάν δεν λάβει το νόμιμο παραστατικό στοιχείο (απόδειξη - τιμολόγιο). Στις τιμές περιλαμβάνονται ΦΠΑ και Δημ. Φόροι. Αγορανομικός υπεύθυνος Παπακώστας Γεώργιος. Οι τιμές ενδέχεται να αλλάξουν χωρίς προειδοποίηση, το κατάστημα διαθέτει υποχρεωτικά φύλλα διαμαρτυρίας για τους πελάτες σε ειδική θέση δίπλα στην έξοδο. Ρωτήστε τον σερβιτόρο σας για τα αλλεργιογόνα. Απαγορεύεται η κατανάλωση οινοπνευματωδών ποτών από άτομα κάτω των 17 ετών που δεν συνοδεύονται από γονείς ή κηδεμόνες.

Start with the best and purest materials Cook with love, knowledge and dedication Serve every customer as if he is the most important person






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Monday-Sunday: 10AM–1AM