Normandy butter, Cantabrian anchovies and semi-dry datterino tomatoes

Carpaccio of Sorrento beef heart tomatoes,Mountain oregano,basil pesto and buffalo mozzarella from Campania DOP.

Crispy base with seasoned finocchiona PGI buffalo blue fondue 5 months and pear jam.

Buffalo blue base,raw ham from Parma, buffalo mozzarella and fig jam . All'uscita olio evo

Rosemary potato cream,porchetta from Ariccia,fried aubergine and provola cheese fondue. All'uscita olio evo

Ledge filled with buffalo ricotta with mint, provolone from Agerola, crispy bacon, flakes of black-skinned caciocavallo cheese.
All'uscita scaglie di caciocavallo basilico fresco e olio extra vergine di oliva Torretta.

Fior di agerola milk,Cornice of buffalo ricotta with pink pepper,yellow piennolo tomato sauce cooked at low temperature,aged pecorino di Fossa and drops of fresh basil emulsion. At the turret extra virgin olive oil outlet.

San Marzano ragout dop, Marche meatballs with sauce, Agerola provola and jiulinne aubergines.
All'uscita caciocavallo basilico fresco e olio extra vergine di oliva Torretta.

Cream of purple potato, provolone from Agerola, tight bacon,
At the end tarallo crumble, fresh basil, Torretta extra virgin olive oil.

Provola from Agerola, baked potatoes, Fried Marche meatballs.
All'uscita fonduta di grana padano 16 months fresh basil and Torretta extra virgin olive oil.

PDO agerola provola, Neapolitan salami, Courgette flowers.
Alluscita buffalo ricotta, pepe, stone-pressed extra virgin olive oil from Salento and fresh basil.

Double cooked Vesuvius peas,provolone from Agerola,caramelized nocerino spring onion,rolled cooked belly ,Carmasciano pecorino cream and orange zest.

All'uscita olio evo

Montanara fried and then dried in the oven with San Marzano tomato ragout cooked at low temperatures with beef cutlet.
All'uscita stracciatella di mozzarella di bufala, Smoke.

Provola from Agerola ,Tomato tomato sauce tuna tuna fillets ,Crunchy onion and earth of taggiasca black olives and fresh basil outlet and extra virgin olive oil.

Focaccia base 5 cereals,

At the end buffalo mozzarella DOP in cream, Piennolo tomato sauce,yellow tomato sauce,baked red datterino tomatoes sauce,basil chlorophyll.

All'uscita olio extra vergine di oliva

Cream of Peas Provola di Agerola , Caserta's black pig sausage,cardoncelli mushrooms, At the fondue exit of Grana Padano, extra virgin olive oil.

Asparagus cream,Puntarelle of asparagus skipped in a pan,smoked Tyrolean speck,Cremoso di Pecorino Carnasciano,provolone from Agerola
All'uscita olio evo Torretta.

Potato soup with rosemary, fior di latte from agerola, whiskey caramelized onion, semidried red datterini tomatoes, honey bacon ,pepper and grana padano fondue 16 months.
All'uscita basilico fresco e olio extra vergine di oliva torretta.

Three steam cooked base, fried and baked with puttanesca sauce,olive powder,capers from Pantelleria,alici del cantabrico, emulsion of parsley and Neapolitan tarallo.

Provola from Agerola, mortadella from Bologna PGI, pistachio pesto, buffalo stracciatella and Bronte pistachio.
All'uscita basilico fresco e olio extra vergine di oliva Torretta.

Neapolitan ragù 12h, fried meatballs,provolone agerola,creamy peas, Grana padano fondue 18 months, cardoncelli mushrooms and rice brittle. At the exit of extra virgin olive oil

San Marzano DOP tomato, piennolo tomato,Mountain oregano,garlic oil, Taggiasca olives, Cantabrian anchovies.
All'uscita olio extra vergine di oliva Torretta.

DOP buffalo mozzarella from Campania, semidried yellow datterini tomatoes, semidied red datterini tomatoes, fresh date tomatoes.
All'uscita scaglie di caciocavallo buccia nera basilico fresco e olio extra vergine di oliva Torretta

Double cooked courgettes, fried,dried and creamed, fior di latte from Agerola, caramelized Alife onion, provolone del monaco DOP, basil emulsion

All'uscita olio evo