Book
Book


A tribute to our territory

A journey between ingredients and technique.

Appetizers

  • Timballino of aubergines and Mediterranean cacioricotta;

  • Buffalo mozzarella with shrimp insert on sautéed escarole;

  • Millefeuille of fish marinated in olive oil emulsion and Aglianico vinegar;

  • Seafood salad au gratin with homemade herb-flavored bread.

First course

  • Fusillo di Felitto with Cilento ragù and Giungano ricotta cheese;

  • Semolina waistcoat filled with citrus ricotta with limoncino, in a stew of clams;

  • Scialatielli with pieces of swordfish and spicy hill tomatoes;

  • Spaghettoni with masculini, homemade bread and scent of wild fennel.

(Our fresh pasta is strictly homemade by the skilled hands of our chefs)

Second course

  • Grilled beef fillet, toasted bread and tomato bruschetta, lime mayonnaise and fresh fried potatoes;

  • Fresh grilled fish steak, with basil mayonnaise and steamed vegetables;

  • Fish and fish chips according to catch and vegan mayonnaise;

  • Sea bass darna in shrimp and thyme crust on a small garden of sautéed courgettes.

Dessert

  • “Our ricotta and pear”

    Foamy ricotta whipped with a heart of pear puree, and hazelnut biscuit wafer;

  • “Bianco Mangiare”

    Soft almond milk pudding on a warm red fruit coulis;

  • “Annurche apple pie and cinnamon”

    Chunks of apples cooked in bt and cinnamon scent on dark chocolate Tanzania ganache75%;

  • “Our tiramisù”

    Soft mascarpone and whipped cream with a dark chocolate heart and coffee-baked biscuit.