Fried donut filled with traditional neapolitan genovese ragout, cooked for 10 hour and roman pecorino cheese fondue. (1 piece) (1,7,9)

“Montanara K”: fried pizza, double cooked, with roasted red cherry tomato sauce, fried capers, anchovies from cetara, taggiasche olives, roasted garlic puree, oregano and mesclun. (recommended for 2 people). (1,4)

Neapolitan pasta omelette in batter with beef ragù, béchamel, parmesan cheese and basil. (1piece) (1,7,9,12)

Potato croquettes with prawns, smoked provola, shellfish mayonnaise and fermented lemon. (2 piece) (1,2,3,7,9,12)

Home made french fries

Cuttlefish tagliatelle in lupin broth with cannellini beans and crunchy lemon and chive earth. (1,14)

Cod in cooking oil with turnip tops in various consistencies, potato schiacciatina with nduja and smoked provola foam. (4,7,12)

Beef tartare with smoked celeriac and shitake mushroom millefeuille, peanut emulsion and red shiso. (7,8,9,12)

Fried and creamed artichoke with mint pesto, aioli, nori seaweed and hints of licorice. (3,8,12)

Risotto with pecorino bagnolese campano with mushrooms in various consistencies, chestnuts and tarragon extract.. (7)

Spaghetti from the Gragnano I.G.P. pasta factory with crab ragù, burnt orange and pine nuts.. (1,2,7,8,9,12)

Paccheri rigati from Gragnano I.G.P. pasta factory filled with aubergine parmigiana with smoked provola foam, confit cherry tomatoes and basil oil.. (1,7)

Buttons stuffed with Neapolitan Genoese ragù with pumpkin in cream and sour cream, Provolone del Monaco Dop fondue and pumpkin seeds. (1,3,7,9,12)

Seared octopus with artichoke in cream, fried and sour, parsley pesto and green shiso leaf.. (7,8,12,14)

Pork belly with sautéed radicchio, Campanian Annurca apples cooked in umeboshi vinegar, brown stock and grainy mustard. (9,10,12)

Stewed priest's hat with Jerusalem artichokes in various consistencies, caramelized shallot with hints of star anise and Aglianico reduction. (7,12)

Flambéed amberjack with pumpkin in different consistencies, aioli, mushrooms and parsley oil. (3,4,12)

Pomodoro Pelato Biologico, provola affumicata d'agerola, pepe nero macinato, basilico fresco ed olio e.v.o.

Organic peeled tomato, smoked agerola provola, ground black pepper, fresh basil and e.v.o. oil.

Pomodoro pelato Biologico, Fior di latte d’Agerola, basilico fresco e olio E.V.O.

Organic tomato sauce, fior di latte cheese from Agerola, fresh basil and olive oil

Pomodoro pelato Biologico, aglio, origano selvatico, basilico fresco e olio E.V.O.

Organic tomato sauce, garlic, wild oregano, fresh basil, olive oil.

Pomodoro pelato Biologico, Mozzarella di Bufala DOP, basilico fresco e olio E.V.O.

Organic tomato sauce, Buffalo Dop Mozzarella, fresh basil and olive oil.

Organic tomato sauce, fior di latte cheese from Agerola, cooked ham, seasonal mushrooms, sour artichokes, black olives, fresh basil, olive oil. (1,7,12)

Organic tomato sauce,fior di latte cheese from agerola, cooked ham, seasonal mushrooms, sour artichokes, black olives, fresh basil, olive oil.

Mozzarella di Bufala DOP, prosciutto cotto, patate al forno con timo e rosmarino, pepe nero macinato, olio E.V.O.

Buffalo DOP Mozzarella, cooked ham, baked potatoes with thyme and rosemary, black paper and olive oil.

Pomodorini gialli arrostiti, provola d'agerola affumicata, ricotta di bufala, alici di cetara, capperi, profumo di arancia, basilico fresco ed olio E.V.O.

Yellow cherry tomatoes, smoked agerola provola, buffalo DOP ricotta cheese, anchovies from cetara, capers, orange aroma, fresh basil and e.v.o. oil.

Doppia consistenza di parmigiana di melanzane, provola affumicata di agerola, pomodorini confit, chips di parmigiano, cremoso al basilico, basilico fresco.

Double consistency of eggplant parmigiana, smoked provola d'Agerola, confit tomatoes, parmesan chips, basil cream, fresh basil, E.V.O. oil. (1,7)

Cime di rapa saltate, ragù di salsiccia campana al finocchietto, crema di patate, provola affumicata d’agerola, terra croccante all’nduja di spilinga ed olio E.V.O.

Sautéed turnip tops, Campania sausage ragù with fennel, potato cream, smoked Agerola provola, crunchy Spilinga nduja earth and E.V.O. oil

Funghi champignon in crema, saltati e crudi, fior di latte d’agerola, croccante al guanciale, ricotta di bufala, dragoncello ed olio E.V.O

Creamed champignon mushrooms, sautéed and raw, Agerola fior di latte, crispy bacon, buffalo ricotta, tarragon and E.V.O. oil.

Zucca al forno ed acidula, provola affumicata d’agerola, ragù alla genovese napoletano, provolone del monaco DOP, emulsione alla nduja, semi di zucca, basilico fresco ed olio E.V.O

Baked and sour pumpkin, smoked provola from Agerola, Neapolitan Genoese ragù, provolone del monaco DOP, nduja emulsion, pumpkin seeds, fresh basil and E.V.O. oil.

Salsa di pomodorini arrosto, friggitelli Napoletani, gel di peperone, salame di maialino nero Campano, chips di pomodoro, fili di peperoncino, fior di latte d'Agerola, basilico fresco e olio E.V.O.

Roasted cherry tomatoes sauce, agerola fior di latte, neapolitan friggitelli, gel of Pepper, black campania pork salami, tomato chips, strings of chili pepper, fresh basil and E.V.O. (1,7

Carciofi in tre consistenze diverse, fior di latte d’agerola, pesto di prezzemolo, pecorino bagnolese campano, sentori di liquirizia ed olio E.V.O.

Artichokes in three different consistencies, Agerola fior di latte, parsley pesto, Bagnolese Campano pecorino cheese, hints of licorice and E.V.O. oil.

Ribs affumicate e sfilacciate, provola d’agerola affumicata, topinambur sia spadellato che in chips, mela annurca agrodolce, riduzione di aglianico beneventano ed olio E.V.O.

Smoked and shredded ribs, smoked Agerola provola, Jerusalem artichoke both sautéed and in chips, sweet and sour Annurca apple, reduction of Aglianico Benevento and E.V.O. oil.

Pomodorini gialli arrostiti, mozzarella di bufala campana Dop, scarola riccia cruda e ripassata con pinoli, capperi, olive taggiasche, alici di cetara ed olio E.V.O.

Roasted yellow cherry tomatoes, Buffalo mozzarella DOP from Campania, curly escarole sauteed, pine nuts, capers, taggiasche olives, anchovies from Cetara and olive oil. (1,4,7,8)

Pomodoro pelato biologico, polpettine fritte di manzo, mozzarella di bufala campana Dop, chips di parmigiano reggiano, emulsione di basilico, basilico fresco ed olio E.V.O.

Organic tomato sauce, fried meatballs, Buffalo mozzarella DOP from Campania, Parmigiano Reggiano chips, basil cream, fresh basil and olive oil. Cooked red cherry tomato sauce, sorrento lemon puree, basil pesto, buffalo mozzarella Dop from Campania, fried basil, olive oil. (1,3,7)

Salsa di pomodorini arroto, mozzarella di bufala campana DOP, purea di limone di Sorrento, pesto di basilico, basilico fritto e olio E.v.O.

Roasted cherry tomatoes sauce, buffalo mozzarella DOP, Sorrento lemon puree, basil pesto, fried basil, E.V.O. oil. (1,7,8)

"Shades of lemon": lemon ganache, soft heart of candied lemon, lemon curd and basil, lemon pudding and almonds crumble. (1,3,7,8

ChocoKosmo”: buffalo ricotta cheesecake with hazelnut puffed rice, chocolate ganache, raspberries in different consistencies and hints of lime. (7,8)

Tiramisù with mascarpone cheese with dark chocolate biscuit, cacao mousse and coffee (3,7,8

"Sogno d’autunno ": Annurca apple tarte tatin with vanilla ice cream, passito gel, salted caramel and Sichuan pepper. (1,7,12)

Water 0,75 cl

Water 0,50 cl

Coca-cola in glass 33 cl

Coca-cola zero in glass 33 cl

Fanta in glass 33 cl

Sprite in glass 33 cl

Draft beer Lager 20 cl

Draft beer Lager 40 cl

Friuli

Trentino Alto Adige

Trentino Alto Adige

Toscana

Abruzzo

One glass

One glass

Piemonte

Trentino Alto Adige

Trentino Alto Adige

Friuli

Abruzzo

Campania

Sicilia

Sicilia

Sardegna

One glass

One glass

Piemonte

Piemonte

Piemonte

Veneto

Veneto

Veneto

Trentino Alto Adige

Toscana

Toscana

Abruzzo

Puglia

Puglia

Campania

Campania

Sicilia

Sicilia