Traditional Peeled Tomato, Fiordilatte (Fattoria Dassogno), Fresh Basil, Extra Virgin Olive Oil (Coppini)

Allergens: 1,7,12

ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. THE PRODUCTS MAY BE SUBJECT TO CHANGES.

In cooking:

Fiascone d’Amalfi tomato fillets, Fiordilatte (Fattoria Dassogno)

At the end of cooking, seasoned cold:

San Marino Cooked Ham, fresh basil, light Evo Oil (Guglielmi)

Allergens: 1,7,12

ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. THE PRODUCTS MAY BE SUBJECT TO CHANGES.

In cooking:

Traditional Peeled Tomato, Fiordilatte (Fattoria Dassogno)

At the end of cooking, seasoned cold:

Anchovies from the Cantabrian (desalted and boned by hand), Oregano (Kazzen), Fresh Basil, Extra Virgin Olive Oil Peranzana Monocultivar (Guglielmi)

Allergens: 1,4,7,12

ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. I PRODOTTI POSSONO SUBIRE MODIFICHE

During cooking:

Hand-cut raw milk fiordilatte (Fattoria Dasogno), organic Pacchetelle Antico Tomato di Napoli (Slow food Presidium), grilled Cardoncelli mushrooms (Fungolog) seasoned with extra virgin olive oil, salt, bay leaves and oregano, red garlic from Nubia.

At the end of cooking, seasoned cold:

Lightly smoked cooked shoulder “La Proibita” (Capitelli Best Cooked in Italy 2023), fresh basil, EVO oil raw material (Coppini Arte Olearia)

In cooking:

Traditional Peeled Tomato, Fiordilatte (Fattoria Dassogno), Spicy Soppressata (Salumificio Santoro)

Allergens: 1,7,12

ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. THE PRODUCTS MAY BE SUBJECT TO CHANGES.

During cooking:

ORGANIC tomato puree (Ancient tomato from Naples, Slow Food Presidium, ORGANIC Datterino caramel from Eccellenze Nolane), Datterino caramel sauce, Capers from Pantelleria (Kazzen).

Cold seasoned outside cooking:

Cantabrian Anchovy Batter aged 2 years in salt (desalted and boned by hand), Oregano from Pantelleria (Kazzen), D.O.P. fermented Voghiera Black Garlic Cream, fresh Basil, Evo Oil Materia Prima (Coppini Arte Olearia)

Fiordilatte (Fattoria Dassogno)

Selection of seasonal vegetables in different cooking methods

(some vegetables could be added cold at the end of cooking)

Allergens: 1,7,11,12,13,6

ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. THE PRODUCTS MAY BE SUBJECT TO CHANGES.

During cooking:

Grandma Carmela’s sauce 6 hours of cooking (with garlic and basil), Fiordilatte di Napoli produced only with Campania milk (Latteria Sorrentina), Smoked provola (Latteria Sorrentina), Taggiasca olives (Delicates of the Riviera)
(Please be careful with hand-pitted olives)

At the end of cooking, seasoned cold:

N’duja (Ioppolo artisanal salumificio), spoonful Gorgonzola (Luigi Guffanti 1876), Crusco pepper (The secrets of Diano), Oregano “Oro di Pantelleria” (Kazzen)

During cooking:

ORGANIC tomato puree (Ancient tomato from Naples Slow Food Presidium, ORGANIC datterino caramel from Eccellenze Nolane), Provola from Naples (Latteria Sorrentina), fresh basil,

At the end of cooking, seasoned cold:

Don Carlo with Grated Olive Oil (Casearia Carpenedo), Mix of Tre Pepi “il Rito” and Perenzana Monocultivar Oil

In cottura:
Passata di pomodoro BIO (Antico pomodoro di Napoli Presidio Slow Food, Datterino caramella BIO di Eccellenze Nolane), Basilico fresco, Olio Evo Materia Prima (Coppini arte Olearia)

A fine cottura condita a freddo:
Parmigiano Reggiano di montagna 30 MESI , Basilico fresco, Olio Evo Materia Prima (Coppini Arte Olearia), Mozzarella di Bufala campana

During cooking:

ORGANIC tomato puree (Datterino caramela, Antico tomato from Naples by Eccellenze Nolane), Red Garlic from Nubia, Mixed Peppers (Viola Liliac, Poblano), Extra Virgin Olive Oil (Coppini Arte Olearia)

At the end of cooking, seasoned cold:

Milk Stracciatella (Fattoria Dassogno), Patanegra Jamón 5J de Bellota 100% Ibérico, Green sauce with basil and Cantabrian anchovies.

During cooking:

Grandma Carmela’s sauce 6 hours of cooking (Ancient Tomato from Naples with garlic and basil), fried aubergines, Parmigiano Reggiano from red cows aged 30 months, Fiordilatte from Naples produced only with Campania milk (Latteria Sorrentina), fresh basil.

At the end of cooking, seasoned cold:
Parmigiano Reggiano from Vacche Rosse aged 30 months, basil oil.

Very good