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LA RITA
Traditional Peeled Tomato, Fiordilatte (Fattoria Dassogno), Fresh Basil, Extra Virgin Olive Oil (Coppini)
ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. THE PRODUCTS MAY BE SUBJECT TO CHANGES.
WE RECOMMEND NOT TO CHANGE THE SUGGESTED COMBINATIONS IN ORDER TO IMPROVE THE TASTING EXPERIENCE.
€12
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ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. THE PRODUCTS MAY BE SUBJECT TO CHANGES.
WE RECOMMEND NOT TO CHANGE THE SUGGESTED COMBINATIONS IN ORDER TO IMPROVE THE TASTING EXPERIENCE.
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Baciami ancora (IMPASTO SPECIALE)
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Come a casa…di nonna Carmela!!
€18During cooking:
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(Please be careful with hand-pitted olives)At the end of cooking, seasoned cold:
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Selection of seasonal vegetables in different cooking methods
(some vegetables could be added cold at the end of cooking)
ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. THE PRODUCTS MAY BE SUBJECT TO CHANGES.
WE RECOMMEND NOT TO CHANGE THE SUGGESTED COMBINATIONS IN ORDER TO IMPROVE THE TASTING EXPERIENCE.
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PROSCIUTTO TRANQUILLO
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At the end of cooking, seasoned cold:
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ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. THE PRODUCTS MAY BE SUBJECT TO CHANGES.
WE RECOMMEND NOT TO CHANGE THE SUGGESTED COMBINATIONS IN ORDER TO IMPROVE THE TASTING EXPERIENCE.
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E’ UNA BUFALA 🌱
€16In 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:
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At the end of cooking, seasoned cold:
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Traditional Peeled Tomato, Fiordilatte (Fattoria Dassogno)
At the end of cooking, seasoned cold:
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ALL IMAGES ARE INSERTED FOR ILLUSTRATIVE PURPOSES. I PRODOTTI POSSONO SUBIRE MODIFICHE
WE RECOMMEND NOT TO CHANGE THE SUGGESTED COMBINATIONS IN ORDER TO IMPROVE THE TASTING EXPERIENCE.
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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. -
