‘O Zuco’ and ll’ALICE

spaghetti with traditional anchovy sauce from Cetara

Ancient Flavors and Knowledge go perfectly together in this very Traditional dish. We propose it with a little gamble: Bronze Drawn Spaghettoni with Traditional Cetara Anchovy Pouring (Slow Food Presidium) with Double Red and Yellow Tomatoes and Caiazzane Olives – 15.00

Allergens: Fish, Molluscs, Crustaceans, Gluten, Nuts, sulphites

to the CONVENTUAL

Spaghetti with anchovies, walnuts and pecorino, or underground spaghetti

Revisitation of the historic Spaghetto Interratro that traditionally was prepared for Christmas Eve. Vermicelloni di Gragnano alla Chitarra with Anchovies, Walnuts and Pecorino – 15.00

Allergens: Fish, Molluscs, Crustaceans, Gluten, Nuts, sulphites

BIRBONI

i Birboni di Minori ancient dish of the Amalfi coast

It is a very ancient dish of the Amalfi Coast made with an ancient pasta, the Birboni in fact, no longer produced. We recovered the recipe and had the Birboni produced with whole wheat “Senatore Cappelli” flour, here we offer them with Tomatoes, Capers, Caiazzane Olives, (Slow Food Presidium), Crumbled Agerolese Wheat Biscuit – 16.00

Allergens: Gluten, Nuts

SCOGLIO 1903

Handmade scialatielli with seafood

Scialatielli della Casa according to ancient recipe with Clams, Mussels, Squids and Shrimps, Scented with our Lemon and Cherry Tomatoes – 20.00

Allergens: Fish, Molluscs, Crustaceans, Gluten, Nuts, Milk, Eggs, sulphites

SCARPARIELLO

Paccheri from gragnano with scarpariello

Typical dish of the poor Campania gastronomy, history or legend tells that it was the wives of the “Scarpari” (the Shoemakers) of the Spanish Quarters in Naples who invented it. Here we propose it revisited with products that are anything but poor: Paccheri di Gragnano with tomatoes, cheese and basil – 13.00

Allergens: Gluten, Nuts, Milk

VERACE DI MARE

Bronze-Drawn Spaghetti from Gragnano with Clams

Bronze-Drawn Spaghetti from Gragnano with Clams and Italian Extra Virgin Olive Oil from the Slow Food Presidium – 16.00

Allergens: Fish, Molluscs, Crustaceans, Gluten, Nuts, sulphites

NERANO 1955

Spaghetti Alla Nerano

Original recipe of pasta alla Nerano born in the mid-50s in the homonymous locality – Spaghettone di Gragnano with fried zucchini, basil and Provolone – 13.50

Allergens: Gluten, Nuts

SCIALACECI

Scialatielli with Teano chickpea cream and lemon flakes

Our handmade Scialatiello with Teano Chickpea Cream (Slow Food Presidium), our Lemon and fennel – A dish also suitable for Vegan and Vegetarian Friends – 12.50

Allergens: Gluten, Nuts

SEA BASS

baked sea bass in a potato crust

Fillet of Sea Bass in Crispy Potato Crust flavored with herbs
of the Mediterranean maquis, Italian Extra Virgin Olive Oil – 16.00

Allergens: Fish, Molluscs, Crustaceans, Gluten, Nuts

the SEA to the BRACE

Mixed grilled fish

Mixed Grilled Fish with Local Fish Fillet, Italian Mediterranean Swordfish, Prawns with emulsion of our Lemon and Grilled Calamari – 30.00

Allergens: Fish, Molluscs, Crustaceans, Gluten, Nuts

the CUOPPO di MARE

FRIED MIXED SEA

Mixed Fried Fish with Calamari, Fresh Anchovies, Shrimps and Fish Network – 22.00

Allergens: Fish, Molluscs, Crustaceans, Gluten, Nuts

BACCALA’

COD NEAPOLITAN PAPACCELLE

Cod in Oliocottura with Neapolitan Papaccelle and Vegetables – 16.00

Allergens: Fish, Molluscs, Crustaceans, Gluten, Nuts

FRESH FISH

Fresh fish

Available Every Day Local Fish from our Showcase / Fridge Boat (Grilled, Oven, Acquapazza, Salt) – 5.00 EURO PER HECT

STRACCETTI

Chicken strips with turmeric vegetables

Sautéed Chicken with Seasonal Vegetables and Turmeric Sauce – 15,50

Allergens: Gluten, sulphite, celery, eggs, milk, sesame

CUT

Sliced ​​Beef

Grilled Beef with Rocket, Cherry Tomatoes and Grana Flakes 19.50

Allergens: Milk and derivatives, Nuts in traces, eggs

HAMBURGER

Italian Beef Hamburger

Italian Beef Hamburger 200 gr. – 12.00

Allergens: Gluten, Nuts, milk

THE PARMIGIANA

The Eggplant Parmigiana

Traditional Eggplant Parmigiana with Tomato and Sunsets Fiordilatte – 15.00

Allergens: Gluten, Milk and derivatives, traces of Nuts

BOATSWAIN

Boatswain

Mixed Salad with Tuna, Tramonti’s Fiordilatte, capers, green olives – 13.00

Allergens: Gluten, milk and dairy products, shellfish, fish

CITRUS PINETA

CITRUS PINETA SALAD

Mixed Salad with Citrus Fruits from the Amalfi Coast and Sheep Cheese and Honey – 13.00

Allergens: Gluten, milk and dairy products

It is not a BABA ‘

Babà with limoncello

Typical leavened and fragrant sweet with the shape of a mushroom (or a Chef’s hat, if you prefer). our version of Babà includes a dip of our Limoncello – 6.00

CHOCOLATE CAPRESE

CHOCOLATE CAPRESE

From the island of Capri, where she was born, to the Amalfi Coast. Born from a mistake, the caprese cake, the dessert invented by Carmine Di Fiore around 1920, who forgot to add flour to the mixture, thanks to the wonderful consistency (moist and soft) as well as its natural absence of gluten, has practically conquered all – 6.00

CAPRESE WITH LEMON

Caprese with lemon

The legendary Caprese married to our Sfusato Lemon from Amalfi – 6.00

RICOTTA CHEESE AND PEAR

ricotta cheese and pear

Invented by Sal De Riso, the famous pastry chef from Minori, it contains local products made to be together. Sponge cake with hazelnuts from Giffoni, Pennata pear from Agerola, Ricotta from Tramonti – 6.00

CAPRESE WITH PISTACHIO

Ricotta and Pistachio

The famous ricotta and pear in the Pistachio version – 6.50

CHOCOLATE CAKE

CHOCOLATE CAKE

A cake with a warm heart … of chocolate of course! – 6.50

PISTACHIO PIE

PISTACHIO PIE

here the heart becomes Pistachio, but always a warm heart is… – 7.00

TIRAMISU’

tiramisu

The most classic of Italian desserts – 6.50

‘A Zizza’ and MONACA

LEMON DELIGHT

The lemon delight is a sweet originally from the Sorrento pastry, which later became a typical dessert of the Amalfi Coast.
It was conceived by the Sorrentine pastry chef Carmine Marzuillo in 1978, and is a cake made with a base of sponge cake, soaked in a syrup based on limoncello, stuffed and covered with lemon-based cream and served in its classic breast shape – 6.50