A THIRD DIMENSION
€ 70
6 COURSES + DESSERT
DON'T CALL IT POLENTA (APPETIZER)
Polenta* made with Bramato corn and panko, roasted and fried leek,
beet ketchup.
ALLERGENS: 1.9.12
POVERTY AND NOBILITY (APPETIZER)
Bucatini* with cheese and pepper, featuring Pecorino Romano DOP,
Mediterranean bluefin tuna tartare*, with spring onion mayonnaise
Roasted smoked herring and caviar.
ALLERGENS: 1.3.4.7
CALGYOZA (CALZONE)
Neapolitan calzone with an Asian twist: soy-glazed savoy cabbage,
marinated pork belly, Mediterranean red shrimp*, and black lemon.
ALLERGENS: 1.2
SIMPLE DOESN'T MEAN EASY (FRIED AND BAKED)
Heirloom tomatoes from Naples, Campania PDO buffalo mozzarella,
36-month Parmigiano Reggiano, extra virgin olive oil
Chianti Classico PDO, basil.
ALLERGENS: 1.7
ZUCCHINI CAPECE-STYLE (NAPOLITAN)
Cream of zucchini and provola cheese, garnished with zucchini flowers:
18-year-aged balsamic vinegar, mint mayonnaise,
Zucchini chips, Carpellese single-variety extra virgin olive oil.
ALLERGENS: 1.3.7.12
UMAMINARA (SKILLET)
Skillet pizza topped with smoked San Marzano tomatoes,
Nubia red garlic cream, basil gel, datterino tomato cream,
pasta and Cetara anchovy sauce, black garlic powder, capers,
oregano, black olive powder.
ALLERGENS: 1.4.7
PIZZA SUZETTE (DESSERT)
Savory brioche, Grand Marnier sauce, fiordilatte ice cream
by master ice cream maker Stefano Guizzetti of “Ciacco Lab” and orange zest.
ALLERGENS 1.3.7
Please note that it is not possible to
order different menus. However, you can choose the same
menu for all diners, but with a different number of
courses for each person.
BORDER PIZZA MAKER
€ 60
6 COURSES
It's a journey in the dark, a mix of Confine's signature slices and seasonal ones.
SIGNATURE
€ 55
5 COURSES
DON'T CALL IT POLENTA (APPETIZER)
Polenta* made with Bramato corn and panko, roasted and fried leek,
beet ketchup.
ALLERGENS: 1.9.12
SCAROLE CALZONE (CALZONE)
Scarole dressed with colatura and Cetara anchovies,
chili oil, Sorrento walnut kernels, olive powder
black Caiazzo olives, Salina capers, Datterini cherry tomatoes, wild garlic,
smoked provola cheese, “Colline salernitane” DOP extra virgin olive oil.
ALLERGENS: 1.4.7.8
SIMPLE DOESN'T MEAN EASY (FRIED AND BAKED)
Heirloom tomatoes from Naples, Campania PDO buffalo mozzarella,
36-month Parmigiano Reggiano, Chianti Classico PDO extra virgin olive oil
, basil.
ALLERGENS: 1.7
CAPRICCIOSA (NEAPOLITAN)
Fiordilatte cheese, Mangalica cooked ham, black olive powder
Caiazzane olives, cardoncelli mushrooms, white artichokes from Pertosa, reduction
made with San Marzano DOP tomatoes, parsley, Teggiano serpentino chili peppers
basil, “Colline salernitane” DOP extra virgin olive oil.
ALLERGENS: 1.7.12
LEMON TART (DESSERT)
Vanilla shortcrust tartlet, lemon curd,
flambéed Italian meringue, lemon gel, and candied lemon.
ALLERGENS 1.3.7.8
THE PAIRING OF MARIO
TOP
With this formula you will discover wines of excellence,
from the best international wine cellars.
2 GOBLETS - 50 €
4 GOBLETS - 100 €
REGULAR
4 GOBLETS - 40 €
5 GOBLETS - 50 €
6 GOBLETS - 60 €
NON-ALCOHOLIC PAIRING
2 DRINKS - 20 €
For allergens, ask the wait staff for the full list.
Food Restrictions
We do not offer gluten-free products.