Parmigiano Reggiano fondue, fiordilatte, curly escarole dressed with honey vinegar, raw Beneventana scottona sausage, shavings of 36-month-aged Parmigiano Reggiano, a glaze of Concierto (“a traditional liqueur from the Amalfi Coast”), and “Chianti Classico” DOP extra virgin olive oil.
ALLERGENS: 1.7.9.12

ESCAROLE CALZONE

20

★ Escarole dressed with colatura and Cetara anchovies, chili oil, Sorrento walnut kernels, Caiazzano black olive powder, Salina capers, semi-dry datterini cherry tomatoes, garlic oil, smoked provola cheese, and “Itrana” single-variety extra virgin olive oil.

ALLERGENS: 1.4.7.8

BOTOX

25

★ Fondue made with cave-aged caciocavallo, fiordilatte, raw-milk buffalo blue cheese, Gragnano provolone, Parmigiano Reggiano chips, Campania fig jam, basil, and “Leccino” single-varietal extra virgin olive oil.

ALLERGENS: 1.7

MARGHERITA

15

San Marzano DOP tomatoes, fiordilatte cheese, basil, “Leccino” single-varietal extra virgin olive oil.
ALLERGENS: 1.7

✦ RECOMMENDED PIZZAS
Tradition according to Francesco

CARMINUCCIO STATE OF MIND (LACTOSE FREE)

20

San Marzano DOP tomatoes, pancetta purée with oregano, red garlic, Teggiano “serpentino” chili peppers, 36-month-aged Parmigiano Reggiano, basil, and “Carpellese” single-varietal extra virgin olive oil.
ALLERGENS: 1.7.12

MARINARA ACCORDING TO FRANCESCO

20

✦ San Marzano DOP tomatoes, Pantelleria capers, Leccino black olive powder, anchovies and Cetara anchovy sauce, oregano from Salina, garlic oil, “Leccino” single-varietal extra virgin olive oil.

ALLERGENS: 1.4.10.11

BUFFALO MARGHERITA

18

✦ San Marzano DOP tomatoes, topped with Campania buffalo mozzarella DOP, Parmigiano Reggiano, basil, and “Colline salernitane” DOP extra virgin olive oil.
ALLERGENS: 1.7

Dietary restrictions

We do not offer gluten-free products.

Menu

ASS AND HOAX

35

ESCAROLE IN CONCIERTO

27