SIMPLE DOES NOT MEAN EASY (FRIED AND BAKED)
€ 10
Traditional Neapolitan tomatoes, Campania PDO buffalo mozzarella,
36-month-aged Parmigiano Reggiano, Chianti Classico PDO extra virgin olive oil, basil.
ALLERGENS: 1.7
CAPRICCIOSA (NEAPOLITAN)
€ 12
Fiordilatte, Mangalica cooked ham, ground black Caiazzano olives, mushrooms
cardoncelli, white artichokes from Pertosa, San Marzano DOP tomato reduction,
parsley, Teggiano serpentine chili pepper, extra virgin olive oil
DOP “Colline salernitane”.
ALLERGENS: 1.7.12
CARMINUCCIO (NEAPOLITAN)
€ 12
San Marzano DOP tomatoes, chopped pancetta with oregano, red garlic,
Teggiano serpentino chili peppers, Parmigiano Reggiano, basil,
“Carpellese” single-variety extra virgin olive oil.
ALLERGENS: 1.7.
ESCAROLE CALZONE (CALZONE)
€ 12
Escarole dressed with colatura and Cetara anchovies, chili oil, walnut kernels
Sorrento capers, ground black Caiazzano olives, Salina capers, Datterini cherry tomatoes,
wild garlic, smoked provola cheese, “Colline Salernitane” DOP extra virgin olive oil.
ALLERGENS: 1.4.7.8
ZUCCHINI CAPECE-STYLE (NAPOLITAN)
€ 14
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
WILD NIGHTS (THE KEBAB ISN'T CRISPY)
€ 14
Filled with lamb belly shawarma and its cooking juices, carrot coleslaw from
Polignano and cabbage, marinated Tropea red onion and cucumber
ALLERGENS: 1.3.7
UMAMINARA (SMALL PAN)
€ 10
Pan-fried pizza topped with smoked San Marzano tomatoes, red garlic cream from
Nubia, basil gel, datterino cream, pasta, and Cetara anchovy sauce,
black garlic powder, capers, oregano, black olive powder.
ALLERGENS: 1.4.7
CALGYOZA (CALZONE)
€ 15
Neapolitan calzone with an Asian twist: soy-glazed savoy cabbage, marinated pork belly
, Mediterranean red shrimp*, and black lemon.
ALLERGENS: 1.2
BOTOX (NEAPOLITAN)
€ 10
Fondue made with cave-aged caciocavallo, fiordilatte, raw buffalo milk blue cheese, and “
”
Campania fig jam, Parmigiano Reggiano chips, basil, and “
”
“Leccino” single-varietal extra virgin olive oil.
ALLERGENS: 1.7
SCAROLA IN CONCERT (NAPOLITAN)
€ 14
Parmigiano Reggiano fondue, fiordilatte cheese, curly endive dressed with honey vinegar,
raw Beneventana scottona sausage, shavings of 36-month-aged Parmigiano Reggiano,
glaze made with “Concerto,” a traditional liqueur from the Amalfi Coast,
“Chianti Classico” DOP extra virgin olive oil.
ALLERGENS: 1.7.12