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ANTIPASTI

A CLASSIC ITALIAN MEAL ALWAYS BEGINS WITH ANTIPASTI SINCE THEY ARE THE ESSENCE OF ITALIAN CUISINE. EASY TO CONCEIVE BUT HARDER TO EXECUTE; NOT BECAUSE OF THE DIFFICULTY IN COOKING BUT FOR USING THE CORRECT INGREDIENTS. IN ITALY THERE IS A FIRE LINE WHEN IT COMES TO COLD AND HOT APPETIZERS WHICH DIFFER FROM ONE AREA TO ANOTHER

TARTARE DI BISTECCA

16,00

FINELLY DICED BEEF FILLET TARTARE WITH HERBS, TRUFFLE OIL AND PARMESAN ON A TOASTED BRUSCHETTA

CARPACCIO DI MANZO

16.00

FINELY SLICED BEEF FILLET, MARINATED WITH HERBS, SALT AND PEPPER, GRGONZOLA CREAM , HAZELNUTS, RADISH AND FRIED CAPER

ARANCINI TARTUFO

15.00

RISOTTO FRITTERS FILLED WITH TRUFFLE AND MOZZARELLA FIOR DI LATTE, SERVED ON PARMESAN FOAM WITH FRESH BLACK TRUFFLE FLAKES

MOZZARELLA IN CAROZZA

12.00

BREADED MOZZARELLA FIOR DI LATTE WITH GOAT CHEESE AND PARMESAN, BASIL PESTO AND FRESH BASIL

BRUSCHETTA

BRUSCHETTA CLASSICA

11.00

TOMATO, BASIL, FRESH OREGANO AND GARLIC ON A TOASTED BRUSCHETTA

BRUSCHETTA AL FUNGHI AGLIO OGLIO

12.00

MIXED SEASONAL MUSHROOMS, COOKED IN THE WOODBURNING  OVEN WITH GARLIC AND OIL, MARINATED SHIMEJI MUSHROOMS SERVED ON TOP OF TOASTED  BRUSCHETTA WITH PARMESAN FLAKES AND TRUFFLE OIL

BRUSCHETTA DI SALUMI

15.00

SALAME SPIANATTA, SLAME MILANO, MARINATED BABY ARUGULA AND RICOTTA MOUSSE ON A TOASTED BRUSCHETTA

INSALATA

IN OUR SALADS WE USE FRESH SEASONAL VEGETABLES AND EXTRA VIRGIN OLIVE OIL

BURRATA

15.00

TRADITIONAL ITALIAN CHEESE FROM PUGLIA. WITH  FRESH  COLORFUL CHERRY TOMATOES, TOMATO WATER AND CUCUMBER WATER

DELLA CASA

11.00

MIXED GREEN SALAD WITH CROUTONS, PARMESAN, RAISINS, PINENUTS AND BALSAMIC VINAIGRETTE

CESARE

15.00

MIXED GREEN SALAD, PARMESAN, CROUTON, CHICKEN MILANESE AND CEASAR DRESSING

KALE

15.00

SARDINIAN COUS COUS, KALE, BABY ARUGULA, SEASONAL VEGETABLES BAKED ON OUR WOODBURNING OVEN, CROUTONS AND BALSAMIC VINAIGRETTE

PLATEAU

PIATELLA DI FROMAGGI MISTI

14.00

MIXED CHEESE PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS

PIATELLA DI SALUMI MISTI

14.00

MIXED COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS

PIATELLA DI FORMAGGI E SALUMU MISTI

16.00

MIXED CHEESE AND COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS

PIZZE

FOR OUR PIZZA DOUGH WE IMPORT FLOUR FROM A TRADITIONAL MILL IN THE OUTSKIRTS OF NAPLES. IT IS FERMENTED FOR 5 DAYS AND IS THEN BAKED IN OUR WOOD BURNING OVEN WITH WOOD FROM OLIVE TREE AN OAK

MARGHERITA DOP

10.50

TOMATO SAUCE, FRESH MOZZARELLA FIOR DI LATTE AND BASIL

PROSCIUTTO

14.00

TOMATO SAUCE, PROSCIUTTO CRUDO, MOZZARELLA FIOR DI LATTE AND ARUGULA

DIAVOLA

14.00

TOMATO SAUCE, CHERRY TOMATOES CONFIT, MOZZARELLA FIOR DI LATTE, CHILLI OIL AND SALAME SPIANATA

FUNGHI

14.00

PARMESAN CREAM, PICKLED SHIMEJI MUSHROOMS, MIXED  SEASONAL MUSHROOMS, MOZZARELLA FIOR DI LATTE AND TRUFFLE OIL

QUATTRO FORMAGGI

13.00

GORGONZOLA CREAM, FONTINA CHEESE, PROVOLONE AFFUMICATO,PARMESAN AND MOZZARELLA FIOR DI LATTE

BIANCA NERA

14.00

BLACK TRUFFLE PASTE, PARMESAN CREAM, FONTINA CHEESE,  MOZZARELLA FIOR DI LATTE AND FRESH BLACK TRUFFLE

PRIMAVERA

11.50

TOMATO SAUCE, MIXED SEASONAL VEGETABLES, MOZZARELLA FIOR DI LATTE, RICOTTA MOUSSE, CHERRY TOMATOES CONFIT AND HERBS

MORTADELA

13.50

PARMESAN CREAM, MOZZARELLA FIOR DI LATTE,  MORTADELA SLICES AND PISTACHIO

GNOCCHI

GNOCCHI PAGLIA E FIENO

15.00

HOMEMADE POTATO GNOCCHI ,GORGONZOLA CREAM,MUSHROOMS, MARINATED SHIMEJI MUSHROOMS, PEAS, CHICKEN AND NUTS

GNOCCHI ALLA SALSICCIA

15.00

HOMEMADE POTATO GNOCCHI, PORK SAUSAGE, THYME, PARMESAN CREAM, TRUFFLE OIL AND FRESH BLACK TRUFFLE

GNOCCHI CON RAGU

17.00

HOMEMADE POTATO GNOCCHI WITH 18 HOURS SLOW COOKED BLACK ANGUS BEEF IN WINE SAUCE AND HERB, PARMESAN FOAM AND BASIL OIL

PASTA DI VITTORIA

ALL OF OUR HOMEMADE PASTAS ARE MADE FROM DURUM WHEAT THAT WE IMPORT FROM A TRADITIONAL MILL IN THE OUTSKIRTS OF NAPLES. ADD WHITE OR BLACK TRUFFLE (PRICES FLUCTUATE DEPENDING ON AVAILABILITY)

AGNOLOTTI

17.00

FRESH PASTA FROM PIEMONTE, FILLED WITH BEEF AND RICOTTA, WITH MUSHROOMS, TRUFFLE OIL AND PARMESAN CREAM

REGINETTE AL TARTUFO

17.00

CREAM FROM MUSHROOMS AND BLACK TRUFFLE, PARMESAN AND TRUFFLE SLICES

RIGATONI BOLOGNESE

16.00

AUTHENTIC RECIPE FROM BOLOGNA, TOMATO SAUCE WITH BEEF AND PORK COOKED FOR 4 HOURS AND FRESH PECORINO

RIGATONI ALFREDO

14.00

PARMESAN CREAM AND NUTMEG,CHICKEN, MIXED SEASONAL MUSHROOMS

SPAGHETTI POMODORO

12.00

TOMATO SAUCE, BURRATA AND BASIL OIL

PAPARDELLE ALLA VODKA

12.50

TOMATO SAUCE, VODKA,PARMESAN CREAM AND PARSLEY

PAPARDELLE POLLO ALLA VODKA

14.00

WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND CHICKEN

PAPARDELLE SALMONE ALLA VODKA

15.00

WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND SALMON

SPAGHETTI CARBONARA

15.00

GUANCIALE, EGG YOLK, PECORINO SARDO, PARMESAN AND CRACKED BLACK PEPPER

PAPARDELLE AL RAGU

17.00

18 HOURS SLOW COOKED BLACK ANGUS BEEF IN WINE SAUCE AND SEASONAL VEGETABLES, PECORINO SARDO AND FRESH PARSLEY

RISOTTO

FOR OUR RISOTTO WE USE CARNAROLI RICE, THE KING OF ITALIAN RICES, WHICH HAS A HIGHER STARCH CONTENT AND FIRMER TEXTURE THAN ARBORIO RESULTING IN THE CREAMIEST RISOTTO

AL FUNGHI

15.50

MIXED SEASONAL MUSHROOMS, MUSHROOM CREAM, PARMESAN AND PICKLED SHIMEJIS

CACIO E PEPE

14.00

RISOTTO WITH BLACK PEPPER, PECORINO SARDO AND FRESH BLACK TRUFFLE

RISOTTO DI ZUCCA

16.00

SWEET PUMPKIN RISOTTO, WITH FRIED SAGE AND GUANCIALE

SECONDI

WHAT WE CALL MAIN COURSE, IN ITALY THEY CALL SECONDI AS IT IS SERVED AFTER PASTA AND RISOTTO DISHES THAT IN ITALY ARE CALLED PRIMI.

PICATTINA AL LIMONE

17.00

VEAL MEDAGLIONS WITH BUTTER LEMON SAUCE, PARSLEY AND CRISPY CAPERS SERVED ON MASHED POTATOES

TAGLIATTA DI BISTECCA

35.00

BLACK ANGUS STEAK SERVED WITH PARNSHIP POURE SCENTED WITH TRUFFLE OIL, RED WINE SAUCE, FRESH TRUFFLE AND CHIVES

POLLO VIRTUOSO

16.00

SOUS VIDE COOKED CHICKEN, SERVED WITH SALAD WITH SARDINIAN COUS COUS, SEASONAL VEGETABLES AND BALSAMIC VINAIGRETTE

SALMONE

25.00

SALMON FILLET, SERVED WITH WILD BLACK RICE COOKED WITH FRESH HERBS, CARROT PUREE AND HERB OIL

DOLCI

TIRAMISU

10.00

ORIGINAL RECIPE EST 1913 IN TREVISO WITH SPONGE CAKE DIPPED IN ESPRESSO, ZABAGLIONE WITH MASCARPONE, COCOA AND SUGAR

BIGNE ALLA CREMA BIANCA

13.00

PATE A CHOUX FILLED WITH WHITE CHOCOLATE, HOT CHOCOLATE SAUCE AND MIXED CARAMELIZED NUTS 

CANNOLI SICILIANI

12.00

CRUNCHY CINNAMON PASTRY FILLED WITH CHOCOLATE MOUSSE AND MIXED CARAMELIZED NUTS

TORTA AL CIOCCOLATO

13.00

MOLTEN CHOCOLATE CAKE WITH ALMOND CRUMBLE, BUTTERSCOTCH SAUCE AND VANILLA MADAGASCAR GELATO ON THE TOP

PANNA COTTA ORIGINALE

12.00

TRADITIONAL ITALIAN FLAN WITH PLUS COOLIS, MIXED FRESH FRUITS AND ALMOND CRUMBLE

GELATO

3.00

MADAGASCAR VANILLA AND GIANDUJA

Ο καταναλωτής δεν έχει υποχρέωση να πληρώσει εάν δεν λάβει το νόμιμο παραστατικό στοιχείο (απόδειξη - τιμολόγιο). Στις τιμές περιλαμβάνονται ΦΠΑ και Δημ. Φόροι. Αγορανομικός υπεύθυνος Παπακώστας Γεώργιος. Οι τιμές ενδέχεται να αλλάξουν χωρίς προειδοποίηση, το κατάστημα διαθέτει υποχρεωτικά φύλλα διαμαρτυρίας για τους πελάτες σε ειδική θέση δίπλα στην έξοδο. Ρωτήστε τον σερβιτόρο σας για τα αλλεργιογόνα. Απαγορεύεται η κατανάλωση οινοπνευματωδών ποτών από άτομα κάτω των 17 ετών που δεν συνοδεύονται από γονείς ή κηδεμόνες.

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