Hors d’oeuvre

Steamed seafood salad

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Caponatina

Dark bread cream with eggplant in different versions,

variation of fresh tomato, mozzarella cheese,

dried olives and toasted pine nuts

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Chopped beef marinated with citrus fruits, tartar sauce, pappacelle and garlic crumble

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Variation of tuna, with peppers, olives, buffalo ricotta cheese and capers

Soup

Cold tomato soup with buffalo mozzarella cheese, mashed potatoes flavored with basil

Zucchini soup with prawns and burrata

Pasta course 

Spaghetti in baking pachment paper with clams, olives, capers, fresh tomatoes and oregano (since 1965)

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Fresh handmade cannelloni with local cheeses and a variation of tomatoes from our Organic Garden

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Riccioli pasta with amberjack and green sweet peppers

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Carnaroli risotto with zucchini from our Organic Garden, scampi and its extraction

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Conchiglietta pasta with anchovy and its essence “Colatura”, confit tomatoes, smoked aubergine and black garlic

Main course

Mixed fried fish

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Fish fillet of the day with lemon sauce, potatoes and green beans from our Organic Garden

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Fish of the day soup

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Sliced ​​entrecotte with rocket, cherry tomatoes and parmesan

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Ciccio’s garden ratatouille

Dessert

The pastry

Pastry cream, sour cherries and sponge cake ice cream

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Amalfitan pie

Giffoni hazelnut pie and Amalfi Sfusato lemon mousse

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The chocolate

Chocolate mousse with aubergines and apricots

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Selection of Campania cheeses with honey, jam and mustard