The house paper cone: crocchè, panzarotti, frittatina, zeppoline and golden anchovies.

Potato, provola and pepper. One leads to another.

Bucatini, béchamel, peas and cooked ham.

Leavened dough with tomato and fior di latte.

Leavened batter with rock seaweed, six pieces.

Stuffed with ricotta and anchovies, in a light batter.

Rice, house ragù, peas and provola.

Toasted rustic bread, piennolo cherry tomatoes, basil and extra virgin olive oil.

Mozzarella di bufala campana DOP, ox-heart tomato and basil.

Gulf anchovies marinated with lemon, parsley and oil.

Fried aubergine, tomato, basil, Parmigiano and fior di latte.

Wild octopus, potatoes, Gaeta olives, celery and lemon.

Smoked provola from Agerola, capocollo, salame Napoli and olives.

San Marzano tomato, garlic, oregano and extra virgin olive oil.

San Marzano tomato, fior di latte, basil.

Tomato, Pecorino Romano, basil and oil. As it was made before mozzarella.

San Marzano tomato, mozzarella di bufala DOP, basil.

Tomato, fior di latte and spicy salame from Naples.

Tomato, fior di latte, cooked ham, mushrooms, artichokes and olives.

Fior di latte, provola, Gorgonzola and Parmigiano.

Fior di latte and grilled garden vegetables.

Provola from Agerola, country Salsiccia and sautéed friarielli.

Black Angus Carpaccio, fior di latte, rocket and Parmigiano shavings.

Fior di latte, Mortadella from Bologna, stracciatella and pistachio crumble.

Yellow cherry tomato, 'nduja from Spilinga, stracciatella and basil.

Fior di latte, Porcini mushrooms and black Tartufo cream.

Smoked provola, piennolo cherry tomatoes, Cetara anchovies and oregano.

Fried dough base, tomato, Parmigiano and basil.

Sheep's Ricotta, ciccioli, provola and pepper.

Clams, garlic, parsley and a touch of chilli.

Ragù slow-cooked for six hours, as tradition demands.

Ramata onion and beef, three hours of slow cooking.

Mixed pasta, potatoes and melted provola, served in a terracotta pot.

Cannellini beans, black mussels and mixed pasta.

Catch of the day seafood, fresh cherry tomatoes and parsley.

Four beef meatballs in the house tomato sauce.

Grilled country Salsiccia and friarielli sautéed with garlic and chilli.

Battered baccalà fillet, lemon and parsley.

Braised octopus with cherry tomatoes, olives and capers, toasted bread.

Catch of the day, lemon.

Garlic, oil and chilli.

Escarole stuffed with olives, capers, pine nuts, raisins and anchovies.

Rosemary and coarse salt.

Lettuce, tomato, carrots and fennel.

Homemade, soaked to order.

Wheat, Ricotta and orange blossom. Made on Thursdays.

Warm, with semolina and Ricotta.

The classic dessert of the Amalfi Coast.

Savoiardi, Mascarpone and coffee.

Homemade.

Lager, draught or bottled.

Unfiltered amber ale, Campanian brewery.

Falanghina dei Campi Flegrei.

Piedirosso del Vesuvio.

White or red, house wine.

Still or sparkling.

Cola, orange soda, chinotto.

Neapolitan blend.

Iced, offered only to those who finish the babà.