Traditional Neapolitan Trattoria & Pizzeria
Grilled rustic bread with tomatoes, oregano and basil.
Fried aubergine meatballs served on pan-seared cherry tomatoes and basil.
Mozzarella sandwiched between two slices of rustic bread, coated and fried until golden.
Potato croquettes, rice balls, fried pasta bites, zeppoline, and montanare topped with tomato and Grana Padano cheese.
250g of PDO buffalo mozzarella, yellow Campanian cherry tomatoes, red cherry tomatoes and oregano focaccia.
250g of PDO buffalo mozzarella, Prosciutto di Parma and oregano focaccia.
- Melanzane a funghetto — Neapolitan-style sautéed aubergine with tomatoes, garlic and basil.
- Friarielli — Sautéed Neapolitan broccoli rabe, with garlic and chilli.
- Scarola — Sautéed escarole with olives, capers, pine nuts and raisins.
- Zucchine alla scapece — Fried zucchini marinated with vinegar, garlic and fresh mint.
- Mixed salad — A fresh selection of seasonal salad leaves and vegetables.
Mixed pasta with potatoes in tomato sauce, pancetta, smoked Campanian provola cheese, Grana Padano cheese and black pepper.
Spaghetti with tomato, black olives and capers.
Pasta with cherry tomato sauce and chilli, finished with plenty of Grana Padano cheese.
Pasta with ricotta, sausage, friarielli (Neapolitan broccoli rabe) and chilli, finished with Grana Padano cheese.
Homemade potato gnocchi, oven-baked with tomato, Campanian fior di latte mozzarella, Grana Padano cheese and basil.
Ziti with white meat ragù and onions, finished with pecorino cheese.
Manfredi pasta with Neapolitan ragù, ricotta and Grana Padano cheese.
Spaghetti with fried zucchini, Provolone del Monaco cheese and Grana Padano cheese.
Mixed salad, "Callipo" tuna fillets, tomatoes, potatoes dressed with yogurt mayonnaise and parsley, hard-boiled egg, green olives, extra virgin olive oil and basil.
Mixed salad, rocket, your choice of crispy or grilled chicken breast, crispy pancetta, potatoes, yogurt mayonnaise, toasted sesame, extra virgin olive oil and bread croutons.
Fried aubergine, tomato sauce, provola, Grana Padano cheese and basil, served in a "marenna" — a pizza-bread sandwich.
Meatballs in Neapolitan ragù, with Grana Padano cheese and basil.
Pan-fried sausage with friarielli (Neapolitan broccoli rabe) and chilli.
Grilled chicken with cheese fondue, hazelnuts and sautéed mushrooms.
Served with rocket, Provolone del Monaco cheese shavings, yellow Campanian cherry tomatoes and red cherry tomatoes.
Fried salt cod, finished in a pan with cherry tomatoes, olives and capers.
Classic Pizzas
Tomato, Campanian fior di latte mozzarella and basil.
Tomato, oregano and garlic.
Tomato, smoked Campanian provola cheese, black pepper and basil.
Tomato, Campanian fior di latte mozzarella, anchovy fillets, black olives and basil.
Tomato, Campanian fior di latte mozzarella, spicy salami and basil.
Tomato, Campanian buffalo mozzarella, extra virgin olive oil and basil.
Tomato, Campanian fior di latte mozzarella, champignon mushrooms, black olives, artichokes, cooked ham and basil.
Fior di latte, smoked provola, cream, Gorgonzola, pecorino cheese and Grana Padano cheese crisps.
Campanian fior di latte mozzarella, cooked ham, sautéed champignon mushrooms and basil.
Prosciutto di Parma, rocket, Grana Padano cheese shavings and Campanian fior di latte mozzarella.
Campanian fior di latte mozzarella, cream, sweetcorn, cooked ham and basil.
Calzoni & Fried Pizzas (Baked or fried)
Smoked Campanian provola, tomato and black pepper.
Campanian fior di latte mozzarella, escarole, black olives, capers, raisins, pine nuts and anchovies.
Campanian fior di latte mozzarella, tomato, ricotta and Salame Napoli.
Cicoli (Neapolitan pork cracklings), ricotta, black pepper and smoked Campanian provola cheese.
Seasonal
Smoked Campanian provola, sausage and friarielli (Neapolitan broccoli rabe).
Smoked Campanian provola, parmigiana di melanzane, cooked ham, Grana crisp and basil.
Peeled tomato, garlic, anchovy fillets from Cetara, yellow Campanian cherry tomatoes, red cherry tomatoes and oregano.
Smoked Campanian provola, potato sauce with soffritto, crispy pancetta and black pepper.
Campanian fior di latte mozzarella, "Callipo" tuna, coppery onion, fried white onion and basil.
Campanian fior di latte mozzarella, zucchini cream, Neapolitan-style sautéed aubergine, red and yellow cherry tomatoes and Grana crisp.
Campanian fior di latte mozzarella, topped after baking with potato croquettes, cooked ham, ricotta cream and cream.
Smoked Campanian provola, white meat ragù with Genovese-style onions, pecorino cheese and Grana crisp.
Tomato, meatballs in ragù, smoked Campanian provola cheese, basil and ricotta added after baking.
Campanian fior di latte mozzarella, truffle cream, sausage, mushrooms and Grana Padano cheese shavings.
Campanian fior di latte mozzarella, zucchini cream, crispy zucchini, Provolone del Monaco cheese shavings and basil.
Soft Drinks
Coffee
Desserts
All desserts are homemade
Small strips of fried pizza dough, dusted with sugar and served with Nutella.
Neapolitan rum-soaked sponge cake, filled with pastry cream and topped with sour cherries.
Traditional Neapolitan tart made with shortcrust pastry, cooked wheat, ricotta, candied fruit and orange zest.
Traditional Neapolitan flourless chocolate and almond cake, moist and rich in flavour.
Soft lemon sponge cake with limoncello, lemon cream and a delicate lemon glaze.
Classic Italian tiramisu with coffee-soaked biscuits, mascarpone cream and cocoa.
Liqueurs
Made with herbs from the Royal Palace of Caserta.
Liqueur made with buffalo milk.
Sweet liqueur from Campania.
Coffee, chocolate, melon or lemon.
Beers
4.8% ABV · Bottom-fermented lager.
5.0% ABV · Bottom-fermented lager.
7.0% ABV · Top-fermented Strong Ale.
4.5% ABV · Top-fermented Blanche.
5.8% ABV · Top-fermented Pale Ale.
4.8% ABV · Bottom-fermented lager.
<0.5% ABV · Lager.
Wines
White Wines
Fresh, light and best served very cold
What is it: The Campanian white wine everyone knows — the ultimate safe choice. Light, fresh and fruity, it goes down beautifully. It never tires you out and, most importantly, cleanses the palate without overpowering the food. If you don't know what to choose, you can't go wrong with this.
Best with: The Neapolitan cuoppo, because it refreshes the palate between one fried bite and the next.
What is it: More savoury and full-bodied, with a fresh palate and an almost salty, mineral touch that makes you want another sip. For those who want white wine with a seriously flavourful dish.
Best with: Pasta e patate con provola.
What is it: Straight from Ischia, surrounded by sea. It smells of lemons, sea air and summer. Fresh, dry and wonderfully refreshing, especially when served very cold.
Best with: Bold seafood flavours — try it with Baccalà in cassuola.
Sparkling & Rosé Wines
The bubbles and the great table peacemaker
What is it: This is one of Naples' best-kept secrets! A red wine with a gentle sparkle, served fridge-cold. The fizz and red-wine character cleanse the palate beautifully. Lively, refreshing and deeply Neapolitan.
Best with: Pizza — any pizza.
What is it: A sparkling wine with a bright, sharp acidity that instantly refreshes the palate. Like reaching for a fizzy drink after fried food — only much more elegant.
Best with: Anything that comes out of hot oil.
What is it: Four people at the table: two want red, two want white. The answer? Rosé — the ultimate peacemaker. Fresh and light like a white, but with almost the savoury character of a red. Everyone's happy.
Best with: Parmigiana di melanzane or, for something lighter, Tonno e patate.
Red Wines
Rich, flavourful and made for mopping up the sauce
What is it: Our house red. Ripe red-fruit aromas, soft on the palate and instantly reminiscent of a Sunday lunch. Flavourful without being heavy — a timeless classic that leaves the palate clean.
Best with: Anything with a long-cooked sauce. Try it with Pasta ragù napoletano e ricotta and get ready to mop up the sauce with bread.
What is it: A fresh, savoury red with vibrant red fruit and a slightly rustic note. Not heavy, but excellent at cleansing the palate when there is pork, chilli or something rich and oily on the plate.
Best with: Bitter greens and meat — spectacular with sausage and friarielli (Neapolitan broccoli rabe).
What is it: We call it “the bomb”. A deep, concentrated and full-bodied red with ripe fruit, spice and a liquorice finish. Long and unmistakable on the palate — the one to choose when the table calls for something serious.
Best with: Big, rich, heavily seasoned dishes. Pair it with the mighty Genovese.