AMALFI MADRE

Fresh tuna tartare served on an avocado base and garnished with mango sauce. A raw appetizer that combines the savoriness of fish with the sweetness of fruit. Soft and fresh texture.

Slices of marinated salmon paired with creamy Apulian burrata. A rich combination of the decisive flavor of the fish and the milky sweetness of the cheese.

Warm salad of tender octopus and boiled potatoes, dressed with a lime-flavored mayonnaise. A classic seafood dish, soft and flavorful.

Seafood sautéed in a pan with oil, garlic, lemon, and pepper. Served in their flavorful broth. To be enjoyed by scooping up the sauce with bread.

A classic Italian appetizer with fresh buffalo mozzarella and slices of aged prosciutto crudo. Perfect contrast between the freshness of the cheese and the savoriness of the cured meat.

Mixed selection of local cured meats and cheeses served on a wooden board, accompanied by honey and jams. Ideal for sharing between two people.

Slice of toasted bread topped with salmon, avocado, and lime mayonnaise. Crispy base with a rich and soft topping.

Toasted bread topped with creamy stracciatella, salted anchovies, and sweet confit cherry tomatoes. A balance of sweet and savory flavors on crispy bread.

A complete assortment of typical Neapolitan fried dishes. Includes various specialties such as fried dough, croquettes, and battered vegetables. Perfect for tasting different textures and flavors.

Three small fried pizzas with different toppings: classic tomato, with mortadella and pistachio, and with anchovies and yellow cherry tomatoes. Soft and slightly crispy dough.

Small fried pizza simply topped with tomato and stracciatella cheese. Soft, hot, and flavorful.

Classic Neapolitan croquette made with mashed potatoes, breaded and fried. Crispy outside and soft inside.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. A tempting appetizer with a stringy and savory filling.

Desalted cod fillet, battered and fried, served with lime mayonnaise. Tender white fish in a golden crust.

Pasta timbale with béchamel, peas, and meat, breaded and fried. An iconic Neapolitan street food, rich and substantial.

Soft meatballs made from eggplant, fried until golden. Served in a portion of three pieces.

Fresh salad with typical Campanian ingredients such as buffalo mozzarella and Gaeta olives. A light yet flavorful dish.

Variant of the Greek salad with feta, fresh vegetables, and almonds for a crunchy note. Fresh and summery.

Rich and creative salad with salmon, tropical fruit, and creamy cheese. A mix of sweet and savory flavors.

Large maccheroni served with mussels, pecorino cheese, and sweet yellow cherry tomatoes. A dish that combines sea and land flavors.

Long egg pasta dressed with calamari and artichokes, flavored with Roman mint. Delicate and aromatic flavor.

Classic pasta with clams, garlic, and oil. A simple dish but rich in sea flavor.

Short pasta served with a rich sauce of fresh fish and shelled seafood. Intense sea flavor.

Egg pasta with a fresh shrimp and zucchini dressing. Fragrant with basil, light and tasty.

Pasta dressed with a rich pistachio pesto and topped with fresh stracciatella. Creamy and with a nutty flavor.

Potato gnocchi baked with tomato and stringy buffalo mozzarella. A traditional Campanian dish, warm and comforting.

The three great classics of Roman cuisine. Amatriciana (tomato and guanciale), Carbonara (egg and guanciale), or Cacio e Pepe (pecorino and pepper).

Grilled octopus tentacles served on a chickpea cream and sweet red onion. A balanced dish between sea and land.

White fish fillet cooked with a Mediterranean dressing of tomatoes, olives, and potatoes. Light and delicate.

Seared fresh tuna with a crunchy pistachio crust, served with pepper mayonnaise. Pink and juicy inside.

Slice of oven-baked salmon covered with crispy potato slices. A tasty and complete main course.

Mixed fry of small local fish, served piping hot and crispy. Eaten whole, often with a squeeze of lemon.

Breaded and fried squid rings and whole shrimp. A classic seafood fry, golden and crispy.

Danish beef steak, grilled to your preference. Tender and flavorful meat.

Grilled beef steak sliced and served on a bed of fresh arugula and parmesan shavings. A simple dish that enhances the quality of the meat.

Very tender beef fillet cut into slices and served with porcini mushrooms. A rich and aromatic meat dish.

Thin strips of meat sautéed in a pan with tender artichokes. A typical Roman dish, quick and tasty.

Whole artichokes slowly cooked with garlic, parsley, and mint. Tender and flavorful, typical of Roman tradition.

Stewed vegetables in a pan in the Neapolitan style, with the sweet addition of raisins and the crunch of pine nuts.

Typical Neapolitan broccoli sautéed in a pan with garlic and chili pepper. They have a slightly bitter taste that pairs well with meat.

Classic French fries, golden and crispy.

A rich version of the classic marinara with anchovies and capers. Dairy-free, but full of Mediterranean flavor.

The queen of pizzas: tomato, mozzarella, and basil. Simple, balanced, and iconic.

Classic pizza with the addition of salted anchovy fillets. Savory and tasty.

Similar to the Margherita but with Campana buffalo mozzarella, richer and milkier.

White pizza with buffalo mozzarella and the sweetness of yellow cherry tomatoes. Delicate and fresh.

Pizza with a red base and buffalo mozzarella added fresh after cooking. A much-appreciated hot-cold contrast.

Spicy pizza with Neapolitan salami. Strong and slightly spicy flavor.

Rich pizza with many toppings: mushrooms, artichokes, olives, egg, and ham. For those who love variety.

Four cheese white pizza, creamy and with an intense flavor thanks to the gorgonzola.

Special Margherita pizza with a crust stuffed with ricotta and ham. A delicious surprise with every bite.

White pizza with fresh added ingredients: arugula, prosciutto, and grana cheese. Fresh and flavorful.

A star-shaped pizza or divided in half: part stuffed calzone and part open pizza with crunchy tarallo.

The quintessential Neapolitan combination: sausage and bitter broccoli rabe (friarielli). Rustic and intense flavor.

Red pizza served with a whole burrata in the center and prosciutto crudo. Spectacular and very rich.

Gourmet pizza with a zucchini and raw shrimp base. Delicate and refined flavors reminiscent of the coast.

Red pizza enriched with creamy stracciatella and anchovies. A mix of milky sweetness and marine savoriness.

Inspired by the famous Pasta alla Nerano, with zucchini in different textures and Provolone del Monaco. Creamy and flavorful.

Gourmet white pizza with mortadella, burrata, and pistachio. A classic and much-loved combination.

Autumnal flavored pizza with porcini mushrooms, sausage, and crunchy walnuts.

Decisive pizza with spicy salami and peppers. Strong and lively flavor.

Pizza with 'Nduja, a spreadable and very spicy Calabrian cured meat. Balanced by the sweetness of yellow cherry tomatoes.

Fried calzone stuffed with ricotta, provola, and cicoli (pieces of lean and fatty pork). Pure Neapolitan tradition, heavy but delicious.

Half-moon shaped folded pizza stuffed with cooked ham and ricotta. Oven-baked.

Simple focaccia topped cold with buffalo mozzarella and prosciutto crudo. Ideal as a light meal.

Traditional dessert of cooked wheat, ricotta, and candied fruit, flavored with orange blossom. A rustic and aromatic cake.

Three small babà, leavened dough cakes soaked in rum. Soft and boozy.

Sponge cake dome filled and covered with lemon cream. A fresh dessert typical of the Amalfi Coast.

The most famous Italian dessert: layers of ladyfingers soaked in coffee and mascarpone cream.

Sweet vanilla cream with a caramelized sugar crust on top.

Chocolate lava cake with a soft, molten center that flows out when cut.

An elaborate chocolate dessert with different textures and a fruity note.

Fresh and digestive lemon and limoncello flavored sorbet. Ideal at the end of a meal.

Selection of fresh seasonal fruit.

Italian lager beer on tap, pale and light.

Double malt red beer on tap, with a more intense and caramelized flavor.

Bottled beer.

Large bottle of mineral water.

Classic carbonated drinks.

Italian espresso coffee.

Digestive liqueurs at the end of the meal, including the typical limoncello or herbal amari.

Selection of spirits such as grappa, whiskey, or brandy.