Nanà Vini e Cucina

Typical Campania ring-shaped rusk bread, softened with water. It is dressed with fresh cherry tomatoes, tuna, and onion. A fresh, rustic, and crunchy appetizer.

Fresh Mediterranean anchovies, lightly floured and fried until golden. Crispy on the outside and soft on the inside, with an intense sea flavor. Eaten whole, hot and fragrant.

Fried baby squid, tender and flavorful. A light and golden fry, typical of maritime tradition.

Fresh mussels quickly cooked in a pot with plenty of black pepper. Simple and direct, served in their flavorful cooking juices.

Fresh spun paste cheese with a creamy heart, paired with the sweetness of raw red shrimp. Marinated onion adds an acidic and crunchy note that balances the richness of the cheese.

Mixed boiled mollusks and crustaceans served cold. Dressed with extra virgin olive oil and lemon to enhance the natural taste of the fish.

Vegetarian meatballs made with eggplant pulp. Soft and flavorful, served with a fresh yogurt sauce that lightens the taste.

Classic baked eggplant parmigiana layered with tomato sauce, mozzarella, and basil. A rich, soft dish with the enveloping flavor typical of Southern Italian cuisine.

The quintessential Italian summer appetizer. The juicy sweetness of melon creates a perfect contrast with the savoriness of aged cured ham.

Fresh buffalo cheese with a characteristic musky flavor and elastic texture. Served at room temperature to appreciate its juicy milk.

Fresh tomato and mozzarella salad, enriched with special candied tomatoes. A tribute to the fresh colors and flavors of the Mediterranean.

Very thin slices of marinated raw beef. Accompanied by a creamy sauce made with tuna, capers, and anchovies.

Large-format short pasta served with shrimp and sweet cherry tomatoes. The sauce combines the flavor of the sea with the sweetness of the garden.

Thick spaghetti dressed with a sauce of octopus or small octopus, tomato, olives, and capers. A flavorful dish from the fisherman's tradition of Santa Lucia.

A classic seafood pasta with clams, garlic, oil, and parsley. Delicate and fragrant with the scent of the sea.

Flattened long pasta served with prized scampi and two varieties of cherry tomatoes. An elegant, sweet, and refined dish.

Fresh pasta stuffed with caciotta cheese and marjoram, dressed with fresh tomato sauce and basil. Typical of the island of Capri, light and aromatic.

A house specialty, likely a rich and carefully prepared pasta dish, ideal for those seeking special flavors.

Pasta with fried zucchini and Provolone del Monaco cheese. Creamy, sweet from the zucchini, and savory from the aged cheese.

Pasta with prized Corbara cherry tomatoes, known for their intense sweet-sour flavor. A tribute to the simplicity and quality of tomatoes.

Squid rings and shrimp coated in batter and fried. A classic seafood main course, crispy and dry, to be squeezed with lemon.

Small octopuses stewed with tomato, olives, and capers. Very tender and rich in sauce, perfect to enjoy with toasted bread.

Octopus tentacles cooked and then grilled to make them crispy on the outside. Served on a bed of Neapolitan-style stewed escarole with olives and capers.

Rich and mixed fish soup, typical of the Amalfi Coast. A flavorful broth that captures all the taste of the sea.

Fresh fish available daily, cooked simply to enhance its quality, accompanied by seasonal vegetables.

Meatballs in sauce prepared according to a traditional family recipe. Soft, juicy, and immersed in tomato sauce.

Ground beef, grilled, served in a toasted bun with a side of fries. A hearty and informal dish.

Specialty from the island of Ischia. Rabbit cooked in a pan with cherry tomatoes, garlic, white wine, and aromatic herbs. Tender and very flavorful white meat.

Prized cut of beef (boneless ribeye) cooked grilled or pan-seared. Juicy and flavorful, served with roasted potatoes.

Tender and flavorful lamb chops, baked or grilled. Served with a side of potatoes.

Stewed escarole in a pan with black olives, capers, and sometimes pine nuts and raisins. A side dish with a bitter and savory taste.

Fried zucchini slices marinated with vinegar, garlic, and fresh mint. A cold, aromatic, and slightly acidic side dish.

Potatoes cut into pieces and roasted in the oven with rosemary and oil. Crispy on the outside and soft on the inside.

Fresh seasonal vegetables, usually prepared sautéed in a pan or dressed with lemon.

Fresh salad enriched with Campana buffalo mozzarella, crunchy walnuts, and olives. A light and nutritious single dish.

Special house salad with salmon, walnuts, and a fresh yogurt sauce. Flavorful and rich in Omega-3.

Rich salad with tuna and walnuts, dressed with creamy tonnato sauce. Flavorful and substantial.