Osteria La Massaia

A rich raw fish platter including fresh langoustines, tuna and amberjack tartare, and various carpaccios. The flavor is fresh and marine, with different textures from soft to crunchy. It is recommended to enjoy it plain or with a few drops of lemon.

Small Mediterranean calamari fried until golden in peanut oil. They are crispy on the outside and tender on the inside. Ideal to eat hot, often accompanied by a lemon wedge.

Cold salad composed of boiled mollusks and crustaceans, dressed with oil, lemon, and Piennolo cherry tomatoes. It has a fresh and light taste, typical of the Amalfi coast. Perfect as a refreshing appetizer.

Mollusks sautéed in a pan with oil, garlic, parsley, and pepper. The dish is savory and rich with the aroma of the sea. It pairs well with toasted bread to soak up the delicious sauce.

Octopus roasted to be crispy outside and tender inside, served with a chunky tomato sauce (paccatella). It combines the smoky flavor of the grill with the sweetness of Neapolitan tomatoes.

Layered flan prepared with fresh anchovies instead of eggplant, typical of Cetara. Tasty and flavorful, with the distinct character of blue fish. An excellent example of enriched poor seafood cuisine.

Typical cone-shaped paper wrapper filled with fried anchovies. The anchovies are small, whole, and crispy, meant to be eaten by hand. A classic Neapolitan street food.

Small octopuses (moscardini) cooked according to a special house recipe, likely stewed. They are tender and flavorful. Ideal to enjoy with bread.

Selection of mixed salumi artisanally produced by the family business. Includes various cured meats with authentic and genuine flavors. Served as a rustic shared appetizer.

Fresh stretched-curd cheese made from raw buffalo milk in the Battipaglia area. It has an elastic yet juicy texture and a sweet, milky flavor. Enjoyed fresh, plain.

Lean, aged, artisanally produced beef salumi. It has a dark red color and a delicate yet aromatic flavor. Often served with arugula and Parmesan shavings.

Premium cured pork, aged for a long time to achieve a complex and sweet flavor. The meat is tender and melts in the mouth. A delicacy for salumi lovers.

Prosciutto made from black breed pigs, known for the quality of their fat and meat. The flavor is intense, savory, and lingering. Thinly sliced to enhance its melt-in-your-mouth texture.

Assortment of goat cheeses from Lazio, recognized for their quality and tradition. Flavors range from fresh to spicy depending on aging. Excellent served with honey or jams.

Classic dish based on fried eggplant layered with tomato sauce, mozzarella, and Parmesan. Soft, rich, and comforting. One of the most beloved dishes in Italian cuisine.

Pasta filled with buffalo ricotta, dressed with savory anchovy sauce and crispy breadcrumbs. A perfect balance between the sweetness of the filling and the umami of the dressing. A sophisticated dish combining land and sea.

Typical Campanian fresh pasta (scialatielli) served with prized lobster and sweet Vesuvius tomatoes. The sauce is rich and fragrant with crustaceans. A luxurious first course for special occasions.

Fresh pasta dressed with delicate sea bass, chopped pistachios, and lemon zest. A fresh and aromatic dish with an interesting contrast of textures. Light yet flavorful.

Fresh pasta dressed with amberjack fish and a Mediterranean sauce of cherry tomatoes, capers, and olives. Strong, typical southern Italian flavors. A tasty and satisfying dish.

Scialatielli with Mixed Seafood, including mussels, clams, and razor clams. The sauce is a white or lightly colored broth, rich in sea flavor. A timeless classic.

Fresh pasta served with prawns and mantis shrimp. The sweetness of the crustaceans pairs well with the thick, porous pasta. Usually sautéed with oil, garlic, and cherry tomatoes.

High-quality spaghetti with a rough surface that holds the sauce, prepared according to a special chef's recipe. Likely a rich and flavorful dressing. The restaurant's signature dish.

Short pasta dressed with tomato sauce, pecorino cheese, and crispy black pork cheek. A premium version of the classic Amatriciana. Intense and savory flavor.

Local version of Cacio e Pepe, prepared with scialatielli and Rieti cheese. Creamy and spicy thanks to black pepper. A simple but flavorful dish.

Traditional Neapolitan dish, dense and creamy, enriched with smoked provola cheese that melts in the dish. Basil adds freshness to the rustic taste of pasta and potatoes. Very hearty and comforting.

Spaghetti alla Nerano, dressed with fried zucchini and cheeses (usually Provolone del Monaco). Creamy, sweet from the zucchini, and savory from the cheese. An iconic dish from the Sorrento peninsula.

Tuna steak quickly seared and coated with crispy poppy seeds. The inside remains pink and tender. Served sliced, it is a light and protein-rich dish.

Grilled Fish Steak (Swordfish or Amberjack)

Fish stewed with cherry tomatoes, capers, olives, and onion. A dish rich in flavor and very aromatic, typical of Sicilian tradition. The sauce is perfect for 'fare la scarpetta' (sopping up the sauce with bread).

Large, premium red prawns from Mazara del Vallo, grilled. They have sweet and firm flesh. Served whole, to be peeled at the table.

Fresh Langoustines cooked under salt or in a salt crust to preserve their moisture and natural flavor. Served in portions of 4 pieces. Delicate and refined.

Whole Calamari prepared according to the chef's special recipe, likely stuffed or grilled with a special seasoning. Tender and tasty.

Sea Bass Fillets rolled with a filling of seasoned breadcrumbs. Baked or pan-fried. An elegant and flavorful way to enjoy white fish.

Premium Chianina beef, grilled and served sliced (tagliata). Generally served rare or medium-rare. Tender and flavorful.

Premium, lean cut of Chianina beef grilled. Extremely tender. Ideal for those who love pure red meat.

Beef Fillet cooked with a Barolo red wine reduction. The sauce is rich and full-bodied, perfect for accompanying the meat. An elegant and intense dish.

Beef Fillet served with a creamy green peppercorn sauce. The spicy and aromatic flavor of the pepper balances the sweetness of the meat. An international cuisine classic.

Artisan sausages produced by the family, grilled and served with potatoes. A rustic, simple, and very flavorful dish. Perfect for a hearty meal.

Yellow or red-fleshed potatoes baked until golden. Also available spiced. A classic and versatile side dish.

Leafy green vegetable with a slightly bitter taste, sautéed in a pan with garlic and chili pepper. Excellent for accompanying meats or cheeses.

Mixed vegetable stew (eggplant, tomatoes, celery, olives) in a sweet and sour sauce. Traditional recipe rich in Mediterranean flavors. Served warm or cold.

Boiled Chard Sautéed with Taggiasca Olives

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Simple and light, dressed with oil and parsley.

Crumbly shortcrust pastry tart with a soft filling. Available with chocolate or berry jam. Rustic and delicious.

Classic Italian dessert with ladyfingers soaked in coffee and mascarpone cream. Prepared according to the house recipe. Creamy and energizing.

Small shortcrust pastry tart with organic jam. Simple and genuine, like homemade by grandma. Perfect for those who love dry pastries.

Selection of fresh seasonal fruit cut into pieces. A light and refreshing end to the meal.

Artisanal ice cream in a spherical shape with a soft center. Intense Sicilian flavors like Modica chocolate or pistachio. Rich and indulgent.

Crispy fried tube-shaped pastry filled with sweet sheep's ricotta. Often garnished with chocolate or candied fruit. The quintessential Sicilian dessert.

Sponge cake dome filled and covered with lemon cream. Soft, fragrant, and very aromatic. A classic from the Amalfi Coast.

Leavened cake with a characteristic mushroom shape, soaked in rum. Soft and spongy, it is the symbol of Neapolitan pastry.

Modern cake composed of seven layers of different textures (mousse, crunch, sponge cake). A complex and chocolatey experience for true gourmands.