Ristorante Scarpone

A selection of fresh seafood specialties, which may include seafood salads, marinated items, and crustaceans. Fresh and briny flavor.

Mussels and clams sautéed with oil, garlic, parsley, and sometimes tomato or white wine. Served hot with a flavorful sauce.

Boiled mollusks and crustaceans (like octopus, calamari, shrimp) dressed with oil, lemon, and parsley. Light and refreshing.

Mixed vegetables (eggplant, zucchini, peppers, tomatoes) baked with a crust of breadcrumbs and aromatic herbs.

Slice of Italian aged cured ham. Savory and sweet flavor, soft texture.

Classic pairing of cured ham and fresh buffalo mozzarella. Contrast between the saltiness of the cured meat and the milky sweetness of the cheese.

Battered and fried seasonal vegetables. Crispy outside and tender inside.

Thick tubular pasta with tomato sauce, crispy guanciale, and pecorino. Strong and flavorful taste.

Fresh stuffed pasta served with a light sauce of fresh cherry tomatoes and basil.

Egg pasta with zucchini flowers, often anchovies or zucchini. Delicate and aromatic.

Egg pasta with sautéed porcini mushrooms. Intense flavor of the forest and earth.

Potato gnocchi in a special house sauce. Probably a rich and creamy or tomato-based sauce.

Rice slowly cooked with crustacean broth and finished with shrimp cream. Creamy with a delicate sea flavor.

Classic first course with clams, oil, garlic, and parsley (often white sauce). Intense sea flavor.

Thick spaghetti-like pasta with octopus sauce.

House specialty, fettuccine with a rich sauce, probably based on shrimp or seafood.

Pasta with egg sauce, pecorino romano, guanciale, and black pepper. Creamy and rich.

Veal slice prepared according to the house recipe, probably with a creamy sauce or mushrooms.

Veal slices with cured ham and sage, cooked in white wine.

Tender beef fillet served with a creamy green pepper sauce.

Layers of fried eggplant, tomato sauce, mozzarella, and parmesan, baked.

Whole or sliced porcini mushrooms, roasted to enhance their natural flavor.

Grilled beef sliced, served on a bed of arugula and parmesan shavings.

Mixed selection of grilled meats (beef, pork, lamb, sausage).

Grilled prime cut of veal. Tender and flavorful.

Grilled lamb chops, to be eaten with your hands ("scottadito").

Danish beef steak, known for its marbling and tenderness.

Boneless beef rib steak. Price calculated by weight.

The most tender cut of beef, lean and delicate, grilled.

T-bone steak, including fillet and sirloin. Price by weight.

Grilled pork chop, flavorful and juicy.

Mixed grilled fish and crustaceans. Ideal for sharing.

Mixed fry of small fish, typical of maritime tradition.

Floured and fried calamari rings and shrimp.

Grilled swordfish steak. Firm and flavorful meat.

Whole grilled fish (choice) cooked on the grill. Price by weight.

Whole fish baked with potatoes. Price by weight.

Premium grilled or sautéed crustaceans.

Lettuce, tomato, carrots, and other fresh vegetables.

Fried potato sticks, golden and crispy.

Leafy green vegetables sautéed with garlic and chili pepper.

Whole artichoke cooked with mint, garlic, and oil. Tender and aromatic.

Whole fried artichoke, with crispy leaves like chips. Typical Jewish-Roman style.

Grilled zucchini, eggplant, and peppers.

Tomato, mozzarella, and basil.

Tomato, mozzarella, and anchovies.

Tomato, mozzarella, mushrooms, artichokes, ham, and olives.

Mozzarella, zucchini flowers, and anchovies.

Tomato, mozzarella, and champignon mushrooms.

Tomato, garlic, oregano, and oil. No cheese.

Bruschetta or plain pizza with mozzarella and anchovies.

Bruschetta or plain pizza with mozzarella and smoked salmon.

Bruschetta or plain pizza with mozzarella and cured ham.

Closed half-moon pizza stuffed with ham, mozzarella, and egg.

Pizza with mozzarella and fresh porcini mushrooms.

Plain white pizza with oil and salt.

Leavened dough cake soaked in rum, served with wild strawberries.

Spoon dessert made with cream, milk, and sugar, thickened with gelatin.

Sponge cake filled and covered with lemon cream. Typical of the Amalfi coast.

Ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Two hazelnut sponge cake discs with ricotta and pear cream filling.

Small wild strawberries, very fragrant, usually served with lemon or cream.

Mix of raspberries, blueberries, blackberries, and currants.

Dessert proposal varies daily by the chef.

Fresh and refreshing lemon sorbet.

Extra portion of ice cream or whipped cream.

Sliced homemade bread.

Service charge for cakes brought from outside.