Reginè

A variation of the classic Margherita pizza enriched with salted anchovies. The flavor is decisive and savory, balanced by the sweetness of the tomato and mozzarella. Ideal for those who love intense and traditional tastes.

A fried pizza folded in half, filled with rich and melting ingredients. The golden, crispy dough encloses a soft heart of ricotta, provola, and ham. A classic Neapolitan street food, very substantial.

Pizza topped with tomato, mozzarella, and diced and fried eggplant (cubed style). The taste is rich and Mediterranean, with the softness of the eggplant blending with the melted cheese. Excellent for vegetable lovers.

A creamy white pizza dedicated to cheese lovers. It combines the sweetness of cheese cream with the pungent taste of gorgonzola and the savoriness of provola. Rich, enveloping, and very flavorful.

A pizza characterized by a stuffed crust, usually with ricotta. The center is topped like a classic margherita. It offers a pleasant contrast between the thin center and the soft, filled crust.

A pizza divided into two distinct flavors: one half white with sausage and provola, the other half classic red Margherita. Perfect for those who are undecided and want to taste two different flavors in one dish. Rich and varied.

Flavorful pizza with tuna and onion, a classic and aromatic combination. The sweetness of the onion balances the decisive taste of the tuna and the delicacy of the mozzarella. A rustic and tasty dish.

White pizza loved especially by children, topped with mozzarella, sliced frankfurters, and french fries. The taste is delicate, sweet, and crunchy thanks to the fries. A modern comfort food classic.

A baked calzone. Inside, it encloses a melting heart of mozzarella, soft ricotta, and flavorful salami. The outer crust is golden while the inside remains moist and tasty.

Similar to 'Diavola', it's a pizza with a red base, mozzarella, and spicy salami. The taste is lively and slightly spicy. Ideal for those seeking a decisive and stimulating flavor.

The classic Marinara pizza, simple and dairy-free. Topped only with tomato, garlic, and aromatic oregano. Light but rich in traditional aroma and flavor.

The queen of Neapolitan pizzas. Tomato base, fior di latte mozzarella, and fresh basil. Simple, balanced, and representative of Italian cuisine worldwide.

A refined version of the Margherita that uses sweet Pachino cherry tomatoes and Campanian buffalo mozzarella. The flavor is more intense and milky compared to the classic version. Fresh and juicy.

Fresh and prized white pizza with buffalo mozzarella, cherry tomatoes, and prosciutto crudo, usually added after cooking. The contrast between the hot pizza and the fresh ingredients is delightful.

Similar to the Margherita but made with Campanian DOP buffalo mozzarella. The buffalo releases its whey, making the pizza particularly juicy and flavorful. An authentic taste experience.

The classic Capricciosa pizza, rich with various toppings. It combines cooked ham, mushrooms, artichoke hearts, and olives on a red base. Each bite offers a different and satisfying combination of flavors.

Vegetarian pizza topped with a mix of grilled or baked vegetables such as peppers, eggplant, and zucchini. Colorful, light, and rich in natural flavor. An excellent healthy choice.

White pizza that celebrates an iconic Neapolitan pairing: sausage and friarielli (sautéed local broccoli rabe). The flavor is decisive, with the slightly bitter note of the greens balancing the fat of the sausage and provola.

A very delicate and creamy white pizza. The cream base is combined with cooked ham and mushrooms for a soft and sweet taste. Very popular with those who prefer non-acidic flavors.

Also known as 'Mimosa' pizza, it's a white pizza with cream, cooked ham, and sweet corn. The contrast between the savory ham and the sweet crunchiness of the corn is highly appreciated.

A special pizza divided into three sections with different flavors: one part stuffed with cooked ham and ricotta, one part Margherita, and one part Ortolana with vegetables. Ideal for tasting different specialties in one dish.

Aromatic and prized white pizza. Smoked provola pairs perfectly with the intense and earthy flavor of porcini mushrooms. An autumnal and refined dish.

Rich and fresh pizza, with a white provola and cherry tomato base. It is finished after cooking with fresh arugula, prosciutto crudo, and parmesan shavings. Balanced and tasty.

Delicate white pizza with zucchini flowers and anchovies. The sweetness of the zucchini flowers contrasts pleasantly with the savoriness of the anchovies. Fior di latte mozzarella binds all the flavors.

A modern gourmet pizza that pairs flavorful mortadella with the sweetness of pistachio cream and crushed pistachios. Rich, indulgent, and with a pleasant contrast of textures.

A colorful variation of the bufalina pizza that uses yellow cherry tomatoes, which are sweeter and less acidic than red ones. The pairing with buffalo mozzarella creates a delicate and refined flavor.

Fresh mozzarella, a soft and milky stretched-curd cheese. Served simply to appreciate its freshness and delicate taste. Excellent as a light starter.

Classic Italian summer appetizer that combines slices of savory prosciutto crudo with sweet and juicy melon. A refreshing sweet-savory contrast, perfect for starting the meal.

A dish of cured prosciutto crudo. The slices are thin, savory, and aromatic. Often served with bread or grissini.

A rich mixed platter to share. It includes a selection of Italian cured meats (affettati) accompanied by fresh buffalo mozzarella. Ideal for tasting different specialties.

A classic and beloved combination: flavorful prosciutto crudo served with creamy buffalo mozzarella. The savoriness of the cured meat enhances the sweetness of the buffalo milk.

A grand mixed seafood appetizer offering a variety of preparations. Includes shrimp with cocktail sauce, fresh seafood salad, braised baby octopus, marinated salmon, and fried smelt. A complete journey through the flavors of the sea.

Thin slices of raw salmon marinated with citrus juice (lemon, orange). The flavor is fresh, acidic, and aromatic, with the tender texture of the fish. Light and refined.

A cold dish composed of boiled mollusks and crustaceans (octopus, squid, shrimp) dressed with oil, lemon, and parsley. Fresh, tender, and with a delicate sea flavor.

Mixed seafood (mussels, clams) sautéed in a pan, often with white wine, garlic, and bread croutons. Served hot with its flavorful broth. To be enjoyed by dipping bread.

Simple and traditional Campanian dish. Mussels cooked quickly in a pot with plenty of black pepper and lemon wedges. Intense sea and spicy flavor.

An elegant reinterpretation of parmigiana. Layers of fried eggplant alternated with tomato, mozzarella, and parmesan, assembled like a millefeuille. Soft and rich in flavor.

The classic Neapolitan 'cuoppo' or mixed fried platter. Includes rice arancini, potato croquettes, dough fritters, and pasta frittatas. An assortment of hot, crispy, and savory fried snacks.

Small fried pizzas (montanare) topped. Some with tomato and classic cheese, others in a gourmet version with mortadella and pistachio. Soft and delicious.

Sandwiches made with bread slices filled with mozzarella, dipped in egg and breadcrumbs, and then fried. Crispy on the outside with a melting cheese center.

Toasted homemade bread slices topped with diced fresh cherry tomatoes, garlic, oil, and basil. A simple, crunchy, and refreshing appetizer.

Assortment of toasted bread with various toppings, which may include vegetables, creams, or cured meats in addition to the classic tomato. Perfect for varying flavors.

Strips of fried pizza dough, served with fresh arugula, cherry tomatoes, and parmesan shavings. A dish that combines the indulgence of fried food with the freshness of salad.

Battered and fried zucchini flowers, often stuffed with ricotta or mozzarella. Light, crispy, and delicate. A seasonal delicacy.

French fries or baked potatoes topped with a cream of pecorino cheese and plenty of black pepper. A rich and flavorful version of the classic side dish.

Pieces of cod (desalted salt cod) battered and fried. The fish remains white and soft inside a golden, crispy crust. Typical of Neapolitan tradition.

Battered and fried onion rings. Crispy, sweet, and savory, ideal as a snack or side dish.

Spicy chicken wings, usually fried or baked. A classic international snack, juicy and flavorful, to be eaten with your hands.

Thick, flat, egg pasta topped with a rich sauce of crumbled sausage and porcini mushrooms. A dish with an intense, rustic flavor, fragrant with forest notes.

A typical fresh pasta shape, similar to short scialatielli or large fusilli, topped with a special house sauce. Likely rich and flavorful, ideal for holding the sauce.

Thick fresh pasta similar to spaghetti, topped with a cream of Pecorino Romano cheese and black pepper. A Roman traditional dish, creamy with a decisive and spicy taste.

Pasta topped with tomato sauce, crispy guanciale, and pecorino cheese. A Roman classic with a robust, savory, and slightly fatty flavor.

Famous pasta dish with a sauce based on eggs, pecorino cheese, guanciale, and black pepper. Creamy, rich, and very flavorful, without added cream.

A vegan and Mediterranean first course. The sauce is prepared with fresh cherry tomatoes, flavorful black olives, and salty capers. Fresh and aromatic taste.

Thick soup of mixed short pasta cooked with beans. A humble traditional dish, creamy, nutritious, and very comforting (comfort food).

Potato gnocchi topped with tomato sauce, mozzarella, and basil, then baked until the cheese melts. A signature dish of Campanian cuisine, soft and stringy.

An enriched version of the classic Neapolitan pasta and potatoes. The pasta is cooked with potatoes until creamy ('azzeccata'), then mixed with smoked provola and parmesan. Very substantial.

A 'surf and turf' combination that unites the savoriness of clams with the earthy taste of porcini mushrooms. The soft gnocchi bind the two flavors well.

A great classic of Italian seafood cuisine. Spaghetti topped with fresh clams, garlic, oil, and parsley (often served plain). Delicate but persistent sea flavor.

Large flat tube-shaped pasta, topped with a special house sauce based on fish. Paccheri are ideal for holding rich and full-bodied sauces.

Paccheri pasta served with a sauce prepared with the fresh fish available that day. Guarantees freshness and an authentic sea flavor that varies based on the catch.

Rice slowly cooked in crustacean broth and finished with a scampi cream. A refined dish, pink in color, with a sweet and delicate flavor.

Flat long pasta topped with whole or shelled scampi and cherry tomatoes. An elegant dish where the sweetness of the crustacean is the star.

Typical Campanian fresh pasta, shorter and thicker than spaghetti. Topped with clams and zucchini (often fried or pureed). A balanced and tasty combination of garden and sea.