A la carte menù
STARTERS
Selection of typical cold cuts from our trusted Cilento producers Gasparro family, Cilento, Gioi
Raw and cooked cuttlefish from the coast on fresh pea puree with Antica Razza Pelatella raw ham
Stuffed anchovies, cream of yellow tomatoes "Casa Marrazzo" and fried eggplant
Acciaroli red prawns tartare, goat's milk and spring onion
FIRST COURSES
Lagane egg pasta with chickpeas and salted cod fish
Homemade ravioli stuffed with Genoese-style octopus with onion from Vatolla
Tubetti rigati di Gragnano "Pastificio Dei Campi" with roast potatoes, mussels and lard
Spaghettino from Gragnano "Pastificio Dei Campi" in butter with sea urchins, algae and burnt lemons
SECOND COURSES
Amberjack fillet in oil cooked with aromatic herbs from the Alburni Mountains on a puree of snow peas and sweet and sour garden vegetables
Cilento-style rock fish with capers and anchovies from Cetara "Armatore", goat cacioricotta "I Moresani" and raw zucchini
“Etrusco” beef, summer caponata with vegetables and panzanella sauce
Pork tenderloin slow cooked with red onion, pickled bell pepper and soft potatoes
FROM THE GARDEN
The daily offer of cooked vegetables from our garden
Salted tartlet of grilled peppers with anchovy mayonnaise and provolone del Monaco cheese
Tomato tartare, "Marsicani" extra virgin olive oil bruschetta powder and melted caciocavallo cheese
DESSERTS
Selection of typical cheeses from Campania with white fig jam from Cilento "Opificio Santomiele"
Homemade apple shortcrust pastry with buffalo mozzarella and wild fennel ice cream
Crunchy pistachio millefeuille with yogurt and lemons
Three chocolates terrine with berries coulis and Maldon salt
Selection of our homemade ice creams and sorbets