For getting acquainted
Ciaspe
bruschettoni: genovese, ragù, eggplant, friarielli
17.-
APPETIZERS
Alici marinate
spicy
fresh marinated anchovies in oil, vinegar, garlic and hot pepper
23.-
PA.CE Parma e Caserta
raw ham and buffalo mozzarella
30.-
Caprese
mozzarella and tomato
21.50
Cuoppo di Lucullo
surprise of fritturine
21.-
Zeppoline di baccalà
fried bites of cod in a pan
20.50
Montanare
6 small fried pizzas of mixed ingredients
17.-
First courses of Pasta
SCIALATIELLI
‘a Tricolore
fresh tomato and basil
19.-
'O Scarpariello
tomato sauce, parmesan, pecorino cheese, flavorings
21.-
‘a Frutt ’ e mare
spicy
seafood
33.-
‘a Ferdinando II
in Bolognese sauce
24.-
VERMICELLI WITH
Cacio e pepe
cheese and pepper
25.-
Cacio e guanciale
cheese and bacon
26.-
Cacio e cozze
cheese and mussels
29.-
Cacio e vongole
cheese and clams
31.-
First courses Historical
'Sorrentina
terrina (special plate) of gnocchi with ragout and mozzarella
22.50
Maccheroni lardiati
spicy
short pasta, pork lard, parmesan, pecorino cheese, onion
24.-
Papillon
long pasta with anchovies, cherry tomatoes, garlic, parsley
20.-
Genovese
pasta with white onion ragout
26.-
Manfredi con ricotta
typical long pasta, ragout, cow’s milk ricotta
23.-
Paccheri di Troja
spicy
short and wide pasta with swordfish and eggplant
32.-
Veneridae
spicy
long pasta with clams, capsicum
29.-
Zuppa forte detta Soffritto
very spicy
long pasta with meat sauce, tomato paste, pork, bay leaf, rosemary, sage, strong paprika
31.-
Scavolpi
long pasta with clams, endive, olives, pine nuts
33.-
Pacchero Basca
with cod and escarole, olives, pine nuts
33.-
VERMICELLI WITH
Polpette
beef, bread, eggs, garlic, parsley
31.-
Polipetti
spicy
small octopus, tomato, garlic, oil, pepper
34.-
SECOND COURSES
Meat
veal, beef or pork
'A purpett rà nonna
fried meatballs with meat sauce, bread, egg, parmesan, garlic, parsley
25.-
Straccetti rucola e grana
small pieces of meat with rocket salad and parmesan, ‘shredded’ by hand right in the pan
31.-
Sasiccia e friariell’
spicy
sausages and friarielli (upper leafs of broccoletti) – sautéed in traditional recipe
(according to arrivals)
35.-
Braciole alla Napoletana
beef rolls stuffed with raisins, pine nuts, garlic, parsley, pecorino cheese
35.-
Seafood
availability according to arrivals
Cozze Napoli
spicy
mussels in tomato sauce, croutons, garlic
27.-
Polipetti alla Luciana
spicy
small octopus, oil, garlic, pepper
31.-
Polpo all'insalata
octopus, potatoes, oil, parsley
31.-
Alici fritte
fresh anchovies fried in oil
34.-
Zuppa 'e cozz' c'ò Purp'
spicy
mussels, croutons, octopus, tomato
37.-
Frittura del Golfo
squid, shrimp
44.-
Neither meat nor fish
Parmigiana di melanzane
layers of fried eggplant, meat sauce, mozzarella
23.-
Side dishes
Insalata verde
9.-
Patatine fritte
10.-
Insalata mista
11.-
Friarielli
friarielli (upper leafs of broccoletti) – fresh, processed by hand, fried in a pan
(according to arrivals)
17.-
The grand final - Dessert</font
Pasticceria preconfezionata
9.-
Pasticceria SiAmoNapoli©
Cakes and desserts of our production (according to preparations of a day), portion
15.-
HOT DESSERT
Pizze dessert
17.-
Palle di Lucullo
17.-
Angioletti
17.-
ICE CREAMS
Affogato al caffè
8.-
Sorbetto al limone
8.-
Sorrentino
lemon sorbet with limoncello
14.-
Pallina di gelato
icecream ball
4.-
(Prices in CHF)