Neapolis

CUISINE

Delicacies

COLD APPETIZERS

Alici marinate fresche

fresh marinated anchovies in oil, vinegar, garlic and hot pepper

20.-

Caprese

mozzarella and tomato

18.-

Mozzarella di Bufala SiAmoNapoli©

buffalo mozzarella garnished (according to arrivals)

19.50

Prosciutto crudo e mozzarella

raw ham and mozzarella

26.50

HOT APPETIZERS

Cuoppo di fritturine Italia

mixed fried appetizers Italy, in “cuoppo” (a thick paper cone that keeps the pan-fried delicacies warm and absorbs the oil): arancini (rice balls, fried in breading), crocchè di patate (potato balls, fried in breading), mozzarella fried in bread with eggs and milk

20.-

Frittatina di pasta

Pasta, bechamel, vegetables, parmesan, aromas

17.-

Montanare

small fried pizzas with tomato sauce and parmesan

12.-

Parmigiana di melanzane

layers of fried eggplant, ragout and mozzarella

20.-

Scugnizzi

fried flaps, cherry tomatoes, rocket salad

18.-

Uovo in purgatorio

Fried eggs with ragout, basil, Grana flakes

19.-

Zeppoline di baccalà

Fried bites of cod in a pan

18.-

COLD - HOT APPETIZERS

'Neapolis'

mixed meat / seafood (for 2 persons)

32.-

First Courses

FIRST COURSES of PASTA

Arrabbiata

corta (short) with tomato, garlic and hot pepper

16.-

Azzeccòsa

potatoes and cheese Provola d’Agerola

18.50

A’ genovese

corta (short) with onion sauce, celery, carrots

19.50

Maccheroni lardati

Pork lard, parmesan, pecorino cheese, onion

19.50

Manfredi con ricotta

Typical long pasta, ragout, cow’s milk ricotta

18.-

Pasta 'a modo mio'

cherry tomatoes and mozzarella

18.-

Pummarola

with the sauce of fresh tomatoes

16.-

Puttanesca

lunga (long) with tomatoes, black olives, capers

18.-

Scarpariello

lunga (long) with sauce, pecorino cheese, parmesan cheese, spices

19.-

Sorrentina

terrina (special plate) of gnocchi with ragout and mozzarella

20.-

Zuppa d'ò maresciall'

Veal tripe in vegetable stock

30.-

FIRST COURSES NEAPOLIS SPECIALITIES

A’ genovese di mare

as A’ genovese + octopus, mussels, clams

30.-

Cacio e vongole

spaghetti with clams, pecorino romano cheese and pepper

26.50

Pacchero di Troia

pasta grossa with swordfish and eggplant

29.-

Ruote verdi

pasta with cherry tomatoes, friggiarelli (sweet green peppers), garlic, basil

20.-

Tarallata

pasta with cherry tomatoes, anchovies, capers, tarallo (salted crackers)

21.-

Scoglio

pasta lunga (long) with seafood and shellfish

29.50

Scornabecco

pasta lunga (long) with clams and pistachio pesto

29.-

Vongola

spaghetti or linguine with clams and chili pepper

24.-

Zuppa forte o Soffritto SiAmoNapoli©

pasta lunga (long) with ragout and concentrato (tomatoes), soffritto di maiale (braised pork), bay leaf, rosemary, sage

23.-

Complete

SINGLE PLATE: FIRST COURSE + SECOND COURSE

Penne co’ ruot o’ furn’

o’ ruot o’ furn’ (meat stew, potatoes, peas, onion, lard) and penne

35

Pizzaiola c’à pasta

carne alla pizzaiola (stewed meat with tomatoes) and spaghetti

27.-

Polipetti c’à pasta

moscardini alla luciana (small octopus) and spaghetti

31.-

Polpette c’à pasta

polpette di carne (meatballs) and spaghetti

26.-

SECOND COURSES

Meat

veal, beef or pork

'A purpett rà nonna

polpette (meatballs) fried with sauce, bread, egg, parmesan cheese, garlic

20.-

Fegato alla veneziana

Veal liver, onion, vinegar

26.-

O’ ruot o’ furn’

meat stew, potatoes, peas, onion, lard

30.-

Pizzaiola

steak in tomato sauce, oregano, garlic

24.-

Salsiccia e friarielli

Sausages and friarielli (upper leafs of broccoletti) – sautéed in traditional recipe (according to arrivals)

28.-

Straccetto rucola e grana

piece of meat with rocket salad and parmesan, ‘ragged’ by hand directly in the pan

26.-

Seafood

availability according to arrivals

Alici fritte

fresh anchovies fried in oil

29.50

Cozze Napoli

mussels Naples in tomato sauce, croutons, garlic

24.-

Frittura mista

mixed fried squids, shrimp

41.50

Moscardini alla luciana

polipetti in cassuola (small octopus) with sauce

26.-

Polpo all’insalata

octopus, potatoes, oil, parsley

28.-

Zuppa 'e cozze c'ò Purp'

mussels, croutons, octopus, tomato, pepper

32.50

Side Dishes

Insalata Verde

green salad

8.-

Patatine fritte

French fried, portion

9.-

Insalata Mista

mixed salad

10.-

Friarielli

Friarielli (upper leafs of broccoletti) – fresh, processed by hand, fried in a pan (availability according to arrivals)

15.-

The grand final:... Dessert

Pasticceria preconfezionata

pre-packaged, portion

8.-

Pasticceria SiAmoNapoli©

CAKES AND DESSERTS of our production (according to preparations of a day) – portion

15.-

HOT DESSERT

Pizze dessert

strips of fried bread, Nutella, icing sugar

15.-

Palle di LUCULLO

12 balls of dough filled with Nutella

15.-

ICE CREAMS

Affogato al caffè

vanilla ice cream and coffee espresso

6.50

Sorbetto

sorbet of lemon

8.-

Sorrentino

lemon sorbet with Limoncello

13.-

(Prices in CHF)

We want to highlight that the pastry (like everything else) of our production involves:

  • original ingredients,
  • manual processing,
  • care of cooking,
  • firming times,
  • hours used exclusively for the product and subtracted from other working processes,

which go far beyond the time and cost of buying an industrial and / or frozen product.

We regret that “occasional” clients omit such realities, artisanal and contractual, and they criticize the cost.

Therefore, clearing any doubts, we invite the “critics of Sunday” to reflect well before pointing out and remembering, as a pure example, that there are people who want to have Maison Goyard bags, others … supermarket bags, so the use is the same and everyone is free to have, in fact, to eat what he chooses.

IMPORTANT

This restaurant, as a folkloristic Taberna in Naples, applies the following 3 rules:

Spoken languages

  • Neapolitan (UNESCO world heritage site, UNESCO protected, diatopic variant of the southern Italian group, diasystem identified by the ISO 639-3 classification through the nap code)
  • Italian (official language of the Republic and Canton Ticino)

Waiting time

from the moment of ordering, the chosen dishes are served at least after 18-25 minutes according to preparation since NOTHING is precooked or pre-packaged but all cooked AT THE MOMENT

Cooking of pasta “Al dente”

every dish based on pasta involves the GIUSTA COTTURA (right cooking) which, according to our tradition, is “al dente”, that is cooked but not too much to prevent it from sticking together and to make it resistable for chewing, that is to oppose the fork that compresses it or the tooth that cuts it.

THE CUSTOMER THAT DOES NOT LIKE PASTA COOKED AL DENTE, must inform the staff when ordering.

Other behaviors, realizations and languages are unnatural and forced for us, and can not guarantee the real and univocal characteristics of origin and workmanship, but, on the contrary, show the mercantile use of Neapolitanity for purely economic objectives and not of genuineness.

Thank you for choosing us.