CUISINE

Delicacies

cold appetizers

Alici marinate fresche

20.-

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


Caprese

18.-

mozzarella and tomato


Mozzarella di Bufala SiAmoNapoli© guarnita

19.50

buffalo mozzarella garnished (according to arrivals)


Prosciutto crudo e mozzarella

26.50

raw ham and mozzarella


hot appetizers

Cuoppo di fritturine Italia

20.-

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


Montanare

12.-

small fried pizzas with tomato sauce and parmesan


Parmigiana di melanzane

20.-

layers of fried eggplant, ragout and mozzarella


Scugnizzi

16.50

fried flaps, cherry tomatoes, rocket salad


cold – hot appetizers

'Neapolis'

32.-

mixed meat / seafood (for 2 persons)


First courses

first courses of pasta

Arrabbiata

16.-

corta (short) with tomato, garlic and hot pepper


Azzeccòsa

18.50

potatoes and cheese Provola d’Agerola


A’ genovese

19.50

corta (short) with onion sauce, celery, carrots


Pasta 'a modo mio'

18.-

cherry tomatoes and mozzarella


Pummarola

16.-

with the sauce of fresh tomatoes


Puttanesca

18.-

lunga (long) with tomatoes, black olives, capers


Sorrentina

20.-

terrina (special plate) of gnocchi with ragout and mozzarella


Scarpariello

19.-

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


first courses NEAPOLIS specialties

A’ genovese di mare

30.-

as A’ genovese + octopus, mussels, clams


Cacio e vongole

26.50

spaghetti with clams, pecorino romano cheese and pepper


Pacchero di Troia

28.50

pasta grossa with swordfish and eggplant


Ruote verdi

22.-

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


Tarallata

21.-

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


Scoglio

29.50

pasta lunga (long) with seafood and shellfish


Scornabecco

29.-

pasta lunga (long) with clams and pistachio pesto


Vongola

24.-

spaghetti or linguine with clams and chili pepper


Zuppa forte o Soffritto SiAmoNapoli©

23.-

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


Complete

single plate: first course + second course

Penne co’ ruot o’ furn’

35.-

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


Pizzaiola c’à pasta

27.-

carne alla pizzaiola (stewed meat with tomatoes) and spaghetti


Polipetti c’à pasta

31.-

moscardini alla luciana (small octopus) and spaghetti


Polpette c’à pasta

26.-

polpette di carne (meatballs) and spaghetti


Second courses

Meat:
veal, beef or pork

'A purpett rà nonna

20.-

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


O’ ruot o’ furn’

30.-

meat stew, potatoes, peas, onion, lard


Passerotta

28.-

stew meat, tomatoes, onion, oil


Pizzaiola

24.-

steak in tomato sauce, oregano, garlic


Straccetto rucola e grana

26.-

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


Seafood

availability according to arrivals

Alici fritte

29.50

fresh anchovies fried in oil


Cozze Napoli

24.-

mussels Naples in tomato sauce, croutons, garlic


Frittura mista

41.50

mixed fried squids, shrimp


Moscardini alla luciana

26.-

polipetti in cassuola (small octopus) with sauce


Polpo all’insalata

28.-

octopus, potatoes, oil, parsley


Scapece di pesce

31.-

fried fish, flour, vinegar, garlic, mint


Zuppa ‘e cozze c’ò Purp’

32.50

mussels, croutons, octopus, tomato, pepper


Side dishes

Insalata Verde

8.-

green salad


Patatine fritte

9.-

French fried, portion


Insalata Mista

10.-

mixed salad


The grand final . . . Dessert

Pastry

Preconfezionata

8.-

pre-packaged, portion


SiAmoNapoli© of our production (according to preparations of a day)

CAKES AND DESSERTS

15.-

portion


Dessert pizzas

Calde

15.-

strips of fried bread, Nutella, icing sugar


Palle di LUCULLO

15.-

12 balls of dough filled with Nutella


Ice creams

Affogato al caffè

6.50

vanilla ice cream and coffee espresso


Sorbetto

8.-

sorbet of lemon


Sorrentino

13.-

lemon sorbet with Limoncello


(Prices in CHF)

P.S.

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 Louis Vuitton 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.