Alici marinate fresche
Mozzarella di Bufala SiAmoNapoli©
buffalo mozzarella garnished (according to arrivals)
Prosciutto crudo e mozzarella
Cuoppo di fritturine Italia
Frittatina di pasta
Pasta, bechamel, vegetables, parmesan, aromas
Parmigiana di melanzane
Uovo in purgatorio
Fried eggs with ragout, basil, Grana flakes
Zeppoline di baccalà
Fried bites of cod in a pan
COLD - HOT APPETIZERS
FIRST COURSES of PASTA
Pork lard, parmesan, pecorino cheese, onion
Manfredi con ricotta
Typical long pasta, ragout, cow’s milk ricotta
Pasta 'a modo mio'
Zuppa d'ò maresciall'
Veal tripe in vegetable stock
FIRST COURSES NEAPOLIS SPECIALITIES
A’ genovese di mare
Cacio e vongole
Pacchero di Troia
Zuppa forte o Soffritto SiAmoNapoli©
SINGLE PLATE: FIRST COURSE + SECOND COURSE
Penne co’ ruot o’ furn’
o’ ruot o’ furn’ (meat stew, potatoes, peas, onion, lard) and penne
Pizzaiola c’à pasta
Polipetti c’à pasta
moscardini alla luciana (small octopus) and spaghetti
Polpette c’à pasta
polpette di carne (meatballs) and spaghetti
veal, beef or pork
'A purpett rà nonna
Fegato alla veneziana
Veal liver, onion, vinegar
O’ ruot o’ furn’
Salsiccia e friarielli
Sausages and friarielli (upper leafs of broccoletti) – sautéed in traditional recipe (according to arrivals)
Straccetto rucola e grana
availability according to arrivals
Moscardini alla luciana
Zuppa 'e cozze c'ò Purp'
Friarielli (upper leafs of broccoletti) – fresh, processed by hand, fried in a pan (availability according to arrivals)
The grand final:... Dessert
CAKES AND DESSERTS of our production (according to preparations of a day) – portion
Palle di LUCULLO
Affogato al caffè
(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.
This restaurant, as a folkloristic Taberna in Naples, applies the following 3 rules:
- 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)
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.