Cuisine

For getting acquainted

Duetto

2 sauces (ragù and genovese)

16.-

Ciaspe

bruschettoni: genovese, ragù, eggplant, friarielli

16.-

APPETIZERS

Alici marinate

spicy

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

20.-

PA.CE Parma e Caserta

raw ham and buffalo mozzarella

27.-

Caprese

mozzarella and tomato

19.50

Cuoppo di Lucullo

surprise of fritturine

20.-

Zeppoline di baccalà​

fried bites of cod in a pan

18.-

Montanare

6 small fried pizzas of mixed ingredients

15.-

First Courses of Pasta

SCIALATIELLI WITH

Pomodoro fresco e basilico

fresh tomato and basil

17.-

Alla Puttanesca

spicy

tomatoes, black olives, capers

18.50

'O Scarpariello

tomato sauce, parmesan, pecorino cheese, flavorings

19.50

Frutti di mare

spicy

seafood

30.-

Alla Ferdinando II

in Bolognese sauce

22.-

VERMICELLI WITH

Cacio e pepe

cheese and pepper

22.-

Cacio e zucchine

cheese and zucchini

25.-

Cacio e cozze

cheese and mussels

27.-

Cacio e vongole

cheese and clams

29.-

First Courses Classical

'Sorrentina

terrina (special plate) of gnocchi with ragout and mozzarella

20.-

Maccheroni lardati

spicy

short pasta, pork lard, parmesan, pecorino cheese, onion

21.-

Manfredi con ricotta

typical long pasta, ragout, cow’s milk ricotta

21.-

Paccheri di Troja

spicy

short and wide pasta with swordfish and eggplant

29.-

Veneridae

spicy

long pasta with clams, capsicum

26.-

Zuppa forte detta Soffritto

very spicy

long pasta with meat sauce, tomato paste, pork, bay leaf, rosemary, sage, strong paprika

28.-

VERMICELLI WITH

Polpette

beef, bread, eggs, garlic, parsley

27.-

Polipetti

spicy

small octopus, tomato, garlic, oil, salt, pepper

31.-

SECOND COURSES

Meat

veal, beef or pork

'A purpett rà nonna

fried meatballs with meat sauce, bread, egg, parmesan, garlic, parsley

22.-

Straccetti rucola e grana

small pieces of meat with rocket salad and parmesan, ‘shredded’ by hand right in the pan

29.-

Salsiccia e friarielli

spicy

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

32.-

Braciole alla Napoletana

beef rolls stuffed with raisins, pine nuts, garlic, parsley, pecorino cheese

32.-

Seafood

availability according to arrivals

Cozze Napoli

spicy

mussels in tomato sauce, croutons, garlic

24.-

Polipetti alla Luciana

spicy

small octopus, oil, garlic, salt, pepper

27.-

Polpo all'insalata

octopus, potatoes, oil, parsley

29.-

Alici fritte

fresh anchovies fried in oil

31.-

Zuppa 'e cozz' c'ò Purp'

spicy

mussels, croutons, octopus, tomato

35.-

Frittura del Golfo

squid, shrimp

42.-

NEITHER MEAT NOR FISH

Parmigiana di melanzane

layers of fried eggplant, meat sauce, mozzarella

20.-

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
(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 di limone

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.