For getting acquainted

Ciaspe

bruschettoni: genovese, ragù, eggplant, friarielli

16.-

APPETIZERS

Alici marinate

spicy

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

22.-

PA.CE Parma e Caserta

raw ham and buffalo mozzarella

29.-

Caprese

mozzarella and tomato

20.50

Cuoppo di Lucullo

surprise of fritturine

20.-

Zeppoline di baccalà​

fried bites of cod in a pan

19.50

Montanare

6 small fried pizzas of mixed ingredients

16.-

First courses of Pasta

SCIALATIELLI

‘a Tricolore

fresh tomato and basil

18.-

'O Scarpariello

tomato sauce, parmesan, pecorino cheese, flavorings

20.-

‘a Frutt ’ e mare

spicy

seafood

32.-

‘a Ferdinando II

in Bolognese sauce

23.-

VERMICELLI WITH

Cacio e pepe

cheese and pepper

24.-

Cacio e guanciale

cheese and bacon

25.-

Cacio e cozze

cheese and mussels

28.-

Cacio e vongole

cheese and clams

30.-

First courses Historical

'Sorrentina

terrina (special plate) of gnocchi with ragout and mozzarella

21.50

Maccheroni lardati

spicy

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

23.-

Manfredi con ricotta

typical long pasta, ragout, cow’s milk ricotta

22.-

Paccheri di Troja

spicy

short and wide pasta with swordfish and eggplant

31.-

Veneridae

spicy

long pasta with clams, capsicum

28.-

Zuppa forte detta Soffritto

very spicy

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

30.-

Scavolpi

long pasta with clams, endive, olives, pine nuts

32.-

Pacchero Basca

with cod and escarole, olives, pine nuts

32.-

VERMICELLI WITH

Polpette

beef, bread, eggs, garlic, parsley

30.-

Polipetti

spicy

small octopus, tomato, garlic, oil, pepper

33.-

GUSTUM MARIS

Funicelle e Ancini

long pasta with sea urchins, garlic, parsley, oil

36.-

SECOND COURSES

Meat

veal, beef or pork

'A purpett rà nonna

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

24.-

Straccetti rucola e grana

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

30.-

Sasiccia e friariell’

spicy

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

34.-

Braciole alla Napoletana

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

34.-

Seafood

availability according to arrivals

Cozze Napoli

spicy

mussels in tomato sauce, croutons, garlic

26.-

Polipetti alla Luciana

spicy

small octopus, oil, garlic, pepper

30.-

Polpo all'insalata

octopus, potatoes, oil, parsley

30.-

Alici fritte

fresh anchovies fried in oil

33.-

Zuppa 'e cozz' c'ò Purp'

spicy

mussels, croutons, octopus, tomato

36.-

Frittura del Golfo

squid, shrimp

43.-

Neither meat nor fish

Parmigiana di melanzane

layers of fried eggplant, meat sauce, mozzarella

22.-

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)

16.-

The grand final - Dessert

Pasticceria preconfezionata

pre-packaged, portion

9.-

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

16.-

ICE CREAMS

Affogato al caffè

vanilla ice cream and coffee espresso

7.-

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.