Antipasti · Pizze · Dolci
Menu
A short menu, cooked with conviction. Everything is made here, every day.A short menu, cooked with conviction. Our dough ferments for 48 hours with Caputo flour, the tomatoes are San Marzano DOP and the fior di latte arrives from Agerola twice a week. Everything is made here, every day.
Dietary key
- VVegetarian
- VGVegan
- GFGluten-free base available
- Spicy
- House signature
Antipasti
To share while the oven does its work.
Montanarine€7.50
Little rounds of our 48-hour dough, flash-fried until they puff, then topped with slow-cooked San Marzano tomato, Parmigiano Reggiano and basil. The Neapolitan street snack, three to a plate.(Vegetarian)
Burrata di Andria€12
A 250 g burrata from Andria in Puglia, delivered twice a week and served at room temperature with datterini tomatoes, basil oil and warm bread from the oven.(Vegetarian)
Frittatina di pasta€6.50
Bucatini bound with béchamel, peas, smoked provola and a little pancetta, shaped, breaded and fried to a golden crust. A Naples friggitoria classic that Gennaro's mother made every Sunday.
Polpette al sugo€9.50
Hand-rolled veal and pork meatballs, simmered for three hours in San Marzano tomato with a Parmigiano rind, finished with pecorino and torn basil. Bread on the side to mop up the sauce.
Fiori di zucca€10.50
Courgette flowers from Maresme market gardens, stuffed with sheep's ricotta and lemon zest, dipped in a light batter and fried. Served with a spoon of honey from the Montseny.(Vegetarian)
Pizze Rosse
On a base of San Marzano DOP tomato.
Marinara€8.50
Tomato, garlic, oregano, extra virgin olive oil. No cheese, nothing to hide behind: the oldest pizza in Naples and the truest test of a pizzaiolo.(Vegan, Gluten-free base available)
Margherita€9.50
San Marzano DOP tomato, fior di latte from Agerola, fresh basil and a thread of extra virgin olive oil. The one everything else is measured against.(Vegetarian, Gluten-free base available)
House signature: Bufala€13.50
Our Margherita with buffalo mozzarella DOP from the Sele plain in Campania, added after the oven so it stays cool and creamy against the hot tomato.(Vegetarian, Gluten-free base available)
House signature: Diavola€12.50
Tomato, fior di latte and spicy Calabrian spianata salami, finished with Calabrian chilli in oil and a scatter of basil. Heat that builds, never shouts.(Gluten-free base available)(Spicy)
Napoli€11.50
Tomato, fior di latte, Cetara anchovies, Pantelleria capers, oregano and Gaeta olives. Salty, bright and deeply Neapolitan.(Gluten-free base available)
Capricciosa€13
Tomato, fior di latte, cooked ham, artichokes in oil, champignon mushrooms and Gaeta olives. The Sunday-lunch pizza, done properly.(Gluten-free base available)
Pizze Bianche
No tomato: fior di latte and whatever the season brings.
House signature: Mortadella e Pistacchio€14.50
Fior di latte baked on its own, then dressed out of the oven with Bologna IGP mortadella, Sicilian pistachio cream, crushed Bronte pistachios and a quenelle of stracciatella.(Gluten-free base available)
Salsiccia e Friarielli€13.50
Smoked provola, Neapolitan fennel sausage and friarielli, the bitter turnip greens Naples loves, sautéed with garlic and chilli. The classic winter pizza, served all year.(Gluten-free base available)
Quattro Formaggi€12.50
Fior di latte, Gorgonzola dolce, smoked provola and aged Parmigiano Reggiano, with a little black pepper and a drizzle of chestnut honey on request.(Vegetarian, Gluten-free base available)
Patate e Rosmarino€11
Paper-thin slices of Prat potato, fior di latte, rosemary from the terrace, flaked salt and Tuscan extra virgin olive oil. Humble, and somehow always the first to disappear.(Vegetarian, Gluten-free base available)
Funghi e Tartufo€15.50
Fior di latte, porcini and chestnut mushrooms sautéed in butter, black summer truffle paste from Umbria and shavings of fresh truffle when the season allows.(Vegetarian, Gluten-free base available)
Dolci
Made here every morning.
Tiramisù€6.50
Savoiardi soaked in espresso, mascarpone cream made with free-range eggs, and a dusting of Venezuelan cocoa. Made each morning and served straight from the tray.(Vegetarian)
Babà al rum€6
The Neapolitan sponge, risen for twelve hours and soaked in a syrup of dark rum and Amalfi lemon. Served with whipped cream and wild strawberries.(Vegetarian)
Delizia al limone€6.50
The dome-shaped cake of the Sorrento coast: sponge filled and coated with a cream of Amalfi IGP lemons. Light, sharp and fragrant.(Vegetarian)
Affogato al caffè€5
Two scoops of fior di latte gelato drowned in a double espresso at the table. Add a splash of amaretto if the evening calls for it.(Vegetarian)
Bevande
Wines by the glass, Italian beers and a few things we make ourselves.
Falanghina del Sannio DOP€4.50
A glass of white from the hills north of Naples: crisp, with green apple, white flowers and a saline finish that loves a Marinara. 12 cl.
Aglianico del Taburno DOCG€5.50
A glass of the great red of Campania: black cherry, liquorice and firm tannins that stand up to a Diavola and a Salsiccia alike. 12 cl.
Peroni Nastro Azzurro€3.50
Italy's classic pale lager, 33 cl bottle, served very cold. Clean, dry and made for pizza.
Ichnusa Non Filtrata€4
Unfiltered Sardinian lager with a soft haze and a fuller, bready body. 33 cl bottle.
Limonata della casa€3.50
Our house lemonade: Amalfi lemons pressed each morning, cane sugar, a little fresh mint and sparkling water. Not too sweet, by design.(Vegan)
Chinotto€3
The bittersweet Italian soda made from the chinotto citrus of Liguria. Dark, herbal and far more interesting than cola. 20 cl.(Vegan)
Full allergen information is available from our team. Our kitchen handles gluten, dairy, eggs, nuts and fish, so traces are possible in every dish. Gluten-free bases are prepared with care but not in a dedicated space.
Prices in euros, VAT included.