Tagliatelle pasta with zucchini cream, zucchini alla scapece, smoked provola cheese and béchamel.

Fusillone pasta with bell pepper cream, zucchini and eggplant textures, finished with bell pepper cream and olive powder.

Bucatini pasta with minced beef, peas, béchamel and smoked provola cheese.

Mezze maniche pasta with roasted eggplant cream, fried eggplant, cherry tomatoes, smoked provola and béchamel.

Fried mini pizzas topped with San Marzano DOP tomato sauce, Parmigiano Reggiano DOP and basil.

Avezzano potatoes, black pepper, 24-month Parmigiano Reggiano DOP, cacio cream and lime zest.

Avezzano potatoes, black pepper and 24-month Parmigiano Reggiano DOP.

Roasted eggplant cream, fiordilatte mozzarella, “La Sbecciatrice” riccio tomato, homemade basil pesto, fried and dried eggplant.

Zucchini cream, smoked provola cheese, marinated zucchini, zucchini alla scapece, dried zucchini flowers, Provolone del Monaco DOP, EVO oil and basil.

Smoked provola cheese, sautéed “Ciummo” chili peppers with garlic and oil, cherry tomatoes, black pork sausage, spicy caciocavallo cheese, EVO oil and basil.

Roasted eggplant cream, fiordilatte mozzarella, baked potatoes under ashes, zucchini alla scapece, sweet and sour peppers, champignon mushrooms, EVO oil and basil.

Stuffed pizza with baked potatoes under ashes, sautéed spinach, Jerusalem artichoke cream, sweet potato brunoise and baby spinach salad.

Ancient riccio tomato “La Sbecciatrice”, buffalo milk mozzarella and Fontana Lupo EVO oil.

San Marzano DOP tomato, Vesuvian Piennolo tomatoes, garden datterini tomatoes and ancient riccio tomato.

Finished with Conciato Romano Slow Food Presidium cheese, basil and EVO oil.

Ancient riccio tomato, smoked buffalo canapaccio “Turillo”, Sichuan pepper, basil and EVO oil.

Roasted tomato cream, fiordilatte mozzarella, semi-dried yellow and red cherry tomatoes, riccio tomato coulis, beef tomato concassé and homemade basil pesto.

San Marzano DOP tomato sauce, fiordilatte mozzarella, Caiazzane olives, wild garlic pesto, spicy salami, olive powder, basil and EVO oil.

White base with smoked provola cheese, baked potatoes with aromatic herbs, Casertano black pork sausage, basil and EVO oil.

White base with buffalo mozzarella.

Finished with rocket salad, cherry tomatoes, 20-month Parma ham, Parmigiano Reggiano flakes and EVO oil.

White base with buffalo mozzarella and red & yellow Vesuvian Piennolo tomatoes.

White base, fiordilatte mozzarella, raw curly escarole, Caiazzane olives, semi-dried yellow and red tomatoes, Salina capers, breaded fried fresh anchovies, smoked buffalo canapaccio “Turillo”, black olive powder and EVO oil.

White base with fiordilatte mozzarella, baked potatoes under ashes, dry black pork sausage, smoked buffalo canapaccio “Turillo”, EVO oil and basil.

Leek and spring onion cream, smoked provola cheese, pickled red onion, crispy onion, parsley sauce, bluefin tuna tartare, tuna katsuobushi, tuna sauce and EVO oil.

Focaccia base with beef tomato tartare, buffalo mozzarella, 20-month Parma ham, rocket salad and EVO oil.

Baked calzone with smoked provola, buffalo blue cheese, baked ricotta, Provolone del Monaco and spicy salami.

Finished with Pecorino Romano DOP crust.

Fiordilatte mozzarella, champignon mushrooms and cooked ham.

Smoked provola cheese, San Marzano tomato sauce, buffalo ricotta, black pepper, Neapolitan pork cracklings and basil.

San Marzano DOP tomato sauce, fiordilatte mozzarella, basil and EVO oil.

Fiordilatte mozzarella.

Finished with Mortadella IGP, Bronte pistachio, buffalo stracciata, pistachio crumble, basil and EVO oil.

Classic baked eggplant parmigiana.

Finished with buffalo stracciata.

Rye pan pizza with baked potatoes under ashes, buffalo mozzarella DOP, grilled artichokes, roasted octopus and wild garlic.

Rye pan pizza with smoked salmon, rocket salad, buffalo stracciata and semi-dried yellow and red cherry tomatoes.

Zucchini cream, zucchini alla scapece, marinated zucchini, smoked provola cheese, red shrimp tartare and lemon zest.

San Marzano DOP tomato sauce, garlic oil, mountain oregano, basil and EVO oil.

San Marzano DOP tomato sauce, Caiazzane olives, wild garlic pesto, mountain oregano, Vesuvian tomatoes, Salina capers, Cetara anchovies, basil and EVO oil.

San Marzano DOP tomato sauce, fiordilatte mozzarella, spicy salami, basil and EVO oil.

San Marzano DOP tomato sauce, buffalo mozzarella DOP, basil and EVO oil.

San Marzano DOP tomato sauce, fiordilatte mozzarella, grilled artichokes, black Caiazzane olives, champignon mushrooms, cooked ham, basil and EVO oil.

White base with buffalo mozzarella DOP and datterini tomatoes.

Finished with Parmigiano Reggiano flakes, basil and EVO oil.

White base with fiordilatte mozzarella, artisan “Cillo” würstel and French fries.