OUR MENU
APPETIZERS
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Four pieces of breaded and fried Fior di Latte mozzarella, served with Cetara anchovies.
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Fried pizzetta with “Gustarosso” tomato sauce, salted ricotta cheese flakes, basil pesto.
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Our gourmet montanarine with toppings of the day. Ask our wait staff.
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Fried fiordilatte mozzarella bites, served with whipped cod, roasted pepper cream, and olive powder.
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Fried pizzetta stuffed with lampredotto by “Luca Cai” and our salsa verde.
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Pasta frittatina with roasted zucchini, Tuscan sausage, and spicy gorgonzola.
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Oven-baked milk bread filled with alletterato tuna, creamy cheese, and sweet-and-sour onions.
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Truffle arancino served on a bed of eggplant cream and spring onion.
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Mix of Calabrian cured meats “Antico Nero d’Aspromonte”: prosciutto crudo, capocollo, pancetta, gourmet salami, served with smoked burratina.
THE SANTARPIZZAS
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Zucchini cream, yellow Piennolo cherry tomatoes, guanciale, fiordilatte mozzarella “Fior d’Agerola”, lemon zest, and a light sprinkle of cheese baked in.
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Chickpea hummus, fiordilatte mozzarella “Fior d’Agerola”, Bologna mortadella, crushed pistachios, and a light sprinkle of cheese baked in.
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Red pepper cream, sautéed yellow peppers, Tuscan sausage, black olives, capers, smoked provola cheese “Fior d’Agerola”, basil, and a light sprinkle of cheese baked in.
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Oxheart tomato, fresh fiordilatte braid mozzarella, basil pesto, and a light sprinkle of cheese baked in.
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Eggplant cream, roast ham, red Piennolo cherry tomatoes, fiordilatte mozzarella “Fior d’Agerola”, Apulian stracciatella, “Savini” truffle oil, basil, and a light sprinkle of cheese baked in.
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Baked thin-sliced potatoes, pork wurstel, fiordilatte mozzarella “Fior d’Agerola”, homemade ketchup, and a light sprinkle of cheese baked in.
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Egg yolk carbonara cream, Pecorino Romano cream, guanciale, fiordilatte mozzarella “Fior d’Agerola”, black pepper.
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Yellow Piennolo cherry tomatoes, provola cheese “Fior d’Agerola”, Apulian burrata, ’nduja from Spilinga, basil, and a light sprinkle of cheese baked in.
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Yellow Piennolo cherry tomatoes, Cetara anchovy fillets, capers, garlic, Pantelleria oregano, olives, basil.
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Provola cheese “Fior d’Agerola”, fresh cow’s milk ricotta, ham, basil, cheese, black pepper.
STEAMED GLUTEN-FREE
Artisanal gluten-free dough, steam-cooked and finished in the oven: softer inside, crispier outside, same amount of dough.
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Tomato sauce “Gustarosso”, buffalo mozzarella “Fior d’Agerola”, basil, and a light sprinkle of cheese baked in.
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Fiordilatte mozzarella “Fior d’Agerola”, sautéed zucchini, alletterato tuna, lemon zest.
THE CLASSICS
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Tomato sauce “Gustarosso”, fiordilatte mozzarella “Fior d’Agerola”, basil, and a light sprinkle of cheese baked in.
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Tomato sauce “Gustarosso”, garlic, oregano, basil.
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Buffalo mozzarella “Fior d’Agerola”, Corbara cherry tomatoes, basil, and a light sprinkle of cheese baked in.
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Tomato sauce “Gustarosso”, fiordilatte mozzarella “Fior d’Agerola”, Cetara anchovies, capers, basil, and a light sprinkle of cheese baked in.
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Tomato sauce “Gustarosso”, buffalo mozzarella “Fior d’Agerola”, basil, and a light sprinkle of cheese baked in.
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Tomato sauce “Gustarosso”, basil, Pecorino Romano, black pepper.
DESSERTS
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Baked cheesecake with a crumbly shortbread base, served with berry sauce or dark chocolate sauce.
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Rum-soaked babà served with whipped cream.
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Chocolate soufflé with a warm, creamy center, served with whipped cream and raspberry sauce.
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Creamy tiramisù with hazelnut cream.
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Cannolo filled with Sicilian pistachio cream.
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Vegan shortcrust pastry with seasonal fruit jam.
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Egg shortcrust pastry filled with fragrant lemon cream.
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Fresh panna cotta with mango infusion.
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The famous Pistocchi cake. On demand, it can be paired with an excellent rum.
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Traditional Prato cantucci served with fine fortified wine.
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Pineapple.
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Gluten-Free
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Vegetarian
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Vegan