Dear guest, if you have food allergies and/or intolerances, please ask for information on our food and drinks. We are prepared to advise you in the best possible way.
Gentile ospite, se hai delle allergie e/o intolleranze alimentari, chiedi pure informazioni sul nostro cibo e sulle nostre bevande.siamo preparati per consigliarti nel migliore dei modi.
If you have food allergies and/or intolerances, please report it to our staff and ask for information on our food and drinks. We will be able to advise you in the best way.
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STARTERS AND MARAPOKÈ - the exclusive couscous poke salads (4)
Pearl barley arancini with saffron, melted provola, extra virgin olive oil, salt and pepper. Breaded with a batter of water and flour and breadcrumbs. Served with pumpkin cream.
Price3,00 €
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RAMAZAN PIDESI - Exclusive focaccia from Il Marajà (4)
Ramazan Pidezi with Pumpkin Cream, Glazed Ham and Almonds
Ramazan Pidezi con crema di zucca, prosciutto cotto glassato e mandorle
Baked focaccia: dough with 0 flour and ancient grain flour with low glycemic impact. On the way out: sticks of cooked ham glazed with balsamic vinegar, tufts of pumpkin cream, chopped almonds, ground pepper and drizzle of Cilento DOP Extra Virgin Olive Oil.
Ramazan Pidezi with porcini mushrooms, lonzardo and truffled ricotta
Ramazan Pidezi con funghi porcini, lonzardo e ricotta tartufata
Baked focaccia: dough with flour 0 and ancient grain flour with low glycemic impact. On the way out: pan-fried porcini mushrooms, slices of lonzardo irpino, tufts of truffled ricotta, basil and drizzle of Cilento DOP Extra Virgin Olive Oil.
Ramazan Pidezi with caramelized figs, raw ham and burrata cream
Ramazan Pidezi con fichi caramellati, prosciutto crudo e crema di burrata
Baked focaccia: dough with 0 flour and ancient grain flour with low glycemic impact. On the way out: burrata cream, slices of Irpinia raw ham, caramelized figs and drizzle of Cilento DOP Extra Virgin Olive Oil.
Baked base: dough with low glycemic impact flour 0 with provola dei Monti Lattari cut into sticks, black truffle cream, sausage. At the exit: caciocavallo, basil and extra virgin olive oil DOP
Baked base: dough with low glycemic flour 0, provola from Monti Lattari cut into sticks, mashed potato seasoned with oil, salt and pepper, Irpina sausage, porcini mushrooms, basil, parmesan and extra virgin olive oil DOP
Baked base: low glycemic flour 0 dough with roasted San Marzano DOP peeled tomato sauce, fior di latte from Monti Lattari cut into sticks, sautéed cardoncelli mushrooms, dried black olives. At the exit: roasted cooked ham and purple artichoke from Albenga and brushed with orange honey and coriander on the edge.
Carbonara d'Egitto (our carbonara with truffle and pistachio)
Carbonara d’Egitto (la nostra carbonara al tartufo e pistacchio)
Baked base: dough with low glycemic 0 flour with strips of buffalo mozzarella DOP and slices of bacon. On exit: slices of fresh Irpinia Nero Uncinato truffle, pistachio egg cream, drizzle of Cilento DOP extra virgin olive oil and freshly ground black pepper.
Gricia d'Arabia (our cacio e pepe with porcini mushrooms and almonds)
Gricia d’Arabia (la nostra cacio e pepe ai funghi porcini e mandorle)
Baked base: dough with low glycemic 0 flour with fior di latte from Monti Lattari cut into sticks and pan-fried porcini mushrooms. On the way out: crispy bacon, pecorino cream, grated peeled almonds, Cilento DOP extra virgin olive oil and freshly ground black pepper.
Miraggio d’Autunno (la nostra boscaiola alle spezie)
Baked base: dough with low glycemic 0 flour with mozzarella di Bufala Campana DOP cut into sticks and cardoncelli mushrooms, porcini mushrooms and chestnuts sautéed in a pan with ginger, turmeric, cumin and sweet paprika. At the exit flakes of Parmigiano Reggiano DOP, toasted pumpkin seeds, rosemary, thyme and extra virgin olive oil DOP Cilento.
Scarolina Marocchina (our scarole, olives and capers)
Scarolina Marocchina (la nostra scarola, olive e capperi)
Baked base: dough with low glycemic 0 flour with pan-fried escarole pesto with walnuts, capers, pine nuts and pepper and anchovy sauce flavoured with oriental spices and strips of buffalo mozzarella from Campania DOP. On exit: cream of buffalo mozzarella from Campania DOP, raisins, toasted hazelnuts and Cilento DOP extra virgin olive oil.
Baked base: dough with low glycemic impact 0 flour with Za'atar flavored cream, strips of buffalo mozzarella from Campania DOP, crumbled feta and diced buffalo blue cheese and edge brushed with melted butter and grated Parmigiano Reggiano DOP. At the end: sliced Kalamata black olives and julienned semi-dry Piennolo del Vesuvio DOP cherry tomatoes, drizzle of Cilento and Za'atar DOP extra virgin olive oil.
Baked base: dough with low glycemic impact 0 flour with ginger-flavoured cream and fior di latte from the Lattari Mountains cut into sticks. At the exit: DOP buffalo stracciatella from Campania, slices of Bologna IGP mortadella, chopped pistachios, lemon zest and DOP Cilento extra virgin olive oil.
Baked base: dough with low glycemic impact 0 flour with peeled San Marzano DOP tomato, fior di latte from Monti Lattari cut into sticks, spicy Castelpoto sausage. At the end: drops of Harissa sauce, sprinkled with dried thyme and DOP Cilento extra virgin olive oil.
Baked base: dough with low glycemic impact 0 flour with peeled San Marzano DOP tomato pulp, slices of DOP buffalo mozzarella from Campania. At the exit: hand-rolled white anchovies in oil, Ras el Hanout (a blend of Moroccan spices based on cinnamon, turmeric, black pepper, cumin, ginger, cardamom, nutmeg and other aromatic herbs) and a drizzle of extra virgin olive oil DOP Cilento.
Baked base: dough with low glycemic impact 0 flour with peeled San Marzano DOP tomato pulp, slices of DOP buffalo mozzarella from Campania. At the exit: Za'atar (a mixture of Arabic spices based on thyme, sesame, sumac and other aromatic herbs) and a drizzle of Cilento DOP extra virgin olive oil.
Dough with 0 flour with low glycemic impact, first fried and then baked with fior di latte from the Lattari Mountains cut into sticks, white ragout of coppery Montoro onion with beef muscle and parmesan flakes.
Dough with low glycemic impact 0 flour, first fried and then baked, San Marzano PDO tomato stew, anchovy fillets, black olives, wild garlic pesto, caper leaves, oregano and EVO oil
Dough with low glycemic impact 0 flour filled with ricotta from the Lattari mountains, peeled San Marzano DOP tomato, fiordilatte from the Lattari mountains cut into sticks, salami in strips and black pepper. At the exit: Cilento DOP extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Golden base in high oleic sunflower oil: dough with 0 flour with low glycemic impact. At the end: peeled San Marzano DOP tomato, sprinkled with pecorino romano DOP, basil and DOP Cilento extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Dough with low glycemic impact 0 flour with peeled San Marzano DOP tomatoes and slices of DOP buffalo mozzarella from Campania. At the exit: basil and DOP Cilento extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Dough with low glycemic impact 0 flour with peeled San Marzano DOP tomatoes, Caiazzane black olives and sliced garlic. At the end, anchovies in Cetara oil, oregano from Monte Saro and DOP Cilento extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Dough with low glycemic impact 0 flour with peeled San Marzano DOP tomato, fiordilatte from the Lattari mountains cut into spicy salami sticks. At the exit: chilli flakes, basil and DOP Cilento extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Dough with low glycemic impact 0 flour with peeled San Marzano DOP tomatoes and stick-cut provola from the Lattari mountains. Upon exit: freshly ground black pepper, basil and DOP Cilento extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Dough with low glycemic impact 0 flour with peeled San Marzano DOP tomatoes. At the end: sprinkled with pecorino romano DOP, basil and extra virgin olive oil DOP Cilento. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Dough with low glycemic impact zero flour with peeled San Marzano DOP tomatoes and fiordilatte from the Lattari mountains cut into sticks. At the exit: basil and DOP Cilento extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Dough with low glycemic impact 0 flour with peeled San Marzano DOP tomatoes and slices of fresh garlic. At the exit: oregano from Monte Saro and DOP Cilento extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Baked base: dough with low glycemic impact 0 flour with fior di latte from Monti Lattari cut into sticks, white ragout of coppery Montoro onion with beef muscle and parmesan flakes.
Baked base: dough with low glycemic impact 0 flour with fior di latte from the Lattari Mountains cut into sticks. At the exit: capocollo from Irpinia, artichokes in oil, buffalo blue from Campania and DOP Cilento extra virgin olive oil
Baked base: dough with low glycemic impact 0 flour with fior di latte from the Lattari Mountains cut into sticks. At the exit: cherry tomatoes, rocket, 18-month Irpinia raw ham, flakes of Parmigiano Reggiano DOP and Cilento DOP extra virgin olive oil
Baked base: dough with low glycemic impact 0 flour with peeled San Marzano DOP tomato pulp. At the exit: buffalo stracciata, dried tomatoes, basil pesto and drizzle of Cilento DOP extra virgin olive oil
Baked base: dough with low glycemic impact 0 flour with buffalo mozzarella from Campania DOP cut into sticks and semi-dry Piennolo del Vesuvio DOP cherry tomatoes. At the exit: slices of buffalo bresaola, flakes of Provolone del Monaco DOP and Cilento DOP extra virgin olive oil
Dough with low glycemic impact 0 flour with fiordilatte from the Lattari mountains cut into sticks and pure pork frankfurters. At the exit: fresh golden chips and DOP Cilento extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Dough with low glycemic impact 0 flour with cream, fiordilatte from the Lattari mountains cut into sticks and roasted cooked ham. At the exit: steamed corn and Cilento DOP extra virgin olive oil. RECOMMENDED PAIRINGS: Beer style: Amber Ale, Red Ale, Dubbel, Scotch Ale, Bitter Ale Tripel - Wines: Aglianico del Vulture - Sparkling wines: Aspirinio di Aversa sparkling wine
Price7,00 €
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ARABESQUE DELIGHTS - Italian desserts revisited (5)
It appears golden with orange highlights; the foam abundant and creamy. Very broad, fruity and floral on the nose, with a light and pleasant pepperiness given by the slightly acid Producer: Birricio Cagliari Fermentation: High Type: Saison 7%
Deep blonde, with intense notes of malt, dense and creamy foam. On the nose hints of spices, yeast and dried fruit, as well as an alcoholic note typical of the style. Producer: Birricio Collerosso Fermentation: High Type: Tripel 8%
Like the beautiful beach of Cagliari, it expresses itself in all its freshness, with a delicately citrus aroma, light and easy to drink. The presence of hops is not marked, to leave room for the wheat and the spicy part, from coriander to orange peel. Blanche - some. 5% vol.
Belgian-inspired Dubbel, deep ruby in color and with a strong and persistent foam. It has obvious caramelized and dried fruit notes. Its 7 degrees of alcohol are masked by the careful use of five different glazes, making it soft, pleasant and enveloping. Dubbel - alc. 7% vol.
10 hands, 10 malts and 10 hops! Dexi, ten in the Sardinian language, designed for the 10 years of BdiC. It stands out for the aroma of caramel, dried fruit, liquorice and delicate smoky veins (given by the malt). The hopping is well balanced on a medium bitterness, leaving room for the structure of the malts. Scotch Ale - alc. 6% vol.
Modern IPA, very fragrant with Simcoe and Mosaic versions. Golden colour, a soft and light body on which the intense notes of the hops used (in the Cryo version) rest which give notes of exotic fruit and resins. Modern IPA - alc. 5.6% vol.
The use of 4 different hops and the addition of sugars give it the right fizz and firmness of the foam, further increasing the balance and the right digestibility. Unfiltered and unpasteurisedFermentation: HightType: Belgian Strong Ale 8.2%
Bottom fermented beer, golden yellow in color with a white, fine and persistent foam, pleasantly soft. On the nose, quite intense aromas of cereals and hops. A delicate body emerges in the mouth, with a soft and fragrant taste. The finish is fresh and thirst-quenching. Lager - alc. 4.9% vol. - 30 cl.
Strong amber, with a sweet/bitter taste, it has a consistent body, an aroma of red fruits and floral notes, followed by notes of hazelnut and spices. Balance between caramelized, roasted, fruity and spicy. Can be combined with very structured dishes, aged cheeses and gourmet pizzas. Strong Ale - alc. 8.1% vol. - 30 cl.
Price5,50 €
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ACQUA FERRARELLE - WATER IN GLASS DRINKS IN GLASS (6)
ferrarelle, the natural sparkling mineral water that combines pleasure and well-being because it contains 100% natural micro-bubbles and precious minerals
GRAPE VARIETY Falanghina EXPOSURE east/west HARVEST TIME August PROCESSING METHOD Charmat TRAINING Guyot YIELD PER HECTARE 70 quintals BOTTLES PRODUCED 4,000 ORGANOLEPTIC ASPECTS Straw yellow, thin and persistent perlage. Rich bouquet with floral and fruity notes, yeast aromas. Dry taste with a strong fruity and acidic note. ALCOHOL CONTENT 12% vol
Grape varieties 75% CHARDONNAY – 25% PINOT NOIR Alcohol content 12.5% Area and type of production Lombardy (Italy)/Province of Brescia – Franciacorta DOCG Vinification Chardonnay and Pinot Noir which mature partly in steel and partly in barrique Aging 24 months of fermentation on own yeasts
Producer Terre di Petrara Nation Italy Category White Wine Grape Variety Fiano Denomination Irpinia DOP Region Campania Production Area San Mango sul Calore (AV) Vintage 2022 Format 0.75L Alcohol Content 13% Min. Serving Temp. 8 °C Max. Serving Temp. 10 °C Pairing Cheese, Fish, First Courses Allergens Sulphites
Producer Terre di Petrara Nation Italy Category Red Wine Grape Variety Aglianico Denomination Irpinia DOP Region Campania Production Area San Mango sul Calore (AV) Vintage 2020 Format 0.75L Alcohol Content 14% Min. Serving Temp. 16 °C Max. Serving Temp. 18 °C Pairing Meat, Cheese, First Courses Allergens Sulphites
Producer Terre di Petrara Country Italy Category Red Wine Grape Variety Aglianico Denomination Taurasi DOCG Region Campania Production Area San Mango sul Calore (AV) Vintage 2019 Format 0.75L Alcohol Content 14% Min. Serving Temp. 16 °C Max. Serving Temp. 18 °C Pairing Meat, Cheese, First Courses Allergens Sulphites