Some fresh products such as fish products served raw are subjected to rapid temperature blast chilling to guarantee quality and safety, as described in the HACCP Plan pursuant to EC Reg. 852/04 and EC Reg. 853/04.
The customer is asked to inform the dining room staff of the need to consume foods free of certain allergenic substances before ordering. Cross-contamination cannot be ruled out during preparations in the kitchen. Therefore our dishes may contain allergenic substances pursuant to EU Reg. 1169/11
Golden color, good carbonation and white foam. Slightly citrusy, medium bitter and generally dry. Light and thirst-quenching, it is soft in the mouth. Obtained with top fermentation yeast. In 2019 he won the BIRRAQUOTIDIANA award.
With an attractive golden color with abundant and white foam. The first olfactory impact recalls the freshness with clear but never intrusive notes of the renowned Sorrento lemons. There are also malty notes reminiscent of acacia honey and a fresh fruitiness of apple and tropical fruit. Awarded as GREAT BEER and recognized as SLOW BEER presidium.
Amber color with abundant foam and a winking cappuccino colour. Smell characterized by caramel with strong toasted notes reminiscent of dried fruit, hints of cocoa, orange citrus and chestnut honey.
Hints of cinnamon, clove and star anise are grafted onto an important body in a play of alternations. The mouthfeel is rich and persistent but never cloying thanks to a bitterness that gives it dryness.
A true artisan gem, with the use of 100% lemons from the Amalfi coast including the sfusato amalfitano, mostly still unripe, hence the color tending towards lime green. Without the addition of colorings and with a modest addition of sugar.
Traditional after-meal liqueur from the Amalfi coast. Its secret recipe is kept by a local lady who does not reveal the quantities and dosages of the infusion of orange and lemon peels, spices and herbs. Complex and satisfying.
Artisanal liqueur typical of the Amalfi Coast, the result of a recipe handed down for generations. Digestive obtained from the infusion of aromatic herbs, barley and coffee.
Liqueur handcrafted from the processing of the Annurca apple, a typical fruit of the region which designates a fine variety of apples. Drink with an intense flavour, ideal to enjoy at the end of a meal as a refreshing digestive.
From the ancient recipe of Don Carlo Gargiulo, historic winemaker in Eboli. The grandson has brought the traditional family after-meal back into production, rebalancing the centuries-old recipe according to current tastes.
Bergamot, bitter and sweet oranges, rosemary and oregano are the main botanicals grown in Calabria, which combined with other herbs and spices make Jefferson natural and unique. Its Mediterranean taste can be appreciated both ambient and cold.
Golden color with bright amber reflections. With a very intense bouquet with fruity notes of apricot, yellow peach and candied rancio peel, tropical notes of mango and papaya, followed by hints of Mediterranean scrub.
The Yonezawa family, founders of Akashi-Tai Sake, began distilling Shochu in 1917. On the nose it presents notes of violet, cereals and jasmine; on the palate it is balanced, fruity and soft.
(From a selection of rums aged 12 years with the Solera method. Zacapa Ambar is a rich, intense, smooth rum, with an aromatic profile with hints of caramel, spices and dried fruit.)
ferrarelle, the natural sparkling mineral water that combines pleasure and well-being because it contains 100% natural micro-bubbles and precious minerals