Imported buffalo Mozzarella with tomatoes, fresh basil and evoo. (extra virgin olive oil)

Eggplant parmigiana with tomato sauce, smoked mozzarella from Agerola, basil and parmigiano reggiano vacche rosse.

Cured beef with arugula and shaved Parmigiano, fennel, orange topped with lemon dressing.

Imported burrata from Puglia with arugula, cherry tomatoes, 24 months aged Prosciutto di Parma, balsamic glaze from Modena and evoo Letizia from Sicily.

3 Homemade meatballs with tomato sauce and Parmigiano Reggiano.

Chilled Mediterranean Octopus, organic parsley, lemon citronette.

Fried Calamari, served with San Marzano tomato sauce and seasoned with salt and pepper.

Romaine lettuce, crostini, parmigiano reggiano and caesar dressing.

Arugula, cherry tomatoes, shaved parmigiano reggiano and balsamic vinaigrette.

Marinated Sicilian Tuna in extra virgin olive oil, spring mix, arugula, cherry tomatoes and buffalo mozzarella.

Homemade potato dumplings with tomato sauce, mozzarella, Parmigiano reggiano and basil.

Paccheri from Pastificio Mancini in a slow cooked veal and onion ragú and parmigiano reggiano vacche rosse.

Spaghetti from Pastificio Mancini with datterini from Corbara tomatoes, shaved parmigiano reggiano and pepper flakes.

Paccheri from Pastificio Mancini served with two meatballs in an organic San Marzano tomato sauce.

Spaghetti from Pastificio Mancini sauteed in a zucchini puree with fresh mint and basil, parmigiano reggiano vacche rosse, provolone del Monaco IGP finished with grated lemon zest on top.

5 Homemade meatballs with tomato sauce and Parmigiano Reggiano.

Thinly pounded chicken breast, served in an organic mushrooms and butter sauce.

Deep-fried organic chicken breast with arugula and cherry tomatoes.

Wild caught Branzino fillet served with piennolo tomatoes, rosemary roasted potatoes, organic broccoli rabe and Calabrian chili.

Slow-cooked baby octopus served with a sauce made from datterino from corbara and piennolo tomato, Pantelleria capers, olives, anchovies and toasted bread.

Dry aged Rib-eye, served medium rare over a bed of arugula and cherry tomatoes, topped with shaved parmigiano reggiano vacche rosse.

Sautéed broccoli rabe, with a hint of garlic and crushed red pepper.

Baked Potatoes with rosemary, thyme Extra virgin Olive Oil and butter.

Tomato sauce Slow Food (san Marzano DOP eccellenze nolane), garlic, oregano and extra virgin olive oil (no cheese).

Tomato sauce Slow Food (san Marzano DOP eccellenze nolane), mozzarella (fiordilatte di agerola), basil and extra virgin olive oil.

Tomato sauce Slow Food (san Marzano DOP eccellenze nolane), mozzarella (fiordilatte di agerola), anchovies, basil, and extra virgin olive oil.

Tomato sauce Slow Food (san Marzano DOP eccellenze nolane), mozzarella (fiordilatte di agerola), spicy imported salame from Napoli, basil and extra Virgin olive oil.

Tomato sauce Slow Food (san Marzano DOP eccellenze nolane), mozzarella (fiordilatte di agerola), zucchini, eggplant, mushrooms, artichoke, broccoli rabe, basil and extra virgin olive oil.

Tomato sauce Slow Food (San Marzano DOP), provola di Agerola, Parmigiano Vacche Rosse, fried eggplant, organic basil, evoo.

Tomato sauce Slow Food (san Marzano DOP eccellenze nolane), mozzarella (fiordilatte di agerola), prosciutto cotto (ham), Mushrooms, basil and extra virgin olive oil.

Tomato sauce Slow Food (san Marzano DOP eccellenze nolane), mozzarella (fiordilatte di agerola), prosciutto cotto (ham), mushrooms, artichokes, black olives, basil and extra virgin olive oil.

Tomato sauce Slow Food (san Marzano DOP eccellenze nolane), imported buffalo mozzarella, basil and extra virgin olive oil.

Mozzarella (fiordilatte di agerola), arugula, prosciutto di Parma, cherry tomatoes, shaved Parmigiano reggiano and extra virgin olive oil.

Smoked imported mozzarella from Napoli, Italian sausage, broccoli rabes and extra virgin olive oil.

Smoked imported mozzarella from Napoli, Gorgonzola, Parmigiano Reggiano, shaved caciotta and extra virgin olive oil.

Imported buffalo mozzarella, cherry tomatoes, shaved Parmigiano Reggiano, basil and extra virgin olive oil.

Pomodorino del Piennolo, Fried eggplant, sausage, smocked mozzarella from Agerola, organic basil and evoo.

Filled with mozzarella (fiordilatte di agerola), spicy salami, ricotta, tomato sauce (san Marzano DOP eccellenze nolane) and basil.

Deep fried pizza with piennolo del Vesuvio cherry tomatoes, mozzarella (fiordilatte di agerola), Parmigiano Reggiano and basil.

Deep fried calzone stuffed with a touch of San Marzano tomato sauce, ricotta, fior di latte, spicy salame, parmigiano reggiano vacche rosse and fresh basil, topped with San Marzano tomato sauce, parmigiano reggiano vacche rosse, fresh basil and evoo Letizia from Sicily.

Truffle cream, mozzarella (fiordilatte di agerola), prosciutto di parma 24 months cured and truffle oil.

Porcini mushrooms, mozzarella (fiordilatte di agerola), shaved Parmigiano Reggiano and truffle oil.

Imported burrata from Puglia, cherry tomatoes, shaved Parmigiano Reggiano vacche rosse, fresh basil and evoo Letizia from Sicily.

Tomato Sauce San Marzano DOP, Datterini from Corbara and Piennolo tomatoes, Pecorino Romano Pinna, anchovies from Cetara, Parmigiano Reggiano Vacche Rosse, organic Sicilian oregano and evoo Letizia Sicily.

Fior di latte from Agerola, parmigiano reggiano vacche rosse, stracciatella, anchovies from Cantabrian Sea, lemon zest and evoo Letizia from Sicily.

Gluten free Italian dessert of sweetened cream thickened with gelatin and molded.

Gluten free Italian dessert of sweetened cream thickened with gelatin and molded.

Homemade coffee-flavored Italian dessert with cocoa on top.

Soft dough of cheeses and eggs encased in a fragrant background of shortcrust pastry, all covered from a delicious jam and berries.

Pizza dough with Nutella inside and on the top. The Nutella is imported from Italy.

Deep fried dough topped with Nutella.

Soft sponge cake with lemon cream e bathed in lemon infusion covered with delicate lemon glaze.

Delicate ricotta and Williams pear cream enclosed in two hazelnut biscuits.