Pomo d’oro

Menu composed with San Marzano tomato
selection “Casa del Nonno 13”

The San Marzano tomato was consumed freshly picked in the summer. With the raw tomato sauce and basil, a plate of spaghetti was seasoned called “‘o ddoje”, or two.  The name referred to the “two money” that the “Maccaronari” asked for a dish, announcing from their shops: “Tengo ‘o ddoje allattateve!”; for a few tips you could taste a succulent dish! Even today, the “Spaghetto a due” is cooked at home during the preparation of the famous tomato bottles. But perhaps that ritual, that feast that gathered all the families, is today almost completely extinct; that admiration and that taste, however, we seek it every Sunday on our tables together with our loved ones. The recipe even if we want to keep it simple because it is only the tomato that we want to represent in our restaurants, every day and all year, you can taste a good dish of Spaghettoni with our tomato San Marzano DOP made for us by Casa Marrazzo.

Escape to the countryside

Escape to the sea

Begin

Iberian secreto just seared, “concierto” sauce, sprouts of asparagus chicory with anchovies and “fossa” cheese
20,00
Fried pork, Caramelized shallot, papaccelle, candied ginger, Indian pepper
18,00
White veal cooked ninety hours, polenta and pickled vegetables
18,00
Roasted scallops, mortadella, braised beetroot and black truffle
20,00
Tomatoes’ “pappa”, freshly cooked scampi, origano and anchovy caviar
22,00

Meanwhile...

“Taglierini” pasta thirty yolk with “vaccinara” beef tail, pecorino cheese and black truffle
18,00
Cascina San Maiolo rice, roast lobster, pork air bag and coffee powder ``minimum for 2 people``
18,00
Vicidomini’s linguini, Cantabrian anchovies cream, fennel and “frisella”
18,00
Paccheri with San Marzano selection “Casa del Nonno 13”
16,00
Ravioli filled with genovese of lamb on nocerino spring onion stewed, caciocavallo mousse
18,00

To continue with...

Pork belly with cracklings, roasted cauliflower, cooking jus with paprika and sushi vinegar, mustard and lime
25,00
Lamb shank deep fried, cremolada of green chili, potatoes and mushrooms pan
26,00
Roasted Asado in smoked crust, potato hasselback and San Marzano tomato barbecue sauce
28,00
Salmon in burned crust, anchovy sauce, compression of cucumber and cauliflower croquette
24.00
Cod at ”amatriciana” style cheek lard from Buccino, tomato and pecorino cheese
26,00

Finally…

White eating goat's milk, ``beetroot``, goat's yogurt sorbet
13,00
Passion fruit Bavarian , rose water jelly, white chocolate cremaux and cardamom
13,00
Homage to Sal De Riso: Ricotta cheese and pear…
13,00
Chocolate and coffee cream...Tonka bean crumble, coffee cream, foam and chocolate ice cream
13,00
Selection of cheese
16,00