The house paper cone: crocchè, panzarotti, frittatina, zeppoline and golden anchovies.

Potato, provola and pepper. One leads to another.

Bucatini, béchamel, peas and cooked ham.

Leavened dough with tomato and fior di latte.

Leavened batter with rock seaweed, six pieces.

Zucchini flowers in light batter, fried to order.

Savoury brioche dough with Salame, provola and hard-boiled egg.

Lard, pepper and almonds, just like at the seafront stalls.

Mozzarella di bufala campana DOP, ox-heart tomato and basil.

Gulf anchovies marinated with lemon, parsley and oil.

Fried aubergine, tomato, basil, Parmigiano and fior di latte.

Wild octopus, potatoes, Gaeta olives, celery and lemon.

Smoked provola from Agerola, capocollo, salame Napoli and olives.

Peppers stuffed with breadcrumbs, capers, olives and anchovies.

San Marzano tomato, garlic, oregano and extra virgin olive oil.

San Marzano tomato, fior di latte, basil.

Tomato, Pecorino Romano, basil and oil. As it was made before mozzarella.

San Marzano tomato, mozzarella di bufala DOP, basil.

Tomato, fior di latte and spicy salame from Naples.

Tomato, fior di latte, cooked ham, mushrooms, artichokes and olives.

Fior di latte, provola, Gorgonzola and Parmigiano.

Fior di latte and grilled garden vegetables.

Provola from Agerola, country Salsiccia and sautéed friarielli.

The oldest of all: lard, Pecorino, pepper and basil. No tomato.

Black Angus Carpaccio, fior di latte, rocket and Parmigiano shavings.

Fior di latte, Mortadella from Bologna, stracciatella and pistachio crumble.

Yellow cherry tomato, 'nduja from Spilinga, stracciatella and basil.

Sautéed escarole, anchovies from Cetara, Gaeta olives and capers.

Smoked provola, friarielli, Salsiccia and a grating of Pecorino.

Fried dough base, tomato, Parmigiano and basil.

Sheep's Ricotta, ciccioli, provola and pepper.

The Margherita folded in four, to eat by hand.

Clams, garlic, parsley and a touch of chilli.

Ragù slow-cooked for six hours, as tradition demands.

Ramata onion and beef, three hours of slow cooking.

Mixed pasta, potatoes and melted provola, served in a terracotta pot.

Cannellini beans, black mussels and mixed pasta.

Catch of the day seafood, fresh cherry tomatoes and parsley.

Wild field greens and pork meats, slow-cooked together for hours.

Four beef meatballs in the house tomato sauce.

Grilled country Salsiccia and friarielli sautéed with garlic and chilli.

Battered baccalà fillet, lemon and parsley.

Braised octopus with cherry tomatoes, olives and capers, toasted bread.

Catch of the day, lemon.

Rolled beef slice with raisins, pine nuts and Pecorino, braised in ragù.

Garlic, oil and chilli.

Escarole stuffed with olives, capers, pine nuts, raisins and anchovies.

Rosemary and coarse salt.

Lettuce, tomato, carrots and fennel.

Aubergines, peppers, potatoes and onions stewed together.

Homemade, soaked to order.

Wheat, Ricotta and orange blossom. Made on Thursdays.

Warm, with semolina and Ricotta.

The classic dessert of the Amalfi Coast.

Fried choux pastry, pastry cream and sour cherry.

Homemade.

The soft sister of the riccia, filled with Ricotta and candied fruit.

Lager, draught or bottled.

Unfiltered amber ale, Campanian brewery.

Falanghina dei Campi Flegrei.

Piedirosso del Vesuvio.

White or red, house wine.

Still or sparkling.

Cola, orange soda, chinotto.

Neapolitan blend.

Iced, offered only to those who finish the babà.