Menu
The chef's welcome
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Hot puffed calamari nib and anchovy powder
The sphere that creates a stone in the sea Carpaccio of amberjack with extra virgin olive oil, chinotto buttons, buffalo mozzarella snow
"Maruzzella, Maruzzè"Spaghettoni garlic and oil with saffè of maruzzielli, clams, sea anemones and caviar
Bottom grouper cooked slowly on the skin in a curly escarole sauce stuffed with anchovies of Cetara andolives of the Cilento
DessertisSmall bakery
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