Dark mahogany colour, fine foam.
The nose is exuberant in its intensity and variety of flavours: ripe fruit, candied fruit, marzipan, balanced spicy notes of star anise, coriander and pepper.
The mouthfeel is soft and opens to a balanced bouquet of flavours. Notes of ripe fruit and candied fruit are immediately perceived with a hint of caramel, all accompanied by refreshing spicy notes. The finish is long, warm and pleasantly alcoholic.
Ingredients
Dark Strong Ale - 10% Vol.
Ingredients: water, barley malt, sugar, hops, spices, yeast
Brewed with Eldorado, Citra and Simcoe Karma Points hops, it is a smooth, full-bodied Neipa made with pale malt, wheat malt and oats. Poured into the glass the appearance is typical of the style, the colour is blonde/yellow and it is naturally cloudy. On the nose the aroma is rich, in evidence we perceive notes of yellow-fleshed fruit such as pineapple and mango; on the palate the drink is velvety, here too we perceive the fruity notes found on the nose. Delicately bitter and pleasantly fruity in the finish.
Our Neapolitan panzerotto is made with REAL red POTATOES, cheese, breadcrumbs, egg, salt and pepper, and a stringy smoked provola cheese in the middle.
Ingredients
Red potatoes, grana padano cheese, pepper, eggs, parsley, provola cheese, breadcrumbs, pecorino cheese.
"a vuò 'a pizza bella a nonna?" I remember her waking up when it wasn't daylight, melting 'u llevato' inside the wooden kneading trough and starting to knead by hand with the Carosella. Then around ten o'clock in the morning, she would light the oven with the olive bundles, prepare " 'u munnulu" with the "grizzi" near a wooden pole that gave a smell to the whole room. Then he would take a piece of dough and put it in an iron baking tin, put in the tomatoes he had made in August in bottles, a little oregano, salt, a few salted anchovies, and the garlic that was never missing. And this is how the Cilento pizza was born; Nonna would make it to see if the oven was ready to be 'sbraciato' and to bake the bread. At the end she would put goat's cacioricotta cheese on it. And I was happy. To accompany it, we suggest Primitivo Paestum IGP Cantine Barone.
Ingredients
Pomogold peeled Rosina, Alici Armatore Cetara, Cacioricotta di capra Cicco di Buono presidio Slow Food, Mountain oregano, Pesto di aglio orsino, Colline di Zenone Monocultivar Pisciottana extra virgin olive oil.
It is in this pizza that the excellences of the Campania region are united In combination with an extraordinary Munazei Rosato by Massimo Setaro with Lacryma Christi del Vesuvio, Winner of the Best 50 Rosé Wines of the World 2023 Award.
Ingredients
San Marzano DOP tomato ROBO Mozzarella di bufala campana Extra virgin olive oil from Cilento Fio' Tenuta la Selva
On the Monti Iblei, just east of Caltagirone, Mastro Don Gesualdo was born from the pen of Giovanni Verga, a symbol of a man who, with sacrifice and dedication, built his own destiny. Thus, in Caltagirone, Gesualdo, my father-in-law, a Sicilian with a strong and tenacious spirit, was born. If Gesualdo Motta, after tireless sacrifices, eventually succeeded in accumulating wealth and power, he could not, however, obtain that redemption from society that had obsessed him for a lifetime, making us realise that often, it is in simple things, in affection, and not in money, or in social climbing that we must seek the key to our existence. Gesualdo Cinnirella, inversely to the other, succeeded through his sacrifice, in obtaining the redemption of his loved ones, surrounded by the love of his family, a symbol that to be 'defeated' in life, one must never give oneself away, even if the world we know appears upside down. I want to dedicate this pizza to him, a tribute to his flavours, such as the salted Sicilian sheep's ricotta, oregano and oil from Chiaramonte Gulfi, a few steps from there, a place that was very dear to him. Because certain men, like certain traditions, never die: they remain imprinted in the gestures, stories and perfume of those who loved them.
Ingredients
Tomato del Piennolo DOP, Ricotta salata di pecora siciliana, Origano Extra virgin olive oil Del Cilento
What would you call a yellow Margherita if not 'The lady in yellow'? It is said that after eating this pizza you will definitely find the culprit! I highly recommend you ask for the addition of the anchovies from Cetara Armatore!
Ingredients
Delicate yellow date sauce Smoked Provola of the Latteria Sorrentina Mountains Pepper Cheese Basil Extra virgin olive oil from Cilento
Dedicated to a great Cavese entrepreneur, who made us fall in love with this city to the point of wanting to open a branch here, if you are sitting in our pizzeria, the credit is his. To stay on Vesuvius, we recommend Pietrafumante spumante Caprettone di Casa Setaro.
Ingredients
ELECTUM D'AMICO Piennolo del Vesuvio tomato, Campania buffalo mozzarella, Cilento extra virgin olive oil
There is a point where San Mauro la Bruca and Piazza Carlo III meet, exactly where, rather improbably, my father and mother met. Dad, an agricultural student at the University of Portici, came from the countryside, from Cilento. Imagine what Cilento could have been like in 1960, when Naples was a big city with completely different habits and ways of life. And yet this country boy, in a rather haphazard way, managed to attract the attention of my Mama, a beautiful girl who 'fell in love with his culture, and his friendliness, his kindness'. This pizza is a story, a family, in this pizza you will find extraordinary flavours, like my parents.
Ingredients
Mozzarella di bufala campana Latteria Sorrentina, Cilento Salella bruised olives presidium Slow Food, Cacioricotta di capra del Cilento Cicco di buono presidium Slow Food, Pomodorino confit 'Pomotto' Robo, Olio extravergine del Cilento cultivar Pisciottana Colline di Zenone.
For the classic that never gets old, but looks to the future through the search for ever higher quality ingredients, this is the pizza that sailors used to eat. Simple, with few ingredients, but with a flavour unique in its humility. We have embellished it with a pesto of wild garlic and Nicolangelo Marsicani Plus Value extra virgin olive oil
Ingredients
San Marzano PDO Robo tomatoes, mountain oregano, wild garlic pesto, Cilento extra virgin olive oil
MAR CH'E' RITA MORMILE The most beautiful, the most delicious, the sea where you can sail without fear, the calm sea, your safe harbour, the arms that make you feel at home, the hand you never want to stop shaking, the voice that made you become a man Mamma. Casa Marrazzo San Marzano tomato, fior di latte dei monti Latteria Sorrentina, cheese, basil, raw Pisciottana Colline di Zenone cultivar oil.
Ingredients
San Marzano DOP Robo tomato, fior di latte Latteria Sorrentina, extra virgin olive oil from Cilento
Nowadays in Naples, under 200,000 lire, you're nobody, it's not even worth starting to shoot, you risk making a bad impression in the neighbourhood... instead, with 50,000 lire you can buy a single bullet... here it is, Hiroshima model, practically an atomic bomb and you can be sure that tomorrow, the neighbourhood will only talk about you. Tomorrow the neighbourhood will be saying: eh vist a Fonz, he shot off a cannonball! This is not a normal shot, it's a shot you can hear from Capo Posillipo to Poggioreale. That's why they call me o' criminal'.
Ingredients
Porchetta di Ariccia IGP, Baked potatoes, Fior di latte, In uscita armonia cacio e pepe Robo.
Fior di latte, aubergines, salame napoli, red cherry tomatoes, out of the oven cacio ricotta cheese from Cilento, extra virgin olive oil from the hills of Zenone Pisciottana.
"a vuò 'a pizza bello a nonna?" I remember her waking up when it was not daylight, melting 'u llevato' inside the wooden kneading trough and starting to knead by hand with the Carosella. Then around ten o'clock in the morning, she would light the oven with the olive bundles, prepare " 'u munnulu" with the "grizzi" near a wooden pole that gave a smell to the whole room. Then he would take a piece of dough and put it in an iron baking tin, put in the tomatoes he had made in August in bottles, a little oregano, salt, a few salted anchovies, and the garlic that was never missing. And this is how the Cilento pizza was born; Nonna would make it to see if the oven was ready to be 'sbraciato' and to bake the bread. Finally, she would put the goat's cacioricotta cheese on top.
And I was happy.
To accompany it, we suggest Primitivo Paestum IGP Cantine Barone.
Ingredients
Pomogold peeled Rosina, Alici Armatore Cetara, Cacioricotta di capra Cicco di Buono presidio Slow Food, Mountain oregano, Pesto di aglio orsino, Colline di Zenone Monocultivar Pisciottana extra virgin olive oil.
The masterpiece of Neapolitan street food is here. Our frittatina di bucatini De Cecco, classic with white sauce and béchamel, or the timeless pasta and potatoes and provolone, and for those not satisfied with cacio pepe and truffle
What would you call a yellow Margherita if not 'The lady in yellow'?
It is said that after eating this pizza you will definitely find the culprit!
I highly recommend you ask for the addition of the anchovies from Cetara Armatore!
Ingredients
Delicate yellow date sauce
Smoked provola cheese from the Latteria Sorrentina mountains
Pepper
Cheese
Basil
Extra virgin olive oil from Cilento Nicolangelo Marsicani Viride
The king of Neapolitan street food
E che ne parlamm a fa'!
In pairing we suggest Vesuvio Caprettone DOP Aryete Casa Setaro. Paired with Franciacorta Saten Enrico Gatti
