Una Lager non filtrata molto ben equilibrata, specificatamente formulata per celiaci, nata da un determinato processo di produzione che abbatte il contenuto di glutine pur mantenendo intatte l’equilibrata piacevolezza e la morbidezza tipiche della Lager classica.
La crostata come la fa ancora Zia Imperia, forse non proprio uguale, ma sicuramente buona!
Come tutti i nostri dolci è anche senza glutine e senza lattosio e in questo caso senza uova.
Ingredients
Gluten-free flour, lactose-free butter, eggs, sugar, flavourings, Cilento white fig jam
Provenance: Apulia
Fermentation: Low
Style: Golden Ale
Colour: Bright golden
Aroma: Malty tone
Taste: Citrusy freshness from American and English hops and spices
Alcohol content: 5.3% VOL
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.
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.
We are moving to a region that is the flagship of agri-food products in Italy, but the dedication of the name is for a very special friend. In combination we recommend Munazei Lacryma Christi Rosato Casa Setaro.
Ingredients
Mozzarella di bufala campana, red cherry tomatoes in cooking, San Daniele DOP 24 months, Parmigiano Reggiano DOP 30 months normally lactose-free, Rucola, extra virgin olive oil from Cilento Nicolangelo Marsicani Plus Valore.
Go to San Nicola di Centola, to the first houses after the curve, you will find the Cicco di Buono sign, a white door and inside a light that is always on.
There you will find Alessandra's memories, as if she were still there.
Then, leaning his head over the counter, you will find Adolfo, his hands red as he works the caciocavalli. In combination we suggest Franciacorta Brut Nature Enrico Gatti.
Ingredients
Fior di latte, Blu di bufala caseificio Aurora, Caciocavallo giovane and CIlentum (80% cow, 20% goat) Cicco di buono. Crispy Parmigiano Reggiano wafer and homemade Cilento white fig jam.
Fior di latte, roasted ham, Napoli salami, champignon mushrooms, roasted artichokes, Taggiasca olives soil, drops of San Marzano DOP jam
Cilento Colline di Zenone Monocultivar Pisciottana extra virgin olive oil.
"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.
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.
Il capolavoro dello street food napoletano è quì. La nostra frittatina di bucatini De Cecco, classica con ragù bianco e besciamella
Ingredients
Frittatina classica normalmente senza lattosio
Frittatina pasta patate e provola, senza glutine e senza lattosio, con sedano, carote, prosciutto crudo
Frittatina alla genovese con carne di manzo, cipolla rossa di Tropea, sedano, carote, formaggio senza lattosio, pasta senza glutine
SEA THAT IS RITA MORMILE
The most beautiful, the most good, 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 Mama.
Ingredients
Pomodoro San Marzano ROBO, fior di latte dei monti Latteria Sorrentina, formaggio, basilico, olio cultivar Pisciottana Colline di Zenone a crudo.
It is in this pizza that the excellence of the Campania region is united
Paired 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
Antico pomodoro di Napoli Biologico “Nanometrozero” - Presidio Slow Food
Mozzarella di bufala campana
Olio extravergine del Cilento Fio’ Tenuta la Selva
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
Also known as Napoletana, in combination we suggest Futos Aglianico Paestum IGP Albamarina
Ingredients
Antico pomodoro di Napoli Biologico “Nanometrozero” - Presidio Slow Food
Alici di Armatore Cetara
Capperi sotto sale
Origano
Olive ammaccate del Cilento Salella presidio Slow Food
Pesto di aglio orsino
Olio extravergine di oliva Nicolangelo Marsicani VIRIDE
Monocultivar coratina
Dedicated to a great entrepreneur from Cavenza, who made us fall in love with this town to the point of wanting to open a branch here, if you are sitting in our pizzeria, credit is due to him.
To stay on Vesuvius, we recommend Pietrafumante spumante Caprettone di Casa Setaro
Ingredients
ELECTUM D'AMICO Piennolo del Vesuvio tomatoes,
Mozzarella di bufala campana,
Cilento extra virgin olive oil Nicolangelo Marsicani AlterEgo
In combination we recommend Primitivo Paestum IGP cantine Barone
Ingredients
Peeled Pomogold Rosina,
Fior di latte,
Home-made roasted ham
Robo roasted artichokes,
ROBO Riviera olives
Champignon mushrooms,
Nicolangelo Marsicani Extra Virgin Olive Oil Plus Valore
