LA CUCINA

Maccheroni from the Gerardo di Nola pasta factory, tomato, aubergine, basil, scamorza. Served with grated hard sheep's ricotta.

Black chickpea hummus from the Murgia, carrots, courgettes, celery with sweet paprika.

Chickpeas, oven-roasted courgettes, cherry tomatoes, mint, sweet and sour Tropea onion.

Neapolitan meatballs served with grated hard sheep's ricotta.

Braised sugarloaf chicory salad, smoked herring, yoghurt sauce, sesame and herb vinaigrette, caramelised onion, raisin bread.

Tomato and bread soup (San Marzano tomatoes, onion, basil, bread), seared squid.

Fresh potatoes baked in the oven, dressed with extra virgin olive oil, Pecorino Romano and breadcrumbs.

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