FRAGMENTS OF TRADITION

Buffalo mozzarella bites from Campania PDO on Vesuvian yellow cherry tomato sauce paired with semi-dried red cherry tomatoes, marinated anchovy fillets flavored with a summer herb blend, avocado cream, and tamarind sauce.

Buffalo stracciatella on a bed of onions stewed with Ansonica wine from Argentario, Mediterranean anchovy fillets flavored with summer herbs, and grated lemon zest.

Bocconcini di bufala DOP adagiata a fine cottura su salsa di pomodori pelati, pomodorini gialli del vesuvio, gocce di pesto di basilico ed una generosa spolverata di parmigiano reggiano stagionato 24 mesi a completare l’opera

Cetara anchovy fillets placed at the end of cooking on piennolo cherry tomato sauce paired with Vesuvian yellow cherry tomatoes, garlic emulsion, mountain oregano, Taggiasca olives, and Salina capers (Slow Food Presidium)

Wood-fired baked artisanal ham on peeled tomato sauce, Agerola fior di latte, black olives, mushrooms, and roasted artichokes

Salsa di pomodori pelati con una spolverata di parmigiano reggiano, fior di latte Agerolese, basilico e olio toscano a crudo

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