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Charcuterie board

Selection of cured meats and cheeses: Mortadella Bologna IGP Casa Modena, buffalo ricotta and Neapolitan cicoli, salt and pepper, spicy Granterre sausage, Pecorino Canestrato "L'olivello", rocket, black and green olives and Neapolitan papaccella

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Platter of bruschetta

Three flavors and three breads, 6 pieces: coppery tomato tapenade, EVO oil, garlic and oregano; Burrata Golosa di Puglia, julienne of dried tomatoes and crunchy basil; buffalo ricotta, Cantabrian Sea anchovy fillets, toasted pistachios and lemon

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