First courses

Traditional homemade fresh cavatelli pasta, dressed with tomato sauce and plenty of melting mozzarella.

Traditional Cilentano fresh pasta fusilli with our Sunday-style red ragù, slowly cooked with tender chunks of lean beef.

A vibrant first course that celebrates the summer larder of our land. The orecchiette are tossed in the pan with a flavoursome dice of aubergines, sweet courgettes and fragrant peppers. Everything is cooked with a drizzle of our extra virgin olive oil and tomato, creating a light, enveloping sauce that captures the essence of Cilento.

The classic traditional timballo with aubergines, melted mozzarella, fragrant basil and bound together by our artisanal tomato sauce. Baked au gratin for a soft texture inside and crispy outside

The unmistakable aroma that welcomed guests in the countryside. A thick, rich pasta dish, where local beans are slowly stewed until they gently break down, creating a natural cream that coats the pasta. Served piping hot, it is a dish that tells our story and the patience of slow-cooked cuisine. A return to our roots with every spoonful.

Our fresh handmade pasta filled with soft buffalo ricotta, simply dressed with tomato sauce.

The signature dish that brings the land together with our sea: spaghetti dressed with tomato, olives, capers, a pinch of chilli and our Menaica anchovies.

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