THE MENU

Beef meatballs simmered three hours in sugo, grated ricotta salata.

Whole burrata, confit tomatoes, Peranzana olive oil, basil.

Bucatini, béchamel and guanciale, breaded and fried to order.

Beechwood-smoked fiordilatte, crisp guanciale, squash cream, Timut pepper.

24-month parmesan cream, Ventoux black truffle grated as it leaves the oven.

Martigues bottarga, fiordilatte, Menton lemon zest, basil oil.

Market vegetables grilled in the oven, stracciatella, rocket pistou.

San Marzano D.O.P., mozzarella di bufala campana, basil, extra virgin olive oil.

Tomato, Lautrec garlic, Sicilian oregano, olive oil. No cheese, as in Naples.

Calabrian spicy salame, fiordilatte, fermented chilli, chestnut honey.

Gorgonzola D.O.P., pecorino romano, fiordilatte, 24-month parmigiano, walnuts.

Bone-in cooked ham, artichokes, mushrooms, Gaeta olives, fiordilatte.

Mascarpone whipped to order, house savoiardi, Naples coffee.

Leavened dough soaked in agricole rum, Tahitian vanilla cream.

Neapolitan puff pastry, ricotta, semolina, candied citrus peel.

Campania. Taut white, fresh almond, saline finish.

Basilicata. Volcanic red, black cherry, firm tannin.

Lombardy. Fine bubble, brioche, 30 months on lees.