Nonna Tittina

Paccheri pasta with seafood and datterino tomatoes.

Fried assortment of zeppoline, crocché, arancini, vegetables, and frittatine.

Fried fish, shrimp, and calamari.

Grilled squid with oil, lemon, salt, pepper, and chili.

Fresh fish prepared with garlic, oil, tomatoes, pepper, basil, and white wine.

Salted cod with vincotto, sautéed escarole, and Aglianico wine glaze.

Meat served with a variety of seasonal fruits.

Mixed green salad with smoked Scottish salmon, fennel, carrots, corn, olives, tomatoes, and capers.

Iceberg and mixed salad with grilled chicken, carrots, croutons, yogurt, and mustard.

Mixed salad with bresaola, porcini mushrooms, parmesan, fennel, carrots, olives, corn, capers, and tomatoes.

Mixed salad with tuna fillets, smoked buffalo mozzarella, carrots, fennel, olives, corn, capers, and tomatoes.

Sautéed escarole with black olives, capers, chili, anchovies, pine nuts, and raisins.

Baked potatoes with rosemary, onion, and white wine, served with mayonnaise.

Pizza with fiordilatte, semi-dry Vesuvian tomatoes, Cacioricotta flakes, extra virgin olive oil, and fresh basil.

Pizza with Vesuvian yellow tomatoes, Cantabrian anchovies, smoked provola, crumbled Neapolitan tarallo, olive oil, and basil.

Pizza with Vesuvian yellow and red tomatoes, red tomato sauce, Taggiasca olives, extra virgin olive oil, and basil.