Umberto

Fried assortment including potato croquettes, arancino, mozzarella, zeppoline, and zucchini with Neapolitan salami.

Fried bucatini pasta filled with béchamel, pecorino, provola, and pepper.

Meatballs cooked in a casserole with Vesuvian cherry tomatoes and croutons.

Four chickpea meatballs served with Cilento cacioricotta fonduta.

Three pieces of fried bread containing marinated anchovies, buffalo stracciata, and tomato confit.

Fresh buffalo milk mozzarella DOP.

Fried Neapolitan mozzarella coated in bread, egg, and flour.

Mini potato cake served with spicy Neapolitan friarielli, black pig sausage, and goat cacioricotta fonduta.

Green salad with grilled chicken, parmesan, tomato confit, and dressing, or with hard-boiled egg.

Seafood salad with squid, octopus, orange, fennel, arugula, and pistachios.

Fried vegetarian calzone filled with Agerola provola, peeled tomatoes, and pepper.

Eggplant parmigiana with Agerola fior di latte, olive oil, and basil.

Dish with Agerola provola, rosemary roasted potatoes, black pig guanciale, and Pecorino di Carmasciano.

Seafood risotto prepared with cuttlefish, squid, shrimp, scampi, and Vesuvian tomatoes.

Ziti pasta with Montoro onions, beef, and parmesan.

Scialatielli pasta with friarielli, cuttlefish, shrimp, Vesuvian tomatoes, and tomato crumble.

Mixed pasta with potato sauce, spicy Castelpoto sausage, and Agerola provola.

Main dish based on available weekly market products.

Daily catch fish, served as one or two fillets, grilled, baked, or sautéed.

Grilled stuffed calamari with friarielli, Agerola provola, and Vesuvian tomato sauce, served with rosemary potatoes.

Baked salted cod with Vesuvian tomatoes, Montoro onions, Gaeta olives, capers, and rosemary potatoes.

Low-temperature cooked beef rolls with provola and friarielli, served with homemade barbecue sauce and rosemary potatoes.

Chicken scaloppine with Marsala wine, almonds, tomato confit, and sage.

Pan-fried Neapolitan broccoli with garlic, oil, and chili pepper.

Baked potatoes with rosemary.

Baked eggplant parmigiana with Neapolitan ragù, Agerola fior di latte, and parmesan.

Pan-fried escarole or torzelle with garlic, oil, black olives, capers, and pine nuts.

Spicy Castelpoto sausage and salami with Agerola provola, San Marzano tomatoes, oil, and basil.

Provola, three types of Vesuvian tomatoes, Sorrento caciocavallo cheese, and basil.

Calzone with Agerola provola, fresh ricotta, pistachios, lemon zest, and pepper.

Sausage with friarielli, Agerola fior di latte, and basil.

Cold dish with Agerola provola, escarole, Parma ham, and buffalo stracciata.

Neapolitan pizza with buffalo mozzarella, San Marzano tomatoes, cherry tomatoes, oil, and basil.

Deep-fried and then baked pizza with Neapolitan ragù, buffalo mozzarella, basil, and parmesan.

Pizza with buffalo mozzarella, anchovies, oil, basil, and Laticauda pecorino.

Pizza with Agerola fior di latte, Parma ham, arugula, and parmesan.

Four-cheese pizza with Agerola provola, emmentaler, Sorrento provolone, and buffalo blue cheese.

Pizza with black pig mortadella, Agerola provola, pistachios, and buffalo stracciata.

Pasta with peeled tomatoes, garlic, oil, parmesan, and pepper.

Frankfurter sausage with Agerola provola and fried potatoes.

Seasonal fruit including pineapple, clementine, Annurca apple, and other fresh fruits.