madia

Organic peeled tomato sauce and Grana Padano DOP cheese

With a 24-month aged parmigiano reggiano fondue

Organic rosina potato croquette scented with basil, 24-month aged parmigiano reggiano and pepper

Pasta frittata with bucatini, creamy nerano-style courgettes and provolone del monaco DOP

Creamy risotto with seasonal vegetables and black pepper pancetta

On request with house sauces: mayo +€0.50, ketchup +€0.50. Bowl with 24-month aged parmigiano reggiano fondue +€1.50

Basil-infused dough topped with roasted datterino tomatoes, fresh buffalo mozzarella, basil parmigiano crumble, semi-dried yellow and red datterino tomatoes and tomato powder

Dough flavored with courgette flowers, smoked buffalo stracciatella, pan-seared courgette flowers, anchovy fillets, courgette flower chips and grated lemon zest

100% Italian peeled tomato, fiordilatte mozzarella, 24-month aged parmigiano reggiano, Terre del Palazzo extra virgin olive oil and basil

100% Italian peeled tomato, Valle Ufita garlic oil, mountain oregano and basil

100% Italian peeled tomato, Valle Ufita garlic oil, mountain oregano, taggiasca olives*, Cetara anchovy fillets and basil

100% Italian peeled tomato, buffalo mozzarella, Terre del Palazzo extra virgin olive oil and basil

100% Italian peeled tomato, 24-month aged parmigiano reggiano, smoked buffalo mozzarella, black pepper, Terre del Palazzo extra virgin olive oil and basil

100% Italian peeled tomato, fiordilatte mozzarella, spicy red salami, chili oil and basil

Datterino tomato emulsion with 24-month aged parmigiano reggiano, a snowfall of pecorino bagnolese aged 12 months in hay and basil

Fiordilatte mozzarella, thinly sliced steamed potatoes with herb salt and crumbled sausage

100% Italian peeled tomato, black pepper spiced pancetta julienne cooked with pecorino and parmigiano, basil and pepper

Curly escarole, smoked buffalo mozzarella, taggiasca olives*, anchovy fillets, semi-dried datterino tomatoes and caper mayonnaise

New for 2026. Black angus beef tartare, yellow and red cherry tomatoes, fiordilatte mozzarella, arugula and basil parmigiano

Fiordilatte mozzarella, tuna sausage, thinly sliced steamed potatoes with herb salt and seven-pepper mayonnaise

Fiordilatte mozzarella, marinated amberjack tartare with anchovy essence oil, caper mayonnaise, dehydrated curly escarole and Ferrandina black olive powder

Creamy nerano-style courgettes with provolone del monaco DOP, fiordilatte mozzarella, black pepper pancetta julienne, baked courgette chips and basil

Pecorino cream, pan-seared courgette flowers, fiordilatte mozzarella, cave-aged black pig guanciale, basil and courgette flower powder

Eggplant cream, fiordilatte mozzarella, basil parmigiano crumble, oven-cooked Marzanino tomato drops and basil

Friggitella peppers cooked with red datterino tomato, smoked buffalo stracciatella, crumbled sausage, basil, yellow datterino tomato drops and chili oil

Fiordilatte mozzarella, thinly sliced steamed potatoes, basil, basil mayonnaise and a peppers, eggplant and courgette medley

Fiordilatte mozzarella, oven-baked curly escarole, white Cilento fig jam and toasted almond flakes

Yellow datterino tomato sauce, Valle Ufita garlic, mountain oregano, taggiasca olives*, Cetara anchovy fillets and basil

Fiordilatte mozzarella, sweet yellow datterino tomatoes, half a roasted Montoro red onion, Mediterranean 'Armatore' tuna, Ferrandina olive powder, lemon zest and basil

Our customers' favorite. Datterino tomato emulsion, torch-toasted fiordilatte mozzarella, 24-month aged parmigiano reggiano and basil

Datterino tomato emulsion, buffalo stracciatella, anchovy fillets, semi-dried cherry tomatoes, taggiasca olives*, caper powder and basil

Fiordilatte mozzarella, Egidio Bedogni 24-month aged Parma ham, arugula, buffalo stracciatella and creamy yellow datterino tomatoes

Yellow datterino tomato sauce, smoked buffalo mozzarella, artisan black pig pancetta, Cilento goat cacioricotta and basil

Yellow datterino tomato sauce, fiordilatte mozzarella, spicy red salami, 24-month aged parmigiano reggiano fondue, Giffoni hazelnuts and basil

Oven-baked curly escarole, smoked buffalo mozzarella, taggiasca olives*, anchovy bread crumble and caper-semidried datterino mayonnaise

Belgium — Lager — Pale — Bottom fermentation — 5% ABV

Belgium — Lager — Pale — Bottom fermentation — 5% ABV

Belgium — Belgian Ale — Amber — Top fermentation — 6.6% ABV

Belgium — Belgian Ale — Blonde — Top fermentation — 6.5% ABV

Belgium — Belgian Ale — Blonde — Top fermentation — 6.5% ABV

Germany — Alcohol-free pils — Pale — Bottom fermentation

Puglia — Blanche — Pale — Top fermentation — 4.0% ABV

Germany — Pils — Pale — Bottom fermentation — 4.8% ABV

Puglia — Helles — Pale — Bottom fermentation — 5% ABV

Germany — Weisse — Amber — Top fermentation — 5.3% ABV

Ireland — IPA — Pale — Top fermentation — 5.2% ABV

Netherlands — IPA — Pale — Top fermentation — 5.8% ABV

Cilento — Belgian Strong Dark Ale — Dark — Top fermentation — 7% ABV

Cilento — Belgian Strong Dark Ale — Dark — Top fermentation — 7% ABV

Cilento — Belgian Strong Golden Ale — Blonde — Top fermentation — 8.5% ABV

Campania — Strong lager — Pale — Bottom fermentation — 7.5% ABV

Campania — Hoppy ale — Pale — Top fermentation — 5.2% ABV

Hazelnut semifreddo made with Giffoni round hazelnuts, coated in hazelnut chocolate

With bitter cocoa and almond crumble. Choose from: Vesuvio pellecchiella apricot and almonds • pistachio and pistachio grains • mixed berries

Giffoni hazelnut cream

Ask our staff. Indicative price €5.00–7.00

Piedmont

Piedmont

Piedmont

Veneto

Islay — Scotland

Highlands — Scotland

Ireland

Japan

Jamaica

Venezuela

Guatemala

Guadeloupe

Fiji Islands

Aglianico 90%, Fiano 10% · 11% · Viticoltori De Conciliis

Fiano 100% · 11.5% · Az. Agricola Casebianche

Glera · 11.5% · Andreola

Glera · 11.5% · Bortolotti

Chardonnay, Pinot Noir, Pinot Blanc · 12.5% · Contadi Castaldi

Chardonnay, Pinot Noir · 12.5% · Contadi Castaldi

Chardonnay, Pinot Noir · 12.5% · Cavit

Mauzac, Chenin Blanc · 12% · Salasar

Pinot Meunier · 12% · Pierre Trichet

Pinot Meunier · 12% · Pierre Trichet

Pinot Noir, Pinot Meunier, Chardonnay · 12% · Laurent-Perrier

Pinot Noir · 12% · Laurent-Perrier

Fiano, Greco · 12.5% · Antonio Caggiano

Coda di Volpe · 13% · Azienda Agricola Vadiaperti

Falanghina · 13% · Nativ

Falanghina · 12% · La Sibilla

Catalanesca · 13% · Cantine Olivella

Fiano · 13% · Ciro Picariello

Fiano · 13% · Tempa di Zoè

Greco di Tufo · 13.5% · Azienda Agricola Vadiaperti

Greco di Tufo · 13.5% · Benito Ferrara

12.5% · Cantine Mazzella

Gewürztraminer DOC · 14% · Kellerei St. Pauls

Negroamaro, Malvasia Nera · 12% · Leone De Castris

Negroamaro · 12% · San Marzano

Aglianico · 12.5% · Feudi di San Gregorio

Aglianico · 12% · Tempa di Zoè

Cinsault, Grenache and Pinot Noir · 12% · LYV

Aglianico · 14% · Cantine Nativ

Primitivo · 13.5% · San Marzano

Aglianico · 13.5% · Tempa di Zoè

Aglianico · 13.5% · Antonio Caggiano

Aglianico · 14% · Antonio Caggiano

Aglianico · 14% · Cantine Tora

Piedirosso · 12.5% · Cantine Federiciane

Piedirosso, Aglianico, Sciascinoso, Suppenza, Castagnara, Olivella · 11.5% · Salvatore Martusciello

Pinot Noir · 13.5% · Tramin

Bourbon whiskey, hops, amaro del Tumusso, mango and beer foam

Mezcal, tabasco, citrus and tomato salt

Gin, basil and strawberry