ABOUT US
| MONDAY | 12:30 - 15:00 | 19:00 - 00:00 |
|---|---|---|
| TUESDAY | CLOSED | |
| WEDNESDAY | 12:30 - 15:00 | 19:00 - 00:00 |
| THURSDAY | 12:30 - 15:00 | 19:00 - 00:00 |
| FRIDAY | 12:30 - 15:00 | 19:00 - 00:00 |
| SATURDAY | 12:30 - 15:00 | 19:00 - 00:30 |
| SUNDAY | 12:30 - 15:00 | |
| MONDAY | 12:30 - 15:00 | 19:00 - 00:00 |
|---|---|---|
| TUESDAY | CLOSED | |
| WEDNESDAY | 12:30 - 15:00 | 19:00 - 00:00 |
| THURSDAY | 12:30 - 15:00 | 19:00 - 00:00 |
| FRIDAY | 12:30 - 15:00 | 19:00 - 00:00 |
| SATURDAY | 12:30 - 15:00 | 19:00 - 00:30 |
| SUNDAY | 12:30 - 15:00 | |
Italian beef carpaccio (Manzetta dei Laghi) with crispy artichokes, whipped mayonnaise, and ash.
Salt cod (baccalà) carpaccio with pickled vegetable macedonia, escarole sprouts, "papacelle" pepper ketchup, and Taggiasca olives.
Italian beef tartare (Manzetta dei Laghi) with a crispy, soft-boiled egg and black truffle shavings.
Crispy wafer tacos with red tuna tartare, oriental chive mayonnaise, and Caviaro selection caviar pearls.
Roasted octopus with puntarelle salad dressed with Cetara anchovies, lemon essence, and whipped mayonnaise made from its cooking water.
Sesame-crusted tuna tataki, coconut emulsion, and fresh truffle.
Golden potato shell opened and stuffed with buffalo mozzarella, cured ham (prosciutto crudo), sautéed porcini mushrooms, and creamy apple sauce.
63° low-temperature egg served on Parmigiano Reggiano fondue, buttered baby spinach, and golden croutons.
Masseria Fornara rice and bronze-drawn mixed pasta with "Praianese" style squid ragù, soft potato foam, and parsley dust.
Creamed Riserva San Massimo rice, raw red prawn tartare, crispy sea asparagus (salicornia), and intense aroma of fermented lemon.
Riserva San Massimo rice creamed with smoked butter and Amalfi pesto, sweet garlic cream, and marinated mackerel.
Masseria Fornara seafood risotto in a timeless classic that brings together the aromas and flavors of the sea.
Masseria Fornara rice cooked with dark beer, crispy artichoke, seared sausage, creamed with blue buffalo cheese, and Giffoni hazelnuts.
Masseria Fornara rice prepared Amatriciana-style with thick pecorino cheese fondue and crispy guanciale (cured pork cheek).
Riserva San Massimo rice creamed with savoy cabbage stew and a surprise of porcini mushrooms.
Ndunderi (ricotta gnocchi) with Trapanese pesto, langoustine tartare, salted almond crumble, and a burrata cloud.
Gnocchi stuffed with mascarpone and lime, red prawn tartare, and its reduced stock.
Flour chicche on roasted pumpkin cream with diced cuttlefish and dense drops of its squid ink.
Hand-dragged gnocchi with slow-simmered Neapolitan ragù ("pippiato") and Cilento cacioricotta cheese flakes.
Potato gnocchi tossed in cacio e pepe style with beef tartare and fragrant lemon zest.
Potato gnocchi with local chickpea variations, sautéed porcini mushrooms, and hazelnut dust.
Flour chicche with crushed broccoli rabe, octopus, and crunchy "crusco" sweet pepper.
Slow-cooked veal cheek in Taurasi red wine served over soft potato cream and porcini mushrooms.
Bread-crusted salt cod on liquid broccoli "mallone" (garlic, oil, and chili), burrata heart, and crispy "crusco" pepper.
Seared amberjack on crispy escarole scented with anchovy colatura, soft popcorn foam, and a clear tomato water glaze.
Stuffed squid with traditional "pancotto" (bread soup), tomato gel, basil sauce, and warm melted Agerola provola cheese.
Like a Lemon: Crispy crumble and citrusy freshness.
The Tiramisù: The Italian classic, reimagined through our idea of sweetness.
The Croccantino: Black cherry, cream, and caramelized almonds.
Dubai Dream: Pistachio, crispy kataifi, and chocolate.
100% Asprinio. Aged in the caves of Cesa (duration not specified by the producer), 11.5%
Pinot Noir and Chardonnay, Classic Method, at least 30 months on the lees, 12.0%
Predominantly Pinot Noir, Chardonnay, Classic Method, at least 30 months on the lees, 12.0%
90% Chardonnay, 10% Pinot Blanc. Minimum 30 months on the lees, 12.5%
45% Pinot Noir, 45% Chardonnay, 10% Pinot Blanc. Minimum 30 months on the lees, 12.5%
Predominantly Pinot Noir, Chardonnay, Classic Method, at least 24 months on the lees, 12.5%
Predominantly Chardonnay, Classic Method, at least 24 months on the lees, 12.5%
80% Chardonnay, 20% Pinot Noir. Partially steel/wood; minimum 21 months on the lees, 12.5%
100% Chardonnay, Classic Method, aged on the lees, 12.5%
Min. 85% Glera, Charmat method, 11.0%
Min. 85% Glera, Charmat method, 11.0%
90% Glera, 10% Pinot Noir, Charmat method, 11.0%
Min. 85% Glera, Charmat method, 11.0%
Min. 85% Glera, Charmat method, 11.0%
100% Chardonnay, Classic Method, 12.0%
100% Chardonnay, Classic Method, 12.0%
85% Pinot Noir, 10% Chardonnay, 5% Pinot Blanc, Classic Method, 12.0%
100% Chardonnay, Classic Method, 12.0%
Chardonnay, Pinot Noir, and Pinot Meunier in equal parts, Classic Method, 12.0%
100% Pinot Noir, Classic Method, 12.0%
50% Chardonnay, 35% Pinot Noir, 15% Pinot Meunier, Classic Method, 12.0%
100% Pinot Meunier, Classic Method, 12.0%
100% Pinot Noir, Classic Method, 12.0%
100% Fiano, Barrique, 13.0%
100% Greco, Barrique, 13.5%
100% Fiano, Stainless steel, 13.0%
100% Fiano, Austrian/French wood, 6 months, 13.5%
100% Greco, approx. 5-6 months in stainless steel on the lees, 13.0%
100% Fiano, Barrique, 13.5%
100% Fiano, Barrique, 13.0%
100% Fiano, Stainless steel, 13.0%
100% Greco, Stainless steel and bottle, 13.0%
100% Falanghina, In stainless steel tanks (duration not specified by the producer), 13.0%
Falanghina, Pepella, and Biancazita, Stainless steel, 12.5%
100% Falanghina, Stainless steel, 12.5%
100% Falanghina, Stainless steel, 12.5%
100% Falanghina, Stainless steel, 13.0%
100% Falanghina, Stainless steel for about 3 months, 13.0%
100% Falanghina, Approx. 3 months on the fine lees in amphorae, then long aging in glass, 13.0%
100% White Malvasia, Stainless steel, 12.5%
100% Fiano, Stainless steel, 12.5%
100% Pinot Grigio, Stainless steel, 12.5%
100% Minutolo, Stainless steel, 12.5%
100% Chardonnay, Stainless steel, 13.0%
100% Grillo, Stainless steel, 13.0%
100% Inzolia, Stainless steel, 13.0%
100% Riesling, Stainless steel, 12.5%
100% Chardonnay, Barrique, 13.0%
100% Carricante, Barrique, 12.5%
100% Vermentino, Stainless steel on fine lees, 13.0%
100% Vermentino, 4-6 months in barrique, then bottle aging; on the market no earlier than 2 years after harvest, 14.0%
100% Vermentino, Stainless steel on fine lees, 13.5%
100% Pecorino, Stainless steel, 13.0%
100% Trebbiano d'Abruzzo, Stainless steel, 13.0%
100% Petit Manseng, To be confirmed, 13.0%
100% Viognier, To be confirmed, 13.5%
100% Cortese, Stainless steel, 13.5%
Predominantly Garganega, Stainless steel, 13.0%
100% Sauvignon Blanc, Stainless steel and bottle, 13.0%
100% Pinot Blanc, Stainless steel and bottle, 13.0%
100% Riesling, Stainless steel and bottle, 13.0%
100% Gewürztraminer, Stainless steel, 14.0%
100% Müller Thurgau, On fine lees in stainless steel tanks, 12.5%
100% Rhine Riesling, Stainless steel and bottle, 12.5%
Sauvignon, Pinot Blanc, Stainless steel, 13.0%
100% Gewürztraminer, Stainless steel, 13.0%
100% Gewürztraminer, Stainless steel, 14.0%
100% Pinot Blanc, Stainless steel, 12.5%
100% Ribolla Gialla, Stainless steel on fine lees, 12.0%
Predominantly Friulano with Pinot Blanc and Ribolla Gialla, Large wood cask and bottle, 13.0%
100% Pinot Blanc, Stainless steel and bottle, 12.5%
Pinot Blanc, Friulano, and Ribolla Gialla, Stainless steel on fine lees, 12.5%
100% Rhine Riesling, To be confirmed, 12.5%
100% Aglianico, Stainless steel, at least 1 month in bottle, 12.5%
80% Piedirosso, 20% Tintore, Stainless steel, 12.5%
100% Aglianico, Stainless steel, 12.5%
100% Black Malvasia, Stainless steel, 12.5%
100% Primitivo, Stainless steel, 13.0%
Carignano and native grape varieties, Stainless steel, 12.5%
100% Montepulciano, Stainless steel, 13.0%
100% Aglianico, 24 months in barrels and barriques, then bottle, 14.0%
100% Aglianico, 12 months in barrique, at least 6 months in bottle, 13.0%
Tintore and Piedirosso, 13 months in tonneau, 12 months in stainless steel, 13.5%
Tintore and Piedirosso, Stainless steel and bottle, 13.5%
100% Piedirosso, Stainless steel, 13.5%
100% Aglianico, Stainless steel and bottle, 13.0%
100% Aglianico, Stainless steel, 13.0%
100% Negroamaro, Stainless steel, 13.5%
100% Primitivo, Stainless steel, 13.5%
100% Black Malvasia, Stainless steel and bottle, 13.5%
100% Syrah, Stainless steel and bottle, 13.0%
100% Nerello Mascalese, Barrique, 13.5%
Corvina, Rondinella, and Molinara, Barrique, 13.5%
Corvina, Rondinella, and Molinara, 6 months in large cask, then 2 months in concrete containers, 14.0%
100% Lagrein, Stainless steel and bottle, 13.5%
100% Pinot Noir, Stainless steel, then large casks and bottle, 13.0%
100% Pinot Noir, Used wood and bottle, 13.5%
100% Pinot Noir, Wood and bottle, 13.0%
100% Pinot Noir, Barrique, 13.5%
100% Piedirosso, Stainless steel, 11.5%
Piedirosso, Sciascinoso, and Aglianico, Stainless steel, natural second fermentation, 11.5%
100% Fiano, Stainless steel and bottle aging, 14.0%
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof