With small red and yellow tomatoes from Piennolo di Vesuvio DOP and basil.

Tart made with ricotta, cooked wheat, eggs and orange blossom.

Sicilian avocado cream, Pantelleria IGP capers, Cetara tuna bottarga and lemon zest.

With small red and yellow tomatoes from Piennolo di Vesuvio DOP and basil.

With artichoke hearts and Amalfi lemon.

Con funghi selvatici, pomodorini del Piennolo del Vesuvio DOP e Parmigiano Reggiano DOP.

Tomato sauce, Campana DOP buffalo mozzarella, and basil.

Tomato sauce, artichokes, Taggiasche olives, cooked ham and Campana DOP buffalo mozzarella.

Tomato sauce, Campana DOP buffalo mozzarella, and spicy Calabrian salami.

Wild mushroom, Piennolo del Vesuvio DOP tomatoes and Parmigiano reggiano DOP.

Served with seasonal vegetables.

With Amalfi lemon and seasonal vegetables.

Tart made with ricotta, cooked wheat, eggs and orange blossom.

Marzipan cake.

Marzipan cake.

Sponge cake with cream and Amalfi PGI lemon syrup.