Antipasto alla Caprese, Penne lisce Vecchia Napoli, "cuoccio" all'acqua pazza and zucchine alla scapece with a classic babà prepared with Amalfi Limoncello to wind up the meal. A menu which reflects the gastronomic traditions of the Amalfi Coast. Perfect to bring the sun and sea breezes to the table any day of the week. |
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| ANTIPASTO | |
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> Antipasto alla caprese
Fresh and light, the antipasto alla Caprese or Capri appetiser is a classic of the gastronomic tradition of the Campania region and has been exported and appreciated worldwide. However, it is on the Amalfi Coast that you can taste a true Caprese, made with fresh local mozzarella and tomatoes ripened under the Amalfi sun. Quick and simple to prepare, it can be served for any occasion, either as an entrée or as a quick snack with friends and family. | |
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| FIRST COURSE | |
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> Penne Lisce Old Naples style
In this dish we can find the old style flavour of the typical Neapolitan cusine. Oil, garlic, tomatoes, and mussels meet with the simple taste of the cannelini beans. | |
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| SECOND COURSE | |
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> Cuoccio all'acqua pazza
A typical traditional Amalfi dish, using "u' cuoccio", or parrot fish, a fish with a beak-shaped mouth. The recipe Capri-style calls for a dressing of acqua pazza, an aromatic broth with garlic and tomatoes in which the fish is cooked. | |
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| SIDE DISH | |
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> Zucchine alla scapece
Along the Amalfi coastline they are known as "cucuzielle 'a scapece". They are courgettes fried in oil then left to marinate for a few hours in vinegar. A tasty side dish, in this case Salerno style, with a garnish of garlic and mint leaves. | |
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| DESSERT | |
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> Babà al Limoncello
The dessert of Campania par excellence is the babà, traditionally made with rum, but here in the version typical of the Amalfi Coast with Limoncello. | |
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