Il Gattopardo

with smoked mozzarella di bufala, finished with basil olive oil

poached baccalá, Cetara anchovies, julienne of fennel and Taggiasca olives

with seasonal radicchio, frisée, fennel, rainbow carrots, and radishes, red wine vinegar and olive oil

from Cilento in a light cherry tomato sauce and basil

roasted fingerling potatoes, celery hearts and Castelvetrano olives, lemon olive oil and parsley dressing

topped with aged sheep ricotta and fresh oregano

with shellfish ragout

with "Genovese" sauce

with Corbara cherry tomatoes, basil and ricotta di bufala

with grey mullet bottarga, garlic, parsley, extra virgin olive oil and a hint of crushed Calabrian red pepper

with asparagus tips and scallops

filled with roasted eggplant and ricotta, fresh tomato and basil sauce

with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes

with pickled vegetables, evoo and red wine vinegar

marinated with lemon zest and fresh thyme, sautéed fagiolini

with Corbarino cherry tomatoes, capers and Gaeta olives, served with vegetables caponata

with rosemary Himalayan salt, served with roasted fingerling potatoes

with arugula salad, evoo and balsamic dressing

Chefs' selection of organic seasonal grilled vegetables

with grilled local farm vegetables

with garlic and olive oil

with crashed red pepper, garlic and olive oil

with cream custard served with almond ice cream

soaked in Limoncello Amalfitano with white chocolate curls

the traditional Neapolitan cheesecake

crunchy shell filled with sheep ricotta, chocolate chips and Bronte pistachio

with citrus segments

served with dried fruits, nuts and sweet mustard

served with maple syrup and fresh berries

scented with vanilla beans, and served with caramelized apples

spicy poached eggs in a cherry tomato sauce, pancetta and red onions

served with organic greens

with Hollandaise sauce served with San Daniele prosciutto and sautéed spinach

egg yolk, pecorino cheese guanciale and black-pepper corn

topped with smoked mozzarella di bufala on artisan bread, served with rosemary French fries