A pale beer where American hops are the protagonists. It has hints of tropical fruit and grapefruit on the nose, accompanied by a smooth but present body. The final, important bitterness is herbaceous and makes the drink very easy, masking the not inconsiderable alcohol content. Excellent for aperitifs and in combination with fried fish, light meat dishes and light aged cheeses.
Ingredients
Style India Pale Ale
High fermentation
Alcohol content 6.0 %
Amber-coloured beer with coppery undertones. The nose reveals sweet hints of dried fruit (pine nuts) and caramel right from the start, which give way to notes of yeast. On the palate the sensations given by the aroma return, the finish is clean and delicately sweet.
GLUTEN FREE Brilliant yellow colour, fine, compact foam.
On the nose are perceptible citrusy hints of grapefruit with balsamic and resinous notes.
On the palate the fruity taste opens to a dry and pleasantly bitter finish.
Alcohol content: 5.7%
By cultivating our own BIO barley and using pure water from our Sibillini mountains, combined with the infusion of Japanese Hojicha green tea, we produce this amber beer with a unique and unmistakable taste. Recognised among the best GlutenFree beers in Italy.
Ingredients
GOOD, ARTISANAL, ORGANIC AND GLUTEN FREE,
AMBER-COLOURED,
ALCOHOLIC DEGREE 5.5
Provenance: Apulia
Fermentation: Low
Style: Golden Ale
Colour: Bright golden
Aroma: Malty tone
Taste: Citrusy freshness from American and English hops and spices
Alcohol content: 5.3% VOL
There is a point where San Mauro la Bruca and Piazza Carlo III meet, exactly where, rather improbably, my father and mother met. Dad, an agricultural student at the University of Portici, came from the countryside, from Cilento. Imagine what Cilento could have been like in 1960, when Naples was a big city with completely different habits and ways of life. And yet this country boy, in a rather haphazard way, managed to attract the attention of my Mama, a beautiful girl who 'fell in love with his culture, and his friendliness, his kindness'.
This pizza is a story, a family, in this pizza you will find extraordinary flavours, like my parents.
Ingredients
Mozzarella di bufala campana Latteria Sorrentina, Cilento Salella bruised olives presidium Slow Food, Cacioricotta di capra del Cilento Cicco di buono presidium Slow Food, Pomodorino confit 'Pomotto' Robo, Olio extravergine del Cilento cultivar Pisciottana Colline di Zenone.
We are moving to a region that is the flagship of agri-food products in Italy, but the dedication of the name is for a very special friend. In combination we recommend Munazei Lacryma Christi Rosato Casa Setaro.
Ingredients
Mozzarella di bufala campana, red cherry tomatoes in cooking, San Daniele DOP 24 months, Parmigiano Reggiano DOP 30 months normally lactose-free, Rucola, extra virgin olive oil from Cilento Nicolangelo Marsicani Plus Valore.
For an assiduous mushroom hunter, who was a traffic warden, who dealt with wolves and who also tried his hand at being a fireman. A delight! In combination we suggest Eleanico Bianco coda di volpe Azienda agricola Cobellis.
Ingredients
Artisanal roast ham, mushrooms champignons, Outgoing young caciocavallo cheese from Adolfo Cicco di Buono.
Go to San Nicola di Centola, to the first houses after the curve, you will find the Cicco di Buono sign, a white door and inside a light that is always on.
There you will find Alessandra's memories, as if she were still there.
Then, leaning his head over the counter, you will find Adolfo, his hands red as he works the caciocavalli. In combination we suggest Franciacorta Brut Nature Enrico Gatti.
Ingredients
Fior di latte, Blu di bufala caseificio Aurora, Caciocavallo giovane and CIlentum (80% cow, 20% goat) Cicco di buono. Crispy Parmigiano Reggiano wafer and homemade Cilento white fig jam.
The sun does
Pecchè 'o munno è d'e pazz'
And they're all crazy and they're all mafiosi
They're all mafiosi
In the blood of the poor people
They don't look at anything.
Accompanied by "L'eremita" Fiano Charmat Method Fattoria Albamarina
Ingredients
Mozzarella di bufala, Pomodorino confit giallo pomotto, Casa Tomeo artisan pancetta, Olio extravergine del Cilento Nicolangelo Marsicani AlterEgo.
Fior di latte, roasted ham, Napoli salami, champignon mushrooms, roasted artichokes, Taggiasca olives soil, drops of San Marzano DOP jam
Cilento Colline di Zenone Monocultivar Pisciottana extra virgin olive oil.
Fior di latte, aubergines, salame napoli, red cherry tomatoes, out of the oven cacio ricotta cheese from Cilento, extra virgin olive oil from the hills of Zenone Pisciottana.
Gluten- and lactose-free dessert. Yoghurt and berry mousse on a sponge cake base. A crunchy cocoa and hazelnut biscuit, two layers of chocolate and hazelnut mousse, covered with gianduja icing.
Our Neapolitan panzerotto is made with REAL red POTATOES, cheese, breadcrumbs, egg, salt and pepper, and a stringy smoked provola cheese in the middle.
Ingredients
Red potatoes, grana padano cheese, pepper, eggs, parsley, provola cheese, breadcrumbs, pecorino cheese.
SEA THAT IS RITA MORMILE
The most beautiful, the most good, the sea where you can sail without fear, the calm sea, your safe harbour, the arms that make you feel at home, the hand you never want to stop shaking, the voice that made you become a man Mama.
Ingredients
San Marzano DOP ROBO tomato, fior di latte dei monti Latteria Sorrentina, cheese, basil, raw Pisciottana Colline di Zenone cultivar oil.
It is in this pizza that the excellence of the Campania region is united
Paired with an extraordinary Munazei Rosato by Massimo Setaro with Lacryma Christi del Vesuvio, winner of the Best 50 Rosé Wines of the World 2023 award.
Ingredients
San Marzano DOP Tomato ROBO
Buffalo mozzarella from Campania
Extra virgin olive oil from Cilento Fio' Tenuta la Selva
For the classic that never gets old, but looks to the future through the search for ever higher quality ingredients, this is the pizza that sailors used to eat. Simple, with few ingredients, but with a flavour unique in its humility. We have embellished it with a pesto of wild garlic and Nicolangelo Marsicani Plus Value extra virgin olive oil
On the Monti Iblei, just east of Caltagirone, Mastro Don Gesualdo was born from the pen of Giovanni Verga, a symbol of a man who, with sacrifice and dedication, built his own destiny.
Thus, in Caltagirone, Gesualdo, my father-in-law, a Sicilian with a strong and tenacious spirit, was born. If Gesualdo Motta, after tireless sacrifices, eventually succeeded in accumulating wealth and power, he could not, however, obtain that redemption from society that had obsessed him for a lifetime, making us realise that often, it is in simple things, in affection, and not in money, or in social climbing that we must seek the key to our existence.
Gesualdo Cinnirella, inversely to the other, succeeded through his sacrifice, in obtaining the redemption of his loved ones, surrounded by the love of his family, a symbol that to be 'defeated' in life, one must never give oneself away, even if the world we know appears upside down.
I want to dedicate this pizza to him, a tribute to his flavours, such as the salted Sicilian sheep's ricotta, oregano and oil from Chiaramonte Gulfi, a few steps from there, a place that was very dear to him.
Because certain men, like certain traditions, never die: they remain imprinted in the gestures, stories and perfume of those who loved them
Dedicated to a great entrepreneur from Cavenza, who made us fall in love with this town to the point of wanting to open a branch here, if you are sitting in our pizzeria, credit is due to him.
To stay on Vesuvius, we recommend Pietrafumante spumante Caprettone di Casa Setaro
Ingredients
ELECTUM D'AMICO Piennolo del Vesuvio tomatoes,
Mozzarella di bufala campana,
Cilento extra virgin olive oil Nicolangelo Marsicani AlterEgo
In combination we recommend Primitivo Paestum IGP cantine Barone
Ingredients
Peeled Pomogold Rosina,
Fior di latte,
Home-made roasted ham
Robo roasted artichokes,
ROBO Riviera olives
Champignon mushrooms,
Nicolangelo Marsicani Extra Virgin Olive Oil Plus Valore
Simple things often leave their mark, mind you
Tsar Nicholas I went to Cilento and allowed himself to be contaminated by this extraordinary land: he has only two ingredients, less is more they say, and pe sta pizza se more!
A Cossack scarpariello!
Ingredients
Datterino Rosina cooked tomato, Cacioricotta Principe di Mazzacane goat's cheese from Cilento, basil, extra virgin olive oil from Cilento
