Naples 15

S. Marzano tomatoes, mozzarella, basil, salt, extra virgin olive oil.

S. Marzano tomatoes, mozzarella, basil, salt, extra virgin olive oil.

S. Marzano tomatoes, garlic, oregano, extra virgin olive oil, basil, salt.

S. Marzano tomatoes, mozzarella, anchovy fillet, salt, ground pepper, extra virgin olive oil, black olives, capers.

S. Marzano tomatoes, mozzarella, basil, salt, extra virgin olive oil, naples salami.

Mozzarella, master green, sausage, pepper, salt, extra virgin olive oil.

S. Marzano tomatoes, mozzarella, mushroom, black olives, artichokes, salt, ham, basil, extra v. Olive oil.

S. Marzano tomatoes, mozzarella, mushrooms, shaved parmesan, extra virgin olive oil, salt.

S. Marzano tomatoes, smoked mozzarella cheese, basil, salt, extra virgin olive oil.

S. Marzano tomatoes, mozz., carrot, salt, black olives, pecorino cheese, sweet peppers, extra virgin olive oil.

Mozzarella, basil, salt, pepper, rocket, parmigiano reggiano, extra virgin olive oil.

S. Marzano tomatoes, mozzarella, ricotta cheese, salted pork, extra virgin olive oil, salt.

Mozzarella, gorgonzola, hot provolone, smoked scamorza, salt, rosemary, extra virgin olive oil.

S. Marzano tomatoes, mozzarella, tuna, basil, onion, black olives, salt, extra virgin olive oil.

S. Marzano tomatoes, fresh ricotta, mozzarella, basil, (salame on request), salt, extra virgin olive oil.

Fresh pieces of pear and Parmigiano Reggiano.

Fresh marinated eggplant, balsamic vinegar, fresh oregano, garlic, olive oil, & black truffles.

Fresh eggplant served in a savory, vegetarian, San Marzano tomato sauce with Parmigiano Reggiano and fresh mozzarella.

Aged caciocavallo cheese baked in the wood oven with prosciutto crudo, basil, and truffle oil.

Mashed potatoes stuffed with cheese, prosciutto, & salami and baked in the wood oven – served with Parmigiano Reggiano sauce.

The salty taste of prosciutto paired with refreshing melon.

Sautéed clams with olive oil, garlic & parsley.

Scallops, shrimp & clams sautéed in olive oil with cherry tomatoes, garlic, oregano & parsley.

Fresh calamari baked in the wood oven with a delicious sauce of herbs, shallots, olive oil, and Malvasia wine.

Fresh Italian cheese made from mozzarella and cream. The outer shell of solid mozzarella inside contains stracciatella and cream.

Fresh spinach, orange, strawberries, olive oil and balsamic vinegar topped with Parmigiano Reggiano.

Fresh mozzarella, fresh cherry tomatoes, fresh basil, olive oil.

Gerardo di nola egg noodles mixed with a wonderful salad of arugala, cherry tomatoes, parmigiano reggiano, extra virgin olive oil, ricotta cheese, and mozzarella.

San Marzano tomatoes simmered in nothing but a little extra virgin olive oil and combined with a sauce of garlic infused olive oil, basil, and Parmigiana Reggiano over gerardo di nola spaghetti.

A delicious sauce of extra virgin olive oil, black olives, capers, San Marzano tomatoes, garlic, and fresh parsley, Gerardo di Nola linguini.

This potato dumpling pasta is baked in the wood oven with San Marzano tomato sauce and a combination of Parmigiano Reggiano and basil.

Neapolitan San Marzano tomato sauce with fresh ricotta, basil, and Parmigiano Reggiano.

Cooking rice is an area, the risotto with porcini mushrooms and truffles, is a real delight. Taste the marriage of these exceptional ingredients; vialone nano rice, shallots, fresh porcini mushrooms, vegetable broth, black truffle oil, extra virgin olive oil, garlic, Parmigiana Reggiano, sea salt, thyme, and Malvasia.

Paccheri of Girardo Di Nola, lardiati pasta sauteed in EVO, garlic, guanciale (salted pork), onions, fresh San Marzano tomatoes, mozzarella, Parmigiano Reggiano, and basil.

Homemade Neapolitan sausage, porcini mushroom, extra virgin olive oil, garlic, shallots, sweet red peppers, fresh oregano, rosemary and a splash of cream sauce, Parmigiana Mozzarella and white truffle oil served with Gerardo Di Nola rigatoni.

Originating in the 16th century, this Genovese sauce was named for the Genoan immigrants who slow-cooked their meat in this manner. Prepared with, onion, garlic, carrots, cloves, prosciutto, pancetta, pork, beef, and extra virgin olive oil and Gerardo di Nola ziti.

This elegant roast-size filet mignon is absolutely delicious and tender beyond belief! That’s why we call this “the roast of romance!” comes with paccheri of Gerardo di Nola.

Tender veal with Gerardo di Nola rigatoni in elegant white cream sauce with shallots, Parmigiano Reggiano, prosciutto di Parma, fresh smoked buffalo parm, and truffles.

Ziti served with a slow cooked, two meat ragu sauce. Nicknamed ragu guardaporta after the doorman who would supposedly have nothing better to do than watch the slow cooking sauce, this Neapolitan recipe from the 1800’s is made with pork, beef, San Marzano tomato, mozzarella, ricotta, fresh basil, Parmigiano Reggiano, and extra virgin olive oil and Gerardo di Nola ziti.

Fresh scallops, shrimp, mussels, parmigiano reggiano, and fresh lemon. Gerardo di nola linguine.

Home-made ravioli filled with fresh lobster, covered in a white malvasia cream sauce, shallots, white truffle oil, & Parmigiano Reggiano.

The finest Scottish salmon: one half cooked on the wood oven with extra virgin olive oil, lemons, black olives; sautéed with garlic, olive oil, black olives, capers, cherry tomatoes and provoke over Gerardo Di Nola linguine.

The flavor of the sea; delicious prawns, scallops, clams, extra virgin olive oil, garlic, and cherry tomato on a bed of Gerardo Di Nola paccheri.

Salt crusted red snapper or sea bass makes for a beautifully moist fish. Served with arugula salad and fennel seeds, olive oil, and lemon. Or spaghetti and manilla clams. An old recipe of Neapolitan fisherman.

“Treasure of the Sea” Fresh Lobster with Fresh Scallops baked in a wood oven with mussels, Manilla clams, and prawns in extra virgin olive oil, garlic, fresh parsley with a splash of Malvasia win served with Gerardo Di Nola paccheri.

Three Giant Scallops, roasted garlic, hazelnut oil, fresh mozzarella & pink champagne sauce served over Gerardo Di Nola paccheri.

Lobster simmered and served in an unbelievable cream sauce Served with Gerardo Di Nola paccheri.

Fresh lobster tail served with cherry tomatoes, garlic, and parsley, Manilla clams, a splash of Pashto wine and extra virgin olive oil, baked in the wood oven, served over Gerardo Di Nola paccheri.

Fresh calamari sautéed in extra virgin olive oil, garlic, chili pepper, cherry tomato with fresh parsley, with a splash of Malvasia wine and beautifully shaped paccheri from Gerardo Di Nola.

Fisherman’s rice made with vialone nano rice by Gerardo Di Nola served with two big scallops, mussels, Manilla clams and shrimp, extra virgin olive oil, garlic, fresh parsley and a splash of Pashto wine.

Prawns and scallops served with cherry tomatoes, mozzarella, Parmigiano Reggiano, garlic & shallots over a bed of Gerardo Di Nola pacheri noodles and topped with Passito di Pantelleria pink wine sauce and fresh basil.

Wonderful recipe of fresh baby octopus with fresh garlic, extra virgin olive oil, black olives, San Marzano tomatoes, fresh basil, Island of Pantelleria capers and fresh parsley served over Gerardo Di Nola spaghetti.

Fresh Manilla clams simmered in extra virgin olive oil, cherry tomatoes, a dash of hot pepper, and fresh parsley served over Gerardo Di Nola spaghettone.

A beautiful fresh monkfish simmered with cherry tomatoes, fresh garlic, and fresh parsley, black olives from Gaeta, capers from Pantelleria, and Gerardo Di Nola Paccheri-absolutely delicious.

Fried pastry dough, filled with a sweet & creamy ricotta filling and a hint of lemon.

Shell shaped pastry filled with a sweet ricotta filling.

Small pastry saturated with rum and filled with fresh pears, & cream.

Small flaky pastry filled with chantilly cream, topped with a light cream sauce, pears, and fresh ricotta.