...WE DEDICATE FLAVORS TO YOUR TIME...

It is with passion that we select the best of raw materials every day.

Only in this way we can guarantee you unique dishes, rich in ancient flavors,

but with new fragrances.

Appetizers, pasta, fish and meat dishes, fresh fish from our showcase

and delicious desserts.

RESTAURANT - MENU

SEAFOOD STARTERS

Crispy octopus, crispy potatoes with balsamic vinegar reduction

Sauté of seafood with savoury croutons

Mussels as desired (Marinara, Peppered, Diavola or Mediterranean styles)

Mixed appetizer

Cuoppo Gourmet (Meatballs of swordfish and buffalo ricotta cheese; Zeppoline with anchovies and frittata of whitebaits)

Roasted octopus with crispy vegetables and cream of artichokes (if seasonal) or eggplant cream

EARTHFOOD STARTERS

Mozzarella di bufala Campana cheese with DOP raw ham

Mozzarella di bufala Campana cheese with tomatoes and olives

O'Cafone (Row ham in oil, green olives, artichokes, mushrooms in oil, salami Napoli, cherry tomatoes in oil and buffalo aged ricotta cheese)

Italian fries (Zeppoline, little panzerotti, frittata of pasta, croquettes of potatoes and zucchini in light batter)

Neapolitan Scugnizielli with fresh rocket, fresh cherry tomatoes and Grana Padano DOP cheese flakes

Parmigiana di "melanzana violetta" (Violet eggplant Parmesan) with Mozzarella di bufala Campana cheese and Parmigiano Reggiano DOP cheese

Parmigiana di "zucchine striate" (Striated zucchini Parmesan) with smoked Mozzarella di bufala Campana cheese and Parmigiano DOP cheese

SEAFOOD PASTA

Linguine dell'Angolo (min. 2 persons)

Spaghetti with clams

Scialatielli with lobster

Fisherman risotto

P alla terza Mezzo Pacchero with piennolo tomatoes, mussels and green chilies (if seasonal, or pepper and ginger)

Scampo siculo Scialatielli, violet eggplant, scampi and Avola peeled almonds

EARTHFOOD PASTA

Mezzo Pacchero with Neapolitan Ragù sauce and buffalo ricotta cheese

Fresh Gnocchi with Sorrentina sauce in terracotta

Mezzo Pacchero with sausage, friarielli and smoked Mozzarella di bufala Campana cheese

Bambola di porcellana (Porcelain doll) Scialatielli with piennolo yellow tomatoes, burrata cheese and crisp bacon

Chicco d'agrume (Citrus grain ) Scialatielli, lemon cream of Sorrento and wild sage

SEAFOOD MAIN COURSES

Catch of the day

Catch of the day 'all'isolana'

Sea bream / Sea bass from 400 gr. (Grilled, 'acqua pazza' style, salt, baked, with potatoes and olives)

Sea bream / Sea bass from 400 gr. 'all'isolana'

Fish mixed grill

Fillet of red Tuna with lime and pink pepper

Fried squid and prawns 'in cuoppo'

Italian squid

Lobster gratin with mussels, prawns and scampi gratin

Onore al Gambero (Honour to the Prawn) Prawns sautéed with zucchini in 'scapece', with mint, chili pepper, pesto of bread and pine nuts, scented with pecorino cheese

Salto in alto (High Jump) Monkfish cubes, pink grapefruit elixir and saffron

EARTHFOOD MAIN COURSES

Green pepper fillet steak

Grilled fillet steak with baked potatoes

Chicken cutlet with French fries

Sirloin steak with balsamic vinegar with baked potatoes

Beef slice with fresh rocket and Grana Padano DOP cheese flakes

Paillard with baked potatoes

SALTIMBOCCA

Venere bianca (White Venus) with sautéed potatoes cooked with Tropea onion, fiordilatte cheese and flavoured lard

Eredità del monaco (Monk’s Legacy) Sausage, friarielli and 'Provolone del Monaco' cheese

Eggplant Parmesan

Bufalino Parma raw ham and Mozzarella di bufala Campana cheese

SALADS

Green salad

Tomato salad (Fresh cherry tomatoes, basil, oregano, garlic, oil and salt)

Sweet Salad (Lettuce, apples, oranges, fennel, kiwi and yogurt)

Simple salad (Lettuce, tomatoes and carrots)

Fisherman's Salad (Lettuce, tuna, shrimp, tomato, mozzarella cheese)

Rainbow salad (Lettuce, corn, green olives, fresh cherry tomatoes and pieces of Emmental cheese)

SIDE DISHES

Grilled Mixed Vegetables

Spicy baked potatoes

Eggplant sautéed

French fries

DESSERTS

Pasticceria De Riso

Pasticceria Bella Napoli

Chef Desserts

Fresh seasonal fruit

Sorbet