Manager: Peppe Misuriello.
Battered fried cod, lemon-scented Sarconi bean soup with crunchy Senise peppers; hand-made strascinati pasta with vegetable ciambotta (stew) and light basil pesto; potato and king trumpet mushroom soup with Parisi’s egg and black wild truffles. Wines: Regional, national and international selections, dessert wines, spirits.
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