Al Pomodorino Fresco E Basilico

menu antipasti Fritto cafone € 9,50 Mozzarella di Bufala DOP € 9,00 neapolitan ragout one of the key dishes of the Neapolitan tradition, Matilde Serao DOP Buffalo mozzarella cheese Cooked more than 12 already talked about it in 1884 in “Il Ventre di Napoli” where she hours wrote about the so-called “Friggitore!” who wandered around the Prosciutto di Parma € 7,50 popular districts shouting “Fritti nella tiella!”. It was from this figure Parma Ham that the famous Neapolitan escalmation “frijenno e magnanno” was born. Formerly the “cuoppo” the paper where the fried food Bruschette al pomodorino fresco e basilico € 6,50 was served was also called “today at eight” because the fryer Bruschetta with fresh tomato and basil fried aubergines accepted a payment “in installments” up to eight days from poor people. There are many variations of Neapolitan fried, FRESCO Soutè di cozze e vongole veraci € 16,00 cafone from FRESCO is never frozen and is composed of riceballs, sauteed mussels and clams (for 2) fresh potato croquettes, breaded mozzarella cheese from Vico equense, fried pasta dough and fried courgettes Insalata di mare* € 16,00 seafood salad with octopus*, squids*, shrimps*, mussels Parmigiana di melanzane € 9,00 a traditional Neapolitan dish. Ippolito Cavalcanti in his “Theoretical FOCACCIA € 4,00 fiordilatte and practical cooking” wrote the first recipe in 1839: “... and you will with salt, extra virgin olive oil, grana cheese and peppers From Vico Equense make them fry, then you will place them layer by layer with cheese, basil, tomato sauce and you will bake them». FRESCO respects FOCACCIA ALFREDO € 9,00 the traditional Neapolitan recipe, in its complexity, prepared with with Parma ham and extra virgin olive oil Neapolitan ragout cooked more than 12 hours, fried aubergines, fiordilatte from Vico Equense and grana cheese Grana cheese bruschette Pizza di scarole, olive nere e capperi (porzione) € 3,50 al Pomodorino Fresco traditional neapolitan pie stuffed with escaroles, black olives and capers e Basilico Pizza ripiena di salsicce e friarielli (porzione) € 4,00 traditional neapolitan pie stuffed with seasonal friarielli (broccoli rabe) - according to availability parmigiana grigliata dell’orto € 9,00 grilled peppers, aubergines, courgettes, radish, fennel, pumpkin, according to availability in the menù of the day di Melanzane (*) in case the fresh product is missing, the item could be frozen. For further information on substances and allergens it is possible to request the proper detailed documentation to our staff contorni INSALATE chicken breast melanzane e zucchine grigliate € 6,00 POLLASTRA € 12,50 Grilled grilled aubergines and courgettes mixed salad, grilled chicken breast, grana cheese flakes and green olives, served with yogurt sauce Patate al forno € 6,00 oven baked potatoes RICCARDONA € 12,50 mixed salad, cherry tomatoes, artichokes, courgettes Patate* fritte € 6,00 and grilled aubergines grana cheese flakes french fries* Scarole con olive nere e capperi € 6,00 CAPRESE € 12,50 escaroles with black olives and capers DOP buffalo mozzarella and tomato Friarielli € 6,00 MEDITERRANEA € 12,50 green olives an agricultural excellence, cultivated in Campania, typical of the fresella with tuna, cherry tomatoes, mixed salad and area to the north-east of Naples. In ancient times the Vomero green olives district hill there was privileged ground for the cultivation of friarielli, this is why it earned the nickname of “o ‘colle d ‘and GENNARELLA € 12,50 friariell “. The best season for friarielli is between the end of autumn mixed salad, cherry tomatoes, potatoes, beans, mixed salad and the beginning of spring, and therefore they are not always artichokes and grilled courgettes available, they shall be picked at the right time, with flowers not yet opened. Friarielli are fried in extra virgin olive oil, with garlic and chilli. yogurt sauce Zucchine alla scapece € 6,00 Served aside fried courgettes marinated in extra virgin olive oil, wine vinegar, parsley and garlic Melanzane a funghetto € 6,00 fried aubergines with fresh cherry tomato sauce and basil insalata Peperoni olive nere e capperi € 6,00 fried aubergines with fresh cherry tomato sauce and basil Insalata mista € 6,00 Pollastra mixed salad

(*) in case the fresh product is missing, the item could be frozen. For further information on substances and allergens it is possible to request the proper detailed documentation to our staff Our pasta is bronze drawn. primi Bronze drawing is the only processing method that makes the pasta naturally rough, porous and able of retaining any seasoning.

Spaghetti alla Nerano € 14,00 SPAGHETTI ALLA CARBONARA € 13,00 SPAGHETTI it tooks the name from the bay of Nerano, a fishing village located spaghetti carbonara style with egg, bacon and pecorino cheese between Monti Lattari, Massa Lubrense and Positano. According to the story, this recipe was born in the kitchen of an historic Ziti allo scarpariello € 14,00 alla Nerano restaurant in the bay, the chef with a combination of a few simple one of the typical dishes of the Neapolitan tradition, born in one of ingredients was able to create the dish that conquered Totò and the most popular areas of the city: the Spanish Quarters. From the Eduardo De Filippo, becoming one of the most famous typical historic via Toledo, we met the scarpari, that is the shoemakers dish of the Neapolitan tradition: spaghetti with fried courgettes, who were repaid of their artisan work even with what was in the provolone del monaco cheese, grana and basil pantry. So with the pieces of cheese available, the tomato sauce fresh basil and the basil leaves they gave life to a dish with a simple and Spaghetti aglio, olio e peperoncino € 10,00 genuine condiment: ziti with cherry tomatoes, grana, pecorino “a typical dish of Campania cuisine whose origins are lost in romano, peperoncino and basil ancient times. It has a long and interesting history, a symbol of the art of getting by in times when not everyone could afford fish, DUETTO FRESCO € 16,00 hence the ancient name of” “ Spaghetti alle vongole fujute “” that the two flagship dish of our menu in a single dish for those who spaghetti is escaped”, despite the apparent simplicity, this dish requires just can’t choose, Spaghetti alla Nerano and Ziti allo Scarpariello Bronze drawn quality ingredients and mastery of the chef: spaghetti with extra virgin olive oil, garlic and chilli Spaghetti pomodoro fresco e basilico € 12,00 spaghetti with fresh cherry tomatoes and basil fried courgettes ziti Spaghetti con vongole veraci € 18,00 allo Scarpariello spaghetti with clams Spaghetti allo scoglio € 20,00 provolone del monaco cheese spaghetti with cherry tomatoes, shrimps*, mussels and octopus* Ravioli capresi € 14,00 ricotta-filled ravioli with fresh tomato, grana cheese and basil Gnocchi alla sorrentina € 14,00 grana padano cheese baked gnocchi with tomato sauce, fiordilatte cheese from Vico Equense and basil

Filetto di manzo alla griglia € 21,00 filetto di salmone alla griglia € 16,00 Grilled beef fillet Grilled salmon fillet

Tagliata di manzo alla griglia € 20,00 Calamaro* alla griglia € 18,00 polpette Grilled sliced beef Grilled squid* Fresco burger € 14,00 Frittura dorata di gamberi* e calamari* € 16,00 homemade burger with viel, breadcrumbs, grana cheese, grilled Fried shrimps* and squids* al Ragù and served with french fries* Pesce fresco Tagliata di pollo alla griglia € 12,00 fresh fish according to availability of the market Grilled sliced chicken

Polpette al ragù napoletano € 12,00 a symbol for the Neapolitan culture, a dish that reminds to our grandmothers kitchen. The peculiarity of meatball with Neapolitan ragù is just the ragù, different from the Bolognese sauce. A self- respecting sauce that must be cooked on a strictly low flame more than 12 hours, and as they say in Naples, it has to “pappuliare”, an onomatopoeic term that also indicates the relative sounds it produces during cooking

(*)in case the fresh product is missing, the item could be frozen. frittura Minced beef or veal can contains small amounts of pork . For further information on substances and allergens it is possible to request the proper detailed documentation to our staff Dorata Our pizzas are seasoned with extra virgin olive oil, parmesan, pecorino romano and basil PIZZE CLASSICHE also availble with integral flour dough with supplement of 1,00 €

PIZZA MARINARA € 7,00 RUCOLETTA € 9,50 tomato, garlic and oregano fiordilatte cheese from Vico Equense, arugula and grana cheese shavings Margherita MARGHERITA € 8,50 tomato and fiordilatte cheese from Vico Equense PASQUALINA € 10,00 fiordilatte cheese from Vico Equense, sausages, friarielli (broccoli COSACCA € 7,50 rabe) according to availability tomato, grana cheese and pecorino cheese DIAVOLA € 10,00 BUFALA DOP € 12,50 tomato, fiordilatte cheese from Vico Equense and spicy salami tomato and DOP buffalo mozzarella CAPRICCIOSA € 10,00 dough GENUINA € 9,00 tomato, fiordilatte cheese from Vico Equense, artichokes, Also available with cherry tomatoes and fiordilatte cheese from Vico Equense mushrooms and cooked ham integral flour MONTANARA € 8,50 tricolore € 10,00 fried pizza seasoned with ragout, grana cheese and basil cherry tomatoes, fiordilatte cheese from Vico Equense, green seasonal peppers according to availability For further information on substances and allergens it is possible to request the proper tomato sauce detailed documentation to our staff

fresh basil

fior di latte cheese Fiordilatte from Vico Equense, part of the Parco dei Monti Lattari which embraces the entire Sorrento-Amalfi peninsula, famous since the 18th century for the production of dairy products and high-quality cheese Our pizzas are seasoned with extra virgin olive oil, parmesan, pecorino romano and basil PIZZE CLASSICHE also availble with integral flour dough with supplement of 1,00 € MULIGNANA € 10,50 LASAGNETTA € 9,50 tomato, fiordilatte cheese from Vico Equense and margherita pizza with ricotta cheese aubergines parmigiana pizza dough PICCANTINA € 10,00 Also available with ORTOLANA € 9,50 fiordillatte cheese from Vico Equense, spicy salami and integral flour cherry tomato, fiordilatte cheese from Vico Equense, french fries* Marinara courgettes, aubergines and peppers PATATE AL FORNO E SALSICCA € 10,00 tomato sauce RIPIENO DI SCAROLE € 9,50 fiordillatte cheese from Vico Equense, sausages and oven baked calzone filled with provola cheese from vico baked potatoes garlic equense, escaroles, black olives and capers AI 5 FORMAGGI € 11,00 RIPIENO € 11,00 fiordillatte cheese from Vico Equense, gorgonzola cheese, oregano tomato, fiordilatte cheese from Vico Equense, ricotta provolone cheese, caciotta and ricotta cheese cheese, salami and pepper RIPIENO FRITTO € 11,00 REGINELLA € 11,00 cherry tomatoes, provola cheese from Vico Equense, ricotta cherry tomatoes, friordilatte from Vico Equense, provola cheese, cicoli and pepper cheese from Vico Equense, ricotta cheese and Parma Ham

For further information on substances and allergens it is possible to request the proper (*)in case the fresh product is missing, the item could be frozen. detailed documentation to our staff

RipienoFritto Our pizzas are seasoned with extra virgin olive oil, parmesan, pecorino romano and basil also availble with integral flour dough with supplement of 1,00 € dough PIZZE fresche Also available with crudaiola dop € 13,00 NERANO € 11,00 integral flour cherry tomatoes, DOP buffalo mozzarella cheese and provola cheese from Vico Equense, provolone del monaco arugula (raw ingredients) cheese, fried courgettes and pepper

sausages AGEROLANA € 10,50 PIENNOLO CON BUFALA € 13,00 with oregano, cherry tomatoes, fiordilatte cheese from Vico DOP buffalo mozzarella and piennolo cherry tomatoes from Equense and arugula vesuvius area (according to availability) pumpkin cream FOCACCIA CAFONA € 10,00 CROCCHETTONA € 11,50 with mortadella and chopped pistachio provola cheese from Vico Equense, cooked ham and potatoes croquette FRESCA € 11,00 fioridlatte from Vico Equense, ricotta cheese and Parma Ham MARGHERITA DEL RE € 11,00 provola cheese tomato, fiordilatte cheese from Vico Equense and corner Provola di Vico Equense, part of PRIMAVERA € 10,00 stuffed according to pizzaiolo’s fantasy the Parco dei Monti Lattari which provola cheese from Vico Equense, pumpkins cream, embraces the entire Sorrento- sausages and pepper wurstel e patatine € 9,50 Amalfi peninsula, famous fiordilatte from Vico Equense, wurstel and french fries* since the 18th century for the (*) in case the fresh product is missing, the item could be frozen. For further information on substances and allergens it is possible to request the proper detailed production of dairy products and documentation to our staff high-quality cheese

pepper PIZZA Primavera NAPOLI - Via Partenope, 8 NAPOLI - Via Caracciolo, 14/B NAPOLI - Via Cimarosa, 20 ROMA - Stazione Termini MILANO - Via Dante 16 MONZA - Via Cortelonga 6 www.frescotrattoria.it LONDRA - 42 Newington Causeway MASCATE - The Wave

cover charge - € 2,50