Piennolo DOP tomato puree, long baked tomato, yellow confit date tomatoes, red confit date tomatoes, buffalo primo sale, Piennolo tomato compote and basil.

Buffalo yogurt, fior di latte, curly escarole, fried capers, confit dattero tomatoes, tuna belly, sweet and sour spring onion and crunchy onion.

Cream of baked red date tomatoes and lemon, buffalo stracciatella and basil pesto.

Buffalo yogurt, fior di latte from Agerola, artichokes from Vesuvius, raw ham (Cillo Selection), toasted almonds and chestnut honey.

Courgette cream, fior di latte from Agerola, parmesan fondue, courgette chips, flakes of provolone del monaco and basil.

Buffalo yogurt, yellow pacchetelle from Vesuvius, fior di latte from Agerola, courgettes flowers, lemon-flavoured ricotta,cetara anchovies and lemon oil.

Buffalo yogurt, wild mixed salad, beef tartare, parmigiano reggiano fondue, mustard and raspberries.

Cream of green chillies, fior di latte, semi-dry datterini tomatoes, Taggiasca olives, tuna belly, Piennolo tomato compote and katsuobushi.