Menu tasting

La Cantina Napoli Calabritto

La proposta gastronomica di Fresco La Cantina è dedicata alle degustazioni dei piatti che sposano la tradizione culinaria campana, cuore pulsante di Fresco, con una selezione di eccellenze provenienti da altre regioni italiane.
L’attenzione ai dettagli e la qualità degli ingredienti preservano l’autenticità dell’esperienza per un piacevole viaggio nel NeapolItalian Food.

Avremo il piacere di deliziarvi con menù sempre nuovi, che vedranno protagonisti i prodotti stagionali tipici e i sapori caratteristici delle diverse regioni italiane a confronto.

tasting MENù

Starters

  • Cavoletto croccante con pomodori secchi, limone e noci

    crispy cabbage with sun-dried tomatoes, lemon and walnuts

  • Scarola alla Partenopea con provoletta semi fusa

    cooked escaroles, olives, and capers, semi-melted provola cheese, raw escaroles, sun-dried tomatoes and walnuts

  • Sformatino di patate con porri saltati e guanciale croccante

    potato flan with sautéed leeks and crispy guanciale

  • Zuppetta contadina di verza e maiale con pecorino sardo e crostini di pane

    cabbage and pork rustic soup, with Sardinian pecorino and crispy bread croutons

ITALIAN PASTA

  • Cestini di pasta alla barbabietola con pecorino di fossa e speck su crema di piselli

    a colorful dish that combines the delicate flavor of fresh beetroot pasta with a savory heart of pecorino di fossa and speck, enriched by the sweetness and aromatic contrast of pea cream.

DESSERTS

  • Tiramisù con Oro Saiwa

    coffee-flavoured Italian dessert with egg and mascarpone cheese, a variation of the classic tiramisù, where Oro Saiwa biscuits replace ladyfingers

  • Torta Caprese

    chocolate cake with almonds, butter, and eggs

For further information on substances and allergens it is possible to request the proper detailed documentation to our staff.

€50,00 per person

Cover Charge € 4,00
drinks not included

(*) in case the fresh product is missing, the item could be frozen.

TASTING menù with TWO ITALIAN PASTA

Starters

  • Cavoletto croccante con pomodori secchi, limone e noci

    crispy cabbage with sun-dried tomatoes, lemon and walnuts

  • Scarola alla Partenopea con provoletta semi fusa

    cooked escaroles, olives, and capers, semi-melted provola cheese, raw escaroles, sun-dried tomatoes and walnuts

  • Sformatino di patate con porri saltati e guanciale croccante

    potato flan with sautéed leeks and crispy guanciale

  • Zuppetta contadina di verza e maiale con pecorino sardo e crostini di pane

    cabbage and pork rustic soup, with Sardinian pecorino and crispy bread croutons

ITALIAN PASTA

  • Assaggio di Pasta e patate con le “7” P

    The recipe, originating from 18th-century in Naples, combined two simple ingredients—mixed pasta and potatoes—which were abundant and inexpensive at the time, along with sautéed aromatics and cheese. First appearing in Vincenzo Corrado's book Il Cuoco Galante, it was later modified with the addition of other ingredients, eventually evolving into its modern version: mixed pasta, potatoes, pancetta, pepper, cherry tomatoes, provola cheese, Pecorino Romano DOP and Grana DOP.

  • Assaggio di Manfredi con ragù e ricotta

    according to tradition, the dish was invented around 1250 in honor of the King of Sicily, Manfred of Swabia, who arrived in Naples that year to assert his dominance over southern Italy. The recipe, originally created by a Neapolitan chef without tomatoes, was so well received that it gained widespread fame throughout the region. Later, with the addition of tomato sauce, it became one of the symbolic dishes of Naples.

DESSERTS

  • Tiramisù con Oro Saiwa

    coffee-flavoured Italian dessert with egg and mascarpone cheese, a variation of the classic tiramisù, where Oro Saiwa biscuits replace ladyfingers

  • Torta Caprese

    chocolate cake with almonds, butter, and eggs

For further information on substances and allergens it is possible to request the proper detailed documentation to our staff.

€55,00 per person

Cover Charge € 4,00
drinks not included

(*) in case the fresh product is missing, the item could be frozen.

TASTING menù with second course

STARTERS

  • Cavoletto croccante con pomodori secchi, limone e noci

    crispy cabbage with sun-dried tomatoes, lemon and walnuts

  • Scarola alla Partenopea con provoletta semi fusa

    cooked escaroles, olives, and capers, semi-melted provola cheese, raw escaroles, sun-dried tomatoes and walnuts

  • Sformatino di patate con porri saltati e guanciale croccante

    potato flan with sautéed leeks and crispy guanciale

  • Zuppetta contadina di verza e maiale con pecorino sardo e crostini di pane

    cabbage and pork rustic soup, with Sardinian pecorino and crispy bread croutons

MAIN COURSE

  • Medaglione di cosciotto di agnello alla Partenopea, servito con patate al forno

    a succulent boneless lamb leg wrapped in pancetta and spinach, oven-roasted with cherry tomatoes, onion, garlic, celery, rosemary and wine, served with roasted potatoes.

DESSERTS

  • Tiramisù con Oro Saiwa

    coffee-flavoured Italian dessert with egg and mascarpone cheese, a variation of the classic tiramisù, where Oro Saiwa biscuits replace ladyfingers

  • Torta Caprese

    chocolate cake with almonds, butter, and eggs

For further information on substances and allergens it is possible to request the proper detailed documentation to our staff.

€60,00 per person

Cover Charge € 4,00
drinks not included

(*) in case the fresh product is missing, the item could be frozen.