MAIN COURSES

Pasta with tomato and polpette

Scialatielli with seared guanciale, a creamy blend of eggs and Pecorino Romano, finished with finest black pepper

Paccheri, and freshly grounded black pepper

Fresh handmade orecchiette sauteed with broccoli, Napolitan sausage and a hint of chili

A crispy of fried calamari, shrimp and fish bites served in a traditional Neapolitan paper cone