Gino Capitone

Bruschette al pomodoro

Grilled homemade bread, tomatoes, oregano, and oil

Polpette di peperoni

Pepper fritters served with Grana Padano cream

Mozzarella in carrozza

Mozzarella sandwiched between two slices of homemade bread, golden and fried

Caponatina

Small caponata with mixed cherry tomatoes, mussels, black olives, capers, pine nuts, and basil oil

Cuoppo napoletano

For two people: potato croquettes, rice balls, fried pasta fritters, zeppoline and montanare (fried dough), tomato, and Grana Padano

Impepata di cozze

Mussels and Pepper

Cuoppo di mare

For two people: mixed fried fish* depending on market availability

Soutè di frutti di mare

With garlic-infused oil, parsley

Insalata di mare

Octopus salad*, prawns*, mollusks, cuttlefish*, squid*, parsley

Bufala e pomodori

250gr Buffalo Mozzarella DOP, cherry tomatoes, oregano focaccia

Bufala e verdure

250gr Buffalo Mozzarella DOP, grilled vegetables, oregano focaccia

Bufala e crudo

250gr Buffalo Mozzarella DOP, Parma ham, oregano focaccia

Bufala e salmone

250g Buffalo Mozzarella DOP, salmon, focaccia

Insalatina di pomodori

Melanzane a funghetto

Zucchine alla scapece

Verdurine grigliate al basilico

Insalata mista

Spaghetti al pomodorino fresco

fresh cherry tomatoes, basil, and extra virgin olive oil

Pasta e patate con provola

Mixed pasta with potatoes, pancetta, smoked Campanian provola cheese, Grana Padano, and pepper. Like any traditional recipe, there are many variations, but they all aim for this dish to be "azzeccato" (stuck together); the result is a creamy, never watery dish. You grate the cheese yourself!

Pasta fagioli e cozze

Traditional dish with mixed pasta, cannellini beans, crushed tomato, mussels with parsley and pepper, served in a homemade bread pot.

Ziti allo scarpariello

Pasta with a flavorful sauce of tomatoes, chili pepper, and finished with plenty of Grana Padano cheese. Legend has it that this dish originated among the "scarpari," or shoemakers, who worked in the shops of the Spanish Quarters.

Mezzaniello allardiato

Typical Campanian short pasta, pork lard "tied" and melted in a pan instead of oil, chili pepper, hand-crushed peeled tomatoes, basil, and Grana Padano.

Gnocchi pomodorini e provola

Homemade with fresh cherry tomato sauce, smoked Campanian provola cheese, Grana Padano, and basil. Tradition has it that potato gnocchi were invented in the 1600s by the chef of an old tavern in Piazza Tasso in Sorrento, the same one who thought of combining "strangulaprievin" (as gnocchi were anciently called) with tomato and mozzarella.

Pasta alla genovese

Ziti with white meat and onion ragù, pecorino cheese. A recipe with a very long cooking time that makes the onions sweet and creamy, it is one of the oldest recipes still in use in Italian tradition. It probably gets its name (one of many theories) from a corruption of "Genoese": the first traces of the recipe dating back to the 1400s coincide with the arrival in Naples of mercenaries from the canton of Geneva, who made extensive use of onions in their cuisine.

Linguine con colatura di alici e limone

Anchovy sauce, lemon, parsley, and crumbled Neapolitan tarallo biscuit. Originating from the small village of Cetara, the sauce is produced from salt-cured anchovies preserved in oak or chestnut barrels (terzigni).

Nerano

Spaghetti with fried zucchini, Provolone del Monaco, and Grana Padano. The most accredited and widespread origin of this recipe dates back to the 1950s, in a restaurant in the small bay of Nerano, to satisfy the requests of Prince Francesco Caravita of Sirignano, known as "Pupetto."

Spaghetti alla chiummenzana

Pasta with fresh cherry tomatoes, oregano, and chili pepper. A typical Capri recipe often consumed by fishermen and sailors landing on the island (the "chiummenzana").

Bucatini alla caporalessa

Gratinated baked pasta with eggplant, cherry tomatoes, olives, capers, cheese, and provola. Dish born in Positano in an old tavern (now sadly gone) whose origins date back to 1895.

Scialatielli pomodorini e stracciata

Handmade pasta with cherry tomatoes and stracciata. Scialatielli is a type of fresh pasta typical of Amalfi, created around the late 1970s.

Spaghetti interrati

Pasta with walnuts, anchovies, capers, and caciocavallo cheese. A dish from the Amalfi Coast that was traditionally consumed during the Christmas season, here proposed in a creamier version with the addition of caciocavallo. The name derives from the earthy color that dried fruit gives to the pasta.

Paccheri all'arancia con gamberi

Pasta with orange, prawns*, and parsley. Paccheri is a type of dry pasta shaped like large macaroni. The name, meaning "hand slap," probably comes from the sound this pasta makes when falling onto the plate.

Spaghetti alla luciana

Pasta with baby octopus*, tomato, olives, and capers. The dish is named after the Neapolitan district of "Santa Lucia," where a community of fishermen once lived.

Genovese di polpo

Pasta with white octopus ragù*. A seafood variation of the famous meat and onion recipe. It probably gets its name (one of several theories) from a corruption of "Genoese": the first traces of the recipe date back to the 1400s and coincide with the arrival in Naples of mercenaries from the canton of Geneva, who made extensive use of onions in their cuisine.

Fresella tonno e pomodoro

Mixed salad, salad tomatoes, oil-packed tuna, green olives, and basil

Fresella stracciata e salmone

Mixed salad, stracciata cheese, salmon, cherry tomatoes, and basil

Fresella stracciata e gamberi

Mixed salad, stracciata cheese, prawns, cherry tomatoes, and basil