This recipe by Maestro Antonio Cosentino is one of the most loved dishes by our guests since 1990. Ingredients for 4 people: – 1 kg of red squids – 300 gr. of white zucchini – 200 gr. of potatoes – extra virgin olive oil – 200 gr. of pendulum tomatoes – basil leaves and 1 […]
Cream- the historical recipe
Here’s the ingredients and doses of our exquisite cream. A recipe by the great masters, that for over thirty years enjoy the palates of our customers and fans from all over the world. 1 liter of milk 250 grams of sugar 100 grams of starch 8 eggs 1 sachet of vanillin lemon peel Good preparation!
Scialatielli Pasta
Tubetti pasta from Gragnano with a ragout of fish
Marietta’s meatball
Aubergines with chocolate cream
Aubergines with chocolate cream with ice-cream concerto liqueur The eggplant with chocolate, is a recipe of the eighteenth century Amalfi Coast.
Caprese calda con scampi e filetti di ricciola
Ancora un piatto dal nostro menu estivo. Questa volta abbiamo rivisitato la celebre Caprese e la serviamo calda accompagnata da scampi e filetti di ricciola crudi.
Stuffed squid
Totano di Conca dei Marini imbottito di zucchine con patate fritte e pomodorini del pendolo Dal 1990 è uno dei piatti più amati dai nostri ospiti. Di seguito ingredienti e ricetta.