San Marzano tomato, Fior di Latte Sorrentina, mixed mountain mushrooms, Taggiasca olives,
pan-fried artichokes and Di Orazio cooked ham (grilled ham)
Our wine pairing: Cabernet Franc DOC
San Marzano tomato, smoked provola and black pepper
Our wine pairing: Pecorino IGP
San Marzano tomato, Fior di Latte Sorrentina and basil
Our wine pairing: Pecorino IGP
Smoked provola, Mozzarella di Bufala Campana DOP, Friarielli sautéed with garlic, oil and chilli pepper and Sausage blended with white wine
Our wine pairing: Nero d'Avola
San Marzano tomato, Fior di Latte Sorrentina, mixed mountain mushrooms, sweet Gorgonzola DOP and after cooking Speck Trentino
Our wine pairing: Gewurztraminer DOC Alto Adige
San Marzano tomato, Fior di Latte Sorrentina, mixed mountain mushrooms and Prosciutto cotto Di Orazio (grilled ham)
Our wine pairing: Ripasso Valpolicella
San Marzano tomato, Sorrento Fior di Latte, Spicy Calabra Spianata, Taggiasca olives and basil
Our wine pairing: Prosecco Brut Valdobbiadene DOCG Bortolin Angelo
San Marzano tomato, Fior di Latte Sorrentina, Tuna in EVO oil, Red onion from Tropea
Our wine pairing: Passerina DOC
San Marzano tomato, garlic and oregano
Our wine pairing: Nero d'Avola
Fior di Latte Sorrentina, Brie, sweet Gorgonzola DOP and smoked provola
Our wine pairing: Prosecco Brut Valdobbiadene DOCG Bortolin Angelo
Fior di Latte Sorrentina, Pecorino Romano fondue, seasoned bacon, red onion from Tropea and sprinkling of black pepper
Our wine pairing: Montepulciano d'Abruzzo DOP
Sweet Gorgonzola DOP, flavored baked potatoes, sausage and smoked provola
Our wine pairing: Montepulciano d'Abruzzo DOP
San Marzano tomato, Fior di Latte Sorrentina, yellow and red cherry tomatoes and after cooking, sprinkled with Grana Padano DOP and basil
Our wine pairing: Passerina PGI
San Marzano tomato, Fior di Latte Sorrentina, Guanciale Romano, Oven-fried cherry tomatoes with oregano (home made), black pepper and basil
Our wine pairing: Montepulciano d'Abruzzo DOP
San Marzano tomato, Fior di Latte Sorrentina, oregano-scented cherry tomatoes cooked in the oven (home made), caper powder and after cooking Cantabrian anchovy fillets in olive oil and basil
Our wine pairing: Passerina PGI
Fior di Latte Sorrentina, Brie, Chiodini mushrooms and after cooking Speck Trentino
Our wine pairing: Passerina PGI
San Marzano tomato, Fior di Latte Sorrentina, double cooked aubergines (fried and baked), fried courgette chips, Taggiasca olives, sautéed and cooked artichokes, basil
Our wine pairing: Prosecco Brut Valdobbiadene DOCG Bortolin Angelo / Pecorino IGP
Fior di Latte Sorrentina, smoked and post-cooked provola, smoked Norwegian salmon, baked cherry tomatoes flavored with oregano (home made) and fried courgette chips
Our wine pairing: Lugana DOC
San Marzano tomato, double-cooked aubergines (fried and baked), seasoned bacon, smoked and cooked provola cheese, buffalo mozzarella from Campania DOP, sprinkled with Grana Padano DOP and basil
Our wine pairing: Nero d'Avola
San Marzano tomato, seasoned bacon, Pecorino Romano DOP, black pepper
Our wine pairing: Montepulciano d'Abruzzo DOP
San Marzano tomato, Fior di Latte Sorrentina and after cooking, Mozzarella di Bufala Campana DOP, Prosciutto Crudo Veneto DOP
Our wine pairing: Ripasso Valpolicella
San Marzano tomato, smoked and cooked provola, PDO Veneto raw ham, caramelized figs and walnut kernels
Our wine pairing: Nero d'Avola
Fior di Latte Sorrentina and after cooking, Mortadella with pistachio, Mozzarella di Bufala Campana DOP, Pistachio sauce and crumbled Apulian taralli
Our wine pairing: Prosecco Brut Valdobbiadene DOCG Bortolin Angelo /
Cabernet Franc DOC
Pesto alla Genovese and after cooking, Piedmontese Fassona tartare seasoned with EVO oil, Maldon salt and pepper, Stracciata di Bufala Campana DOP and semi-dry cherry tomatoes
Our pairing: Ripasso Valpolicella
San Marzano tomato, Calabrian 'Ndjuia and after cooking, Stracciata di Bufala Campana DOP, red onion from Tropea and flakes of Caciocavallo Silano
Our wine pairing: Ripasso Valpolicella
San Marzano tomato, Taggiasca olives, red onion from Tropea and after cooking, red cherry tomatoes, fillets of Cantabrian anchovies in olive oil and basil
Our wine pairing: Passerina PGI
Pesto alla Genovese, Fior di Latte Sorrentina, Tuna in EVO oil, red onion from Tropea and semi-dry cherry tomatoes
Our wine pairing: Lugana DOC
Truffle cream, smoked and cooked provola, Stracciata di Bufala Campana DOP and Di Orazio cooked ham (grilled ham) and walnuts
Our wine pairing: Pecorino IGP / Montepulciano d'Abruzzo DOP
San Marzano tomato, Fior di Latte Sorrentina, German sausage and Patine Dippers (potatoes with peel)
Our wine pairing: Passerina PGI
Hell / Prov: Germany / Alcohol content 4.8% vol
CHIEMSEER HELL has a bright yellow color. It is striking for its floral scent and a fresh and delicate taste, typical of the Bavarian Helles.
Bock / Prov: Germany / Alcohol content 7.9% vol
The history of our brewery and strong beers in Bavaria begins together with this beer. In fact, it was the friars of the order of San Francesco da Paola who created this low-fermentation double malt. For over 375 years, Salvator has been produced according to the handed down recipe, which we have perfected over the years: chestnut-coloured dark beer, with a caramel-coloured foam and an enveloping chocolate fragrance. On the palate it is pleasantly intense. The finest Munich malt is rounded off by a light hop note in the background. It has often been imitated, but without success. Like its predecessor, the name of all double malts traditionally ends with the suffix “-ator“!
Weizen / Prov: Italy / Alcohol content 5.2% vol
Soft and velvety weizen-style beer that is produced with a high percentage of malted wheat and barley. In the glass it presents a characteristic intense yellow color and creamy white foam, hence the name Weisse, "white". The intense banana aroma and peppery flavors derive from the Bavarian yeast strain used
Melted sweet cheese cream, fresh cream, Belgian butter shortcrust pastry crumble, blackberries, blueberries, currants and raspberries
Soft mascarpone and vanilla cream, ladyfinger soaked in coffee with mixture (Kenya, Brazil, Colombia)
Milk and white chocolate cream, dark chocolate mousse and milk namelaka
Non-alcoholic lemon SORBET
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof