Our menu

Land-based dishes
  • Stivalettini with fennel cream and pistachio nuts
  • Penne a Candela with vegetarian ragu
  • Trottole with chestnuts, stracchino and pomegranate
Sea-based dishes
  • Orzo with pumpkin, tuna tataki and black olives powder
  • Lumachine with lentils and clams
  • Eliche Giganti with crustaceans, their bisque and orange sauce
Land-side dishes
  • Mista Corta with savoy cabbage, cheese, pepper and ‘nduja
  • Broken Bucatini with rabbit Ischitana style
  • Tofette with porcini mushroom, grapes and black pig capocollo from Caserta
The great classics
  • Linguine with garlic, oil, anchovies colatura, lemon and pecorino cheese
  • Broken Ziti with Genovese

    Broken Ziti “Genovese” style with copper onion from Montoro and prime beef cut slowly cooked for seven hours

  • Broken Candele with Neapolitan ragu

    Cooked for 12 hours and exclusively made with spareribs

  • La Devozione

    Our interpretation of Di Martino Spaghetti with tomato sauce

TASTING
  • Tradition

    Linguine with garlic, oil, anchovies colatura from Cetara , lemon and pecorino cheese

  • Tradition (with wine pairing)

    Tradition Menu with three paired wine glasses

  • Free-hand

    4 courses selected by the chef, plus dessert 


     

  • Free-hand (with wine pairing)

    4 courses selected by the chef, plus dessert with four paired wine glasses

TASTING
  • Di Martino Experience

    Orzo with pumpkin, tuna tataki and black olives powder

    Lumachine with lentils and clams

    Trottole with chestnuts, stracchino, and pomegranate

    Penne a Candela with vegetarian ragu

    Broken Ziti “Genovese” style

    La Devozione

    Pacchero with coee, lemon and gianduja

    Final cuddles

  • Di Martino Experience (with wine pairing)

    Di Martino Experience Menu with six paired wine glasses

Dessert
  • Pastamisù

    Traditional Tiramisù with pâte à bombe

  • Pastamisù

    With custard and black cherry

  • Bombardone with pear and ricotta cheese

    Bombardone with pear and ricotta cheese with crumble of shortcrust pastry

     
     
     
  • Lobster Tail
  • Di Martino PASTiera
Book now!