News
May 13, 2011
Specials from chef Costantino Passalacqua (from May, 13)
- Salmon fillets with marinade and pink pepper - 85.00
- Thin slices of bresaola beef with arugula and cherry tomatoes - 99.00
- Home made lasagnole with aubergine, tomato and mozzarella - 85.00
- Home made tortellini with cream and prosciutto di Parma - 95.00
- Risotto with curcuma, chicken, seafood and salami - 119.00
- Grilled tuna, salmon and seafood - 149.00
- Grilled slices of beef fillet with asparagusand sautéed spinach - 129.00
May 13, 2011
New desserts at pizzeria Napule' and O'Cafe
Apr 06, 2011
Good Wine Bar current whisk(e)y list
Please find below our current whisk(e)y list:
More
Apr 01, 2011
Specials from chef Costantino Passalacqua (from April, 1)
- Shrimps with beans and vegetables - 85.00
- Trio of lightly salted slices of red tuna, salmon and halibut with steam-touched prawns - 149.00
- Lasagne with aubergines, tomatoes and mozzarella - 89.00
- Black couscous with cuttlefish - 85.00
- Home made fettuccine with quail ragout - 99.00
- Deep fried of squids and prawns with zucchini and sweet peppers - 125.00
- Grilled beef tournedos with green pepper sauce - 135.00
Mar 18, 2011
Wines festival of Friuli and Marche from Nicola Manferrari (March 18 - 27)
Mar 11, 2011
Specials from chef Costantino Passalacqua (from March, 11)
- Salad with lightly salted halibut fillet - 95.00
- Grilled beef kebab on the skewer served with sweet pepper sauce - 85.00
- Small ravioli stuffed with salmon served with salmon sauce - 99.00
- Home-made pappardelle with beef meat balls stewed in tomato sauce - 85.00
- Risotto with asparagus - 110.00
- Seabream with ceps - 179.00
Mar 10, 2011
Vegetarian menu at boutiquebar Biancoro
Welcome to taste traditionally delisious vegetarian menu at boutiquebar Biancoro: Purée of zucchini served on soft polenta chips, Asparagus with ceps and cherry tomatoes, Pumpkin cream-soup, Cous-cous with ratatouille, Baked artichoke served on puréed polenta, Buckwheat spaghetti with vegetable sauce … And these are just quotations 
Mar 09, 2011
Vegetarian menu in pizzeria Napule'
During orthodox Lent (this year - till April 24) we traditionally serve vegetarian menu. It includes pizzas Marinara and Grigliata (with sun-dried tomatoes, zucchini, eggplants and sweet pepper); grilled vegetables; avocado and tofu with assorted salad leaves, Crimean onion and cherry tomatoes; orecchiette with sweet pepper, capers and tomatoes and linguine with zucchini, cherry tomatoes and black olives. Please believe us – even if you don’t fast all these are worth tasting.
Buon appetito!
Feb 25, 2011
Two more Italian classics
Now our special menu includes two more Italian classics – pizza Carbonara (with egg, bacon, cream, Mozzarella and Parmigiano cheeses) and Home-made lasagna with meat ragout alla Bolognese. Don’t hesitate to taste them on your next visit to Napule’
Feb 17, 2011
Specials from Chef Costantino Passalacqua (from February, 18)
- Baked toast with prosciutto di San Daniele and mozzarella - 99.00
- Fried eel marinated in wine and wine vinegar - 95.00
- Onion soup au gratin with fried foie gras - 72.00
- Home-made pasta trofie with mussels stewed with tomatoes - 115.00
- Home-made pasta maltagliati with sweet peppers and salsiccia sausage - 95.00
- Scorpion fish stew with orange and olives - 139.00
- Roasted rack of New Zealand lamb in red wine - 240.00
Feb 17, 2011
Wine festival: Verdicchio from La Monacesca and Barbera from Coppo (February 18 - 27)
Our new wine festival is dedicated to Verdicchio di Matelica (from La Monacesca) and Barbera d'Asti (from Coppo). Both are autochtonous wines, both are quite difficult to find outside of their territories of origin. We will show two versions of Verdicchio (a normal one and the late harvested one, called Mirum) and four (!!!) versions of Barbera (fruity L'Avvocata, more dense and powerful Camp du Rouss, a true headliner Pomorosso and, finally, an astonishing Riserva della Famiglia). We sincerely hope that you will have enough stamina in order to try all six wines. Yes, as simple as that. The rest will be said by the wines themselves.
And please don't forget to taste the new specials from our beloved Chef Costantino Passalacqua.
Feb 01, 2011
Meet Ciro Barbato
Beginning February 01, the chief spot at the oven of the pizzeria Napulè is occupied by signor Ciro Barbato. A native Neapolitan, Ciro has dedicated more than twenty years of his life to pizzaiolo’s work. He embarked on his professional journey in his brother’s pizzeria in Naples; later he moved on to work in Palermo, Rome, on Sardinia, and in the Switzerland’s Italian canton Ticino. By the way, February 01 is the St. Ciro Day. We believe such coincidence to be symbolic and hope that Neapolitan traditions will continue into the bright future of the pizzeria Napulè.
Along with Ciro’s inauguration, another important event has taken place; that is, Constantino Passalacqua, the chef of osteria Pantagruel, has become the Napulè’s consulting chef. We remain confident that you will be gracious about certain changes in pizzeria’s menu that will pertain to pasta, hot dishes, and desserts.
And a few words about things personal: it was so sad to part with Giuseppe and Adelaide. No, better said, we were very unwilling to say good-bye to Peppe and Ade. But the family circumstances and a number of other private reasons were stronger than our mutual desire for them to stay. We will follow with attention and interest the continuation of the couple’s professional activities. If the probability of the Neapolitan pizzeria appearing in the south of Spain becomes a fact, we will be sure to let you know the exact location of the Napulè’s subsidiary there :)
Jan 27, 2011
Wine festival: Soave from Suavia and Sardinia from Giuseppe Gabbas (January 28 – February 6)
There are three very different Soave (all Classico though) from Suavia that we are going to serve by the glass during the forthcoming wine festival. Two crus (Monte Carbonare and Le Rive) are particularly impressive, while the lovely balanced and pleasantly fragrant normal Soave Classico has nothing in common with regular, basic Soave. All red wines of the festival are from Giuseppe Gabbas – a Sardinian producer from the Nuoro part of the isle. Powerful, modern wines. Two of them are totally based on local Cannonau grape (as Lillové and Dule), while Arbeskia is a blend of Cannonau and Cabernet Sauvignon (with small addition of various local varietals).
Please don’t overlook the new special menu from Costantino! I would personally recommend Croquettes of mortadella and potato stuffed with goat cheese, Potato gnocchi with gorgonzola sauce and Risotto with Carpathian dry porcini.
Jan 26, 2011
New special pizza
Welcome to taste our new special pizza – Gorgonzola e pera – with pear, Gorgonzola and Mozzarella cheeses, bresaola and cinnamon.
Jan 21, 2011
Specials from chef Costantino Passalacqua (from January, 21)
- Crudité of tuna fillet's heart with Parmigiano and arugula - 110.00
- Croquettes of mortadella and potato stuffed with goat cheese and served with pesto - 89.00
- Testarolo (salty pancake) seasoned with tomato sauce, pesto and Parmigiano - 79.00
- Potato gnocchi with gorgonzola sauce - 89.00
- Home-made lasagnole with foie gras - 115.00
- Risotto with Carpathian dry ceps - 110.00
- Roasted sea bass with baked cherry tomatoes, olives and potato - 189.00
- Foie Gras with rosemary and lemon peel in Porto sauce - 129.00
Dec 17, 2010
New desserts from Adelaide Zazzaro
Two more pastries appeared in dessert window of O’Cafe – Chestnut cake with pear and chocolate and Apple strudel with balsamico vinegar. And on the second floor – in pizzeria Napule' traditional Napolitan presepio has been placed and no doubt little Jesus will appear in its manger on Christmas Eve.
Buon appetito and festive mood!