News
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!
Dec 09, 2010
Specials from chef Costantino Passalacqua (from December, 10)
- Hand sliced beef carpaccio; served with Parmigiano Reggiano and secret dressing - 85.00
- Toasts with fresh tuna fillet, arugula, cherry tomatoes, onion - 110.00
- Home-made pappardelle with seafood and ceps - 110.00
- Tagliatelle or risotto with oysters - 125.00
- Meat and spinach ravioli served with sauce of butter, sage and Parmigiano Reggiano - 115.00
- Home-made maltagliati with duck ragout - 95.00
- Grilled salmon, squid, prawns, mussels and zucchini; served on the skewer - 149.00
- Beef fillet mignon with brandy sauce - 139.00
Nov 26, 2010
Our new wine festival: “Chardonnay + Brunello” (November 26 – December 5)
Our new wine festival combines three Italian Chardonnays and three versions of Sangiovese Grosso (aka Brunello). All Chardonnays were acquainted with oak: delicate Mitico (by Cesari from Veneto), nicely sophisticated I Sistri (by Fattoria Felsina from Tuscany) and the most powerful of all three – Vie di Romans’ one (from Isonzo area of Friuli). Creating a short tasting line for Sangiovese Grosso was rather straightforward due to a recent arrival of Casanova di Neri and Poggio di Sotto wines to Ukraine. We propose to start with Rosso from Casanova di Neri and then to indulge into comparison of the styles of two Brunellos: Casanova di Neri is correct and up-to-date while Poggio di Sotto’s one shows a real capacity of both grape and terroir.
Costantino Passalacqua’s specials includes: oysters, veal brains, potato gnocchi with mascarpone and spek, spicy spaghetti with anchovies, sturgeon with cappers sauce and beef fillet mignon with brandy.
Nov 22, 2010
Let us introduce you our new special menu
Let us introduce you our new special menu from Adelaide Zazzaro and Giuseppe Irollo:
• Pumpkin and salmon salad with lime sauce and cashew
• La Scarola (fries salad, Parmigiano, anchovies, walnuts, black olives)
• Linguine with prawns and sun-dried tomatoes
• Small crepe cake with chocolate mousse, banana and amaretto syrup
Buon appetito!
Nov 19, 2010
Specials from chef Costantino Passalacqua (from November, 19)
- New grilled vegetables (eggplant, tomato, squash, zucchini, sweet pepper, onion) - 85.00
- Six oysters; traditionally served - 299.00
- Veal brain in tomato sauce with herbs, cappers and olives - 69.00
- Baked pie stuffed with prosciutto cotto and mozzarella - 89.00
- Spicy spaghetti with anchovies, cherry tomatoes and hot chili pepper - 85.00
- Tagliatelle or risotto with oysters - 125.00
- Potato gnocchi with mascarpone and spek sauce - 95.00
- Sturgeon fillets with cappers sauce and polenta - 159.00
- Beef fillet mignon with brandy sauce - 139.00
Nov 05, 2010
Wine festival “Whites from the South and Reds from the North” (November 5 - 14)
All of our new festival’s wines are quite rare and not-that-well-recognized. Namely:
- white Il Coro from Sicilian producer Fondo Antico, made from local Grillo grape;
- a unique Vermentino from very particular producer called Dettori from Sardinia – purely artisan wine;
- two Barbera d’Asti from Elio Perrone – a fresher and fruitier Tasmorcan and a rich and chewy Mongovone (from 80 years old vineyard);
- Gattinara from Travaglini. What does it mean? It means Nebbiolo from Piedmont, but neither Barolo, nor Barbaresco. Beautiful wine, possessive about finesse rather than power.
The new specials from Chef Costantino Passalacqua include: broccoli salad with shrimps and anchovy dressing; slices of tuna with cherry tomatoes and Parmigiano; homemade pasta trofie arrabbiata; squash gnocchi served on spek and melted butter; veal cheeks from the previous special menu (due to numerous requests) and a limited amount of pasta e fagioli.
Oct 29, 2010
Specials from chef Costantino Passalacqua (from October, 29)
- Broccoli sautéed with prawns and lettuces; served with anchovy dressing - 110.00
- Tuna fillet with arugula, cherry tomatoes and Parmigiano slices - 149.00
- Pansotti stuffed with pangasius fish lightly flavoured with curry and served with white seafood sauce - 99.00
- Ligurian pasta trofie with chef's arrabiata sauce - 110.00
- Squash gnocchi with Parmigiano; served on spek and melted butter - 125.00
- Veal cheeks braised in wine with brown olives* - 129.00
- Veal escalope rolled with asparagus and prosciutto cotto; served with white wine sauce - 110.00
* availability of the dish is limited
Oct 15, 2010
Welcome to O’Cafe for the morning cappuccino
Welcome to O’Cafe for the morning cappuccino with home-made pastry from Adelaide Zazzaro. The dessert menu of O’Cafe has tasty newcomers: aromatic buckwheat brioch with chocolate drops, smart danesi with pasticcera cream and ananas, kranz’ with jam and raisins and finally – the traditional Sicilian mpanatigghi – pasty baked after the more than 300 years old recipe.
Buon appetito!
Oct 08, 2010
Specials from chef Costantino Passalacqua (from October, 8)
- Warm salad with octopus and potato - 110.00
- Mixed salad leaves with marinated sea bass, vegetables and toasted pine nuts - 149.00
- Polenta with black stew of cuttlefish and cep mushrooms - 125.00
- Home made spaghettini with chanterelle ragout and finely chopped Mortadella - 99.00
- Risotto with zucchini and pork sausage salsiccia served in a Parmigiano basket - 110.00
- Platter of deep fried fish - 125.00
- Veal cheeks braised in wine with brown olives* - 129.00
- Pork escalope with sautéed cep mushrooms - 110.00
* availability of the dish is limited
Oct 08, 2010
Wine festival of Toscana and Umbria: “Sassicaia and others” (October 8 - 17)
This summer you may have used an opportunity to try famous Ornellaia by the glass. Now a new opportunity comes – a by the glass service of Sassicaia! We believe there is no need to describe that monument of Italian winemaking. Just try to Google it and you will have around 200,000 links!
Besides Sassicaia there will be two whites from Umbria: Orvieto Classico and a blend of Sauvignon Blanc and Chardonnay called Salviano di Salviano, both from Titigliano (a property of Tenuta San Guido, Sassicaia producer). As for the reds, you can start with a glass of very pleasant Sangiovese from Ciacci Piccolomini d’Aragona and then move to Tenuta San Guido’s super-Tuscan Guidalberto (a blend of Cabernet Sauvignon, Merlot and Sangiovese).
The new specials from Chef Costantino Passalacqua include: warm salad with octopus and potato; polenta with the black sauce of stewed cuttlefish and porcini; spaghettini with ragout of chanterelle and finelo chopped Mortadella; risotto with zucchini and salsiccia sausage; pork escalope with sautéed porcini; and finally, a fritto misto of fish.