the Menu

HOW OUR MENU IS CREATED

ROOTS, INGREDIENTS, INSTINCT

Our cuisine is built around three words that have become our daily guide: Roots, Ingredients and Instinct.

 

Our Roots are our starting point: our connection to the land, to the flavours of memory and to a tradition we do not simply wish to preserve, but to keep alive while always looking ahead.

 

Ingredients are what guide our cuisine every day. Our chef personally selects, from the market and trusted producers, what deserves a place at the table: the catch of the day, the freshest vegetables, the finest ingredients nature has to offer at that precise moment. The ingredients do not adapt to the menu: the menu is created around the ingredients.

 

This is where Instinct comes into play. Back in the kitchen, the chef looks at what he has chosen and decides how best to bring out its full potential. Technique, experience and sensitivity come together to shape a vibrant, dynamic journey that is different every day.

 

Dining at Caporivo means placing your trust in the chef. Letting yourself be guided by what he has chosen that morning, by seasonality and by the inspiration of the moment. A journey where our roots meet the freshness of the ingredients and the freedom of instinct.

Tasting Menus

MENÙ RADICI, MATERIA, ISTINTO
120,00 €
A 5-course journey according to the Chef
3 COURSES PROPOSAL
80,00 €
A 3-course journey according to the Chef

Menu

'80s-style silver scabbardfish with fennel and Nocellara del Belice olives

4, 12

Roasted bonito with "pappa al pomodoro", sour cream, and chard pesto

4, 6, 7, 12

"Luciana-style" baby octopus with escarole roll

1, 4, 12, 14

Whole zucchini plant soup with a poached egg

3, 7, 12

Raw fish and shellfish mille-feuille with citrus sauce

2, 4, 8, 9, 10, 14

Homemade ravioli filled with wild herbs

1, 3, 8

Spaghetti with "Pomodoro del Vesuvio"

1

Mezzi paccheri with scorpionfish ragout and chili-spiced broccoli

1, 4

Linguine with sea urchin, murex whelks, and clams

1, 14

Risotto with prawns, citrus fruits, and wild fennel

2, 7

Catch of the day, subject to availability per kg

4

Braised whole cuttlefish

9, 12

Fried calamari and prawns with Mediterranean dipping sauces

1, 2, 14

Grilled Laticauda lamb with potatoes and Nocerino spring onions

9, 11, 12

Variation of Nero Casertano piglet with "papaccella" pepper sauce

10, 12

Babà with wild strawberries

1, 3, 7, 12

Tiramisù

1, 3, 7, 12

Chocolate "turbante" with a warm heart and hazelnut

1, 3, 5, 7, 8, 12

Pear, licorice gelato, and olive oil

3, 7, 12