Summer broke out, which this year seems to be warmer and brighter than usual. A summer full of good intentions and hope, these are the sensations shared a bit by everyone, at the turn of a recovery that has involved the whole planet.
Today, we take refuge, more than yesterday, in the simplicity of small things and in the certainties we were denied during the Covid emergency. Simple gestures, such as going to the bar to have a good glass of wine or sharing a dinner with loved ones, we believe everyone missed.
Precisely for this reason, we at Umberto, are more motivated first, in making the experience of our customers even more captivating, more intense than before. Among the many innovations, today we present our new summer menu, a little different from the usual but always tied to our insurmountable legacies, such as: tradition, quality and seasonality. Spotlight on the market dish, which will change every day, based on the availability of the products, a mix of dishes improvised by our chef that come from the contamination of typical Neapolitan dishes with great traditional cult such as pasta and beans or pasta and potatoes with provolone. We could not, in this new menu, not enhance the seafood with the presence of traditional ingredients such as cod or octopus, and with surprises that change according to the catch of the day, a proposal that varies from day to day in based on what our trusted fish market offers us.
Among the proposals of the entrèe, the legendary Mozzarella di Bufala Dop, or the famous chickpea and shrimp meatballs created by Umberto, the real grilled octopus or the ‘mignon’ potato cat with Cacioricotta cheese fondue from Cilento.
The fresh and tasty salads range from the beloved salad with cuttlefish, fennel, rocket and Sorrento walnuts with lemon emulsion, to the Mediterranean Caesar Salad made from green salad, Parmesan, grilled chicken, confit tomatoes, dressing also available in the vegetarian version, where the chicken is replaced by the egg.
In the selection of the first courses, the timeless Genovese Ziti with coppery onion from Montoro and the special dish, selected for you, that is the Paccheri di Gragnano “d ” or treddeta” with octopus, black olives, capers and cherry tomatoes from Vesuvius could not be missing , the dish dedicated to the founder of the restaurant. By popular demand, among the first courses, we propose, after the success of last year: the Calamarata di Gragnano with pesto of courgettes, Vesuvius cherry tomatoes, mussels and pecorino Romano.
As for the latter, we have selected for you among the great classics of Neapolitan cuisine such as octopus casserole and, for lovers of contamination, fresh swordfish au gratin with panko, chopped pistachios, lemon zest with mixed salad. Meat lovers will not be able to avoid ordering Nonna Ermelinda’s Meatballs in ‘three cooking’ (fried, baked and steamed) accompanied by Parmesan, or the delicious Chicken nuggets filled with cooked Provola d’Agerola and eggplant with escarole to the nun.
Among the New Entries with a summer flavor: seasonal side dishes such as Eggplant Parmigiana and green peppers with Piennolo tomato, ideal to accompany your favorite dishes.
To top it off we offer you the desserts designed and made by us such as Tiramisud, Tiramisu inspired by the flavors of the South, made with babà with Sorrento lemon cream and Giffoni hazelnuts or the legendary Percocata, a cake with fresh ricotta and why Neapolitan.
We wait for you, from Umberto 1916, in the sign of tradition and authenticity.