February is the month of the menu change since Umberto 1916. It is the time for new experiments, always linked to the Neapolitan culinary tradition and the refinement of our local ingredients, some of which are also linked to the slow food cuisine of Campania.
The new dishes introduced in Umberto 1916’s seasonal menu are the “éntree” such as the seafood soup with yellow tomatoes from the “piennolo” and shavings of polenta. Seasonal soups like our evergreen like the Controne bean soup (Slow Food Presidium), with ‘Nduja di nero casertano’ (Ark of the Allenza Slow Food) with Mediterranean aromas, or the velvety pumpkin and potato soup with Cacioricotta del Cilento fondue (Slow Food Presidium) and bread croutons.
Among the first that we have reintroduced are our “Vermicelli di Scammaro”, a timeless classic of Neapolitan cuisine, which we have made with black olives, crispy capers, anchovy colatura (from Cetara, another Slow Food Campania Presidium), and bluefin tuna sauce. Among the second courses you will find the Scottona Roll Steak, grilled and accompanied by a salad, apple annurca and a vinaigrette of sesame and honey. Among the new fish main courses we have introduced the Flag Fish Rolls, another evergreen of the typical Neapolitan cuisine, with pumpkin and seed soup, cacioricotta and dried tomato crumble.
An absolute novelty is the new pizza introduced by Umberto 1916 with the ingredients traditionally protagonists of the Neapolitan winter: fried cod, papaccelle, crispy onions and provola d’Agerola. A superb harmony between the sweet and sour taste of the papacelle and the refined delicacy of the cod, to be absolutely tried. We are waiting for you to taste all the novelties signed Umberto 1916!
The new Umberto’s winter menu