First Courses

Tagliatelle with peas and cooked ham
Tortellini “Pastificio Barosi” in broth
Roman style Stracciatella (Italian egg drop soup)
Rigatoni Strascicati (tomatoes sauce, butter and basil)
Penne mantecate (tomatoes, butter, permesan cheese)
Spaghetti with anchovies
Spaghetti with tomato and basil
“Napoletana” style Spaghetti (tomato puree)
Spaghetti with garlic, oil and chili
Spaghetti with Clams
“Siciliana” style Spaghetti (eggplant, tomato, basil)
Spaghetti strascicati (tomatoes sauce, butter and basil)
Pink spaghetti with tufts of squid
Tagliatelle Bolognes (tagliatelle pasta and ragù beef sauce)
Tortellini “Pastificio Barosi” with Bolognese ragù (beef sauce)

Hors d’oeuvres    First Courses    Second Courses    Neapolitan Specialities    Fish dishes    Side dishes and Fresh seasonal vegetables    Cheeses    Desserts, Fruit and Ice cream