THE KITCHEN

THE CREW MENU THE RECIPES

Our cooking style is comprised of harmonious contrasts: on one hand seasonality and local products, on the other fantasy and research; alternating between the sea, with its flavor and freshness, and the ground with its strong character and sometimes harsh taste.

The cooking at “La Torre” is a set of traditional ingredients and modern knowledge, "maternal" dexterity and great technical ability.

Legumes variation,

ricotta cream and salted caramel

"1980’s style" beltfish,

soup of olives and, fennel and almond puree

Corbara orange

soup with moray filling green chili, squid and bottarga

Stewed mullet,

goat cheese and beet dumplings

Risotto with Montoro onion,

smoked white saurian, lemon and red pepper scent crispy seaweed

Tagliatelle with calamari,

broccoli and sea urchins

Paccheri with whiteturnip mousse,

eel and green sauce

Soup with mixed pasta,

shellfish and little rockfishes

“Candle”

pasta with roasted artichokes and cod tripe

Chicken cacciatora ravioli,

black cabbage and chanterelles

White fish fillet

white fish fillet in a crust of herbs over a chlorophyll variation

Gently cooked squid

with oyster and anchovy sauce

Laticauda lamb ,

caramelized Nocerino onion cream and tapenade of black olives

Soft chocolate cake

with 62% chocolate cream, and pear and ginger sorbet

Copyright © 2015 Ristorante La Torre del Saracino.
All rights reserved - Torre del Saracino SRL
Via Torretta, 9 - Loc. Marina d'Equa 80069 Vico Equense (NA)
P.iva e C.F. 07412131216

CREDITS

Tel. +39 081.802 85 55
Booking
prenotazioni@torredelsaracino.it
Info
info@torredelsaracino.it