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OUR WINE LIST

#ristorantehortus

Specialities from our kitchen!

Trio of Montanarine
9€

Tasting of Montanarine selected by the Chef

The Farmer's Tartare
14€

Knife-beaten beef tartare on chef's choice cream of seasonal vegetables, truffle carpaccio.

Encore of fritters
7€

Encore of pasta fritters

From our kitchen

The Farmer's Tartare
14€

Knife-beaten beef tartare on chef's choice cream of seasonal vegetables, truffle carpaccio.

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March's Special of the Month

The RED PASSION
20€

Fior di latte base. On exit, red piennolo cherry tomato reduction, stracciatella, prosciutto Di Parma, truffle carpaccio, hazelnut grain, basil pesto perlage and sprouts

The WRONG DOC.
17€

Fior di latte base. On exit, red piennolo cherry tomato reduction, yellow date tomato reduction, parmesan cream, basil pesto reduction.

Chic Mortazza
17€

Mozzarella fior di latte 100% milk mozzarella base from Campania, yellow cherry tomato cream, Parmigiano Reggiano DOP 24 months, taggiasche olives. On the side: Mortadella, Stracciatella, semi-dried yellow cherry tomatoes and sprouts.

#100%GOURMET

Le Gourmet

Nerano in winter
16€

Zucchini cream, mozzarella fior di latte 100% milk from Campania, Parmigiano Reggiano DOP 24 months. Toppings on the way out: cream of Grana Padano DOP, fried zucchini slices, semi-dried red cherry tomatoes, yellow date reduction, grana waffles and fresh basil.

La Genovese
18€

"Double cooked" pizza (fried and baked) with beef and onion ragout, Grana Padano PDO flakes and sprouts.

The Hortus
17€

Yellow cherry tomato cream. Toppings on the way out: mix of semi-dried cherry tomatoes,almond "homemade" mayonnaise, olive earth, mandrola flakes, fresh basil and 100% Italian Evo oil.

The Tuna and Onion
17€

San Marzano tomato PDO. Toppings on the way out: tuna fillet, caramelized onion, olive earth, yellow date reduction, semi-dried cherry tomato mix and sprouts.

The DOC by Hortus
15€

Grana Padano cream cheese, "Latteria Sorrentina" DOP buffalo mozzarella, 100% Italian olive oil and mix of semi-dried cherry tomatoes

La Montanara Fiorentina
20€

Fried pizza, stracciatella di bufala, knife-beaten beef tartare, truffle carpaccio and sprouts.

The Classics

The Classics

Naples
15€

San Marzano PDO tomato, mozzarella fior di latte 100% milk from Campania, taggiasche olives. Toppings on the way out: anchovies from the Cantabrian Sea, oregano and fresh basil

Margherita
9€

San Marzano Dop tomato, Fior di latte 100% milk from Campania, Parmigiano reggiano Dop 24 months, Extra virgin olive oil 100% Italian, Fresh basil

Marinara
7€

San Marzano Dop tomatoes {Gustarosso}, Sicilian oregano, garlic, extra virgin olive oil fresh basil

SWEETS

Dessert

Biscuit parfait
8€

cocoa biscuit with biscuit-flavoured cream decorated with gianduja and biscuit

Berry cheesecake
8€

Biscuit base with ricotta mousse decorated with berries and jelly

Cantucci and Vin Santo
6€
Our Tiramisu
7€

THE ARTISANS.

Craft Beers

MANIA - Agricultural Brewery "Canenero" 33 cl
6,5€

Blanche Beer

NETHUNS - Agricultural Brewery "Canenero" 33 cl
6,5€

Brown Ale Beer

IPA - Agricultural Brewery "Canenero" 33 cl
6,5€

India Pale Ale

DRINKS

Drinks

Water 1l
3€
Coca Cola/ Coke Zero/ Fanta 33 cl
€ 3,5
Distillate
8€
Amaro
€5

*Covered € 3.00

#thebindings

Wines by the Goblet

Nerano in winter
16€

Zucchini cream, mozzarella fior di latte 100% milk from Campania, Parmigiano Reggiano DOP 24 months. Toppings on the way out: cream of Grana Padano DOP, fried zucchini slices, semi-dried red cherry tomatoes, yellow date reduction, grana waffles and fresh basil.

La Genovese
18€

"Double cooked" pizza (fried and baked) with beef and onion ragout, Grana Padano PDO flakes and sprouts.

The Hortus
17€

Yellow cherry tomato cream. Toppings on the way out: mix of semi-dried cherry tomatoes,almond "homemade" mayonnaise, olive earth, mandrola flakes, fresh basil and 100% Italian Evo oil.

The Tuna and Onion
17€

San Marzano tomato PDO. Toppings on the way out: tuna fillet, caramelized onion, olive earth, yellow date reduction, semi-dried cherry tomato mix and sprouts.

The DOC by Hortus
15€

Grana Padano cream cheese, "Latteria Sorrentina" DOP buffalo mozzarella, 100% Italian olive oil and mix of semi-dried cherry tomatoes

La Montanara Fiorentina
20€

Fried pizza, stracciatella di bufala, knife-beaten beef tartare, truffle carpaccio and sprouts.

Because AT HORTUS YOU DON'T EAT (simple) PIZZA.

Hortus is advised by the well-known, award-winning pizza chef Marco Manzi. Michele Chianese, a pupil of Manzi's and, like Manzi, of Ischian origin, is in charge of the oven in the Hortus pizzeria. Here Michele offers his own personal pizza, as he likes to call it. Unlike the classic Neapolitan pizza, his has a slightly lower crust, which is just as soft and tasty. The dough is a mix of flours, a secret recipe, in which there is always a percentage of multigrain, which gives fragrance and a slight crunchiness. The yeast, which allows a slow maturation of at least 28 hours, is made from a mixture of brewer's yeast and, to a lesser extent, sourdough. The quantity is strictly low, so as to guarantee great digestibility and leave the flavour of the dough intact.

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