Our final release is perfectly suited for a stand-up dinner or party, where tradition meets innovation to make your summer celebration unforgettable. This menu brings together the vibrant flavors of Naples with a fresh, contemporary twist—ideal for mingling, sharing, and savoring the season.
Begin with refreshing Spiedini ‘e frutta e furmaggio—colorful skewers pairing sweet watermelon with tangy feta cheese, a perfect bite-sized opener. Follow with Mellone, fiche ‘e prusutto, where ripe melon and fresh figs meet delicate Parma ham, aromatic basil, and crunchy toasted almonds in a classic Mediterranean combination.At the heart of the spread, discover ‘Nzalata ‘e Riso—our vibrant rice salad brimming with vegetables, olives, and Italian flavors—alongside ‘Nzalata Mista, a crisp mixed green salad with Pachino tomatoes, julienned carrots, and cucumber that brings garden-fresh lightness to every plate.End on a high note with ‘A Torta Mojito—a zesty mojito cheesecake that captures summer in every creamy, refreshing bite.
A fusion of Neapolitan soul and modern flair, this menu transforms your summer party into an unforgettable Mediterranean experience.
Antipasto
Ingredients:
2 thick slices of watermelon
200 g Greek feta cheese
12 fresh mint leaves
Preparation:
1. Peel the watermelon slices and remove any remaining white pith.
2. Cut the watermelon into strips, then into even cubes. Using the tip of a knife, gently remove any seeds. You should have about 24 cubes.
3. Pat the feta dry with paper towels, cut it into strips, and then into 12 cubes roughly the same size as the watermelon pieces.
4. Assemble the skewers by alternating watermelon cubes, feta cubes, and mint leaves. For a balanced look, start and end with watermelon.
5. Insert the assembled pieces onto long wooden skewers, pressing gently to keep them intact.
6. Arrange the skewers neatly on a serving tray.
Serve the watermelon and feta skewers chilled, garnished with extra mint leaves for freshness. The contrast of juicy watermelon, creamy feta, and aromatic mint creates a refreshing and elegant appetizer—perfect for summer gatherings or light aperitifs.
Mellone, Fiche and Pprusutto (Melon, figs with Parma ham)
Ingredients:
1 cantaloupe melon, unpeeled
4 black figs
120 g Parma ham
100 g robiola or other fresh cheese
Fresh basil leaves
Grated organic lemon zest
A handful of blueberries
A pinch of black pepper
A small handful of toasted almonds, coarsely chopped
Preparation:
1. Wash the cantaloupe melon thoroughly and cut it into 4 discs, about 1.5 cm thick. Remove the seeds and inner membranes.
2. Wash the figs and cut each into quarters.
3. In a small bowl or blender, soften the robiola cheese. Add lemon zest, finely chopped basil, and freshly ground black pepper. Blend until smooth and creamy. Transfer the mixture to a pastry bag.
4. Arrange the melon discs on individual plates. Place a few slices of Parma ham in the center of each disc, folding them gently to create height and texture.
5. Pipe small dollops of the basil-lemon cheese around the melon, then nestle the fig quarters on top of the cream.
6. Scatter fresh blueberries and chopped toasted almonds over the dish for color and crunch.
7. Garnish with a few small basil leaves and an extra twist of black pepper. Chill for 15–20 minutes before serving.
Presentation:
Serve each melon disc on a chilled plate. Drizzle lightly with extra virgin olive oil and sprinkle with additional toasted almonds for a refined finish. The contrast of sweet melon, salty Parma ham, creamy cheese, and crunchy almonds creates a fresh, elegant summer starter.
Primmo
‘Nzalata ‘e Riso (Rice salad)
Ingredients:
400 g parboiled rice
1 yellow bell pepper
1 red bell pepper
2 carrots
2 celery stalks
1 zucchina
10 Pachino cherry tomatoes, halved
5 baby artichokes (canned or fresh)
100 g pitted black olives
100 g pitted white olives
120 g diced Emmental cheese
1 tablespoon capers
200 g canned tuna
5 tablespoons peas (fresh or frozen)
150 g mushrooms (mixed, canned or fresh)
Extra virgin olive oil, to taste
Salt to taste
Black pepper to taste
Fennel seeds
Optional:
2 hard-boiled eggs
4 sausages
1 can corn
Fresh mint
Fennel seeds
Mayonnaise
Preparation:
1.Preparing the rice: Rinse the rice thoroughly under cold water. Cook in boiling salted water until al dente, about 15-20 minutes. Drain, rinse with cold water, and let cool completely.
2.Preparing the eggs (if using): Boil the eggs until hard-boiled (about 10 minutes). Let cool, peel, and cut into wedges.
3.Preparing the artichokes: If using fresh artichokes, rinse them in water with lemon juice. Blanch in boiling water until tender, let cool, and then cut into wedges.
4.Preparing the vegetables: Dice the peppers, carrots, courgettes, and celery into small, even cubes. If using fresh peas, blanch them briefly. Drain the corn and mushrooms if using canned ones.
5.Combine the ingredients: In a large bowl, combine the cooled rice with all the chopped vegetables, olives, cheese, capers, cherry tomatoes, and any optional ingredients (tuna, eggs, sausage, peas, mushrooms, corn).
6.Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, black pepper, fennel seeds, and fresh mint (if using).
7.Dressing: Pour the dressing over the rice salad and toss gently. Taste and adjust the seasonings to taste.
8.Refrigerate and serve: Refrigerate for at least an hour before serving to allow the flavors to meld. Add mayonnaise just before serving, if desired.
‘Nzalata Mista (Fresh Mixed Green Salad)
Ingredients:
Greens:
2 cups butter lettuce, returned into bite-sized pieces
2 cups romaine lettuce, chopped
1 cup fresh arugula
Vegetables:
10-12 Pachino tomatoes (cherry tomatoes), halved
1 large carrot, julienned
1 cucumber, thinly sliced
Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar (optional)
Salt, to taste
Black pepper, to taste
Preparation:
1. Prepare the greens: Wash and dry the butter lettuce, romaine lettuce, and arugula thoroughly. Tear the butter lettuce into bite-sized piec
es and chop the romaine. Place all greens in a large salad bowl.
2. Prepare the vegetables: Halve the Pachino tomatoes. Peel and julienne the carrot into thin matchstick strips. Slice the cucumber into thin rounds.
3. Assemble the salad: Add the halved tomatoes, julienned carrots, and sliced cucumber to the bowl with the greens. Toss gently to combine.
4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Add balsamic vinegar if desired.
5. Dress and serve: Drizzle the dressing over the salad just before serving and toss gently to coat. Serve immediately while fresh and crisp.
‘O Tagliere (Cold Meats and Cheese Platter)
Ingredients:
Cured Meats:
150g San Daniele ham, thinly sliced
150g Parma ham, thinly sliced
100g Neapolitan salami, sliced
100g Neapolitan cup, sliced
Cheeses:
150g seasoned sliced Neapolitan provolone cheese
150g sliced Calabrian goat cheese
Accompaniments:
3 tablespoons honey
3 tablespoons orange and fig preserve
6-8 fresh figs, halved or quartered
2 kiwis, peeled and sliced
½ cantaloupe melon, sliced into thin wedges
Optional:
Fresh basil or mint leaves for garnish
Breadsticks or crackers
Crusty Italian bread
Preparation:
1. Choose your platter:
Select a large wooden board, marble slab, or decorative serving platter with enough space to arrange all ingredients artfully.
2. Arrange the cured meats:
Fold or roll the San Daniele and Parma ham into loose rosettes or ribbons
Fan out the Neapolitan salami slices in overlapping rows
Arrange the coppa slices in small folded stacks or waves
Create separate sections for each meat, allowing them to showcase their individual colors and textures
3. Place the cheeses:
Arrange the provolone slices in a cascading pattern
Place the Calabrian goat cheese slices nearby, creating visual contrast
Position cheeses between or alongside the meats
4. Add the sweet elements:
Place small bowls or ramekins with honey and orange-fig preserve on the platter
Alternatively, drizzle honey directly over some cheese slices for visual appeal
Spoon small dollops of preserve in strategic spots
5. Arrange the fresh fruit:
Scatter the halved or quartered fresh figs throughout the platter
Fan out the kiwi slices in decorative patterns
Arrange cantaloupe wedges along the edges or in a corner section
Use the vibrant fruit colors to create visual balance
6.Final touches:
Add fresh basil or mint leaves as garnish
Tuck breadsticks or breadsticks into open spaces
Ensure there’s visual flow and color balance across the entire platter
7. Serve: Present at room temperature. Provide small serving forks, cheese knives, and napkins. Encourage guests to create their own flavor combinations.
CHEF’S NOTES:
Variations: You can make the same dish with other kinds of cured meats or enrich this platter with additions like speck (smoked ham from Alto Adige) or bresaola (air-dried salted beef from Valtellina). These add wonderful variety in flavor and texture to your presentation.
SERVING SUGGESTIONS
Perfect Pairings:
Wrap ham around melon or fresh figs
Pair goat cheese with honey and figs
Combine provolone with orange-fig preserve
Layer salami with kiwi for a sweet-savory contrast
Wine Pairing:
Prosecco or sparkling wine
Light red wine (Chianti, Valpolicella)
Crisp white wine (Vermentino, Pinot Grigio)
Mojito Cake (Mojito Cheesecake)
Ingredients:
For the Base
250 g digestive biscuits (or preferred type)
150 g melted butter
For the Mojito Cream
250 g fresh cream
250 g mascarpone (or Philadelphia cream cheese)
6 g gelatin sheets
2 limes (juice and zest)
30ml white rum
150 g sugar
Fresh mint leaves
2 tablespoons milk
For Garnish
Lime slices
Mint leaves
Preparation:
Prepare the Base
1. Crush the biscuits in a food processor until finely ground.
2. Transfer to a bowl and mix with the melted butter until evenly combined.
3. Press the mixture firmly into the bottom of a 20 cm springform pan lined with parchment paper.
4. Smooth the surface with the back of a spoon and refrigerate while preparing the cream.
Prepare the Mojito Cream
1. Soak the gelatin sheets in cold water for about 10 minutes.
2. Warm the milk gently, squeeze the gelatin to remove excess water, and dissolve it in the warm milk.
3. In a large bowl, whip the cream with the sugar until soft peaks form.
4. In another bowl, combine the mascarpone with rum, lime juice, and grated lime zest.
5. Gently fold the whipped cream into the mascarpone mixture using a spatula.
6. Add finely chopped mint leaves and the dissolved gelatin, mixing until smooth and uniform.
Assemble and Chill
1. Pour the mojito cream over the chilled biscuit base.
2. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
4. Garnish and Serve
1. Once firm, remove the cheesecake from the pan and place it on a serving plate.
2. Decorate with lime slices and fresh mint leaves.
3. Optionally, dust lightly with grated lime zest for extracolor and aroma.
Presentation:
Serve the Mojito Cheesecake chilled, with a glossy surface and vibrant green accents from the mint and lime. The creamy texture, citrus aroma, and subtle hint of rum evoke the refreshing spirit of a classic mojito—perfect for summer gatherings or elegant desserts.
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