The dishes that define our kitchen
Octopus, tagliolini, Gragnano paccheri and the caprese: the dishes that tell the story of Terrazza Vittoria's kitchen.
The menu follows the seasons, but a few dishes remain our calling card.
Octopus served on the long plate, with its sauce and vegetables, is how we like to open a dinner: clean flavour, essential plating.
Then the pasta. Tagliolini and Gragnano paccheri cooked "in Pentola d'Oro" are the most Neapolitan part of the menu: large shapes, precise cooking, seafood sauces.
Among the classics you will find the aubergine parmigiana and the caprese salad, whose presentation we revisit every year without touching the ingredients.
Every dish and price is on the digital menu, also available at the table via QR code.
Octopus served on the long plate, with its sauce and vegetables, is how we like to open a dinner: clean flavour, essential plating.
Then the pasta. Tagliolini and Gragnano paccheri cooked "in Pentola d'Oro" are the most Neapolitan part of the menu: large shapes, precise cooking, seafood sauces.
Among the classics you will find the aubergine parmigiana and the caprese salad, whose presentation we revisit every year without touching the ingredients.
Every dish and price is on the digital menu, also available at the table via QR code.
