The sunsets of Scannella, the view of Ventotene and the sound of the sea in the background are the backdrop to the Maruzzella restaurant, which was born from a simple idea:
to bring Mediterranean cuisine to life in a context that reflects its essence with local raw materials, careful preparations and flavors that can be remembered.
A' la carte menu
Here are some dishes from the menu
Antipasti
Starters
L’insalata di polpo e patate, sedano e olive nere di Gaeta e cialda di patata viola
Octopus and potatoes salad with ce/ery and black olives from Gaeta
and purple potato wafer
Le alici marinate, pane, burrata di bufala e cipolla rossa in agrodolce
Marinated anchovies, bread, buffalo burrata and red onion in sweet
and sour
I Primi Piatti
Frist Courses
Gli spaghettoni di Gragnano alle vongole veraci
Gragnano spaghettoni with hard-shell clams
Le chicche di patate totano, pesto di peperoncini friggitelli e limone
Potato dumplings with squid, sweet green friggitelli pepper’s pesto and lemon
I Secondi Piatti
Second Courses
Il calamaro arrosto, melanzana, crema di parmigiano e quinoa croccante
toasted squid with aubergine, parmesan cheese cream and crunchy
quinoa
II coniglio porchettato su friarielli saltati e colatura di provola
Rabbit stuffed with pork sausage on sautéed broccoli rabe and
provola cheese pouring
I Desserts
The Desserts
Il tiramisu’ Maruzzella (senza glutine)
Crema al mascarpone con cuore liquido al caffè
Maruzzella tiramisu (gluten free)
Mascarpone cream with liquid coffee heart
La millefoglie moderna
Crema chantilly, composta all’ albicocca e frutta fresca di stagione
Modern millefeuille
Chantilly cream, apricot jam and fresh seasonal fruits
