An experience upon request and availability – exclusively at Alma Calma Hotel Rural

Serenella and Salvatore, founders of the Neapolitan gastro-pastry lab “Deliciosamente”, invite you on a culinary journey through aromas, flavors, and Neapolitan traditions.

Each dish tells a story – of family, land, and love for authenticity.

Choose from four example menus, designed for Alma Calma, which can be personalized upon request according to your preferences and dietary needs.

The Warmth of Grandmothers

“The Warmth of Grandmothers is a journey through the aromas of a cuisine that tells stories of everyday love.” — Serenella

Starters

• Little Fried Dough Balls (Zeppoline di pasta cresciuta)

Soft naturally leavened savory fritters, fragrant and fried to perfection — a light and tasty way to begin.

• Roasted Pepper Rolls with Smoked Provola and Basil

Strips of roasted peppers rolled with smoked provola cheese and fresh basil: a burst of Mediterranean flavors.

• Bruschetta with Cherry Tomatoes, Basil, and Aged Caciocavallo (or Queso Curado)

Toasted bread topped with fresh cherry tomatoes, basil leaves, and a touch of aged cheese — simple yet unforgettable.

Main Course

• Potato Gateau (Gâteau di patate)

A rustic potato pie filled with cured meats, cheeses, and melting mozzarella. A warm, comforting and irresistible dish.

Desserts

• Procida’s Puff Pastry Delight (Lingua di Procida)

Flaky pastry filled with lemon custard cream, inspired by the island of Procida: delicate, fragrant, and aromatic.

• Rum Baba with Pastry Cream (Babà al rum)

A classic Neapolitan leavened dessert soaked in rum and served with velvety pastry cream.

Bread

• Homemade Sourdough Bread

Crunchy crust and fragrant crumb, made with natural fermentation for excellent digestibility and flavor.

Return to Naples

“Return to Naples is more than just a menu: it’s a warm embrace of flavors. Savor it slowly, as you would with anything that makes you feel good.” — Serenella

Starters

• Fried Salt Cod Bites

Cleaned and cut into small pieces, the cod is dipped in a light batter and fried to golden perfection — crispy on the outside, tender on the inside.

• Bruschetta with Cherry Tomatoes, Basil, and Extra Virgin Olive Oil

Crispy toasted bread topped with fresh cherry tomatoes, aromatic basil, and a drizzle of high-quality extra virgin olive oil.

• Zucchini alla Scapece

Fried zucchini marinated in vinegar, fresh mint, and garlic — a traditional Neapolitan appetizer with a sweet-and-sour, aromatic touch.

Main Course

• Eggplant Parmigiana

Layers of fried eggplant, fresh tomato sauce, melted mozzarella, and Parmesan cheese, baked until golden — a timeless Neapolitan classic.

Desserts

• Sfogliatella Frolla

A traditional pastry with a crisp shortcrust shell and a filling of ricotta, semolina, candied fruit, and subtle aromas.

• Chocolate Caprese Cake

Moist, flourless dark chocolate cake — rich, intense, and typical of Campania’s sweet traditions.

Bread

• Homemade Sourdough Bread

Fragrant and digestible bread, naturally leavened with sourdough for a long fermentation and deep flavor.

Contemporary Neapolitan Tradition

“A journey through the flavors of a Naples that looks to the future without forgetting its deepest roots.” — Serenella

Appetizers

• Escarole Pizza Slice

A soft mini focaccia topped with sautéed escarole, black olives, pine nuts, capers, and raisins – a classic Neapolitan flavor.

• Bruschetta with Ricotta, Black Pepper, and Lemon Zest

Toasted bread with fresh ricotta, freshly ground black pepper, and a refreshing touch of lemon zest.

• Marinated Neapolitan Zucchini with Mint and Vinegar

Grilled zucchini slices marinated with vinegar, garlic, extra virgin olive oil, and fresh mint – light and aromatic.

Main Course

• Fried and Stewed Meatballs

Tender beef and pork meatballs with bread, first fried then simmered in fresh tomato and basil sauce, served with seasonal local vegetables.

Desserts

• Mini Pastry with Custard and Sour Cherry

Shortcrust pastry filled with silky custard and a whole sour cherry – a sweet yet tangy finish.

• Dark Chocolate Mousse with Almond Crumble

Soft chocolate mousse paired with a crunchy almond crumble – rich and refined.

Bread

• Homemade Sourdough Bread

Fragrant and digestible, naturally leavened bread made with sourdough and long fermentation.

Between Flavours and Memories

“Between Flavours and Memories is a journey that blends authentic cuisine with timeless emotions.” — Serenella

Starters

• Trio of bruschetta with eggplant in tomato sauce

Crunchy toasted bread topped with fried eggplant in a rich tomato, garlic, and basil sauce – a taste of home and authenticity.

• Sautéed escarole, Neapolitan style

A traditional salad of sautéed escarole with olives, capers, pine nuts, raisins, and anchovies – balanced, rich, and ful

• Ziti alla Genovese

Long pasta with a slow-cooked onion and beef ragù – a classic Neapolitan dish with deep, comforting flavour.

Desserts

• Pastiera

A traditional Easter cake made with ricotta, cooked wheat, orange blossom essence, and candied fruit – delicate and fragrant.

• Lemon Caprese Cake

A soft, flourless lemon cake – fresh, citrusy, and perfect for a light, refreshing finish.

Bread

• Homemade sourdough bread

Fragrant and digestible bread made with natural sourdough and long fermentation.