Il Vesuvio - Full Menu

Limonata, aranciata, arancita rossa (sweet), lemon and mint or orange and pomegranate.

Apple and mango, orange and passion fruit or apple and raspberry.

Still or sparkling.

Mozzarella, tomato sauce, cooked ham, mushrooms.

Light pale pink typical of this grape; fruity scent, long and persistent, delicate and velvety body. Delicious as an aperitif, ideal with fish, light white meat and mixed salads or grilled vegetables.

Considered to be the white that sets the standards for all Italian whites; Straw yellow colour and a mild aroma and acidic taste. Usually fruity, persistent and dry.

Pale yellow color, a rich and intense aroma of fruit quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure

Light straw yellow colour. Good intensity with notes of white flowers. Fresh and smooth, with a good aromatic persistence.

Considered to be the white that sets the standards for all Italian whites; Straw yellow colour and a mild aroma and acidic taste. Usually fruity, persistent and dry.

Very special and thoroughly recognized white Italian variety of grape. Crisp, dry wine of naturally high acidity, hints of Citrus fruit Almonds. Ideal with all seafood, risotto, pastas and white meats.

The white flowers and the fruits that send back to the citrus, grapefruit lime, compose the rich bouquet of this perfectly balanced and harmonic white wine. Ideal with pasta and fish.

This Trebbiano is crisp with a floreal nose and flavours of ripe melons and pears.

Intense purple red color and purple glints. It has scents of mature fruits and a well- balanced, harmonic flavor.

Most famous red wine from Sardinia. Live and brilliant ruby red color, intense aroma, with violet scent. The taste is dry, hot, velvety but vigorous, harmonious and with a good dose of tannins.

Another beautiful red from Campania. Intense red ruby in colour. Persistent and intense Nose with a hint of wild berry and spicy notes.

Robust herbal and tobacco-like flavors with grippy tannin often call for richer and more savoury foods.

A superior blend of the commonly known red wine. Ruby Red in colour, with an intense complex Bouquet which recalls bitter almonds, violets Spices. Dry full to the palate. Ideal with any meat.

Has a ruby red color, with a very characteristic, intense fruity nose. Great in combination with elaborate sauces, stews red meat.

Light, bright red wine with crunchy raspberry fruit and a touch of cherry. Perfect with stuffed pasta and salami.

Well recognized luminous ruby red wine from Emilia Romagna. Subtle Balanced.

Toasted Italian bread with pesto, gorgonzola, cherry tomatoes, garlic oil and oregano. V.

Fried whitebait served with our very own caper mayonnaise, salad and lemon.

Toasted Italian bread with mushroom cream mascarpone cheese, melting smoked buffalo mozzarella, finished with balsamic vinegar glaze. V.

Pizza base with homemade garlic oil and rosemary. V, Vegan.

Italian bread toasted with freshly chopped cherry tomatoes, extra virgin olive oil, garlic and oregano. V, Vegan.

Mozzarella, tomato sauce, artichokes, cooked ham spicy salami, mushrooms and olives and garlic oil.

Authentic neapolitan pizza with mozzarella, tomato sauce and fresh basil. V.

Tomato sauce, mozzarella, spicy salami.

Mozzarella, gorgonzola, italian salami, cooked ham, sundried tomatoes and olives (this pizza has no tomato sauce).

Tomato sauce. Mozzarella, mascarpone cheese, parma ham, and garlic oil.

Vegan cheese, tomato sauce, capers, black olives, red onion and garlic oil.

(Traditional recipe from napoli) layers of fried aubergines, parmesan and mozzarella, baked in our rich tomato sauce (oven baked). V.

Buffalo mozzarella (one ball) with fresh tomatoes, oregano, basil and extra virgin olive oil. V.

Mixed leaves, cucumber, radicchio rosso. V, Vegan.

Folded, half-moon pizza filled with ricotta and tomato sauce, mozzarella, cooked ham and spicy salami.

Fettuccine pasta with gorgonzola cheese, cream, topped with fresh rocket leaves. V.

Buffalo mozzarella (one ball), parma ham, extra virgin olive oil and sun-dried tomatoes.

(Traditional recipe from Napoli) borlotti bean soup with onion, hot chilly, parsley, pancetta and a dash of tomato sauce.

Pan fried mushrooms with olive oil, garlic, parsley and salt. V, Vegan.

(Traditional recipe from napoli) deep fried battered fresh courgettes (flour), salt and black pepper. V.

Pan-fried chicken with pancetta, olive oil, garlic, onion, cherry tomatoes, hint of chilli, white wine and parsley, served with roast potatoes.

Veal escalope with mushrooms, white wine, mascarpone cheese, cream, salt, pepper, served with roast potatoes.

Oven-baked sea-bass fillets with garlic, lemon, olive oil, rosemary, served with roast potato.

(Grandma’s recipe) minced beef meatballs with breadcrumbs, eggs, and garlic in a rich tomato sauce served with spaghetti.

Homemade crépes with ricotta, mozzarella, cooked ham with a pink creamy tomato sauce.

Spaghetti with pesto genovese, fresh basil, parmesan, extra virgin olive oil, pine nuts. V.

Spaghetti with olive oil, onions, pancetta, double cream, eggs and parmesan.

Oven baked traditional pasta dumplings with mozzarella or vegan cheese, tomato sauce, and parmesan.

Spaghetti with tomato sauce, anchovies garlic, capers, black olives and parsley.

Spaghetti with a rich tomato sauce and basil. V, Vegan.

Pasta with onion, vodka, cream, pancetta and rich tomato sauce.

Spaghetti with seafood mussels, clams, squid, prawns, tomato sauce, white wine, parsley, garlic and olive oil.

Tomato sauce, mozzarella, mussels clams, calamari, prawns and garlic oil.

(Traditional recipe from napoli) spaghetti with clams, olive oil, garlic, parsley, white wine and cherry tomato.

Parcel-baked sea bass fillets with seafood, tomato sauce, fresh mussels, clams, white wine, parsley and garlic, served with roast potatoes.

Marinated anchovies in olive oil and white balsamic vinegar, garlic, parsley and hint of hot chilli, served with toasted bread.

Traditional Italian risotto (Arborio rice) with Mussels, Clams, Prawns, Calamari, dash of Tomato sauce

Vegan cheese, tomato sauce and fresh basil.

Pan-fried veal escalope coated with home-made breadcrumbs, served with spaghetti in tomato sauce.

Fried and battered squid (milk and flour), served with chilli mayonnaise.

Layers of homemade egg pasta sheets filled with mozzarella, bolognese sauce, parmesan and basil.

Fettuccine pasta with english minced beef, red wine, tomato sauce and finely chopped onion, celery, carrots.

Tomato sauce, bufalo mozzarella, parmesan and fresh basil.

(Traditional recipe from calabria) spaghetti with hot ‘nduja spicy sausage pate’, onions, tomato sauce and parsley. Very hot.

Selection of salami and cured meats from various Italian regions.

Traditional Italian soup with 12 freshly diced vegetables, tomato sauce and extra virgin olive oil vegetables: potato, carrots, tomato, green beans, peas, courgettes, borlotti beans, celery, spinach, onion, leek, savoy cabbage, parsley and basil. V, Vegan

With ricotta, mozzarella, spinach covered by a pink creamy tomato sauce. V.

Pasta with onion, vodka, cream and rich tomato sauce. V.

Roasted potatoes with garlic, olive oil, salt. V, Vegan.

Sautéed fresh spinach in cream and garlic.

Pan fried mushrooms with olive oil, garlic, dash of tomato sauce, parsley and salt. V, Vegan.

Fresh tomatoes, red onions, mixed olives, oregano, extra virgin olive oil and salt. V, Vegan.

French beans, olive oil, cherry tomatoes, garlic and salt. V, Vegan.

(Starter platter to share for 2-3 people) selection of bruschettas, buffalo mozzarella, selection of italian salami, pickled vegetables, marinated olives and sundried tomatoes.

Salad with green leaves, cherry tomato, red onions, tuna chunks, olives, cornichons, cucumber, sweetcorn, extra virgin olive oil and black pepper.

Savory pancake filled with fresh white crab meat, baby prawns, ricotta cheese, spinach, cream and parmesan.

Pizza base with homemade garlic oil and rosemary and mozzarella cheese.

(Traditional recipe from sorrento) veal escalope with parma ham, mozzarella, served with roasted potatoes.

(this recipe contains mascarpone cheese) pan-fried chicken breast with a creamy mushroom sauce, served with roast potatoes.

Deep fried, battered prawns, calamari and whitebait, served with chilli mayo and lemon. Contains Flour, Breadcrumbs, Milk.

Pan-fried salmon fillet in breadcrumbs and garlic, served on a bed of sautéed courgette, french beans and red onion.

Grilled courgettes, mixed peppers, aubergines and tomatoes with parsley and garlic oil. V, Vegan.

Selection of italian cheeses.

Rocket with shavings of parmesan, extra virgin olive oil. V.

Arborio rice with porcini mushrooms, mixed mushrooms, saffron, parmesan, black pepper, scamorza cheese (smoked mozzarella) and parsley. V.

Four italian cheeses (mozzarella, gorgonzola, parmesan, goat’s cheese), tomato sauce and fresh rocket. V.

Chips. V.