Ristorante La Magnolia
 
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Innovative flavors inspired by the Tuscan sea and countryside

Cristoforo Trapani’s cuisine will amaze you with its simplicity in an exciting intersection of regional influences, as he offers you all the wonders of land and sea tinged with the colors of his Campanian roots.

His dishes feature the freshest of ingredients, such as the yellow and red “Piennolo” tomato from Mt. Vesuvius, the purple artichoke from Schito, yellow lemons from Sorrento, and red Mazara prawns, alongside Tuscan classics such as Zeri lamb, schiaccione beans from Pietrasanta, and crustaceans from the Tyrrhenian sea.

Two proposed culinary experiences—La Versilia and Otto assaggi a mano libera pescando con lo Chef—guide diners along the way to discovering simple, yet stimulating dishes.

 

Linguine from Gragnano with fried squid, smoked provola and Lemon of Sorrento

 

Lemon of Sorrento and milk cream, cardamom and licorice

 

Tuscan honey with Tonka broad bean, cinnamon and walnuts from Sorrento

 

Skerry’s octopus, ketchup with San Marzano tomato, aïoli and seaweed bread

 

Rhombus meunière, sea asparagus, botargo of red tuna

 

Glazed eel with fennel, red beetroot, Moretti Gran Cru beer

 

Chicken of Laura Peri “from the head to the feet”, cacciatore sauce, and field herbs

 

Mazara’s red prawns, grilled lettuce and raspberries, caviar and sea urchins

 

Gragnano spaghetti with yellow tomato, burrata, red shrimp and puffed pigskin

 

Squid risotto ginger and lime, mozzarella and wild herbs

 

Bread with cereals, Potato bread, flat bread with semola, Hand-shredded breadsticks