Menu 2026 - Villa Tredaniele
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
January 23, 2026
Chef
Francesco Mastrogiovanni
Type of cuisine
Italian
Menu photos (4)
All food photos (27)
Antipasti
- LEAF AND POTATO PATTIES, CACIOCAVALLO FOAM AND GIOSEFFI REDUCTION
- €14
- “PANE CUOTTO” (BREAD CREAM), SOPPRESSATA AND BROCCOLI
- €14
- ESCAROLE AND BEAN SOUP WITH “VESCUOTTO” AND GUANCIALE
- €14
A' Pasta
- LAGANE PASTA WITH CICERALE CHICKPEAS AND GARLIC INFUSED OIL
- €16
- RAVIOLI WITH RICOTTA FILLING AND “VRUOCCULI SCUPPIETTATI” WITH SAUSAGE RAGÙ AND PECORINO CHEESE SAUCE
- €18
- PASTA AND CONTRONE BEANS WITH PORK RINDS
- €16
Cavatielli
- WITH TOMATO SAUCE AND CACIO RICOTTA GOAT'S CHEESE
- €13
- WITH CILENTAN-STYLE RAGÙ
- €18
C'è ancora il secondo
- SLOW-COOKED PORK BELLY GLAZED WITH HONEY AND SOY, WITH CILENTANSTYLE “A LU FURNO” POTATOES
- €18
- BRAISED VEAL CHEEK WITH A MACCHI REDUCTION AND PAN-SIZZLED BROCCOLI
- €20
- BAKED CACIOCAVALLO CHEESE AND WINTER PUMPKIN CAPONATA
- €18
- BRAISED VEAL “AL MACCHI” ON POTATO AND CAULIFLOWER PURÉE
- €18
Pre Dessert
- SMALL TASTING OF ARTISAN CILENTAN CHEESES
- €18
Dessert
- Tiramisù
- €6
- Cilento-style Cannolo
- €6
Frequently Asked Questions
Book a table
Are you a restaurant owner?
Register your Restaurant
Tell us more about you and we will contact you as soon as possible
Already a Client
Log in to TheFork Manager and contact us by Chat.