About this business
The “Caupona” was a tavern, a place where the ancient Pompeians usually consumed themselves their prandium (daily lunch).
On April 21, 2016, we gave birth to this fantastic and exciting project recognized with a patent by the Superintendency and defined the first faithfully reproduced Caupona. The customer is welcomed for the first time in a magical setting, where they do it the majesty and beauty of the hand-decorated frescoes. Overwhelmed by a magical atmosphere and almost surreal, soft lights in warm tones, beautiful solid wood tables and authentically faithful chairs, and finally eat in terracotta dishes, enjoying wine in amphorae, obviously drinking from glasses. In short, eat the typical dishes of ancient Rome, and savour its true essence, with faithfully prepared ingredients and expertly elaborated, the result of careful and accurate research and study. Let our customer relive a unique and unrepeatable “experience”, in the guise of Senators and Matrons of the time, dive into the distant past few meters from ancient Pompeii. Our cuisine is mainly based on antiquity and the continuous search for distant flavours, bringing the ingredients to light which are often not used in our traditional cuisine, we have thus achieved special menus. We also have one skilfully elaborated traditional cuisine with shades of the Mediterranean and dishes of the tradition, all enclosed in one frame, the customer will be catapulted into a distant and magical era.
Download our brochure:
Brochure Caupona Page 1 Brochure Caupona Page 2 Brochure Caupona Page 3
MEAT APICIO MENU
ENTRÉE BY THE CHEF
STARTER
Guinea fowl filled with panis pompeano, chicory and Apicio sauce.
FIRST COURSE
Soup with asparagus, pumpkin and chestnuts.
MAIN COURSE
Pork neck, braised with oriental spices and savoy Cabbage.
DESSERT
Sheep ricotta cheese sweetened with honey, and seasonal fruit.
€40
THE MENU INCLUDES 5 COURSES, water, cover charge and 2 GLASSES OF WINE FALERNO AND MULSUM (ANCIENT ROMAN WINE, SPICED WITH PEPPER, GINGER, LAUREL AND HONEY)
SEAFOOD APICIO MENU
ENTRÉE BY THE CHEF
STARTER
Browned salmon with cumin, coriander, black sesame and wild spinach.
FIRST COURSE
Soup of chickpeas and chickpeas with oyster meatball.
MAIN COURSE
Orata fillet from Sergio Orata and zucchini marinated with vinegar.
DESSERT
Sheep ricotta cheese sweetened with honey, and seasonal fruit.
€40
THE MENU INCLUDES 5 COURSES, WATER, COVER CHARGE AND 2 GLASSES OF WINE FALERNO AND MULSUM (ANCIENT ROMAN WINE, SPICED WITH PEPPER, GINGER, LAUREL AND HONEY)
AT TABLE WITH CAESAR
MEAT MENU
ENTRÉE by the chef
STARTER I
Guinea fowl filled with panis pompeano, chicory and Apicio sauce.
STARTER II
Duck fillet , his egg, marinated withj garum and Farinaccia.
FIRST COURSE I
Soup with asparagus, pumpkin and chestnuts.
FIRST COURSE II
Soup with millet, lentils, fava beans and garum crostone.
MAIN COURSE
Pork neck, braised with oriental spices and savoy cabbage.
PRE-DESSERT BY THE CHEF
DESSERT
Sheep ricotta cheese sweetened with honey, and seasonal fruit.
€60
THE MENU INCLUDES 8 COURSES, WATER, COVER CHARGE AND 3 GLASSES OF WINE FALERNO, MULSUM AND CECUBO
AT TABLE WITH CAESAR
SEAFOOD MENU
ENTRÉE BY THE CHEF
STARTER I
Burned salmon with cumin, coriander, blacksesame and wild spinach.
STARTER II
Pate of barley and spelled raisins, pine nuts,walnuts and garum and fried anchovies with oriental spices.
FIRST COURSE I
Soup of chickpeas and cicerchie and oyster meatball.
FIRST COURSE II
Soup with lentils, celery, carrots and cod meatballs.
MAIN COURSE
Orata fillet of Sergio Orata and courgettes marinated with vinegar.
PRE-DESSERT BY THE CHEF
DESSERT
Sheep ricotta cheese sweetened with honey, and seasonal fruit.
THE MENU INCLUDES 8 COURSES ,WATER, COVER CHARGE AND 3 GLASSES OF WINE FALERNO ,MULSUM AND CECUBO
