We reject all flattening, but also virtuosity and recurring fads. We propose the rediscovery of ancient aromas and flavors of the cuisine of the land and the seasons. We share the thought of the great Brillat-Savarin: "The pleasure of the table is the reflected sensation that arises from a set of circumstances: from the facts, places, things and people that accompany the meal."
We believe in the defense of food and wine culture as a happy medium for the pleasure of living.
In spite of everything, nature can still offer us good and beautiful things, we just need to know how to seize them.
We wish you a pleasant experience at Hostaria Baccofurore 1930.
Enjoy your meal!
Welcome...to Furore
Ferrazzuoli at Nannarella (homage to Anna Magnani)
With smoked swordfish, pine nuts, raisins, arugula a and cherry tomatoes
Battered codfish
Curly puff pastry
with ricotta cheese, sfusato amalfitano lemon sauce and pear compote
Elixir of...
red Furore wine
'Na tazzulella 'e CafFernando
"Napul'e'" blend 80% Robusta 20% Arabica
*Including Vietri ceramic plate from Ceramica Artistica Solimene
CEREALS containing gluten such as wheat, rye, barley oats, spelt, kamut and their derived strains and products thereof
CRUSTACEANS and crustacean products.
EGGS and egg products
FISH and fish products
Peanuts and peanut products
SOYA and soy products
MILK and milk products (including lactose)
NUTS such as almonds, hazelnuts, walnuts, pistachios and their products
celery and celery products
SENAPE and mustard products.
SESAME SEEDS and sesame seed products.
SULFUR ANHYDRIDE AND SULPHITES in concentrations greater than 10 mg/Kg or 10 mg/liter in terms of total sulfur dioxide
LUPINS and lupin products.
MOLLUSCS and shellfish products
