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A taste of our menu

Choose between your favourite dough, soft (VERACE) or crisp (PALAFERMENTO)

NEAPOLITAN PIZZA "VERACE"

Our Verace aims straight to the heart of the Neapolitan version: thin disk, pronounced cornice (but empty inside), rapid cooking (60/70 sec at 550 °) "loose" mixture with the bite and absence of "gummy", according to the traditional AVPN canons (Associazione Verace Pizza Napoletana).

PALAFERMENTO

The specialty of the house, a unique product. Apparently the classic "schiacciata toscana", revisited with inspiration and technique: oval, crunchy, crumbly, light, a mix of selected flours, boosted hydration, a "fall" cooking for an exclusive product.

TRADITIONAL WITH TOMATO SAUCE

MARINARA

tomato sauce S. Marzano DOP, slices of garlic, extra virgin olive oil, oregano di Pantelleria, basil

MARGHERITA

tomato sauce S. Marzano DOP, fiordilatte mozzarella, extra virgin olive oil, basil

COSACCA

tomato sauce S. Marzano DOP, slices of garlic, cherry tomato, extra virgin olive oil, oregano di Pantelleria, basil, sprinkling di pecorino romano DOP

NAPOLI

tomato sauce S. Marzano DOP, anchovy fillets, capers, oregano, extra virgin olive oil

ROMANA

tomato sauce S. Marzano DOP, fiordilatte campano, anchovies of the Mediterranean, black olives, extra virgin olive oil, oregano di Pantelleria, basil

BUFALINA

tomato sauce S. Marzano DOP, fiordilatte campano, buffalo mozzarella from Campania, extra virgin olive oil, basil

NDUJA

tomato sauce S. Marzano DOP, mozzarella fiordilatte, nduja of Spilinga, cow's milk ricotta

DIAVOLA

tomato sauce S. Marzano DOP, spicy salami, nduja of Spilinga, cherry tomato, extra virgin olive oil, oregano di Pantelleria, basil

AMATRICIANA

tomato sauce S. Marzano DOP, pork cheek, chili pepper, extra virgin olive oil, pecorino cheese, basil

TONNO E CIPOLLA

tomato sauce S. Marzano DOP, tuna, red onion, cherry tomatoes, extra virgin olive oil, Pantelleria oregano, basil

TRADITIONAL WHITE BASE PIZZA

BIANCANEVE

fiordilatte mozzarella. Out of cooking: cherry tomatoes, fresh rocket, Parmigiano Reggiano DOP, extra virgin olive oil

SALSICCIA E FRIARIELLI

fiordilatte mozzarella, friarielli (typical, broccoli grown in Campania) crumbled sausage, smoked provola, extra virgin olive oil

VEGETARIANA

grilled vegetables (zucchini, eggplant, peppers, onion) cherry tomatoes, smoked provola, fresh rocket, extra virgin olive oil

5 FORMAGGI

fiordilatte mozzarella, smoked provola cheese, spicy gorgonzola cheese, Parmigiano Reggiano DOP, pecorino cheese

5 STAGIONI

fiordilatte mozzarella, smoked cooked ham, crumbled sausage, black olives, dried tomatoes and artichoke in oil, Pantelleria oregano, extra virgin olive oil

SALAMOTTA

fiordilatte mozzarella, cherry tomatoes, salami, ricotta cheese, black pepper, extra virgin olive oil

G & P

fiordilatte mozzarella, sliced pears, spicy gorgonzola cheese, black pepper, extra virgin olive oil

ITALIA

fiordilatte mozzarella, fresh rocket, ham, buffalo mozzarella, extra virgin olive oil

PESTO

fiordilatte mozzarella, cherry tomatoes, Genovese pesto, Parmigiano Reggiano DOP flaked, pine nuts, basil, extra virgin olive oil

DELICATA

fiordilatte mozzarella, smoked ham, ricotta cheese, Genovese pesto

DOUGH TO FILL

PANUOZZO (Soft dough) or PALAFERMENTO (crunchy dough)

CAPRESE

fiordilatte mozzarella, cherry tomato, oregano of Pantelleria, extra virgin olive oil, basil

TOSCANO

ricotta cheese, grilled aubergines, Tuscan Sbriciolona IGP, basil, extra virgin olive oil, pecorino cheese

TRICOLORE

buffalo mozzarella, fresh rocket, ham, extra virgin olive oil

FILLED CALZONE

VERACE (Soft dough) or PALAFERMENTO (crunchy dough)

ROSSO

tomato sauce S. Marzano DOP, smoked ham, fiordilatte mozzarella, extra virgin olive oil

TRADIZIONE

stewed escarole, Mediterranean anchovies, olives, smoked provola cheese, oregano of Pantelleria, extra virgin olive oil, pecorino cheese

CALZONE 1889

ricotta cheese with egg, salami, black pepper, extra virgin olive oil, basil, fiordilatte mozzarella, pecorino cheese

“THE SPECIALS”

Crunchy dough “PALAFERMENTO”

FERMENTO 1889

robiola cheese, fresh rocket, canned peaches, Maldon salt

CARBONARA

seasoned bacon, egg yolk, pecorino cheese, black pepper

CACIO E PEPE

typical roman recipe with ICE CUBES in cooking, pecorino cheese, black pepper, garnished with pink peppercorn

DESSERT

BABA'

flour, sugar, butter, eggs, brewer's yeast, salt (custard: milk, egg, vanilla, potato starch, corn starch sugar)

CANTUCCI

flour, egg yolk, albumen, sugar, honey, baking powder, almonds

PANUOZZO DOLCE

stuffed with nutella, cow's milk ricotta, crumbled meringue