Menu


A taste of our menu

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

NEAPOLITAN PIZZA "VERACE"

Our Verace aims right at the core of the Neapolitan version: thin disk, thick crust (empty inside), fast cooking (60/70s at 550°), dough that seems melting when you bite, according to the traditional AVPN (Associazione Pizzaioli Verace Napoletana) standards.

PALAFERMENTO

The house's specialty, an unique product. Apparently the classic "schiacciata toscana", revisited with inspiration and skill: with an oval shape, crispy, friable, light; a mix of selected wheat, pushed hydration, cooked with the "falling" technique for an exclusive product.

PIZZE TRADIZIONALI A BASE ROSSA

LA ROSSA

double tomato sauce S. Marzano DOP, extra virgin olive oil, oregano di Pantelleria

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

TRADITIONAL WHITE BASE PIZZA

BIANCANEVE

fiordilatte campano, cherry tomato, fresh rocket, Parmigiano Reggiano DOP, extra virgin olive oil

SALSICCIA E FRIARIELLI

fiordilatte campano, friarielli from Campania, crumbled sausage, smoked provola, extra virgin olive oil

VEGETARIANA

grilled vegetables (courgettes, aubergines, peppers, onion), cherry tomato, smoked provola, fresh rocket, extra virgin olive oil

5 FORMAGGI

fiordilatte campano, smoked provola, spicy gorgonzola, Parmigiano Reggiano DOP, PDO pecorino romano

5 STAGIONI

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

SALAMOTTA

cherry tomato, salame felino bolognese, ricotta vaccina, black pepper, extra virgin olive oil

G & P

fiordilatte campano, sliced ​​pears, gorgonzola spicy, black pepper, extra virgin olive oil

ITALIA

fiordilatte campano, fresh rocket, ham raw 24 m., mozzarella di bufala campana, extra virgin olive oil

PESTO

mozz. fiordilatte, cherry tomato, Genoese pesto, flakes of Parmigiano Reggiano DOP

TO BE STUFFED

Choose your favorite dough, PANUOZZO if you prefer it soft, PALAFERMETO if crunchy

CAPRESE

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

TOSCANA

mantecata of ricotta vaccina, grilled aubergines, finocchiona toscana IGP, basil, extra virgin olive oil, dusting of pecorino romano DOP

TRICOLORE

mozzarella di bufala campana, fresh rocket, 24m raw ham, extra virgin olive oil, DOP pecorino romano dusting

CALZONE RIPIENO

ROSSO

S. Marzano DOP tomato, smoked cooked ham, campanian fiordilatte, extra virgin olive oil

TRADIZIONE

escarole salad, anchovies of the Mediterranean, olives, smoked provola, Pantelleria oregano, extra virgin olive oil, dusting of pecorino romano DOP

SPECIALTIES

Impasto morbido “Verace”

LA STELLA DI FERMENTO 1889

Pizza in the shape of a star with 5 points with the 5 flavors of Fermento1889

CALZONE 1889

Creaming of cow's milk ricotta with egg, basil, salami felino Bolognese, pepper, extra virgin olive oil, basil, fiordilatte campano, dusting of pecorino romano DOP

PANUOZZO DOLCE

Stuffed with nutella and ricotta vaccina

Impasto croccante “Palafermento”

FERMENTO 1889

robiola cheese, rocket, peach in syrup, Maldon salt

CARBONARA

seasoned bacon, egg yolk, pecorino romano DOP, pepper

CACIO E PEPE

a recipe of the Roman tradition made with ICE CUBES in cooking, pecorino romano DOP, pepper