Our menu
Artisanal pizzas, antipasti and Italian sweets — for takeaway or to enjoy on site.
Tomato, fiordilatte, fresh basil, extra virgin olive oil.
Tomato, fiordilatte. After cooking: burrata (100gr), Parma ham AOP, dried cherry tomatoes, parmigiano reggiano AOP 24 months, arugula, extra virgin olive oil.
Tomato, fiordilatte, roasted pineapple with chillies, sliced, bacon (pork).
Tomato, fiordilatte, anchovies, garlic, capers, oregano.
Tomato, fiordilatte, fresh button mushrooms, dried cherry tomatoes, oregano. After cooking: white ham, fresh basil, extra virgin olive oil.
Tomato, fiordilatte, cary sauce, smoked chicken, fresh liquid cream, peppers, onions.
Tomato, fiordilatte, grilled eggplant, grilled zucchini, onions, peppers. After cooking: parmigiano reggiano AOP 24 months, extra virgin olive oil.
Tomato, fiordilatte, pepperoni (spicy). After cooking: parmigiano reggiano AOP 24 months, extra virgin olive oil.
Tomato, white ham, fior di latte, fresh button mushrooms, egg.
Ricotta cream, fiordilatte. After cooking: pistachio mortadella (pork), burrata 50gr, pistachio pesto, liquid cream.
Ricotta cream, fiordilatte, gorgonzola, parmigiano reggiano AOP 24 months, taleggio.
Ricotta cream, fiordilatte, honey, goat cheese, pepper. After cooking: young shoots.
Cream of mushroom ricotta with porcini, fiordilatte, autumn mushrooms with parsley. After cooking: parmigiano reggiano AOP 24 months shavings, young shoots.
Ricotta truffle cream, fiordilatte. After cooking: Parma ham with truffle, truffle oil.
Ricotta truffle cream, fiordilatte. After cooking: mozzarella di bufala, Iberian ham, fresh basil, truffle oil.
Smoked marlin ricotta cream with parsley, fiordilatte. After cooking: smoked marlin, young green shoots.
