Dough made with a 50% biga pre-ferment using Casillo “Il Mio Grano” flour—rich in fiber and protein, low in gluten and carbs. Pan-baked to achieve a light, airy structure inside and a beautifully crispy crust on the outside.
If you have any food allergies and/or intolerances please ask about our food and drinks. We are prepared to advise you in the best way possible. View allergen list.
A high-hydration dough with a long rise that produces a honeycombed, airy, and incredibly fragrant crust. It’s the perfect balance of softness and structure.
San Marzano PDO tomatoes, organic extra virgin olive oil flavoured with caramelised red garlic
Uncooked ingredients: Dried oregano from Syracuse.
San Marzano DOP tomatoes, spicy Calabrian spianata salami, ‘Nduja from Spilinga, fior di latte, fresh basil, organic EVO oil.
Yellow Marzanella tomatoes, red Datterino tomatoes
Uncooked ingredients: Stracciatella Vaccina cheese, Battista Delfino anchovies from Cetara, dehydrated caper powder, Caiazzane black olive powder, dried oregano from Syracuse, basil, and organic extra virgin olive oil.
*Allergens:
1. Cereals containing gluten and derived products 2. Crustaceans and derived products 3. Eggs and derived products 4. Fish and derived products 5. Peanuts and derived products 6. Soybeans and derived products 7. Milk and derived products (compressed lactose) 8. Nuts and derived products 9. Celery and derived products 10. Mustard and derived products 11. Sesame seeds and derived products 12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or mg/l expressed as SO2 13. Lupin and lupin-based products 14. Molluscs and mollusc-based products
A high-hydration dough with a long rise that produces a honeycombed, airy, and incredibly fragrant crust. It’s the perfect balance of softness and structure.
Yellow Marzanella tomatoes, sun-dried red Datterino tomatoes, Campania Buffalo Mozzarella DOP
Served with: A wafer of Grana Padano and fried basil.
San Marzano DOP tomato, fiordilatte mozzarella.
After baking: South Tyrolean würstel, Dutch-style potato sticks, basil, and organic extra virgin olive oil.
Cream of Peas *, Amatrice-style guanciale, Fior di Latte
Served with: Grana Padano, Pecorino Romano PDO fondue, chunky tomato purée, freshly ground black pepper, fresh mint and organic extra virgin olive oil.
Fresh seasonal mushrooms, violet artichoke wedges, fiordilatte mozzarella.
Fresh post-bake toppings: Slow-cooked Culatta mousse, red cherry tomato confit, Caiazzana olive soil, dried Syracuse oregano, flash-fried basil, and organic extra virgin olive oil.
Yellow Marzanella tomatoes, sautéed aubergines (melanzane a funghetto), charred datterino tomatoes, and violet artichoke wedges.
Toppings added after cooking: Semi-dry tomato fillets, courgette flowers, Marullo pistachio pesto, Caiazzane olive “soil” (powder), basil, and organic extra virgin olive oil.
Buffalo cream cheese (Campana DOP), fiordilatte mozzarella, and charred datterino tomatoes.
Toppings added after cooking: Premium cooked “Culatta” ham, soft-boiled egg, Grana Padano cheese, dried Siracusan oregano, verified basil, and organic extra virgin olive oil.
Fiordilatte cheese
After baking: 18-month aged San Daniele prosciutto, Bocconcini di Bufala Campana DOP cheese, zucchini flowers, sun-dried tomatoes, toasted walnuts, basil, and organic extra virgin olive oil.
Yellow Marzanello tomatoes, steamed asparagus, and fiordilatte mozzarella.
Finished post-cooking with: summer black truffle, Pecorino di Pienza, cured egg yolk, fresh basil, and organic extra virgin olive oil.
Fiordilatte, straw-smoked provola, Grana Padano.
Served cold: Gorgonzola and mascarpone mousse, Podolico caciocavallo, Moliterno canestrato, Grana Padano wafer, citrus marmalade, dried edible flowers.
Fresh spinach, pepper rings, fiordilatte.
Served with: creamy mascarpone and gorgonzola, Milan salami, Grana Padano, basil and organic extra virgin olive oil.
Purple potato cream, basil, Amatrice-style guanciale, smoked provola cheese.
After baking: red cherry tomato confit, Canestrato di Moliterno cheese, freshly ground black pepper, DOP chili threads, basil, and organic extra-virgin olive oil.
*Allergens:
1. Cereals containing gluten and derived products 2. Crustaceans and derived products 3. Eggs and derived products 4. Fish and derived products 5. Peanuts and derived products 6. Soybeans and derived products 7. Milk and derived products (compressed lactose) 8. Nuts and derived products 9. Celery and derived products 10. Mustard and derived products 11. Sesame seeds and derived products 12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or mg/l expressed as SO2 13. Lupin and lupin-based products 14. Molluscs and mollusc-based products
A thinly rolled out dough that “comes out of the dish,” characterized by a soft and tenacious texture, ideal for those seeking the classic flavor of Neapolitan history.
San Marzano PDO tomatoes, Grana Padano, Fior di Latte, basil and organic extra virgin olive oil.
San Marzano PDO tomatoes, Grana Padano, straw-smoked Provola, freshly ground black pepper, basil and organic extra virgin olive oil.
Baked toppings: Buffalo Mozzarella DOP, sliced datterino tomatoes, Grana Padano.
Fresh post-bake toppings: Smoked tomato reduction dots, lemon zest, basil, and organic extra virgin olive oil.
Nerano cream, Fiordilatte cheese
Off the stove: Stracciatella cow’s milk cheese, zucchini chips, Provolone del Monaco DOP cheese petals, zucchini flowers, glazed basil, black pepper, and organic extra virgin olive oil.
Gorgonzola and saffron cream, fiordilatte cheese, thinly sliced sausage.
After baking: Fresh parsley, strips of DOP chilli and organic extra virgin olive oil.
Pomodoro marzanella giallo, chorizo Magno Alejandro e fiordilatte.
Fuori cottura: salsa alla ‘nduja di Spilinga e miele, Grana Padano, prezzemolo fresco e olio EVO bio.
San Marzano DOP tomatoes, basil, Grana Padano, high-quality cooked culatta cheese, fresh seasonal mushrooms, sliced purple artichokes, fiordilatte.
Toppings: Caiazzane olive paste, dried oregano from Syracuse, basil, and organic extra virgin olive oil.
D’Alterio artisanal porchetta, potato petals, straw-smoked provola cheese.
Off the heat: fried leek, rosemary, and organic extra virgin olive oil.
Ruota di carro
Purple cabbage cream, basil, potato petals, eggplant in tomato sauce.
After baking: crispy dried pepper, semi-dried tomato, vegan béchamel, Caiazzo olive crumble, basil, and organic extra-virgin olive oil.
*Allergens:
1. Cereals containing gluten and derived products 2. Crustaceans and derived products 3. Eggs and derived products 4. Fish and derived products 5. Peanuts and derived products 6. Soybeans and derived products 7. Milk and derived products (compressed lactose) 8. Nuts and derived products 9. Celery and derived products 10. Mustard and derived products 11. Sesame seeds and derived products 12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or mg/l expressed as SO2 13. Lupin and lupin-based products 14. Molluscs and mollusc-based products
Dough made with a 70% biga starter using Petra multigrain flour, unsweetened cocoa, and coffee. Rich in fiber and protein. Baked in a pan, it has a crispy exterior and a soft, airy interior.
San Marzano DOP tomatoes, red Datterino tomatoes
Uncooked: red cherry tomato confit, chopped tomato paste, organic extra virgin olive oil flavored with caramelized red garlic and dried oregano from Syracuse.
San Marzano PDO tomatoes, fresh basil
After baking: Cow’s milk stracciatella, cherry tomato confit, freeze-dried basil pesto and organic extra virgin olive oil.
San Marzano DOP tomato, basil, eggplant in tomato sauce, roasted pepper fillets, potato petals.
After baking: zucchini chips, crispy onion, fresh thyme, and organic extra-virgin olive oil with fermented black garlic.
Creamy avocado, puffed rice, watermelon sashimi, Aperol Spritz tobiko, soy caviar, dehydrated Teriyaki-marinated onion, green sesame seeds, and organic extra virgin olive oil.
Reheated in the oven, topped fresh, and served warm.
Cow’s milk stracciatella, red cherry tomato confit, Culatello di Zibello, basil cream, Tuscan Pecorino, and organic extra virgin olive oil.
Roasted potato cream, braised pak choi, chili-spiced tofu strips.
Fuori cottura: Red tomato confit, dried wakame seaweed, and organic extra virgin olive oil.
Fried Aubergine, Straw-Smoked Provola
Served with: San Marzano DOP tomato reduction, basil cream, Grana Padano fondue, basil and organic extra virgin olive oil.
*Allergens:
1. Cereals containing gluten and derived products 2. Crustaceans and derived products 3. Eggs and derived products 4. Fish and derived products 5. Peanuts and derived products 6. Soybeans and derived products 7. Milk and derived products (compressed lactose) 8. Nuts and derived products 9. Celery and derived products 10. Mustard and derived products 11. Sesame seeds and derived products 12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or mg/l expressed as SO2 13. Lupin and lupin-based products 14. Molluscs and mollusc-based products
Monthly Seasonal Creations. Our special pizzas feature a curated selection of seasonal, top-tier Italian ingredients. A new gourmet experience every month.
Contemporary base
Ricotta cheese in cow’s milk curd, uncooked, pistachio-flavored Mortadella IGP, smoked provola cheese cream, pink pepper, lime zest, and organic extra virgin olive oil.
*Allergens:
1 Cereal, 3. Eggs and egg products 4. Fish and fish products 6. Soy and soy products, 7 Dairy, 8 Nuts
Cover charge and service – €2.50 per person