LE FOCACCE* (our flat bread)

 

BRUSCHETTA   18

Fresh tomato, basil, garlic and EVO

FOCACCIA ALLE ERBE   15

Herb focaccia  

FOCACCIA AGLIO, OLIO & PEPERONCINO   15

Focaccia garlic, EVO & chilli

FOCACCIA ALL’AGLIO   15

Garlic focaccia

FOCACCIA ALLA MOZZARELLA   18

Mozzarella cheese

 

LE PIZZE(our pizzas)

TRADIZIONE ITALIANA (Italian Tradition)

MARGHERITA   21

Napoli sauce, fior di latte*, fresh basil, EVO* (OPTION:add oregano)

MOZZARELLA DI BUFALA   26

Napoli sauce, buffalo mozzarella, fresh basil, EVO*

NAPOLI   25

Napoli sauce, white anchovies, black olives, capers, oregano, EVO* (OPTION: add fior di latte* mozzarella 3)

SALSICCIA   27

Fior di latte*, Italian sausage, fresh red onion, cherry tomatoes, 30+ months aged Red Cow Parmigiano Reggiano

CAPRICCIOSA   27

Fior di latte*, ham, Roman style artichokes, black olives, mushrooms

QUATTRO FORMAGGI   26

Fior di latte*, taleggio*, gorgonzola*, 30+ months aged Red Cow Parmigiano Reggiano*, served with honey jar (OPTION: ask for the truffled version 3)

PARMA 183 d.C.   29

Napoli sauce, 30+months aged Prosciutto di Parma, rocket, buffalo mozzarella, 30+ months aged Red Cow Parmigiano Reggiano*, EVO*

GENOVA   27

Fior di latte*, cherry tomatoes, homemade pesto alla Genovese, buffalo mozzarella, basil, EVO*

PATATE   28

Fior di latte*, pancetta*, rosemary potatoes, 30+ months aged Red Cow Parmigiano Reggiano*, truffled EVO*

MANTOVANA   29

Fior di latte*, pumpkin veloute’, stracciatella* cheese, cherry tomatos, 30+months aged Prosciutto di Parma 

DAL CONTADINO   25

Fior di latte*, chef’s choice of seasonal vegetables

CALZONE  30 (inside out pizza)

Filled with fior di latte* and ham, finished with napoli sauce, thorned buffalo mozzarella, fresh basil, EVO

 

250GRAMMI, I SETTE VIZI CAPITALI (250’S Seven Sins)

LUSSURIA (Lust)  28

Napoli sauce, fior di latte*, ham, pancetta*, Italian sausage, mild salami

ACCIDIA (Sloth)  28

Napoli sauce, fior di latte*, Italian sausage, gorgonzola*, mushrooms

AVARIZIA (Greed) 29

Creamed truffle, smoked scamorza*, mushrooms, rocket, truffle EVO, 24+ months aged Red Cow Parmigiano Reggiano*

IRA (Wrath)  27

Napoli sauce, fior di latte*, cacciatore hot salami, calabrese ‘nduja*(OPTION: add stracciatella rossa piccante 4)

INVIDIA (Envy)  24

Fior di latte*, rocket, cherry tomatos, 30+ months aged Red Cow Parmigiano Reggiano*

SUPERBIA (Pride)  29

Fior di latte*, bresaola, stracciatella*, rocket, EVO

GOLA (Gluttony)  29

Napoli sauce, smoked scamorza*, mascarpone, porcini mushrooms, cured smoked spek*

 

250GRAMMI PIZZA AL METRO (250’s One meter pizza) 105

GF OPTION NOT AVAILABLE

Create your own super pizza by choosing up to 4 pizze from the menu

 

GLUTEN FREE BASE AVAILABLE – add 3

PIZZA CHANGES & ADD-ONS CANNOT BE GUARANTEED15% SURCHARGE APPLIED ON PUBLIC HOLIDAYS

 

 

IL DIZIONARIO ITALIANO

(The Italian Dictionary)

FOCACCIA

is a flat oven-baked Italian bread product similar in style and texture to pizza dough.

CALABRESE ‘NDUJA

is a particularly spicy, spreadable pork salumi from Italy. It is typically made with parts of the pig such as the shoulder and belly and a mixture of spices

TALEGGIO

is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

FRIARIELLI

is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems.

MASCARPONE

is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice,vinegar or citric acid

GORGONZOLA

is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining

FIOR DI LATTE

is a traditionally southern Italian cheese made from cow’s milk by the pasta filata method.

PARMIGIANO REGGIANO

is an Italian hard, granular cheese. The name "Parmesan" is often used generically for the same cheese made outside the traditional areas of production in Italy,

PANCETTA

is an Italian bacon made of pork belly meat that is salt cured. Pancetta in Italy is typically cooked to add depth to soups and pastas.

STRACCIATELLA

is a soft cheese made of cream and strings of(or shredded) mozzarella

SMOKED SCAMORZA

is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, 

CURED SMOKED SPEK

is an Italian cured, smoked meat native to the Alto Adige, a region that straddles Northern Italy and Southern Austria. To make speck, a boned pork leg is cured in salt, and spices like laurel and juniper, then slow-smoked several months