LE FOCACCE* (our flat bread)

 

FOCACCIA ALLE ERBE   15
Herb focaccia  
 

FOCACCIA AGLIO, OLIO & PEPERONCINO  15
Focaccia garlic, EVO & chilli
 

FOCACCIA ALL’AGLIO   15
Garlic focaccia 
 

BRUSCHETTA   18
Fresh tomato, basil, garlic and EVO
 

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 your waiter 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   29
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, 30+ months aged Red Cow Parmigiano Reggiano*
 

IRA (Wrath)  28
Napoli sauce, fior di latte*, cacciatore hot salami, calabrese ‘nduja*(OPTION: add stracciatella* rossa piccante 4) 
 

SUPERBIA (Pride)  29
Fior di latte*, bresaola, stracciatella*, rocket, EVO*
 

INVIDIA (Envy)  24
Fior di latte*, rocket, cherry tomatos, 30+ months aged Red Cow Parmigiano Reggiano*
 

GOLA (Gluttony)  29
Napoli sauce, smoked scamorza*, mascarpone*, porcini mushrooms, cured smoked

 

 

250GRAMMI PIZZA AL METRO (250’s One meter pizza)   115
 

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

GF OPTION NOT AVAILABLE

 

GLUTEN FREE BASE AVAILABLE – add 5
PIZZA CHANGES & ADD-ONS CANNOT BE GUARANTEED

15% 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