LAND MENU
Antipasti
Parmigiano Reggiano red cows' cheese foam and prized black truffle
3.7
aged for 36 months, hand-cut, from black pigs raised in semi-wild conditions on the Sibillini mountains
Grilled artichoke preserved in oil, broad bean cream, 7-grain bread crumble and basil oil
1,6,8,11,12
caramelized onion, mustard, and red cow Parmigiano Reggiano
10
Martina Franca Capocollo from Santoro and Burrata Stracciatella
1.7
Selection of cheeses served with walnut kernels and gingerbread from the Toussaint bakery in Burgundy, France.
1,7,8
24-month Parma ham DOP, culatta, loin, larded fillet, salami and Ciauscolo PGI Re Norcino
(recommended for 2 people)
served with 7-grain croutons
1,6,8,11
First courses
meat, with spinach, cream of potatoes with saffron Volpini and crunchy almonds
1,3,7,8
in Black Angus broth
artichokes in 2 consistencies and Pecorino Romano DOP
1,3,7
Parmesan cream and Ascoli porcini mushrooms
1,3,7
1,3
All the pasta is handmade by us and the tagliatelle are rolled out with a rolling pin
Second courses
weight approximately 1kg
served on soapstone
Grade A5, Kagoshima District, weight approximately 150g
served with Jerusalem artichoke cream
Angus rib eye, Black Angus picanha, and lamb ribs
recommended for 2 people
served on soapstone
Grilled fillet with radicchio, pine nuts, cherry tomatoes and balsamic vinegar dressing
grilled fillet with mashed potatoes and prized black truffle
7
served with crispy potatoes
with diced oven-baked vegetables
1
Scottish PGI lamb ribs
served with a mix of wild herbs
Beef, chicken and lamb in panko
served with Ascoli olives and fried cremini
1.3
SEA MENU
Antipasti
stracciatella and turmeric croutons
1,4,6,7,8,11,12
served with homemade mayonnaise
1,3,4,12
marinated by us in salt, citrus fruits and black pepper
black bread chips, mango salsa and crunchy almonds
1,4,6,8,11
Cooked in two ways, served on a cream of Volpini saffron potatoes.
1,4,7
First courses
Senatore Cappelli flour in octopus soup, slightly spicy
1,2,14
cod, Leccino olives and burnt cherry tomatoes
1,3,4
clams and confit date tomatoes
1.14
All the pasta is handmade by us and the tagliatelle are rolled out with a rolling pin
Second courses
Baked golden sea bass fillet served with Jerusalem artichoke cream and artichoke chips
1.4
Squid, shrimp and courgette
1,2,14
Shrimp, squid, mixed seafood, and our vegetables
1,2,4
OUR PIZZAS
Menu
Contemporary pizzas
Stracciatella, confit cherry tomatoes, Tropea onions, and 24-month-aged Parma ham
1,6,7
Fiordilatte, soft Volpini saffron potatoes, Santoro pancetta, and Ascoli porcini mushrooms
1,6,7
Fiordilatte, turnip tops, Leccino olives, stracciatella and chili pepper
1,6,7
Mozzarella cheese, potato chips, Prague cooked ham, rosemary and Maldon salt
1,6,7
Red Fornarina, stracciatella, confit datterino, fresh sprouts and Cantabrian anchovies “Reserva”
1,4,6,7,12
Stracchino cream, mixed salad, salmon marinated by us in salt, citrus fruits and lemon oil
1,4,6,7
Tomato, mixed salad, caramelized onion, Bonito del Norte tuna and homemade mayonnaise
1,3,4,6,7,12
Red Fornarina, stracciatella, confit datterino tomatoes, mixed salad and 24-month-aged Parma Ham
1,6,7
In order to offer you a unique experience, it is not possible to make changes to contemporary pizzas.
Menu
White pizzas
Fiordilatte, potatoes, Santoro bacon and Gorgonzola DOP
1,6,7
Fiordilatte, mushrooms, truffle cream, and PGI Alto Adige speck
1,6,7
Fiordilatte, grilled artichokes, smoked scamorza cheese, and Santoro pancetta
1,6,7
Fiordilatte, stracchino, radicchio, walnuts, Santoro bacon and pepper
1,6,7,8
Fornarina base, stracchino cream, chopped pistachios and PGI mortadella
1,6,7,8
Fiordilatte, grilled artichokes, Re Norcino loin, and Pecorino Romano DOP
1,6,7,12
Menu
Red pizzas
Tomato, Fiordilatte Murgella, fresh basil and its oil
Added, as per tradition, 24-month-old Parmigiano Reggiano from red cows €2
1,6,7
Tomato, mozzarella, wild herbs and sausage from the Gatto Farm
1,6,7
Tomato, mozzarella, Gatto Farm sausage, cherry tomatoes, and Apulian oregano
1,6,7
Tomato, mozzarella, aubergines, Gatto sausage and parmesan cheese
1,6,7
Tomato, DOP buffalo mozzarella, and Apulian oregano
1,6,7
Pan-fried spicy cherry tomatoes and onion, Leccino olives and stracciatella cheese
1,6,7
Tomato, mozzarella, peppers, Gatto sausage, and spicy salami
1,6,7
Tomato, Murgella fiordilatte, mushrooms, artichokes, olives, cooked ham, basil and its oil
1,6,7
Additions
We inform our customers that on Saturdays the pizzeria service is active only for takeaway.
Side dishes
mixed fried meatballs, courgettes and chips
1.3
of our production
1,3,12
breaded and fried custard
1,3,7
1
Diced vegetables and greens and flavored breadcrumbs, browned in the oven
1
chicory, chard and spinach
Sweets
served with dark chocolate ice cream
Preparation time 10 min
1,3,7,8
Dark chocolate namelaka, pecan nut crumble and cream, Maldon salt and EVO oil
Hazelnut shortcrust pastry, ricotta cream, caramelized pears and pear and cinnamon sorbet
1,3,7,8
confit apples, cinnamon and crumble
served with three homemade sauces: strawberry, mango and berries
1.7
Saiwa gold, mascarpone cream and cocoa crumble
1.7
with vanilla of our production, served with Cantiano black cherries
7
with the late mandarin of Ciaculli
For a unique experience Click here and find out what to pair with our desserts
