Gourmet Pizzas


...our Gourmet Pizzas are rigorously cold seasoned so as not to alter the
organoleptic properties
and thus give a culinary experience that meets all expectations.

OUR DOUGH

TRADITIONAL


Mixture of 2 or more soft wheat flours leavened for at least 48 hours



WHOLE WHEAT


Wholemeal soft wheat flour with fine bran obtained by grinding strong grains leavened for 48 to 72 hours + €1.50



KAMUT


Flour obtained from the grinding of an ancient grain, Khorasan leavened for 48 to 72 hours + €2



FRIED AND BAKED

The base of the pizza is fried without ingredients, then seasoned and ricotta in the wood oven + €1







L'AMATRICIANA 14,50

Fiordilatte Mozzarella, Piennolo Cherry Tomato Sauce, Basil, Cooking Pecorino Romano DOP, “cheek Large White”, Pecorino Toscano” EVO Oil (1.7)






LA 'NDUJA 13,50

Mozzarella Fiordilatte, Burrata Pugliese, 'Nduja from Spilinga and EVO oil (1.7)


LA POMO D'ORO 14,50

Raw buffalo mozzarella from Campana DOP, yellow datterino tomatoes in sauce, Cantabrian anchovies and EVO oil (1,4,7)


LA RAVIOLINA 15,50

Mozzarella Fiordilatte, Basil, Ricotta, Tuscan Pecorino flakes, Black Truffle and EVO oil (1.7)


LA BURRATA E IL PROSCIUTTO 14,50

Mozzarella Fiordilatte, Burrata Pugliese, Scarpaccia raw ham and EVO oil (1.7)


LA BURRATA E IL PROSCIUTTO 14,50

Cooking fiordilatte mozzarella, burrata Pugliese, smoked salmon, chives and EVO oil (1,4,7)


LA PUGLIESE 14,50

San Marzano Tomato Burrata from Gioia Del Colle, Semi-dried Tomato from Torre Guaceto (P.Slow Food) Calabrian Wild Oregano, “Oro del Parco” EVO oil (1.7)


LA TARTUFO NERO 15,50

Cooking fiordilatte mozzarella, burrata Pugliese, Tuscan black truffle, basil and EVO oil (1.7)


LA MORTADELLA E IL PISTACCHIO 15,50

Cooking Fiordilatte Mozzarella, Pistachio Crumbs, Classic Bologna Mortadella, Caciocavallo Cream and EVO Oil (1,7,8)


LA NAPOLI REALE 16

Piennolo tomatoes, buffalo mozzarella and capers. Outgoing: Sliced raw buffalo mozzarella, Cantabrian anchovies, Calabrian wild oregano and EVO oil (1,4,7)


LA GRICIA AL TARTUFO 16

White base with Fiordilatte. Output: Crispy cheek, Pecorino fondue, truffle flakes, basil and EVO oil (1.7)


LA BUFALA E IL PIENNOLO 14

Piennolo cherry tomatoes sauce, cooked and sliced raw buffalo mozzarella from Campania, fresh basil and EVO oil (1.7)


LA PEZZATA ROSSA 18

Neutral base dough, with “Macelleria Dini Firenze” knife tartare, Burrata Pugliese, rocket, semi-dried Fiaschetto cherry tomatoes from Torre Guaceto (P. Slow Food) and EVO oil (1.7)