GLUTEN FREE PIZZA MENU

Classic Pizzas


Simone Taglienti’s pizza was born from study, passion and research for excellence.

SCARICA PDF

Paired Extra Virgin Olive Oil: Barone EVO DOP Cilento. Azienda Agricola Vitivinicola Barone. A blend of Pisciottana, Rotondella, Ogliarola, Frantoio, Salella, and Leccino, with a mild and delicate taste of fresh olives, fundamentally sweet with barely perceptible lively notes of bitterness and spiciness.

FOCACCIA

€ 4.00      

RED VEGAN

Plum Tomato from Agro Sarnese - Nocerino DOP.
After cooking: fresh Basil.

€ 7.00      

MARINARA VEGAN NEW

Plum Tomato from Agro Sarnese - Nocerino DOP, Chips of Red Garlic from Castelliri, Cucunci from Salina “Flowers of Capers” DOP/S.F.*.
After cooking: Oregano.

€ 8.00      

POTATOES AND CHEEK LARD

Fiordilatte Bocconcino L.F., Potatoes from Fucino IGP, Cheek Lard of Black Pig.
After cooking: fresh Basil.

€ 9.00      

ORTOLANA OF THE DAY ACCORDING TO MY VISION (white)

This pizza changes and transforms. The ingredients are always different, chosen according to the seasonality. Fiordilatte, Vegetables.
After cooking: Fresh Basil.

€ 9.00      

BIANCANEVE

Fiordilatte Bocconcino L.F.
After cooking: Fresh Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.

€ 10.00      

POTATOES AND WURSTEL

Fiordilatte Bocconcino L.F.. Potatoes from Fucino IGP, Wurstel.
After cooking: fresh Basil.

€ 10.00      

BRONTE

Fiordilatte Bocconcino L.F.
After cooking: Pesto of Sicilian Pistachio and Classic Bonfatti Mortadella from Bologna S.F. *, fresh Basil.

€ 12.00      

 

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