PIZZERIA MENU
Margherita Pizza and its sisters
A tribute to the queen of all pizzas: the Margherita, in the traditional kind and in the variations realized by Simone Taglienti’s creativity
Extra virgin olive oil used: Mono Cultivar Moraiolo Selection. Raffaele’s hills company - To the sight emerald green. To the smell it offers a medium green fruity with a sense of grass, cardoon, chicory and hull of green almond - to the taste it confirms the olfactory notes with a medium persistence and fragrance among fruity, bitter and spicy.
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Last updated: 15.6.2025 17:25
MY WAY MARGHERITA
Agro Sarnese plum Tomato - Nocerino DOP.
After cooking: Stracciata from Andria, Pesto of Basil, Drops of Extra Virgin Oil aromatized with Basil, Mountain 30 months Parmigiano Reggiano*.
"We don't cut the pizzas, they are served whole."
QUEEN MARGHERITA
Plum Tomato DOP, Fiordilatte.
After cooking: 30 months Parmigiano Reggiano from Mountain Red Cows IGP, Burrata IGP from Andria, Tarallo from Naples (Home Made) Crumbled Basil Pesto.
"We don't cut the pizzas, they are served whole."
SCOSTUMATA MARGHERITA
Cornicione filled with natural ricotta, Plum Tomato Sauce DOP and Cherry Tomato from Piennolo DOP, Fiordilatte.
After cooking: Burrata from Andria IGP, parmigiano Reggiano Cream of 30 months Parmigiano Reggiano of Mountain Red Cows IGP, crumbled Tarallo from Naples (Home Made), Pesto of Basil.
"We don't cut the pizzas, they are served whole."