PIZZERIA MENU
Between Tradition and Evolution
Extra Virgin Oil Used: Sassente Marfuga - 100% Mill Olive. The best Monocultivar Olio of Umbria. The Extra Virgin Oil Sassente is obtained from 100% Mill Olive olives, with a refined and complex scent, with fresh notes of green almond. When you taste it, you’ll notice a sweet entry with green senses of grass and almond, in the closing a delightful and balanced bitterness and spicying make it an oil.
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Last updated: 18.6.2025 0:37
NAPULE ÉÈÈ… MILLE CULURE
Plum Tomato DOP, Yellow Datterino of Vesuvio, Cucunci from Salina “Flowers of capers” DOP/ P.F.*-
After cooking: Mayonnaise made with anchovy sauce from Cetara (Home Made), Anchovies from Cetara, Pesto of Basil.
"We don't cut the pizzas, they are served whole."
OLYMPIÀ
Bocconcino of Fiordilatte.
After cooking: Blu from Picinisco, First Salt of Goat, Apulian Stracciata from Andria, Cream of Sorrento Lemons, powder of Coffee from Nicaragua “Xarisma”, Petals of Edible Flowers, Drops of Extra Virgin Oil aromatized with lemon, Basil.
"We don't cut the pizzas, they are served whole."
MONNA LISA
Focaccia.
After cooking: Speck of Duck, Cream of Bio Sicilian Oranges, Apulian Stracciata from Andria, Sicilian Candied Orange, Chips of Military Chocolate, Drops of Extra Virgin Oil Aromatized with Orange, salt crystals, Petals of Edible Flowers.
"This pizza is served sliced, it is recommended to eat it with your hands."
ONCE UPON A TIME IN AMERICA
Fiordilatte.
After Baking: Mixed greens, Black Angus carpaccio, marinated pineapple carpaccio, Stracciata from Andria, dried pineapple, black sesame, carob and truffle powder, edible flowers.
"This pizza is served sliced, it is recommended to eat it with your hands."