Our fresh pizza dough is made every day using 2 types of Caputo flour, Desantis extra virgin olive oil, natural fresh yeast, salt and water …that’s it !
Our Pizza dough is left to rest for 48h so they will be light and fluffy.
12”-choose as pizza or as calzone
Marinara [vg]
£8.95
Tomato-garlic-oregano-basil
Margherita[v]
£9.95
Tomato, Fiordilatte mozzarella and basil
Milano
£11.60
Tomato, mozzarella, salami & pepperoni
Cotto e funghi
£12.60
Tomato, mozzarella, ham & mushrooms
Vegana [v] [gf]
£11.95
Tomato, mushrooms, peppers, courgettes and aubergine ( No cheese )
GLOSSARY:
Burrata= Creamy mozzarella type cheese from Puglia
Fiordilatte= The mozzarella cheese used in Naples on the pizza
Friarielli= The leaf from the broccoli plant, very popular in Naples.
Nduja= Smooth spicy sausage paste made with pork, chilli, paprika and spices. From Calabria.
Guanciale= Cured pork cheek, traditionally from Amatrice and Rome
Pancetta= Cured pork belly, traditionally from all around Italy
Salami pepperoni= Sliced slightly spiced salami from Naples
Vegan Menu
Appetisers
Olive condite [v – gf]
£3.95
Marinated Sicilian olives with garlic, lemon, parsley and chilli