Italian pizza – baked the Neapolitan way
Italy has many pizza styles – from thin, crisp Roman pizza to pizza al taglio baked in trays. We have chosen Neapolitan pizza: a high, airy rim, a soft base and a few good ingredients. The dough proofs for 48 hours as a sourdough, and our wheat flour comes from Caputo in Naples.
Pasta from our kitchen
Not everyone is in the mood for pizza every day. That is why we serve 13 pasta dishes – from simple aglio e olio to carbonara and bolognese, all the way to our porcini and truffle pasta.
- Aglio e Olio – Olive oil, garlic, Grana
- Pomodoro – Tomato sauce, garlic, olive oil, Grana
- All’Arrabbiata – Tomato sauce, garlic, olive oil, fresh basil, Grana, chilli
- Verdure – With fresh vegetables
- Carbonara – Olive oil, diced bacon, cream, pepper, Grana
- Bolognese – Olive oil, tomato sauce, minced beef, Grana
- Al Tonno – Cherry tomatoes, tuna, olive oil, Grana
- Pasta Pesto – Pesto, semi-dried tomatoes, Grana
Antipasti, salads & dolci
To start, we recommend an Antipasto Napoli to share or a bowl of minestrone, with garlic pizza bread fresh from the stone oven. To finish: tiramisù or panna cotta. You will find everything on our menu – complete with allergen information.
