(Blonde)
(Amber) 6.8% Vol.
Fried calamari and prawns
Uramaki style pizza rolls, with mousse prepared by the chef inside which vary in combinations with the choice of tartare.
Outgoing - SALMON Tartare
Uramaki style pizza rolls, with mousse prepared by the chef inside which vary in combinations with the choice of tartare.
Outgoing - TUNA Tartare
Uramaki style pizza rolls, with straccoatella mouss inside and seasoned on the outside with pecorino cream, pasteurized egg yolk, crispy bacon and pepper.
Uramaki style pizza rolls, with mousseddar and caramelized onion inside. outgoing hamburgers, stracciatella, crunchy bacon, caramelized onion and crunchy cream, mixed salad,
Red base with poppy seeds. Coming out: Deliziosa stracciatella, Parma ham aged 24 months, buffalo morsel from Campania, basil, extra virgin olive oil.
Red base with poppy seeds. Outgoing buffalo mousse, red goodies (cherry tomatoes), Cantabrian anchovies, Deliziosa burrata, basil, extra virgin olive oil.
Cream base of artichokes and rocket, fior di latte, sesame seeds on the edge. Outgoing ham cooked in the fireplace with herbs, semi-dry manduria cherry tomato, pan-fried cardoncello mushroom, basil, olive powder, buffalo morsel in the centre, extra virgin olive oil
Red base. Outgoing, skinless confit peeled tomatoes, basil, parmesan flakes and extra virgin olive oil.
Base: yellow Vesuvius datterino puree, delicious fior di latte mozzarella, fried aubergines, with sesame seeds on the edges. At the end sprinkle with salted ricotta.
Piadina base. Outgoing: Stracciatella Deliziosa, Parma ham aged 24 months, fresh figs, pinch of millele, toasted almonds.
Tomato, fiordilatte, porcini mushrooms, smoked burratina, caramelized onion.
Fiordilatte, bacon, pepper.
Output: pecorino cream, pasteurized egg yolk, pepper.
Tomato, D.O.P. buffalo mozzarella, porcini mushrooms, Martina Franca capocollo, pine nuts
fiordilatte cooking. Outgoing: mortadella, burratina, pistachio cream.
Milk cream
Outgoing: mortadella, buffalo morsels, pistachio cream, chopped pistachios, basil leaves
Base with vegetable puree, fior di latte, peppers and aubergines, courgette chips, basil cream.
Fiordilatte, broccoli cream, sausage, broccoli.
Eggplant cream, fiordilatte, fried aubergine chips, crystallized basil, confit cherry tomatoes, parmesan foam.
Fiordilatte, porcini mushrooms, bresaola, walnuts, parmesan cream and parmesan chips.
Fiordilatte and seasoned cherry tomatoes.
outgoing bresaola, mozzarella cherries and fresh basil.
Tomato, D.O.P. buffalo mozzarella, basil, extra virgin olive oil.
Hamburger, Salad, Capocollo, Bacon, Burratina, barbecue.
Very light and delicious fried pizza balls creamed with Nutella and sprinkled with icing pumpkins.
Pizza dough rolled and baked in the oven with Nutella. Outgoing icing sugar and chopped pistachios.
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof