Margherita | San Marzano d.o.p. tomato, mozzarella, extra virgin olive oil, basil [1, 7] | |
Bufala | San Marzano d.o.p. tomato, buffalo mozzarella from Campania d.o.p., extra virgin olive oil, basil [1, 7] | |
MARGHERITA CASERTANA | TOMATO SAUCE, BUFFALO STRACCIATELLA CHEESE, PETRAZZUOLI "SASÀ" EXTRA VIRGIN OLIVE OIL, BASIL [1,7] | |
Mani di velluto | friarielli broccoli cream in buffalo ricotta water, buffalo mozzarella from Campania d.o.p., Caserta breed pork sausage, Calcagno cheese, extra virgin olive oil [1, 7] | |
SOPHIA LOREN | curly endive, Caiazzano olives, Salina capers, tomatoes, stracciatella cheese after cooking: Trapani anchovies, extra virgin olive oil [1, 4, 7] | |
Assoluto di pomodori | roasted tomato cream, semi-dried cherry tomatoes, yellow and red confit datterino tomatoes, buffalo mozzarella from Campania d.o.p. after cooking: dried piennolo tomatoes, buffalo primosale cheese, basil [1, 7] | |
Vegan | caramelized San Marzano tomatoes d.o.p., mixed salad, sprouts, mint, beetroot cream, roasted tomato cream, cauliflower mayonnaise, fried capers [1, 6, 9, 10] | |
Capricciosa | roasted tomato cream, fiordilatte, artichokes, baked Caiazzo olives, mushrooms, high quality cooked ham, crispy salami, extra virgin olive oil [1, 7] | |
5 CONSISTENZE DI CIPOLLA | onion in 5 consistencies: creamy, fermented, crunchy, burnt, onion mayonnaise, mozzarella, extra virgin olive oil, basil [1, 3, 7] | |
FIL ROUGE | FRESH TUNA COOKED AT LOW TEMPERATURE, CAIAZZANE OLIVE POWDER, SEMI-DRY DATTERINO TOMATO, ONION JAM SHADED WITH PALLAGRELLO RED WINE, ELAOIS ORGANIC TERRE DI MOLINARA EXTRA VIRGIN OLIVE OIL, BASIL [1,4,7,12] | |
AMMIRAGLIA | YELLOW TOMATO CREAM, CAIAZZANE OLIVES, ROASTED SAN MARZANO TOMATOES, CAPERS, TRAPANI ANCHOVIES, WILD GARLIC, MOUNTAIN OREGANO, PETRAZZUOLI "SASÀ" EXTRA VIRGIN OLIVE OIL [1,4,7] | |
FUTURO DI MARINARA | double-cooked pizza: fried at 180°C and baked at 400°C - every day in a limited edition roasted tomato cream, wild garlic pesto, capers, Caiazzo olives, oregano after cooking: Trapani anchovies [1, 4] | |
VALORIZZAZIONE DELLA PATATA | Mozzarella Fiordilatte, steamed potatoes, Parmigiano Reggiano cheese, black pepper, Normandy butter. After cooking: bluefin tuna roe, lemon zest and extra virgin olive oil [1, 4, 7] | |
IL TARTUFO SECONDO MARTUCCI | Mozzarella Fiordilatte. Aftercooking: buffalo blue, Normandy butter and black truffle [1, 7] | |
