Menu

A Neapolitan Margherita with blistered crust and fresh basil

Our dough, one pizza at a time.

Every pizza starts two days earlier, with a dough that rises slowly for 48 hours. We stretch it by hand, top it with a handful of honest ingredients and bake it for ninety seconds in our wood-fired oven. This is our menu: a short list, made properly.

The Classics

A Margherita coming out of the wood-fired oven

The pizzas Naples was built on. San Marzano tomato, fior di latte, fresh basil and extra-virgin olive oil on a soft, airy crust with a leopard-spotted rim. Simple recipes that leave nowhere to hide, so we make them with the best ingredients we can find.

Sizes

  • 30cm
  • 40cm
Margherita
Diavola
Funghi
Capricciosa

Pizze Bianche

Bianca
Olivata

No tomato, all character. Our white pizzas start from fior di latte and a drizzle of oil, then build on aged cheeses, olives and herbs. Lighter, creamier and perfect with a glass of something cold.

Sizes

  • 30cm
  • 40cm

Specials

A Capricciosa in front of the oven flames

Our kitchen's playground. Campanian buffalo mozzarella added straight from the oven, slow-cured prosciutto, vegetables from the market that morning. The specials change with the seasons, but the dough stays the same: 48 hours, stone-ground flour, sea salt and patience.

Sizes

  • 30cm
  • 40cm
  • 50cm
Bufalina
Prosciutto e Funghi
Ortolana
Primavera

Drinks & Desserts

Something to finish with. House tiramisù made every morning, gelato from the shop around the corner, natural wines from Campania and craft beers that stand up to a hot slice. Ask us for a pairing: we love that question.

House tiramisù dusted with cocoa
ItemServingPrice
Tiramisù della casaPortion€7
Babà al rumPortion€6
Nutella calzoneTo share€9
Gelato, two scoopsCup€5
Aglianico, redGlass / Bottle€7 / €32
Falanghina, whiteGlass / Bottle€6 / €28
Craft lager33cl€6
Lemon soda27.5cl€4
Sparkling water75cl€3
EspressoCup€2
Pizzas and small plates shared around the table