First choose the type of pizza you prefer (e.g. margherita, capricciosa, etc.) and then on the grammage and price button choose your preference.

Margherita

Tomato sauce, fior di latte or buffalo mozzarella, basil

(1, 6, 7, 9)

Capricciosa

Tomato sauce, mozzarella, roasted ham, fresh champignon, sealed artichokes

(1, 6, 7, 9)

Piccantina

Tomato sauce, mozzarella, calabrian spicy salami, pepper drops

(1, 6, 7, 9)

Per bambini

Tomato sauce, mozzarella, fries, wurstel

(1, 6, 7, 9, *)

Che tonno!

Tomato sauce, mozzarella, tuna fillets, red onion

(1, 4, 6, 7, 9)

Vegana

Yellow tomato sauce, chanterelles, smoked tofu, red onion

(1, 6, 9)

Delicatissima

Tomato sauce, mozzarella, philadelphia, culatello di zibello, confit tomatoes

(1, 6, 7, 9)

Formaggiosa

Mozzarella, local mixed cheeses

(1, 6, 7, 9)

Mare

Tomato, mussels, clams, prawns, squid, garlic

(1, 2, 4, 6, 9, 14, *)

Da nord a sud

Mozzarella, Trentino sausage, turnip greens, smoked provola cheese

(1, 6, 7, 9)

Ricci

Yellow datterino tomatoes, buffalo mozzarella, Cantabrian anchovies, Taggiasca olives

(1, 4, 6, 7)

Furia

Tomato, mozzarella, smoked burrata, horse shreds, balsamic vinegar reduction

(1, 6, 7)

Peccato di gola

Lindt hazelnut cream, mascarpone, meringue powder

(1, 6, 7, 8)

 

Normal

200 gr – 15,00 euro

400 gr – 20,00 euro

600 gr – 30,00 euro

Delicate

200 gr – 20,00euro

400 gr – 25,00 euro

600 gr – 35,00 euro

CUSTOMERS WHO ARE ALLERGIC OR INTOLERANT TO CERTAIN FOODS ARE ASKED NOT TO CONSUME
THE DISHES LISTED BY TYPE OF ALLERGEN IN THIS REGISTER.
THE FOLLOWING ALLERGENS ARE DEFINED IN THE REG. 1169/2011/CE.

  1. CEREALS AND DERIVATIVES
    ALL CEREALS CONTAINING GLUTEN SUCH AS WHEAT, RYE, BARLEY, OATS, SPELT, KAMUT ARE
    CONSIDERED ALLERGENS.
    THE LIST ALSO EXTENDS TO THEIR HYBRIDISED STRAINS AND DERIVED PRODUCTS.
  2. CRUSTACEANS
    PROTEINS FROM SHRIMPS, PRAWNS, LANGOUSTINES, CRABS, LOBSTERS ARE CONSIDERED ALLERGENS.
    OF COURSE, PRODUCTS CONTAINING INGREDIENTS DERIVED FROM CRUSTACEANS SHOULD ALSO BE
    AVOIDED.
  3. EGGS
    CONSIDERED ALLERGENS WHETHER COOKED OR RAW, AND ALSO WHEN PRESENT IN DERIVED
    PRODUCTS SUCH AS: EGG PASTA, BISCUITS, CAKES, OMELETTES, MAYONNAISE, CREAMS, BREADED
    FOODS, FLANS., ETC.
  4. FISH
    ALLERGY CAN OCCUR TO ALL TYPES OF FISH AND FISH PRODUCTS, WITH THE EXCEPTION OF FISH
    GELATINE USED AS A CARRIER FOR VITAMIN PREPARATIONS OR AS A CLARIFYING AGENT IN BEER AND
    WINE.
  5. ARACHIDS
    THE MAIN SOURCES OF ALLERGENS ARE DERIVED PRODUCTS SUCH AS PEANUT OIL, PEANUT BUTTER,
    PEANUT FLOUR, PEANUT MILK USED AS AN INGREDIENT IN CREAMS, SNACKS, NOUGAT ETC
  6. SOYA
    ALLERGY-SUPPRESSING PROTEINS ARE PRESENT IN ALL SOY PRODUCTS, EXCEPT FOR: REFINED
    SOYBEAN OIL AND FAT, NATURAL MIXED TOCOPHEROLS, NATURAL D-ALPHA TOCOPHEROL, NATURAL DALPHA TOCOPHEROL ACETATE, NATURAL D-ALPHA TOCOPHEROL SUCCINATE FROM SOY, VEGETABLE
    OILS DERIVED FROM PHYTOSTEROLS AND SOY-BASED PHYTOSTEROL ESTERS, VEGETABLE STANOL
    ESTER PRODUCED FROM SOY-BASED VEGETABLE OIL STEROLS.
  7. MILK
    ARE MILK OR LACTOSE PRODUCTS, WITH THE EXCEPTION OF WHEY USED IN THE MANUFACTURE OF
    ALCOHOLIC SPIRITS AND LACTOOL.
  8. NUTS
    THAT IS ALMONDS, HAZELNUTS, WALNUTS, CASHEW NUTS, PECANS, BRAZIL NUTS, PISTACHIO NUTS,
    MACADAMIA NUTS AND ALL PRODUCTS DERIVED THEREFROM, WITH THE EXCEPTION OF THOSE USED IN
    THE MANUFACTURE OF ALCOHOLIC SPIRITS.
  9. CELERY
    IN PIECES OR IN DERIVED PRODUCTS SUCH AS SOUP PREPARATIONS, SAUCES AND VEGETABLE
    CONCENTRATES.
  10. MUSTARD
    ALLERGEN THAT CAN BE FOUND AMONG THE MAIN INGREDIENTS OF SAUCES AND CONDIMENTS AND
    ESPECIALLY IN MUSTARD.
  11. SESAMO
    WHOLE SEEDS ARE OFTEN USED IN THE PREPARATION OF BREAD, BUT TRACES OF SESAME ARE OFTEN
    FOUND IN SOME FLOURS;
  12. SULPHUR DIOXIDE AND SULPHITES
    ONLY IF IN CONCENTRATIONS OF MORE THAN 10 MG/KG OR 10 MG/L EXPRESSED AS SO2 (USED AS
    PRESERVATIVES) ARE FOUND IN CANNED FISH PRODUCTS, PICKLED FOODS, PICKLED AND OILED FOODS,
    JAMS, VINEGAR, DRIED MUSHROOMS, SOFT DRINKS AND FRUIT JUICES.
  13. LUPINS
    NOW PRESENT IN MANY VEGAN FOODS, IN THE FORM OF ROASTS, SAUSAGES, MEALS AND THE LIKE
    THAT HAVE THIS PROTEIN-RICH LEGUME AS A BASE
  14. MOLLUSCS
    PRESENT IN DISHES MADE WITH PILGRIM SCALLOPS, RAZOR-SHELLS, SCALLOP, DATE MUSSEL,
    COCKLES, SNAILS, MUSSEL, MUREX, OYSTER, LIMPET, SEA TRUFFLE, CLAM, OR IN DERIVATIVES
    THEREOF.


* IN THE ABSENCE OF FRESH PRODUCT, FROZEN PRODUCT WILL BE USED