MENU – Pizza degustazione, classica, ristorante, carta dei vini

MARGHERITA

with organic Petrilli tomatoes, mozzarella “fior d’Agerola”, Genoese basil, Pantelleria oregano

(dough “al padellino” with Organic PETRA® Evolutiva flour) "Classic" tasting pizza

CANTABRIAN ANCHOVIES

in Chianti olive oil, Pantelleria capers, DOP San Marzano tomatoes, capers powder from Pantelleria

(soft dough “al padellino” with type 1 flour and 100% wholemeal flour) "Classic" tasting pizza

RAW MEDITERRANEAN PRAWNS

with Bronte IGP pistachios grain, confit datterino tomatoes, Syracuse IGP lemon powder

(dough with type 1 flour and 100% wholemeal flour) "Classic" tasting pizza

VEGAN STUFFED PIZZA

with dried tomatoes, oregano and capers from Pantelleria, zucchini cream with basil, taggiasche olives, basil

(dough “al padellino” with Organic Petra® Evolutiva flour and seeds) "Classic" tasting pizza

MORTADELLA DI BOLOGNA

(Slow Food Presidium), burrata from Puglia, Bronte pistachio grain, Syracuse IGP lemon powder

(dough with type 1 flour and 100% wholemeal flour) "Classic" tasting pizza

VEGETARIAN

with mozzarella fior d’Agerola, baked aubergines and zucchini, caramelized onion, confit datterino tomatoes, capers from Pantelleria, olives “Caiazzane” (Slow Food Presidium)

(dough with type 1 flour and 100% wholemeal flour) "Classic" tasting pizza

LA PARMIGIANA

with organic Petrilli tomatoes, grilled aubergines, mozzarella “Fior d’Agerola”, parmesan flakes, Parvus Flos basil

(dough with Petra® Evolutiva flour of Sicilian grains) "Classic" tasting pizza

ROAST TUNA

(roast fish from Bottega del pesce) with onion cooked in Vermentino wine, burrata from Puglia, mixed salad

(dough Petra flour and mother dough) "Classic" tasting pizza

VEGETABLE CAPONATA

with burrata from Puglia, IGP capers from Pantelleria, olives “Caiazzane” (Slow Food Presidium), Parmigiano Reggiano aged 24 months

(dough with type 1 Petra flour and 100% wholemeal flour) "Classic" tasting pizza

FILETTED WILD BOAR “ALLA MAREMMANA”

with baked olives, Cinta Senese lard and Podere Paugnano (Radicondoli) pecorino flakes

(dough with Valrhona cocoa, type 1 flour and 100% wholemeal flour) Tasting pizzas "tradition & territory"

CANTABRIAN ANCHOVIES WITH PESTO

(LA PERGOLA TRADITIONAL RECIPE), burrata from Puglia, Pantelleria capers

(dough “al padellino” with type 1 flour and 100% wholemeal flour) Tasting pizzas "tradition & territory"

RENIERI CINTA SENESE DOP RAW HAM

burrata from Puglia, Podere Paugnano (Radicondoli) pecorino flakes

(dough with type 1 flour and 100% wholemeal flour) Tasting pizzas "tradition & territory"

DOP CINTA SENESE COOKED HAM

burrata from Puglia, raw milk pecorino flakes (Podere Paugnano, Radicondoli)

(dough “al padellino” with type 1 flour and 100% wholemeal flour) Tasting pizzas "tradition & territory"

“IL MAGNIFICO” RENIERI RAW HAM

burrata from Puglia

(dough “al padellino” with type 1 flour and 100% wholemeal flour) Tasting pizzas "tradition & territory"

SLICED “CHIANINA” BEEF

mixed salad, baked onion from Maremma

(Valrhona cocoa dough with type 1 flour and 100% wholemeal flour) Tasting pizzas "tradition & territory"

IGP CHIANINA BEEF TARTARE

truffled mayonnaise with fresh Scorzone truffle flakes, mixed salad

(dough with type 1 flour and 100% wholemeal flour) Tasting pizzas "tradition & territory"

IGP CHIANINA BEEF TARTARE

mayonnaise, confit datterino tomatoes, capers from Pantelleria, mixed salad

(dough with type 1 flour and 100% wholemeal flour) Tasting pizzas "tradition & territory"

ROASTED CHIANINA ROUND ROLL

burrata from Puglia, green sauce, mixed salad

(dough with type 1 flour and 100% wholemeal flour) Tasting pizzas "tradition & territory"

PEPERONATA

with buffalo mozzarella di bufala, taggiasche olives, siciliano capers, basil, confit datterino tomatoes

White Pizzas Ciaccino

VEGETABLE CAPONATA

with Fior d’Agerola mozzarella, pine nuts, olives “Caiazzane” (Slow Food Presidium), IGP capers from Pantelleria, basil pesto

White Pizzas Ciaccino

ZUCCHINI CREAM AND BASIL

with smoked provola, DOP Piennolo tomatoes, Cantabrian anchovies, courgette flowers

White Pizzas Ciaccino

BASIL PESTO

ricotta from Podere Paugnano (Radicondoli), Fior d’Agerola Mozzarella, Parmigiano Reggiano aged 24 months, Parvus Flos basil (Radicondoli), Merinda tomatoes powder, courgette flowers

White Pizzas Ciaccino

MEDITERRANEA

with buffalo mozzarella from Campania, basil, Pantelleria oregano, IGP Sicilian capers, Cantabrian anchovies in Chianti olive oil, DOP Piennolo tomatoes, Syracuse IGP lemon powder, olives “Caiazzane” (Slow Food Presidium)

White Pizzas Ciaccino

VEGETARIAN

with seasonal vegetables (aubergines, zucchini, caramelized onion, datterino tomatoes) and mozzarella “fior d’Agerola"

White Pizzas Ciaccino

MORTADELLA DI PRATO

(Slow Food Presidium) with mozzarella, burrata from Puglia, pistachio grain from Bronte, Syracuse IGP lemon powder

White Pizzas Ciaccino

PARIGINA

with fresh pecorino made from raw milk, Sicilian capers, fresh tomatoes with basil and oregano, tuscan raw ham

White Pizzas Ciaccino

“NIGI” WHITE PIZZA

with fresh pecorino made from raw milk, Sicilian capers, fresh tomatoes with basil and oregano, tuscan raw ham

White Pizzas Ciaccino

“GHIGO” WHITE PIZZA

with mozzarella, caramelized onion, blue cheese, spianata calabra salami

White Pizzas Ciaccino

WHITE PIZZA WITH MULLET BOTTARGA FROM ORBETELLO

(Slow Food Presidium), olives “Caiazzane” (Slow Food Presidium), IGP capers from Pantelleria, Syracuse IGP lemon powder, mozzarella, fresh tomatoes from our garden

White Pizzas Ciaccino

CHEESES WHITE PIZZA

with seasonal organic cheese from Podere Paugnano (Radicondoli)

White Pizzas Ciaccino