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

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

Raw Mediterranean prawns

and Cinta Senese lard

(roman shovel 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

Tris of tasting

three different slices at our choice

"Classic" tasting pizza

Raw yellowfin tuna

caramelized onion, burrata from Puglia

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

Bologna Slow Food Presidium mortadella

organic burrata from Puglia, Bronte IGP pistachio grain, sicilian lemon zest

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

Vegetarian with baked aubergines

caramelized onion, zucchini cream, confit datterino tomatoes mozzarella “fior di latte” from Agerola, taggiasche olives, capers from Pantelleria

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

San Secondo pork shoulder raw ham

burrata from Puglia, wild asparagus mayonnaise, Podere Paugnano (Radicondoli) pecorino flakes

(dough “al padellino” 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

(dough “al padellino” with flour of Sicilian grains) "Classic" tasting pizza

Filetted wild boar "alla Maremmana"

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

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

Cinta senese roast beef

Sorana red beans (Slow Food Presidium) cream, Cinta Senese bacon and boiled chestnuts

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

Cantabrian anchovies

with pesto (traditional recipe from La Pergola), burrata from Puglia, Pantelleria capers

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

Renieri Cinta Senese raw ham

burrata from Puglia, Podere Paugnano (Radicondoli) pecorino flakes

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

DOP Cinta Senese cooked ham

artichoke mayonnaise, mozzarella “Fior d’Agerola”, pecorino flakes

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

Filetted roe deer

Sorana beans (Slow Food Presidium), cured Cinta Senese bacon

(Valrhona cocoa dough 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"

Tuscan chicken liver paté

caramelized onion, Pantelleria capers, dried tomatoes

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

IGP Chianina beef tartare

truffled mayonnaise, “Bianchetto” truffle flakes, mixed salad

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

IGP Chianina beef tartare

mayonnaise, confit datterino tomatoes, mixed salad

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

Mediterranea

"il Casolare" buffalo mozzarella, DOP Piennolo tomatoes, Taggiasche olives, capers from Pantelleria, Parvus Flos basil (Radicondoli), Pantelleria oregano, Cantabrian anchovies in Chianti olive oil.

White Pizzas Ciaccino

local artichokes

cinta senese pork cheek, seasoned pecorino flakes, "il Casolare" buffalo mozzarella

White Pizzas Ciaccino

Vegetarian

with seasonal vegetables (baked aubergines, caramelized onion, zucchini cream with basil, confit tomatoes) mozzarella “fior di latte” from Agerola

White Pizzas Ciaccino

Mortadella di Prato SLOW FOOD presidium

"il Casolare" buffalo mozzarella, burrata from Puglia, DOP pistachio grain from Bronte

White Pizzas Ciaccino

"Nigi" white pizza

with sautéed artichokes, Podere Paugnano (Radicondoli) fresh pecorino made from raw milk, Pantelleria capers, tomatoes, Renieri tuscan raw ham

White Pizzas Ciaccino

"Ghigo" white pizza

with mozzarella "fior d‘Agerola", caramelized onion, DOP blue cheese, spianata calabra salami

White Pizzas Ciaccino

Radicondolese

with mozzarella "fior d’Agerola", truffled cream, raw ham, confit tomatoes, rocket

White Pizzas Ciaccino

"parigina"

with mozzarella "fior d'Agerola", confit tomatoes, mascarpone and Renieri tuscan raw ham

White Pizzas Ciaccino

Citterio cooked ham

and mozzarella "fior d'Agerola"

White Pizzas Ciaccino

4 cheeses white pizza

with mozzarella “fior d'Agerola”, gorgonzola, tuscan pecorino and parmesan

White Pizzas Ciaccino

White pizza with onion

Cinta Senese sausage, salt and oil

White Pizzas Ciaccino