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Our Full Pizzana Menu

Discover every dish we craft with love — from our signature pizzana pies to fresh pasta, crispy appetizers, and decadent desserts. Every item is made with premium ingredients sourced daily.

Margherita Classica

San Marzano tomato sauce, hand-pulled fior di latte mozzarella, fresh basil, and a drizzle of extra-virgin olive oil on our signature 72-hour fermented dough.

Diavola

Spicy Calabrian salami, crushed San Marzano tomatoes, smoked fior di latte, Sicilian capers, and a touch of red chili flakes for a bold, fiery kick.

Funghi Tartufo

Wild mixed mushrooms, whipped truffle ricotta, aged Parmigiano-Reggiano, fresh thyme, and a generous finish of black truffle oil on a white cream base.

Quattro Formaggi

A luxurious blend of fior di latte, smoked provola, aged Gorgonzola, and shaved Parmigiano on a creamy bechamel base — a cheese lover's dream.

Prosciutto e Rucola

24-month aged Prosciutto di Parma draped over hot mozzarella, topped with peppery fresh arugula, shaved Parmigiano, and a lemon zest glaze post-bake.

Calabrese Sausage

House-made spicy Italian sausage, roasted bell peppers, caramelized onions, fresh mozzarella, and San Marzano tomato sauce on our wood-fired crust.

Cacio e Pepe

Hand-rolled tonnarelli pasta tossed in a silky emulsion of aged Pecorino Romano, freshly cracked black pepper, and just a splash of starchy pasta water — Roman tradition perfected.

Tagliatelle Bolognese

Egg tagliatelle with a 6-hour slow-braised ragu of wagyu beef, pork shoulder, San Marzano tomatoes, red wine, and soffritto — finished with Parmigiano and fresh herbs.

Pappardelle ai Funghi

Wide ribbons of hand-rolled pappardelle in a velvety porcini and cremini mushroom ragu with white wine, fresh thyme, mascarpone, and shaved summer truffle.

Burrata e Pomodori

Imported Pugliese burrata on a bed of colorful heirloom tomatoes, Taggiasca olives, fresh basil, aged balsamic glaze, and cold-pressed Sicilian olive oil.

Focaccia con Rosmarino

Thick, pillowy focaccia baked in the wood-fire oven with coarse sea salt, fresh rosemary, garlic confit, and house-pressed olive oil — served warm with whipped ricotta.

Arancini al Formaggio

Crispy golden risotto balls stuffed with molten fior di latte and Parmigiano, served with roasted tomato marinara and fresh basil oil for dipping.

Insalata Caprese

Thick-cut vine tomatoes alternated with fresh buffalo mozzarella, hand-torn basil leaves, aged DOP balsamic, and a generous pour of Sicilian extra-virgin olive oil.

Insalata della Casa

Seasonal mixed greens, shaved fennel, watermelon radish, toasted pine nuts, Parmigiano shavings, and sun-dried tomatoes in a honey-Dijon citrus vinaigrette.

Tiramisù della Nonna

Layers of espresso-soaked Savoiardi biscuits, cloud-light mascarpone cream with vanilla and Marsala wine, dusted with premium Valrhona cocoa powder. A family recipe.

Panna Cotta ai Frutti di Bosco

Silky vanilla bean panna cotta made with Italian cream, served with a warm coulis of fresh wild berries, crushed pistachios, and a sprig of fresh mint.

Calzone alla Nutella

Our famous pizza dough folded around warm Nutella and whipped ricotta, baked to a golden puff, dusted with powdered sugar, and served with vanilla gelato on the side.

San Pellegrino Sparkling

Premium Italian sparkling mineral water, 750ml bottle — the perfect companion for any pizzana dish.

Italian Espresso

Double-shot espresso sourced from a single-origin Sicilian roastery, served traditionally in a warmed ceramic cup.

Limonata Fresca

House-pressed Amalfi lemon juice with still water, a touch of simple syrup, and fresh mint — bright, zingy, and refreshing.

Chianti Classico (Glass)

Curated house Chianti Classico DOCG from Tuscany — medium-bodied with notes of cherry, leather, and dried herbs, perfect alongside any pizza or pasta.

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