We use an ancient fermentation process that creates a light, digestible pizza with significantly less gluten. It is the result of passion and science. Gianfranco Mastrangelo
Pizze Rosse
with tomato sauce
17.5
Margherita
tomato, mozzarella, basil
17.5
16.5
Marinara (V)
tomato sauce, garlic, olives, capers, basil
16.5
20.5
Calabrese
sausage, calabrese peppers, mozzarella
20.5
20.5
Stagioni
berkshire soppressata, artichoke hearts, mushrooms, olives, mozzarella
20.5
Pizze Bianche
no tomato sauce
22.5
Montanara
mozzarella, prosciutto di parma, wild arugula
22.5
22.5
Funghi tartufati
truffle oil, mushrooms, mozzarella
22.5
19.5
Formaggi - 4 Cheese
ricotta, mozzarella, pecorino, smoked mozzarella
19.5
20.5
Calzone
ricotta, mozzarella, spinach, soppressata
20.5