A Neapolitan pizzeria's menu built like the front of its wood-fired oven: the name in the soot of the oven's mouth under an arch of firebricks, a course of bricks between the courses, pizzas numbered as rosse, bianche and speciali, and the pizza of the month baked under an arch of its own.
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A Neapolitan pizzeria round a wood-fired oven: dough left to rise for two days, pizzas baked in ninety seconds, fried things for the table.
With San Marzano tomatoes from the Agro Sarnese Nocerino.
Tomato, garlic, oregano, basil and olive oil.
Vegan
Tomato, fior di latte, basil and Parmigiano.
Vegetarian
Tomato, buffalo mozzarella from Caserta, basil.
Vegetarian
Tomato, pecorino romano, basil and olive oil.
Vegetarian
Tomato, Cetara anchovies, capers, Gaeta olives, oregano.
Tomato, fior di latte, spicy salame Napoli, chilli oil.
Spicy
Without tomato, on fior di latte or smoked provola from Agerola.
Smoked provola, fennel sausage and wilted broccoli rabe.
Fior di latte, gorgonzola, pecorino and Parmigiano.
Vegetarian
Fior di latte, mortadella, Bronte pistachio pesto, burrata.
Smoked provola, roast potatoes, rosemary and sea salt.
Vegetarian
The house's own pizzas, one of them fried rather than baked.
Onions and beef braised for six hours, provola, basil.
Out of the oven: Parma ham, buffalo mozzarella, rocket.
Folded and fried: ricotta, cicoli, provola and tomato.
October, until the pumpkins run out.
Roast pumpkin cream, fennel sausage, smoked provola, sage.
Pumpkin cream, fior di latte, walnuts, pecorino, sage.
Vegetarian
Fried to order, for the table while the oven works.
Fried dough with tomato, basil and grated Parmigiano.
Vegetarian
Bucatini, peas and ham in béchamel, battered and fried.
Potato croquettes with fior di latte and parsley.
Vegetarian
Dough fritters with sea lettuce and flaked salt.
Vegan
On any pizza.
Campanian wine by the glass and the bottle; beer and soft drinks at the counter.
Sparkling red from the Sorrento hills, served cool.
Dry white with citrus and almond.
Piedirosso from the slopes of Vesuvius.
A full red, aged in large oak casks.
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