Pizza menu

Saffron, Mushrooms and peppers

Ricotta & Smoked Provola cheese (5)

Our dough gets fried and then oven dried, served with a grilled skewer of fillet of beef, pancetta, chimichurry, caramelised red onion pure' basil

Pork belly rolled, twice baked then fried, peppers, goat cheese, country herbs

Grilled Octopus, onions & potatoes, spicy salsa, basil

The balance of milk, tomato and fire in its purest form. Strained tomato San Marzano Nolano DOP, fior di latte, aged Parmigiano Reggiano 30 months aged, basil, extra virgin olive oil.

Yellow datterino tomato passata, Smoked provola d' Agerola, whole yellow datterino, black pepper, basil, e.v.o.o

A study in restraint — where garlic fermentation, tomato and oregano carry the entire conversation. Slow-roasted tomato San Marzano Nolano DOP,Tomato San Marzano Dop Nolano dehydrated, Nocellara olives, capers, garlic, anchovies, Basil, Sicilian wild oregano and extra virgin olive oil

A contemporary tribute to one of Sicily’s most iconic flavours. Slow cooked tomato San Marzano Nolano DOP, fior di latte, Aubergines chips, Sicilian dried salted sheep Ricotta, basil e.v.o.o

Heat, smoke and sweetness layered with southern Italian intensity. Tomato San Marzano DOP Nolano, fior di latte, roasted peppers, nduja di Spillinga San Vincenzo, red onions, Sicilian wild oregano e.v.o.o

Tomato San Marzano Nolano DOP, fior di latte, wilted spinach, sautéed wild mushrooms, chef’s own recipe, March house farm Sicilian Sausages (95% pork), Sicilian wild oregano e.v.o.o

Fior di latte, chef’s own recipe March house farm Sicilian sausage (95% pork), nduja di Spilinga San Vincenzo, mushrooms, tomato San Marzano Nolano DOP after bake.

Broccoli & purple cauliflower steamed in red wine, olives and anchovies, Fior di latte d' Agerola, chef's own recipe March house farm 95% pork sausages, basil, e.v.o.o

Inspired by the volcanic landscapes of eastern Sicily. ‍ Yellow datterino tomato sauce, fior di latte, aubergines,Aubergines cream, burnt leeks, fennel mayo, lemon zest, pecorino Siciliano, micro basil

Legend says that Martoglio exclaimed, chest e' na vera Norma, "This is a true Norma", another tale dates back further, stating that the pasta was created for Norma's opening night, which premiered on December 26th 1831, whichever is true, the name stuck and today, it's one of Sicily most epic pasta dishes.Tagliatelle with Tomato San Marzano Nolano DOP, Basil, garlic, Aubergines & shaved sheep ricotta cheese

Pappardelle pasta, sweated onions, nduja, Parmigiano Reggiano 30 months aged, parsley, toasted breadcrumbs, anchovies