Pizza menu

Cuzzitiell (m)

Melo's grandmother beef stracotto ragu', served with a fried panino then oven dried  

Pizzetta fritta (v)

Our mini fried pizza, tomato San marzano DOP Solania, Parmigiano Reggiano 30 months aged, Pecorino Romano DOP, Basil, E.v.o.o     

Arancino (mfv)

A member of staff will introduce you the flavour of the week

Courgette flowers (v)

Ricotta & smoked provola cheese (6)

Pot of Nocellara Olives & Grilled baby Onions (v)

Octopus salad (f)

Octopus & potatoes salad, parsley, Salmoriglio lemon dressing

Our caprese salad (v)

Heirloom tomatoes, burrata cheese, basil, our own dressing

From the garden (m)  

Fresh figs, from our tree in the garden, Speck Maletti, Burrata, Chestnut honey, Micro Thyme

Marinara (v) (VEGAN)

Tomato San Marzano DOP Solania, Sicilian wild oregano, confit of pink garlic, basil, e.v.o.o

Margherita STG (v)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, basil, e.v.o.o

Provola & Pepe (v)

Yellow tomato passata Casa Marrazzo, Smoked provola d'Agerola, black pepper,  basil, e.v.o.o

Six hills (m)

Tomato San Marzano DOP Solania, Fior di latte d'Agerola, Rocket leafs, Parm ham DOP, Parmiggiano Reggiano 30 months aged shavings, Sicilian wild oregano,  e.v.o.o

Non e' Norma (v)

Tomato San Marzano DOP Solania, fior di latte d’Agerola, Aubergines chips, dried sheep Ricotta, fried basil e.v.o.o

Diavola (m)

Tomato San Marzano DOP Solania, fior di latte d’Agerola, roasted peppers, Nduja di Spilinga, Sicilian wild oregano e.v.o.o

Cacio e Pepe alla fragola (v)

Pecorino Romano DOP Mornay sauce, Pink & Black peppercorn, Strawberry gel, micro basil, e.v.o.o

Ultima (v)(f)

Yellow datterino tomato passata, Mixed datterino tomato confit, Armatore anchiovies, Crispy Guanciale, micro basil, e.v.o.o

Montanara (m)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, wilted spinach, wild mushrooms,  Melo's own recipe, March house farm Sicilian Sausages (95% pork), boiled eggs, basil e.v.o.o

Calzone Classico (m)

Roasted ham, Wild mushrooms, fior di latte di Agerola, Tomato San Marzano DOP Solania, e.v.oo

Calzone Parmigiana (v)

Fior di latte di Agerola, Tomato San Marzano DOP Solania, Aubergines, Boild egg, Parmiggiano reggiano DOP 30 months aged e.v.oo

Calzone Etna (m)

Melo’s own recipe March house farm 95% Pork sausages, fior di latte di Agerola, Wild mushrooms, Spicy Nduja di Spilinga, Tomato San Marzano DOP Casa Marrazzo at exit, e.v.oo

S (f)

o

T (m)

o

V (v)

o

Luce di Sicilia (v)filled

Aubergines Parmigiana, Parmigiano Reggiano 30 months aged fondue, basil

TASTING MENU
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Trinacria d'Estate

A summer journey through the memory, presence and imagination of Carmelo's origins, layered through fire, citrus fruits and the lasting soul of Sicily.
Each dish of the Trinacria d'Estate, invites guests to explore what Sicily was, is and could become, not through nostalgia, but through the careful fire, the bold flavour and the language of the land, in its hottest and most expressive season.
Our Chef will prepare 2 classics 12inch pizzas & 2 Padellino pizza for the whole table, minimum 4 people, available when booked through your reservation
Not available for takeaway.

Marinara (gf) (v) (VEGAN)

Tomato San Marzano DOP Solania,  Sicilian wild oregano, black garlic, basil, e.v.o.o

Margherita (gf) (v)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, basil, e.v.o.o

Rustica (gf) (f)

Tomato San Marzano DOP Solania, Salina’s capers, taggiasche olives, Armatore anchiovies, Sicilian wild oregano, basil, e.v.o.o

Non e' Norma (gf) (v) (VEGAN available)

Tomato San Marzano DOP Solania, fior di latte d’Agerola,  aubergines chips, dried sheep ricotta, basil e.v.o.o

Paccheri alla Norma (v)

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.
Paccheri pasta, tomato confit in garlic and basil, grated dried sheep ricotta, fried aubergines

Busiate Trapanesi allo stracotto di manzo (m)

Busiate pasta are a type of long macaroni, originally from the Trapani province, they take their name from "Busa" a local grass, which is used in preparing them and giving them their helical shape.
Our chef cooks it with a rich shin of beef, muscle of beef & peas in a very rich tomato ragù & Grana Padano DOP shavings.

Porcini & Piennolo (v) 

Tagliatelle rustica, wild porcini mushrooms, tomato piennolo, basil, Parmigiano Reggiano 30 months aged shavings

Pasticcio di lasagne (m) 

At Carmelo's mum's the tradition on having a lasagna was simply on a Sunday, when all the family was gathering together, let me tell you.... you won't be eating anything like this lasagna anywhr else in the country, but Carmelo replicate the exact recipe for you to feel part of this gathering, basically at his home.
Packed with stracotto ragu', aubergines, boiled eggs & fior di latte d'Agerola, let us know when you leave if you've felt cuddled up :-)