Pizza menu

Our potato croquette (v)

Maris piper mash potato croquette, pecorino romano DOP. grana padano DOP, smoked provola d'Agerola, homemade caramelised Tropea red onion

Sphere (m)

Braised beef cheek sphere, homemade rosemary mayonnaise  

The duo Arancino & Mac & Cheese (v f m)

Please ask a member of staff for the weekly flavour

Courgette flowers (v)

Ricotta & smoked provola cheese (6)

Pot of Nocellara Olives & Grilled baby Onions (v)

U Cuzzitiell or U cozzu (m)

Melo's grandmother own Sicilian beef stracotto ragu', fried panino then oven dried

Montanarine (f v m)

Traditional mini fried pizzas and the oven dried with 3 different toppings
* Tomato San marzano DOP pecorinoshavings, Grana padano DOP shavings, basil
* Pistachio DOP Monil, Mortadella ham Maletti
* Semi dried Yellow tomatoes, Armature anchiovies, gorgonzola cremaux

Our Caprese salad  (v)

Heirloom tomatoes, basil, Burrata cheese & Melo’s own vinegrette dressing, Sicilian wild oregano

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 e pepe (v)

Yellow Tomato Passata Casa Marrazzo, Semi dried yellow tomatoes, 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, Parma ham, Grana Padano 30 months 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

Mushrooms absolute (m)

Porcini cremino, sauteed wild mushrooms, Smoked Provola d' Agerola, Speck ham Maletti, grated Truffled cheddar, micro parsley, e.v.o.o

Capricciosa (m)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, honey roast ham, Taggiasche olives, wild mushrooms, Artichokes Romani, Sicilian wild oregano, e.v.o.o

Montanara (m)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, fried aubergines, Wild mushrooms, Melo’s own recipe March house farm sausages, Sicilian wild oregano, 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 Vegetariano (v)

Fior di latte di Agerola, Tomato San Marzano DOP Solania, Taggiasche olives, Spinach, Wild mushrooms, 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

Broccoli & Salsiccia (m f)

Yellow tomato passata Casa Marrazo, Smoked Provola d' Agerola, Broccoli steamed in red wine, taggiasche olives & anchovies, Melo's own recipe March house farm Sicilian sausages, Thyme, e.v.o.o

Simon _{(1st place at World Pizza DOC Champion 2024 contemporary category)} (f)

Yellow tomato passata, Casa Marrazzo, Fior di latte d'Agerola, Anchioves from Menaica, confit of yellow datterino tomato, goat cheese cremaux, Grated pecorino Sardo, Parsley, e.v.o.o

Classica _{(1st place at World Pizza DOC Champion 2024 Team Category)} (f)

Tomato San Marzano DOP Solania, cooked for 5 hours in garlic and sicilian wild oregano, Confit of Red datterino tomato, Anchovies from Menaica, Taggiasche olives, Salina's Capers, Gremolada, Lemon zests, Micro Basil, e.v.o.o

Napoletana antica (m)

Neapolitan ragu' with muscle of beef & pork ribs, cooked for 8 hours in a rich tomato sauce, fior di latte d'Agerola, Pecorino Roman DOP, micro basil e.v.o.o  

Fiori & Zucchine (v)

Yellow tomato Casa Marrazzo passata, Gorgonzola cremaux,  sauteed courgettes in garlic & mint, Courgette flowers, Rosemary mayo, micro basil, e.v.o.o

Carta della Margherita

A walk through the "pizza" Margherita in all of its varieties of tomatoes from the Campania region. Each pizza will be served with a different variety of extra virgin olive oil, to enhance the flavour of each individual tomato.
Served for the whole table minimum for 4 people.
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

Scialatielli 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.
Strozzapreti 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.

Spaghetto alla chitarra alla puttanesca (f) 

Is originating from the Platani river valley, it is generally made with Spaghetti, garlic, Taggiasche olives, Salina's capers, Sultana, Armatore anchovies, semi dried yellow tomato, toasted breadcrumbs & Provolone del Monaco DOP shavings.
The oral tradition is that the pasta dish originated with carters who brought the dish prepared in advance, on their wagons for lunch.

Trofie al Pistachio di Bronte DOP Monil  (V) 

Trofie pasta, pistachio from Bronte DOP Monil