Pizza menu

Cuzzitiell (m)

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

Arancinu (vfm)

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

Mac & Cheese (vfm)

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

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

Red prawns tartare (f)  

Sicilian red Prawns tartare, courgettes, burrata, pistachio & lemon crumble, strawberry gel  

Marinara (v) (VEGAN)

Tomato San Marzano DOP Solania, Sicilian wild oregano, 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

Scapece (v)

Tomato San Marzano DOP Solania, garlic, Fior di latte d'Agerola, fried courgettes, Dry ricotta sheep, basil,  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

3 Pomodori (v)

Tomato San Marzano DOP Solania, piennolo Tomato from Vesuvio, Yellow datterino tomato, Stracciatella cheese micro basil, e.v.o.o

Ultima (f)

Yellow datterino tomato passata, Mixed datterino tomato confit, Armatore anchiovies, Goat cheese cremaux, 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

Puttanesca (f) filled

Yellow datterino tomato passata, Armatore anchovies from Cetara, Salina's capers, Taggiasche olives, parsley, chill oil 

Luce di Sicilia (f)

Sicilian red prawns tartare, Lemon & mint ricotta, mint oil, county herbs

Vegetarian Island (v) filled

Tomato San Marzano DOP Solania, Stracciatella cheese, crispy aubergines,  Sheep ricotta shavings, micro basil, e.v.o.o

Manzo & Mirtillo rosso (v)

Fillett of beef tartare, artichokes, capers, shallots, mustard seeds, raspberry veil, stracciatella cheese  

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.

Cacio pepe & prawns (f) 

Tagliatelle rustica, toasted black pepper, pecorino romano dop, Sicilian red prawns tartare, lemon zest

Cannelloni (m) 

At Carmelo's mum's the tradition on having cannelloni was simply on a Sunday, when all the family was gathering together, let me tell you.... you won't be eating anything like these cannelloni anywhere else in the country, but Carmelo replicate the exact recipe for you to feel part of his family's gathering, basically at home.
Packed with Ox cheek, aubergines, boiled eggs & fior di latte d'Agerola, baked with a stracotto ragu' & Parmiggiano Reggiano 30 months aged