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   

Croquettone (f)

Super size potato croquette, caramelised Tropea red onions pure', Caciocavallo dop fondue

Courgette flowers (v)

Ricotta & smoked provola cheese (6)

Pot of Nocellara Olives & Grilled baby Onions (v)

Sicilian red prawns  (f)

Sicilian red prawns tartare, minted courgettes, burrata, Raspberry gel, micro herbs

Our caprese salad (v)

Heirloom tomatoes, burrata, basil, our own dressing

Bruschettone (v)  

Toasted sourdough bruschettone, mushroom pate', caramelised Tropes red onion pure, Gorgonzola DOP cremaux, Italian herbs  

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

Classica (f) World Champion Team for Academy pizza DOC 2024

8 hours reduced Tomato San Marzano Solania DOP, Taggiasche olives, Salina's capers, Armatore anchiovies, basil, lemon zest, 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

4 Pomodori (v) Britain's best for Arla pro 2025

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

Ultima (f) World Champion for Academy pizza DOC 2024

Yellow datterino tomato passata, yellow datterino tomato, 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, sautéed wild mushrooms with garlic,  Melo's own recipe, March house farm Sicilian Sausages (95% pork), 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

Porcini (m) filled

Creamed Porcini Mushrooms, Chef's own recipe March ouse farm 95% pork sausages, Caciocavallo shavings   

Cavolo nero (f) filled

Cavolo nero steamed in red wine, Taggiasche olive, Onions, anchovies colatura, sultana, pinenuts, Stracchino cheese, e.v.o.o

Vegetarian Island (v) filled & topped

Cream of pumpkin, hazelnuts, caperberries, parsley, roasted peppers, spaghetti of goat cheese crispy courgettes ribbons, e.v.o.o 

Manzoni (m) topped

Fillet of beef pastrami, pickled onions, horseradish, Stracciatella cheese, country herbs e.v.o.o

‍Trinacria d' Inverno

A winter journey through the memory, presence and imagination of Sicily, layered through fire, citrus fruits and the lasting soul of an island.
Each dish of the Trinacria d' Inverno, 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 coldest and most expressive season.
Minimum 4 people, available when booked through your reservation by Wednesday of the same booking week
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.
Carmelo cooks it with a rich shin of beef, muscle of beef & peas in a very rich tomato ragù & Grana Padano DOP shavings.

Gamberi e zucchine (f) 

Tagliatella rustica courgettes, Sicilian red prawns, its own bisque, lime

Pasticcio di Lasagne (m) 

At Carmelo's mum's the tradition on having Lasagna was simply on a Sunday, when all the family was gathering together, let me tell you.... you won't be eating anything like these Lasagna 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 a sheen of beef ragu', aubergines, boiled eggs & fior di latte d'Agerola, baked with a touch of béchamel sauce & Parmiggiano Reggiano 30 months aged