The menu

Gragnano IGP bucatini, béchamel made with premium alpine butter and milk, Mora Romagnola ham, Pecorino Romano, smoked provola and peas

Fresh pasta tagliolini with Pecorino Romano and toasted Tellicherry black pepper

Fresh Rotzo potato with smoked scamorza, eggs, Pecorino Romano, parsley and pepper

Pan bauletto (soft sandwich loaf), fior di latte from Naples with: ° Cetara anchovy "Armatore" ° Mora Romagnola ham

Slow Food Presidium

Carnaroli rice with San Marzano tomato from the Agro Sarnese-Nocerino PDO, basil

Variant 1: Marinda tomato (flavoured with chilli oil, Nubia garlic, parsley), Cetara anchovy "Armatore", basil, lemon zest. Variant 2: Cherry-tomato reduction, Campanian buffalo mozzarella PDO, Ligurian pesto

Twice-baked bread, wild fennel, Piennolo tomato, Campanian buffalo mozzarella

With type 1 or rye flour

Cetara anchovy "Armatore", salted butter and bergamot

San Marzano tomato from the Agro Sarnese-Nocerino PDO, Piennolo tomatoes, Pantelleria oregano, Cetara anchovies "Armatore", Caiazzana olive, caper leaf, basil, parsley pesto, Nubia garlic

Slow Food PresidiumSuggested beer: Seta Blanche

Fior di latte from Naples, San Marzano tomato from the Agro Sarnese-Nocerino PDO, basil, organic extra virgin olive oil, dusted at the end with Parmigiano Reggiano from Brown cows, aged 30 months

Suggested beer: Krombacher Pils

Fior di latte from Naples, San Marzano tomato from the Agro Sarnese-Nocerino PDO, smoked scamorza, black 'nduja from Calabria, basil

Suggested beer: Strandgaper Blonde Ale

Fior di latte from Naples, San Marzano tomato from the Agro Sarnese-Nocerino PDO, French fries, craft würstel

Suggested beer: Krombacher Pils

San Marzano tomato from the Agro Sarnese-Nocerino PDO, Putignano burrata added after baking, Parma ham aged 22 months from Casa Graziano, basil

Suggested beer: Modern Bitter Pale Ale

San Marzano tomato, Paestum buffalo mozzarella PDO Barlotti, basil, Parmigiano crisp

Suggested beer: Fei Mi Nippon Pale Ale

Escarole, Sorrento walnuts, Cetara anchovies "Armatore", raisins, fresh smoked buffalo scamorza, dusted with Pecorino Romano after baking

Suggested beer: Modern Bitter Pale Ale

Fior di latte from Naples, San Marzano tomato from the Agro Sarnese-Nocerino PDO, Salina caper, Caiazzana olive, Cetara anchovies "Armatore", Pantelleria oregano, Pantelleria caper leaf

Slow Food PresidiumSuggested beer: Margose Gose

Fior di latte from Naples, braised leek, pan-sautéed potato, fresh smoked buffalo scamorza, crispy guanciale (cured pork cheek)

Suggested beer: Bali Session IPA

Fior di latte from Naples and, added after baking, red onion petals, 120 g of seared Mediterranean red tuna tataki, pine nuts, Caiazzana olive, Pantelleria caper leaf

Slow Food PresidiumSuggested beer: Modern Bitter Pale Ale

Cherry-tomato reduction, caramella tomatoes, smoked scamorza, Tellicherry pepper, lime zest, basil

Suggested beer: Fei Mi Nippon Pale Ale

Smoked buffalo scamorza, crispy octopus, roasted potatoes, red Piennolo tomato PDO, Caiazzana black olive powder

Slow Food PresidiumSuggested beer: Sogno Lucido Double Pils

Fior di latte from Naples, caramelised onion, South Tyrolean speck, Greek yoghurt mousse, avocado

Suggested beer: Blanche Corsdendonk

Fior di latte from Naples, stracciatella added after baking, Mora Romagnola cooked ham, Noto almonds

Slow Food PresidiumSuggested beer: Krombacher Pils

Half calzone, half pizza. A tribute to Francesco Pagliaro, by kind permission of Francesco Martucci

San Marzano tomato PDO, cow's-milk ricotta, Mora Romagnola cooked ham, Tellicherry pepper, parmigiano; San Marzano tomato PDO, fior di latte from Naples, Caiazzana olive, spicy Napoli salami, Nubia garlic and parsley pesto.

Slow Food PresidiumSuggested beer: Fei Mi Nippon Pale Ale

Parmigiano Reggiano mousse, fior di latte, our house-made ragù added after baking (pork, veal and beef), fried sage, crumble of our sourdough bread flavoured with chilli

Buffalo ricotta, basil, Mora Romagnola ham, toasted Tellicherry pepper. On the outside, a shadow of San Marzano tomato from the Agro Sarnese-Nocerino PDO, fior di latte from Naples, Pecorino Romano, extra virgin olive oil

Slow Food PresidiumSuggested beer: Marzen

San Marzano tomato from the Agro Sarnese-Nocerino PDO, basil, chimichurri, confit cherry tomatoes, Patanegra lardo, finished with sheep's-milk cacioricotta

Suggested beer: Fei Mi Nippon Pale Ale

Yellow tomato passata. To finish: Paestum buffalo mozzarella PDO Barlotti, Cetara anchovy "Armatore", basil, crumbled Neapolitan pepper-and-almond tarallo

Suggested beer: Blanche Corsdendonk

Fior di latte from Agerola, fuscella ricotta, Parmigiano cracker, buffalo blue cheese, smoked scamorza leaves, drops of Piennolo cherry-tomato jam added after baking

Added to the price of the pizza you choose

Base Roman-style pan pizza (teglia)

San Marzano tomato, stracciatella, caramelised onion, crispy guanciale, Pecorino Romano, confit cherry tomatoes, Parmigiano crisp, parsley

Suggested beer: Strandgaper Blonde Ale

A memory of a trip to Ischia: a tribute to my dear friends Ivano Veccia and Nino Di Costanzo ** Michelin. Round Roman-style “pala” pizza made with type 1 flour and einkorn, flavoured with barley

Filled with fior di latte from Naples, baby salad leaves, beefsteak tomato, homemade mayo, Parma ham aged 22 months "Casa Graziano"

Suggested beer: Blanche

Seed “padellino” · soft, double-baked, made with type 2 flour, rye and mixed seeds

Smoked potato cream, stracciatella added after baking, 180 g of Limousin beef tartare with raspberry, baby spinach and Langhe hazelnut

Leavened bread made with type 1 flour, double-baked, crisp outside and soft inside

Cacio e pepe mousse, fior di latte, raw langoustine dressed with oil, Maldon salt and lime added after baking, purple cabbage powder

Base Roman-style pan pizza (teglia)

Fior di latte from Agerola, our house-marinated fresh salmon added after baking, pink grapefruit, Roccaverano robiola

Base Roman-style pan pizza (teglia)

Fior di latte from Agerola, fresh baby spinach sautéed in Normandy butter added after baking, fuscella ricotta, chopped hazelnuts and highland honey

Base Roman-style pan pizza (teglia)

Smoked buffalo scamorza, steamed Romanesco broccoli added after baking, Cetara anchovy, cherry-tomato reduction and black-olive soil

Migliarese tomato, Paestum buffalo mozzarella PDO Barlotti, Caiazzana olive, black 'nduja from Calabria, basil

Slow Food PresidiumSuggested beer: Strandgaper Blonde Ale

Smoked buffalo scamorza, Casertana black piglet sausage, griddled Treviso IGP radicchio, fresh seasonal mushrooms pan-fried by us

Fior di latte from Agerola, Casa Graziano cured ham added after baking, fresh seasonal mushrooms pan-fried by us, artichoke cooked by us, Caiazzana olives, cherry-tomato reduction

Smoked buffalo scamorza, red onion petals, pumpkin mousse, steamed Romanesco broccoli, Treviso IGP radicchio salad, beetroot reduction

Suggested beer: Strandgaper Blonde Ale

Celeriac mousse, salsify, fresh seasonal mushrooms pan-fried by us, seasonal vegetable jus

Suggested beer: Marzen

Fior di latte, fresh Apulian artichoke cooked by us with pistachio sauce, potato foam, pink prawn tartare and black tea

Our house-made tortello filled with pumpkin, pecorino mousse and liquorice powder

Durum wheat ziti with Piennolo cherry tomatoes, basil and pecorino (a typical recipe of Campanian cuisine)

Sliced sesame-crusted red tuna with seasonal vegetables and confit cherry tomatoes

Meatballs fried and then slowly cooked in tomato sauce, served with vegetables