Naturally leavened over 48 hours, fired at 485°C with seasoned oak, and topped with ingredients sourced directly from Campania and local organic farms.
Crafted with volcanic San Marzano tomatoes, pure sea salt, fresh herbs, and hand-torn Italian mozzarella.
Classic
San Marzano D.O.P. sauce, fior di latte mozzarella, fresh sweet basil leaves, Sicilian extra virgin olive oil, Parmigiano-Reggiano 24-month.
Signature Spicy
San Marzano tomato base, artisanal spicy soppressata, smoked scamorza, fermented Calabrian chili paste, wildflower hot honey finish.
Heritage Vegan
Slow-simmered San Marzano tomatoes, sliced purple garlic, wild mountain oregano from Calabria, fresh sweet basil, raw green olive oil.
Tomato sauce, fior di latte, prosciutto cotto rosemary ham, marinated Italian artichoke hearts, cremini mushrooms, Gaeta black olives.
D.O.P. Buffalo
Sun-ripened San Marzano sauce, fresh Mozzarella di Bufala Campana D.O.P., blistered cherry datterini tomatoes, cold-pressed olive oil.
Spicy crushed tomato sauce, house-made fennel pork sausage, charred sweet bell peppers, red onions, smoked provola cheese.
Tomato-free creations showcasing delicate cheeses, roasted woodland fungi, cured specialties, and fragrant herbs.
Chef's Select
Wild forest mushrooms (cremini, chanterelle, shiitake), Umbrian black truffle cream, fresh mozzarella, thyme, and 18-month Pecorino Romano.
Bologna Heritage
Fior di latte, whole creamy burrata ball placed post-bake, thinly shaved Mortadella di Bologna, toasted Bronte pistachio crumble, lemon zest.
Fior di latte mozzarella, Gorgonzola Dolce D.O.P., smoked aged provola, Parmigiano-Reggiano cream, drizzled with organic acacia honey.
White mozzarella base, topped cold with 24-month aged Prosciutto di Parma, peppery wild baby arugula, shaved Grana Padano, balsamic glaze.
Paper-thin roasted Yukon Gold potatoes, fontina cheese, fresh rosemary leaves, sea salt flakes, roasted garlic oil, cracked black pepper.
Coastal Special
Wild Gulf shrimp, buffalo ricotta, Amalfi lemon slices, fresh mint, cracked pink peppercorn, garlic-infused extra virgin olive oil.
Our dough utilizes non-GMO stone milled Caputo Tipo 00 flour and wild yeast, resulting in ultra-light digestability. Gluten-aware cauliflower crust and vegan cashew mozzarella available on any pie upon request (+$4).
Perfect pairings to open your meal, share around the table, or accompany your pies.
Whole 200g Puglia burrata, wood-roasted heirloom datterini tomatoes, basil pesto genovese, aged balsamic drizzle, toasted sourdough focaccia crisps.
Three braised pork and beef meatballs slow-baked in San Marzano marinara, topped with ricotta salata and fresh basil, served with hearth bread.
Crispy Sicilian saffron risotto balls stuffed with black truffle and molten fontina cheese, served with spicy garlic aioli dipping sauce.
Hearth-roasted tender broccolini tossed with toasted garlic slivers, calabrian chili flakes, shaved Pecorino Romano, and Meyer lemon oil.
Organic baby arugula, shaved crunchy fennel, blood orange segments, candied walnuts, aged Parmigiano, and white balsamic vinaigrette.
Chef's board featuring Prosciutto di San Daniele, spicy capocollo, artisanal finocchiona, aged pecorino, truffle honey, and warm garlic focaccia.
Savoiardi ladyfingers soaked in dark espresso and Marsala wine, layered with whipped mascarpone cream and Valrhona cocoa.
Mini folded sourdough pastry baked in the hearth, filled with warm hazelnut spread, ricotta, toasted crushed hazelnuts, and powdered sugar.
Crispy fried pastry shell filled to order with sweet sheep's milk ricotta, candied orange peel, and dark chocolate chips.
Double shot of freshly pulled Italian espresso poured tableside over rich vanilla bean fior di latte gelato. (Add Amaretto +$4).
Aperitivo liqueur, Valdobbiadene Prosecco Superiore D.O.C.G., sparkling soda water, green olive and fresh orange slice.
Malfy Italian Gin, Carpano Antica sweet vermouth, Campari bitter, served over hand-cut clear ice sphere with charred orange peel.
Rotating natural biodynamic Italian reds, crisp Greco di Tufo whites, and sparkling Lambrusco di Sorbara.
Peroni Nastro Azzurro on tap, Baladin craft unfiltered ale, Lurisia sparkling waters, San Pellegrino Aranciata and Chinotto.
We hold dedicated tables for reservations while welcoming walk-ins at our open kitchen bar every evening.