Pizza

  • Margherita

    (Tomato sauce, mozzarella, basil)

  • Prosciutto

    (Shoulder of ham, cheese)

  • Salami

    (Salami, cheese)

  • Funghi Freschi

    (Fresh chestnut mushrooms, cheese)

  • Prosciutto e funghi

    (Shoulder of ham, fresh chestnut mushrooms, cheese)

  • Pizza Bò (Calzone)

    (Filled with ham, fresh chestnut mushrooms, salami, cheese)

  • Braccio di ferro

    (Spinach, egg, cheese, garlic)

  • Hawaii

    (Shoulder of ham, pineapple, cheese)

  • Canario

    (Shoulder of ham, fresh chestnut mushrooms, salami, anchovies, cheese)

  • Cip & Ciop

    (Mozarella, capers, anchovies, oregano)

  • Tonno

    (Tuna, onions, cheese)

  • Nduja Calabrese

    (Mozzarella, spicy nduja sausage, half-dried tomatoes, rocket)

  • Carpricciosa

    (Shoulder of ham, fresh chestnut mushrooms, artichokes, olives with stone, cheese)

  • Marinara

    (Seafood, cheese, garlic)

  • Salsiccia Piccante

    (Mozzarella, spicy pepperoni-salami, basil)

  • BBQ Chicken

    (Mozzarella, BBQ sauce, fried chicken breast strips, sweet peppers, onions, spicy)

  • Salsiccia Fresca

    (Mozzarella, italian fennel suasage, savoy gabbage, Grana Padano DOP)

  • Rustica

    (Mozarella, fresh tomatoes, olives with stone, onions, oregano, spicy)

  • Parmigiana

    (Mozzarella, aubergine, Grana Padano DOP, oregano)

  • Prosciutto Crudo

    (Mozzarella, prosciutto crudo)

  • Gamberetti (Pizza Bianca)

    (Shrimps, fresh tomatoes, cheese, garlic)

  • Caprese

    (Italian mozarella ball, cherry tomatoes, basil)

  • Vegetariana

    (Mozzarella, grilled vegetables, fresh chestnut mushrooms, garlic, rocket)

  • Quattro Formaggi

    (Mozzarella, edam, Gorgonzola, Grana Padano DOP)

  • Rucola

    (Mozzarella, rocket, Grana Padano DOP, garlic)

Pizza

Buon Appetito

Our best best pizza is always prepared with love, baked in a stone oven, served delightfully crispy-thin and big enough that the edge sticks out over the side of the plate. And the best part: on request, you can order it with different toppings on each half – perfect for sharing. We prepare the dough according to a secret, traditional Italian recipe, leaving it to rise overnight. The next morning, our pizzaiolos – that’s Italian for “pizza makers” – split it up into exactly equal portions for every single pizza. By the way, a little hint of milk and egg in the doughs helps us to make sure that when it’s baked, the pizza stays crispy on the outside and doesn’t get dry on the inside. In other words: it simply tastes perfetto.

Continue to pasta

BY THE WAY:

If you can’t finish your portion alone, non c’è problema. We’re happy to box it for you.
And if you happen to prefer a quiet evening at home: all dishes are available for take-away.


SPECIAL NOTES FOR SPECIFIC INGREDIENTS:

1with preservatives; 2with food colouring; 3with antioxidants; 4with nitrite curing salt and nitrite; 6sulfurized; 11with phosphate; 13contains alcohol.


Menu of the Week

Fancy something special? Every day? Look no further. Week after week, there’s one of our cooks’ special culinary inspirations waiting for you. The menu of the week is the best discovery you can make on any given Tuesday.

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Reservation

You enjoy life and embrace risk – when it comes to Pranzo (lunch) or the perfect evening, do you like to play it safe? Here you have the chance to reserve your favourite table. Just tell us when and where you need it and we’ll make sure a place in one of our L’Osterias – and in our hearts – is waiting for you.

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