A MARGHERITA

Pizze

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  • A MARGHERITA

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    Pizza Margherita A legend says that the pizzaiolo Raffaele Esposito (chef

    Pizza Margherita

    A legend says that the pizzaiolo Raffaele Esposito (chef of the pizzeria Brandi), in June 1889 invented a dish called “Pizza Margherita” to honor Queen Margherita of Savoy and the Italian Unification, since its condiments are tomato (red), mozzarella (white) and basil (green). These are ingredients inspired by the colors of the national flag of Italy.

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  • ‘A MARINARA

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    Pizza Marinara The tomato of our pizzas is the result of

    Pizza Marinara

    The tomato of our pizzas is the result of a long selection process. We required a healthy and good product coming from strictly controlled Italian cultivations, where the water is good and clean but most importantly far from industries. The harvest of tomatoes takes place only in the months of August and September when tomatoes reach the right
    ripeness and are then processed within 24 hours.

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  • ‘A CONTADINA

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    Vegetarian pizza For vegetable lovers: on this pizza you will find

    Vegetarian pizza

    For vegetable lovers: on this pizza you will find all the authentic colors and flavors of our Italian fields.

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  • PRUVULE’

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    Pizza with Provola Nella Provola affumicata è nascosto il segreto della

    Pizza with Provola

    Nella Provola affumicata è nascosto il segreto della nobile e antica tradizione casearia napoletana, che, unita al sapore del pomodoro ciliegino, vi lascerà stupefatti.

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  • ZI GAETANO

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    Truffle pizza A pizza with a refined and unmistakable taste for

    Truffle pizza

    A pizza with a refined and unmistakable taste for the finest palates, thanks to the aroma belonging to this unique product which is the
    “black truffle”. With few simple steps and in few minutes, you can give a real touch of elegance to your dinner.

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  • ‘A CARRETTIERA

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    Pizza with friarielli The "friariello", which was eaten in the "cozzo

    Pizza with friarielli

    The “friariello”, which was eaten in the “cozzo di pane” by the field workers while they were coming back from their hard daily work, is a vegetable always present in our tables. Although it is called in many different ways throughout Italy, everyone agrees on its flavor. Cleansed, washed with care, boiled in salted water and dipped in hot oil: this is the method by which the farm guarantees the authenticity of the Friariello’s flavor.

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  • MISERY AND NOBILITY

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    Pizza con base bianca Like a white paper ready to be

    Pizza con base bianca

    Like a white paper ready to be colored ……

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  • ‘A VESUVIANA

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    Pizza with red base A red base to let you have

    Pizza with red base

    A red base to let you have the choice and fun of making the pizza with the ingredients you want.

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  • FARINE’

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    Focaccia A simple focaccia that lends itself to the most diverse

    Focaccia

    A simple focaccia that lends itself to the most diverse combinations …. rucola, mayonnaise, ketchup and shrimp; Parma ham and of Parmigiano Reggiano, etc. ….

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