Showing 1–9 of 10 results
-
A MARGHERITA
Pizza Margherita A legend says that the pizzaiolo Raffaele Esposito (chefQuick viewPizza 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.
-
‘A MARINARA
Pizza Marinara The tomato of our pizzas is the result ofQuick viewPizza 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. -
‘A CONTADINA
Vegetarian pizza For vegetable lovers: on this pizza you will findQuick viewVegetarian pizza
For vegetable lovers: on this pizza you will find all the authentic colors and flavors of our Italian fields.
-
PRUVULE’
Pizza with Provola Nella Provola affumicata è nascosto il segreto dellaQuick viewPizza 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.
-
ZI GAETANO
Truffle pizza A pizza with a refined and unmistakable taste forQuick viewTruffle 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. -
‘A CARRETTIERA
Pizza with friarielli The "friariello", which was eaten in the "cozzoQuick viewPizza 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.
-
MISERY AND NOBILITY
Pizza con base bianca Like a white paper ready to beQuick viewPizza con base bianca
Like a white paper ready to be colored ……
-
‘A VESUVIANA
Pizza with red base A red base to let you haveQuick viewPizza with red base
A red base to let you have the choice and fun of making the pizza with the ingredients you want.
-
FARINE’
Focaccia A simple focaccia that lends itself to the most diverseQuick viewFocaccia
A simple focaccia that lends itself to the most diverse combinations …. rucola, mayonnaise, ketchup and shrimp; Parma ham and of Parmigiano Reggiano, etc. ….