The Menu

Honest food,
wood-fired daily.

Six signature pizzas. All made with 48-hour dough, Italian imports, and nothing that came out of a freezer.

Signature pizzas

Every pizza is baked in our 900°F oak-wood oven. Crust is proofed 48 hours, never par-baked. Toppings sourced from the same Italian producers since 1994.

Margherita Classica pizza with charred crust on a dark slate board

Margherita Classica

San Marzano tomato, fior di latte, fresh basil, cold-pressed olive oil. The one that started everything.

$18 View pizza
Diavola pizza with Calabrian salami and smoked mozzarella

Diavola

Spicy Calabrian salami, smoked mozzarella, crushed San Marzano, Sicilian chilli oil. Our bestseller by a wide margin.

$22 View pizza
Funghi Tartufata pizza with wild mushrooms and truffle cream

Funghi Tartufata

Wild porcini, cremini, truffle cream, aged pecorino, thyme. Earthy, rich, and deeply satisfying.

$26 View pizza
Cacio e Pepe pizza bianca on dark stone background

Cacio e Pepe

Pecorino romano, Parmigiano-Reggiano, cracked black pepper, olive oil. No tomato — pure restraint.

$20 View pizza
Burrata e Prosciutto pizza topped with fresh burrata and thin-sliced prosciutto

Burrata e Prosciutto

San Marzano base, fresh Pugliese burrata added post-bake, 24-month prosciutto, wild rocket, aged balsamic.

$28 View pizza
Nduja e Miele pizza with nduja spread and honey drizzle on dark crust

'Nduja e Miele

Spreadable Calabrian 'nduja, smoked scamorza, Sicilian wildflower honey, toasted walnuts. Sweet heat at its finest.

$24 View pizza