ANTIPASTI
OLIVES (Vg)
Taggiasca olives from Puglia.
£ 4,00
Olive ascolane
Fried breaded olives stued with pork sausage meat.
£ 7,50
Calamari Fritti
Crispy fried calamari served with lemon and house-made garlic aioli.
£ 7,90
Tagliere di Salumi e Burrata
Selection of Italian cured meats with Burrata cheese, olives from Puglia and Pinsa bread.
£ 16,90
PINSA BREAD (vg)
Stone-baked Pinsa served with Sicilian pistacchio pesto and Sicilian yellow tomato sauce.
£ 6,50
MOZZARELLINE AL PESTO (V)
Fried breaded mozzarella balls stuffed with basil pesto.
£ 6,50
Burrata (V)
Fresh Burrata cheese served with rocket, cherry tomatoes and olives from Puglia.
£ 8,50
FIORI DI ZUCCA RIPIENI (v)
Fried zucchini flowers stuffed with ricotta and provola.
£ 8,00
Tris Bruschetta (VG)
Three slices of toasted Pinsa bread with cherry tomatoes, aubergine caponata, pistachio pesto and pistachio granules.
£ 8,00
Polpette di Melanzane (V)
Three slices of toasted Pinsa bread with cherry tomatoes, aubergine caponata, pistachio pesto and pistachio granules.
£ 6,90
SALADS
Insalata Romana
A fresh mix of leaves, olives, cherry tomatoes and crispy guanciale, topped with aubergine caponata, shaved Grana Padano and olive oil.
Best wine pairing: Gufetto Pinot Grigio / Valle Berta Gavi
£ 14,50
Insalata Pugliese (V)
A fresh mix of leaves, olives, cherry tomatoes and fresh Burrata, dressed with Sicilian red pesto and olive oil.
Best wine pairing: Mozzafato Primitivo / Domodo Negroamaro IGP Puglia
£ 14,50
Side Salad (VG) — £5.00
A fresh mix of leaves, olives, cherry tomatoes and olive oil.
£ 5,00
THE CLASSICS
Spaghetti al Pomodoro (VG)
Home-made pasta with Sicilian tomato sauce and fresh basil.
Best wine pairing: Cecchi Chianti Governo / Pinot Noir Colline San Giorgio Veneto IGT
£ 12,90
Spaghetti Cacio e Pepe (V)
Home-made pasta with pecorino, parmesan and black pepper.
Best wine pairing: Vale Berta Gavi / Gufetto Pinot Grigio
£ 14,50
Tagliatelle alla Pescatora
Home-made pasta with clams, calamari, prawns, mussels, parsley and Sicilian tomato sauce.
Best wine pairing: Langouro Trebbiano Chardonnay / Valiano Chardonnay Toscana IGT
£ 16,90
Mezzi Paccheri alla Carbonara
Home-made pasta with crispy guanciale, egg yolk, pecorino and black pepper.
Best wine pairing: Clivus Soave Classico / Chiaretto di Bardolino
£ 14,90
Tagliatelle al Ragù
Home-made pasta with slow-cooked beef & pork ragù, soffritto, wine, tomato sauce, parmesan and basil.
Best wine pairing: Cecchi Chianti Governo / Saverio Faro Nero d’Avola
£ 14,90
Spaghetti all’Amatriciana
Home-made pasta with crispy guanciale, Sicilian tomato sauce, pecorino and black pepper.
Best wine pairing: Franciacorta Castel Faglia / Gufetto Montepulciano d’Abruzzo
£ 14,90
Rigatoni al Pesto di Basilico
Home-made pasta with Sicilian basil pesto, pine nuts and sun-dried tomato paté.
Best wine pairing: Saverio Faro Grillo / Valiano Chardonnay Toscana IGT
£ 13,90
FILLED PASTA
Tortelloni alla ’Nduja
Home-made egg pasta filled with Italian sausage, Sicilian yellow tomato sauce, spicy ’nduja and sun-dried tomato paté.
Best wine pairing: Mozzafato Primitivo / Domodo Negroamaro IGP Puglia
£ 16,90
Ravioli al Nero di Seppia
Squid ink pasta filled with salmon, served with prawns, tomatoes and parsley.
Best wine pairing: Valle Berta Gavi / Saverio Faro Nero d’Avola
£ 17,50
Tortelloni di Ricotta e Glassa al Balsamico (V)
Ricotta & spinach filling, pecorino cream, parmesan flakes and balsamic glaze.
Best wine pairing: Gufetto Pinot Grigio / Franciacorta Castel Faglia
£ 15,90
Ravioli ai Funghi e Tartufo (V)
Porcini-filled pasta dressed with truffle sauce and olive paté.
Best wine pairing: Zaccagnini Verdicchio dei Castelli di Jesi DOC / Cecchi Chianti Governo
£ 17,50
100% PASTA CREATIONS
Pesto Rosso Siciliano (VG)
Rigatoni with Sicilian red pesto and sun-dried tomato paté.
Best wine pairing: Saverio Faro Grillo / Gufetto Montepulciano d’Abruzzo
£ 13,90
Salsiccia e Friarielli
Fusilli with Italian sausage, friarielli, tomatoes and chilli flakes.
Best wine pairing: Mozzafato Primitivo / Domodo Negroamaro IGP Puglia
£ 16,90
Cacio, Pepe, Porcini e Rucola (V)
Spaghetti with pecorino, parmesan, porcini mushrooms, rocket and black pepper.
Best wine pairing: Langouro Trebbiano Chardonnay / Gufetto Pinot Grigio
£ 16,90
Caponata di Melanzane (VG)
Rigatoni with Sicilian yellow tomato sauce, aubergine caponata and capers.
Best wine pairing: Ombrellino Grillo delle Venezie Rosé / Saverio Faro Nero d’Avola
£ 14,90
Pesto di Pistacchio e Burrata (V)
Mezzi paccheri with pistachio pesto, pistachio granella, sun-dried tomato paté and Burrata from Puglia.
Best wine pairing: Vale Berta Gavi / Zaccagnini Verdicchio
£ 17,50
DESSERT
Cannolo Siciliano Scomposto
Deconstructed Sicilian Cannolo made with crispy cannoli shells, filled with sweet ricotta cream and topped with pistachio granules.
£ 6,90
Home-made Tiramisù
Home-made Tiramisù made with ladyfingers soaked in coffee, layered with mascarpone cream and dusted with cocoa powder.
£ 8,00
Crema Fredda al Limone (GF)
Cold lemon cream made with fresh lemons, cream and a touch of sugar.
£ 6,50
Tartufo Bianco Affogato al Caffè
Coffee and zabaglione ice cream with coffee topping and chopped meringue.
£ 7,50
Torta Vegana al Cioccolato con Sorbetto al Lampone (VG, GF)
Dark chocolate cake, entirely vegan and gluten-free, served with a refreshing scoop of raspberry sorbet.
£ 7,50
Gelato
Three scoops of gelato — choose from vanilla, chocolate, strawberry or raspberry sorbet.
£ 5,95
Tartufo al Pistacchio
Pistachio ice cream and almonds with pistachio topping, all wrapped in pistachio grains.
£ 7,50
Babà al Pistacchio
Traditional Neapolitan dessert, soft and light, soaked in rum syrup and served with whipped cream and pistachio sauce.