Every pizza we serve tells a story. The story of Italian passion, patience, and the art of long fermentation with our biga. Eight unique styles, eight ways to experience and enjoy pizza, crafted with select ingredients from Italy. Here, every slice is an invitation to discover aromas, flavors, and textures, the fruit of a tradition that unites authenticity and creativity. It's not just pizza: it's a sensory journey to share, savor, and enjoy.

Pizza Napoletana…
"The classic par excellence and the most famous in the world. High, honeycomb crust, fine and tender center. Light, elastic and aromatic. High hydration mass."

Pizza Margherita

12.50

San Marzano tomato, fiordilatte, basil and extra virgin olive oil

Suggest:

Pair it with a Prosecco Brut

Pizza Capricciosa

15.50

San Marzano tomato, fiordilatte, cooked Friuli ham, Taggiasca olives, mushrooms, artichokes and spicy Neapolitan sausage.

Suggest:

Pair it with a Prosecco Extra Dry

Pizza Napoletana

14.50

San Marzano tomato, fiordilatte, anchovies, Taggiasca olives and capers.

Suggest:

Pair it with a Prosecco Rosé

Pizza Diavola

14.50

San Marzano tomato, fiordilatte, spicy Neapolitan sausage and basil.

Suggest:

Accompany it with an American cocktail

Ruota di Carro…
“Traditional Neapolitan version, made in the old style. It is distinguished by its generous size, which causes it to overhang the plate. Very thin with a barely defined edge. It is highly prized for its lightness.”

Margherita ai 3 pomodori

Fiordilatte, San Marzano tomatoes, cherry tomatoes and yellow tomatoes from Vesuvius

Suggest:

Accompany it with a Negroni cocktail

Marinara confit

San Marzano tomatoes, confit cherry tomatoes, extra virgin olive oil and oregano

Suggest:

Pair it with a Prosecco Brut

Ubriaca car wheel

16.5

TOP 15 IN SPAIN AND 3RD BEST PIZZA IN ANDALUSIA 2025

Fiordilatte, Subtirol DOP speck, zucchini "scapece", confit cherry tomatoes and Ubriaco all'Amarone cheese (cheese drunk with amarone wine)

Suggest:

Pair it with a red Lambrusco

Pizza al Ruoto…
"The only pizza baked in a pan (ruoto), typical of Neapolitan homes. Flavorful, with a crispy crust and a spongy texture. It is characterized by its soft dough and lightness. Perfect for those who love the rustic taste of homemade pizza."

Tricolore

Buffalo "Stracciata", San Daniele DOP prosciutto, confit cherry tomatoes, arugula, black pepper and extra virgin olive oil

Suggest:

Pair it with a Prosecco Rosé

Carpaccio

Buffalo "Stracciata", buffalo meat carpaccio, lime, black pepper and extra virgin olive oil

Suggest:

Pair it with a rosé Lambrusco

Salmon

Buffalo "Stracciata", smoked salmon, Philadelphia cheese, black pepper and extra virgin olive oil

Suggest:

Pair it with an Old Fashioned cocktail

Mortazza

"Stracciata" of buffalo, PGI mortadella and pistachio cream

Suggest:

Accompany it with a Frittz cocktail

Flour 23

Portions with different ingredients in each cut

(Ask the waiter for allergens according to ingredients)

Suggest:

Pair it with a Lambrusco Extra Dry rosé

Cantabrian Margherita

San Marzano tomato, fiordilatte and Cantabrian anchovies.

Suggest:

Accompany it with a Negroni cocktail

Calzone Napoletano…
"Neapolitan pizza dough, closed in a half-moon shape with a melt-in-your-mouth center. Golden and crispy crust that encloses a deep and delicate flavor. A perfect balance between softness and intensity of flavor."

Calzone Napoletano

Filled with ricotta, Neapolitan sausage, fiordilatte and black pepper.

Suggest:

Accompany it with a Spritz cocktail

Calzone Classico

Fiordilatte filling, San Marzano tomato, Friuli cooked ham and mushrooms

Suggest:

Pair it with a red Lambrusco

Calzone Provola e verdura

Fiordilatte filling, smoked Provola and grilled vegetables

Suggest:

Pair it with a rosé Lambrusco

Pizza Contemporanea…
“Our gourmet pizza. A modern evolution of the Neapolitan. High, light, and very airy crust, highly digestible dough thanks to long fermentations and innovative techniques.”

Tyrol

Fiordilatte, Speck dell'Alto Adige PGI, walnuts and honey

Suggest:

Pair it with a red Lambrusco

Liguria

Fiordilatte, pesto genovese and semi dry cherry tomatoes

Suggest:

Accompany it with extra dry Prosecco

Vesuvius

Fiordilatte, yellow tomatoes from Vesuvius, Cantabrian anchovies, oregano and basil

Suggest:

Accompany it with a brut Prosecco

Roman Pizza…
“Our “scrocchiarella” pizza is thin and crispy in every bite, ideal for lovers of lightness and a crispy texture.”

4 Stagioni

San Marzano tomato, fiordilatte, Roman-style artichoke, Taggiasca olives, Friuli cooked ham and mushrooms

Suggest:

Pair it with a Prosecco Rosé

5 Formaggi e 'Nduja

Fiordilatte, Gorgonzola, Fontina, smoked Provola, DOP Parmigiano and 'Nduja (spicy Calabrian sobrasada)

Suggest:

Pair it with a red Lambrusco

Margherita and Pecorini

San Marzano tomato, fiordilatte, Pecorino Romano DOP and basil

Suggest:

Pair it with a Prosecco Brut

Black Hog

San Marzano tomato, fiordilatte, DOP Parmigiano and Iberian ham

Suggest:

Pair it with a red Lambrusco

Pinsa Romana…
“Oval-shaped pizza. Highly hydrated dough with a long fermentation process. Light and airy, with a crispy crust and soft interior. Easily digestible and with a delicate flavor.”

Hungarian

Fiordilatte, artichoke cream and ungherese salami

Suggest:

Pair it with a Prosecco Rosé

Carbonara

Fiordilatte, crispy guanciale and carbonara cream

Suggest:

Accompany it with Prosecco brut

Vegetariana

Fiordilatte and seasonal vegetables

Suggest:

Accompany it with a Fritz Cocktail

Provola, potatoes and tomatoes

Smoked fresh provola, potatoes, confit cherry tomatoes, Taggiasca olives and basil

Suggest:

Pair it with a red Lambrusco

Funghi, pancetta e Provola

Fiordilatte, mushrooms, cured pancetta and smoked Provola

Suggest:

Accompany it with an American Cocktail

Roman shovel
“Rectangular pizza. Highly hydrated and airy dough, with a crispy surface and a spongy interior. We cut it in half and fill it.”

Mortadella, burrata and pistacchi cream

Mortadella Bologna IGP, burrata and pistachio cream

Suggest:

Accompany it with a brut Prosecco

Porchhetta, Provola and potato cream

Porchetta (Italian-style roast pork), smoked fresh Provola cheese, and potato cream

Suggest:

Accompany it with a red Lambrusco

Cotto, zucchini and Provola

Cooked Friuli ham, zucchini and fresh smoked Provola

Suggest:

Accompany it with a Prosecco rosé

Robiola, Milano salami and rucola

Robiola spreadable cheese, Milano salami and arugula

Suggest:

Accompany it with a Spritz Cocktail

Guanciale, Pecorino fuso and black tartufo cream

Guanciale, melted Pecorino and black truga cream

Suggest:

Accompany it with a Primitivo red

Bar

Acqua Panna

Martini, Campari, Aperol, Cinzano

(beer-based cocktail)

Prosecco

Prosecco San Martino Rosé

Glass5
Bottle 25

Glass5
Bottle25

Glass5
Bottle25

Lambrusco To You

(sweet red)

Glass5
Bottle 25

(sweet red)

Glass5
Bottle25

Glass7
Bottle36

(red, served with ice)

Otello Rosé 1813

Frizzante extra dry

Glass7
Bottle 30

Glass5
Bottle 24

Glass5
Bottle25

Dessert

Tiramisu

7.50

Torte di mandorle e cioccolato con gelato di vaniglia

Ideal for sharing

Espresso

Celery
Tree nuts
Gluten
Eggs
Dairy
Mustard
Fish
Sulphites

Menu

III Spanish Pizza Championship 2025

AUTUMN HAS A NAME, “ZUCCA D'AUTUNNO” TRY IT AND VOTE

ZUCCA D'AUTUNNO Contemporary Pizza

Italian specialty for condividere

Cestino di focacce e grissini fatti at home

Fornarina al rosmarino e olio EVO

Frisella and burrata

Gnocco fritto emiliano e San Danieli DOP

Chips di patate fatte at home, with lime and pepe rosa

Fried meat polpettine served with gorgonzola cream

Buffalo meat carpaccio

caprese di burrata

Tagliere de salumi e formaggi Italiani DOP

Napoletane pasta frittatine

Provolone DOP al coccio e San Daniele DOP

Dolce fritta potato with spicy Gorgonzola DOP fonduta

Bastocini di Provolone DOP fritti with senape and honey

Greek style salad

Salad FARINA 23

Red Tone Salad

Pizza

FARINA23, 8 STILI DI PIZZA PER METTERE D'ACCORDO TUTTI A TAVOLA

Pizza Napoletana… "The classic par excellence and the most famous in the world. High, honeycomb crust, fine and tender center. Light, elastic and aromatic. High hydration mass."

Pizza Margherita

Pizza Capricciosa

Pizza Napoletana

Pizza Diavola

Ruota di Carro…“Traditional Neapolitan version, made in the old style. It is distinguished by its generous size, which causes it to overhang the plate. Very thin with a barely defined edge. It is highly prized for its lightness.”

Margherita ai 3 pomodori

Marinara confit

Ubriaca car wheel

Pizza al Ruoto… "The only pizza baked in a pan (ruoto), typical of Neapolitan homes. Flavorful, with a crispy crust and a spongy texture. It is characterized by its soft dough and lightness. Perfect for those who love the rustic taste of homemade pizza."

Tricolore

Carpaccio

Salmon

Mortazza

Flour 23

Cantabrian Margherita

Calzone Napoletano… "Neapolitan pizza dough, closed in a half-moon shape with a melt-in-your-mouth center. Golden and crispy crust that encloses a deep and delicate flavor. A perfect balance between softness and intensity of flavor."

Calzone Napoletano

Calzone Classico

Calzone Provola e verdura

Pizza Contemporanea…“Our gourmet pizza. A modern evolution of the Neapolitan. High, light, and very airy crust, highly digestible dough thanks to long fermentations and innovative techniques.”

Tyrol

Liguria

Vesuvius

Roman Pizza…“Our “scrocchiarella” pizza is thin and crispy in every bite, ideal for lovers of lightness and a crispy texture.”

4 Stagioni

5 Formaggi e 'Nduja

Margherita and Pecorini

Black Hog

Pinsa Romana… “Oval-shaped pizza. Highly hydrated dough with a long fermentation process. Light and airy, with a crispy crust and soft interior. Easily digestible and with a delicate flavor.”

Hungarian

Carbonara

Vegetariana

Provola, potatoes and tomatoes

Funghi, pancetta e Provola

Roman shovel “Rectangular pizza. Highly hydrated and airy dough, with a crispy surface and a spongy interior. We cut it in half and fill it.”

Mortadella, burrata and pistacchi cream

Porchhetta, Provola and potato cream

Cotto, zucchini and Provola

Robiola, Milano salami and rucola

Guanciale, Pecorino fuso and black tartufo cream

Bar

Acqua Panna

Acqua San Pellegrino

Soft drinks 35cl

Italian beer Moretti bottle 33 cl

Italian beer Messina bottle 33 cl

Italian beer Ichnusa bottle 33 cl

MORETTI 25cl keg beer

MORETTI 50cl keg beer

Aperitifs and Cocktails

Martini, Campari, Aperol, Cinzano

Aperol spritz

Limoncello spritz

Negroni

Americano

Old fashioned

Pizza Napoletana…
"The classic par excellence and the most famous in the world. High, honeycomb crust, fine and tender center. Light, elastic and aromatic. High hydration mass."

Ruota di Carro…
“Traditional Neapolitan version, made in the old style. It is distinguished by its generous size, which causes it to overhang the plate. Very thin with a barely defined edge. It is highly prized for its lightness.”

Pizza al Ruoto…
"The only pizza baked in a pan (ruoto), typical of Neapolitan homes. Flavorful, with a crispy crust and a spongy texture. It is characterized by its soft dough and lightness. Perfect for those who love the rustic taste of homemade pizza."

Calzone Napoletano…
"Neapolitan pizza dough, closed in a half-moon shape with a melt-in-your-mouth center. Golden and crispy crust that encloses a deep and delicate flavor. A perfect balance between softness and intensity of flavor."

Pizza Contemporanea…
“Our gourmet pizza. A modern evolution of the Neapolitan. High, light, and very airy crust, highly digestible dough thanks to long fermentations and innovative techniques.”

Roman Pizza…
“Our “scrocchiarella” pizza is thin and crispy in every bite, ideal for lovers of lightness and a crispy texture.”

Pinsa Romana…
“Oval-shaped pizza. Highly hydrated dough with a long fermentation process. Light and airy, with a crispy crust and soft interior. Easily digestible and with a delicate flavor.”

Roman shovel
“Rectangular pizza. Highly hydrated and airy dough, with a crispy surface and a spongy interior. We cut it in half and fill it.”