15eme Art Pizzeria

Signature pizza with a tomato base, melting mozzarella, and creamy stracciatella. Enhanced with fresh basil and olive oil. A blend of creamy textures and Italian flavors.

The classic Neapolitan pizza without cheese, highlighting a double portion of tomato sauce. Simply flavored with garlic, oregano, and basil. Light and rich in tomato flavor.

The quintessential Italian pizza with tomato sauce and mozzarella. Simple and effective, flavored with oregano. A sure bet for all pizza lovers.

A premium version of the Margherita with buffalo mozzarella for extra creaminess and character. Topped with fresh basil.

Pizza topped with marinated chicken pieces and button mushrooms. Tomato base and melting cheese. Tasty and nourishing.

The "Queen" of pizzas, made with quality cooked ham and fresh mushrooms. A balanced classic appreciated by all.

A rustic pizza with smoky flavors thanks to the bacon. Complemented by the sweetness of candied onions and an egg in the center.

Tuna pizza (belly added after cooking to preserve texture). Topped with candied onions, egg, and olives for a Mediterranean flavor.

A pizza rich in flavors with salty Parma ham and spicy gorgonzola. Fresh arugula adds a peppery note at the end of cooking.

For chili lovers: topped with Spianata and N'duja (spicy Calabrian sausages). Candied onions add a sweet touch to balance the heat.

Folded pizza, filled with ham, mozzarella, and a runny egg inside. Crispy outside, soft inside.

The ultimate vegetarian pizza with an assortment of grilled or fresh vegetables: eggplants, mushrooms, and bell peppers.

A pizza with intense salty maritime flavors with anchovies and capers. Mellowed by buffalo mozzarella.

Meaty pizza with seasoned minced meat, mushrooms, and an egg. Robust and protein-rich.

Inspired by North African flavors, with spicy merguez, bell peppers, and onions.

For cheese lovers: a melting and full-bodied blend of mozzarella, goat cheese, gorgonzola, and parmesan.

A spicy pizza combining minced meat, merguez, and green chili. Hot and flavorful.

The "Quattro Stagioni", divided into sections or mixed, with artichokes, ham, mushrooms, and olives representing the seasons.

A gourmet pizza topped with a whole ball of fresh, creamy burrata, accompanied by Parma ham and arugula.

Version with Bresaola (dried beef) instead of ham. Freshness from the burrata and delicate taste of the dried meat.

A pizza with a pesto cream base, mixing the saltiness of goat cheese with the sweetness of honey. Crunch provided by small seeds.

The ultimate cheese pizza on a cream base: ricotta, goat cheese, gorgonzola, raclette, and parmesan. Very rich and melting.

Sophisticated pizza with black truffle cream and truffle oil. Intense forest floor aromas with mushrooms and parmesan.

An original specialty with pistachio cream and mortadella. The burrata and pistachio pieces add creaminess and crunch.

A variation of the truffle pizza with cooked ham and an egg. Rich and fragrant.

White pizza with smoked salmon on a mild ricotta and mozzarella base.

Inspired by Normandy, a creamy pizza with bacon, ham, and candied onions.

Savoyard raclette-style pizza: potatoes, melted raclette cheese, and bacon. Very hearty.

The luxurious marriage of smoked salmon and a creamy whole burrata on a white pizza.

White pizza with Italian mortadella and a fresh whole burrata.

Alsatian tarte flambée with very thin dough, topped with cream, onions, and bacon.

Italian pizza bread baked in the oven, simply seasoned with garlic and olive oil. Ideal as an appetizer.

Focaccia topped with melted mozzarella cheese.

Focaccia sprinkled with grated parmesan for a salty and umami flavor.

Hot sandwich made with pizza dough, topped as you choose. Crispy and melting.

Onions cooked slowly until caramelized.

Fresh button mushrooms.

Mild and crunchy vegetable.

Potato slices.

Marinated flower buds, tangy flavor.

Fresh chili to enhance the flavor.

Small, sweet, and juicy tomatoes.

Black or green olives.

Seed mix for crunch.

Oven-baked egg on the pizza.

Grilled eggplant slices.

Melting Italian cheese.

Fresh goat cheese.

Creamy Italian blue cheese.

Rich and melting raclette cheese.

Grated or shaved hard cheese.

Salted fish fillets.

Marinated artichoke hearts.

Toasted pistachio pieces.

Superior cooked ham.

Flaked tuna.

Small pieces of smoked bacon.

Spicy Italian sausage.

Calabrian spicy sausage paste.

Aged Italian dry-cured ham.

Smoked salmon slices.

Fine Italian cured meats.

Creamy Italian fresh cheese.

Buffalo milk mozzarella.

Dried and salted beef.

Classic caprese salad with cherry tomatoes, buffalo mozzarella, and pesto.

Similar to tomato-mozzarella but served with a creamy burrata.

Complete salad with burrata, Parma ham, parmesan, and arugula.

Fresh salad combining smoked salmon and burrata on a bed of arugula.

The famous Caesar salad with grilled chicken, creamy dressing, and parmesan.

Layered pasta with bolognese sauce (meat and tomato) and béchamel, baked in the oven.

Vegetarian version of lasagna with seasonal vegetables.

Sweet folded pizza, filled with hot Nutella.

Classic Italian dessert with coffee, mascarpone, and ladyfingers.

Chocolate lava cake, served with vanilla custard.

Chocolate fondant flavored or filled with pistachio.

Creamy fresh cheesecake flavored with pistachio and white chocolate.

Another variation of our homemade tiramisu, perhaps with fruit or classic.