Pizzería Al Ferro

A classic Italian focaccia, crispy outside and soft inside. Simply dressed with extra virgin olive oil and salt. Perfect as an appetizer or side dish.

Freshly baked focaccia filled with Italian cured meats. You can choose between aged prosciutto crudo or delicate cooked ham. A simple and tasty meal.

Focaccia topped with bresaola (cured beef), fresh arugula, and Grana cheese shavings. A balance of savory, peppery, and fresh flavors.

A rich focaccia with baked zucchini and slightly bitter radicchio. Grana cheese is added during cooking to melt with the vegetables.

Fresh and abundant focaccia with tuna, artichokes, and datterini tomatoes. Enriched with arugula, basil, and onion for an intense and aromatic flavor.

Toasted bread slices topped with melted mozzarella and ham. Crispy and flavorful, ideal for sharing.

Warm crostini with melted mozzarella, mushrooms, and ham. A classic combination of earthy flavors and cured meats.

Toasted bread with mozzarella and sweet gorgonzola. Creamy and with a decisive flavor, perfect for lovers of blue cheese.

Refined crostini with mozzarella and salmon. A delicate and tasty seafood appetizer.

Savory crostini with mozzarella and anchovy fillets. Intense and savory taste, typical of Mediterranean tradition.

Simple and tasty crostini with mozzarella and sautéed mushrooms. A warm and comforting vegetarian appetizer.

Half-moon shaped stuffed pizza filled with mozzarella and ham. The inside remains soft and juicy while the outside is golden.

Calzone filled with melted mozzarella and fresh button mushrooms. A delicate and earthy flavor.

The classic calzone filled with cooked ham and mushrooms. Rich, flavorful, and very satisfying.

Calzone for cheese lovers, filled with mozzarella and gorgonzola. A creamy and intensely flavored filling.

A special version of calzone with smoked salmon and mozzarella. It combines the fragrance of pizza with the taste of the sea.

Calzone with a smoky and decisive flavor, filled with speck (smoked ham) and scamorza cheese.

Elongated stuffed pizza, filled with broccoli rabe (slightly bitter vegetable) and flavorful sausage. A classic Roman combination.

Stuffed pasta pocket with sautéed chicory and sausage. The strong flavor of the vegetable perfectly balances the meat.

Stuffed pizza with rustic and flavorful ingredients. A tribute to the flavors of the countryside.

A rich and hearty filling with spicy salami and egg. Strong flavor and soft texture inside.

Green leafy vegetable with a bitter taste, typically sautéed with garlic and chili pepper.

Addition of onion for a sweet and aromatic touch.

Small, sweet, and juicy tomatoes with an elongated shape.

Fresh pasta filata cheese, soft and milky.

Spicy spreadable salami typical of Calabria, made with pork and chili pepper.

Flavorful Italian olives.

Cured salami with added chili pepper.

Smoked salmon.

Fresh and flavorful pork sausage.

Anchovy fillets preserved in salt or oil.

Thicker and softer pizza dough.

Addition of a fried egg on the pizza.

Cured beef, lean and flavorful.

Vegetable similar to turnip greens, slightly bitter taste.

Buffalo milk mozzarella, richer and more flavorful than classic mozzarella.

Flower buds preserved in salt or vinegar, savory taste.

Artichoke hearts in oil.

Italian espresso.

Edible zucchini blossoms, delicate and colorful.

Sliced button mushrooms.

Small peeled crustaceans.

Italian blue cheese, creamy and spicy.

Cured pork cheek, very flavorful and fatty.

Sweet corn kernels.

Fresh, creamy, and sweet cheese.

Grilled or fried eggplant slices.

Cooked or cured ham.

Smoked ham typical of Alto Adige.

Thin slices of Grana Padano or Parmigiano cheese.

Roasted potato slices.

Aged and salty sheep's milk cheese.

Sweet and colorful vegetables, usually roasted.

Tomato sauce or fresh tomato.

Prized forest mushrooms with an intense flavor.

Red salad with a slightly bitter taste, excellent when cooked.

Spicy and peppery aromatic herb.

Sun-dried tomatoes, concentrated and savory flavor.

Fresh and creamy soft cheese.

Pasta filata cheese, available white or smoked.

Truffle cream or shavings, a very aromatic underground mushroom.

Tuna in oil.

Whole egg.

Wurstel-style sausage.

Grilled or baked zucchini.

Spicy chili pepper.

Special 5-grain dough.

Portion of bread.

Mixed Mediterranean vegetables (zucchini, eggplant, peppers) baked. Light and healthy.

Blanched chicory then sautéed with garlic, oil, and chili pepper. A classic Roman side dish with a strong flavor.

Sautéed broccoli rabe with spicy seasonings. Flavorful and rich in taste.

Baked red radicchio, which enhances its sweetness while reducing its natural bitterness.

Light dish with thin slices of bresaola, fresh arugula, and parmesan shavings. Dressed with oil and lemon.

Smoked salmon served with arugula and grana cheese. A fresh and refined appetizer.

Classic Caprese salad with fresh tomatoes and buffalo mozzarella. The colors and flavors of Italy on a plate.

Portion of Italian cured ham, thinly sliced.

Fresh buffalo milk mozzarella, served whole or sliced. Rich in milk and flavor.

Mixed Italian appetizer with cured meats, olives, and mini mozzarella balls (ciliegine). Perfect for sharing.

Thick and spicy Tex-Mex style soup, prepared with ground meat, black beans, and spices.

Scamorza (stretchy cheese) melted in a terracotta dish with mushrooms. Hot and stringy.

Scamorza baked with ham. A rich and flavorful comfort food dish.

Gourmet white pizza with forest flavors: porcini mushrooms and truffle, balanced by the creaminess of stracchino and mozzarella.

Pizza with a classic and elegant combination: sweet pears, crunchy walnuts, and spicy gorgonzola on a mozzarella base.

Pizza inspired by the 80s prawn cocktail, with fresh lettuce, shrimp, and brandy-flavored pink sauce.

Rich and flavorful pizza with sun-dried tomatoes, homemade arugula pesto, and crispy guanciale.

Pizza that recalls the sauce of Amatriciana pasta: tomato, crispy guanciale, and Pecorino Romano.

Very rich pizza with various ingredients: cured meats, vegetables, and egg for a complete meal.

Classic pizza with sausage and mushrooms, autumnal and tasty flavors.

A rich pizza with various toppings: artichokes, mushrooms, olives, ham, and egg.

Premium version of Margherita with sweet cherry tomatoes and buffalo mozzarella.

The classic spicy pizza with salami (often called pepperoni abroad).

Pizza with a cooked red base, finished with raw ingredients like buffalo mozzarella and arugula.

Simple pizza with sliced button mushrooms.

Flavorful pizza with buffalo mozzarella and anchovies, flavored with oregano.

The queen of pizzas: simple tomato and mozzarella base. A timeless classic.

Margherita enriched with buffalo mozzarella for a creamier taste.

Red pizza without cheese, seasoned only with garlic and oregano. Simple and vegan.

Pizza with mozzarella and salted anchovies, decisive flavor.

Spicy pizza with 'Nduja, the spreadable Calabrian salami.

A tribute to Sicily with fried eggplant and grated salted ricotta.

Pizza reminiscent of eggplant parmigiana, with grana cheese and basil.

Pizza with cooked ham.

Tomato base only. Essential.

Pizza with crumbled sausage.

Classic tuna and onion combination, very popular in Italy.

Pizza loved by children, with wurstel rings.

Fresh white pizza with ingredients added raw or at the end of cooking.

Pizza with rich contrasts between the sweetness of eggplant, the saltiness of guanciale, and the spiciness of gorgonzola.

Pizza with the classic combination of sausage and broccoli rabe.

Elegant white pizza with shaved truffle.

The famous Roman pasta dish transformed into pizza, with creamy egg and guanciale.

Vegetarian pizza with a mix of garden vegetables (often grilled).

Delicate pizza with zucchini blossoms, flavored with pepper and pecorino (similar to cacio e pepe).

Fresh pizza ideal for the warm season.

Classic Roman combination: zucchini blossoms and anchovies.

Simple and flavorful pizza with artichokes.

Delicate white pizza with zucchini.

A classic for cheese lovers, a mix of 4 different types.

Pizza that enhances the flavor of porcini mushrooms.

Bitter-sweet and spicy contrast.

Like Gricia pasta: guanciale and cheese, without egg or tomato.

Pizza with strong and spicy southern flavors.

Pizza with thinly sliced potatoes, carbohydrate on carbohydrate but delicious.

A popular rustic combination.

An even more flavorful variation of potato pizza.

Fresh pizza with raw ingredients.

Special pizza recommended by the chef.

White pizza with smoked salmon.

Pizza rich in meats and cheese.

Skewers of sheep meat cut into small cubes, grilled. Typical Abruzzese specialty.

Seafood variation of arrosticini, with fish cubes.

Breaded and fried turkey slice.

Ground and grilled beef.

Grilled and sliced cut of beef (usually sirloin or ribeye).

Grilled slice of beef.

Salad with a mix of sweet (raisins) and savory (feta) flavors.

Fresh and colorful salad with raw mushrooms.

Rich and complete seafood salad.

Flavorful salad with tuna and pickled vegetables.

The house salad, rich and varied.

Light salad with mini mozzarella balls.

The quintessential Italian dessert: layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Dessert similar to crème brûlée, with a caramelized sugar crust.

Warm sweet focaccia spread with abundant Nutella.

Soft chocolate cake, gluten-free.

Classic tart with shortcrust pastry, custard cream, and pine nuts.

Sweet vanilla cream pudding, served with caramel or berries.

Fresh cheese cake on a biscuit base.

Lemon sorbet, digestive and refreshing.

Egg custard with liquid caramel sauce.

Portion of fresh fruit.

Digestive herbal liqueur.

Alcoholic spirits.

Bitter liqueur made from gentian root.

Sweet anise liqueur.

Sardinian liqueur made from myrtle berries.

Almond-flavored liqueur (amaretto).

Italian espresso.

Decaffeinated coffee.

Hot barley drink, an alternative to coffee without caffeine.

Famous Calabrian ice cream in a sphere shape with a soft center, covered in cocoa.

Ice cream designed for children.