La Briciola

A savory pizza topped with tomato sauce, regular mozzarella, fresh buffalo mozzarella, and spicy salami. The mix of cheeses offers both creaminess and richness, balanced by the heat of the salami.

A simple, flat oven-baked bread product similar to pizza dough but without sauce. Crispy on the outside and soft inside, usually seasoned with olive oil and herbs.

Traditional flatbread served with slices of cured ham. A simple and savory appetizer or light meal.

A classic Neapolitan pizza without cheese. Features tomato sauce, garlic, oregano, and savory anchovies. Bold, salty, and aromatic.

The most famous Italian pizza. Topped simply with tomato sauce and mozzarella cheese. Represents the colors of the Italian flag.

A Margherita base (tomato and mozzarella) topped with anchovies for a salty, umami kick.

A classic Margherita pizza topped with sliced champignon mushrooms. Earthy and mild flavor.

A rich pizza with a variety of toppings including olives, artichokes, egg, and ham on a tomato and mozzarella base. Offers a complex mix of salty, savory, and tangy flavors.

A vegetable-forward pizza featuring mushrooms, eggplant (aubergines), and zucchini (courgettes). Typically arranged in sections to represent the four seasons.

A fresh, lighter pizza option with a focaccia base, topped with savory tuna and sweet cherry tomatoes.

Classic Margherita topped with crumbled Italian sausage. Savory and hearty.

The 'Woodsman's' pizza. Features earthy mushrooms, savory sausage, and ham on a cheesy tomato base.

A white pizza (usually no tomato sauce) featuring a rich blend of four cheeses: mild mozzarella, salty parmesan, smoky provola, and pungent gorgonzola.

The 'Devil's' pizza, known for its heat. Topped with spicy salami and extra chili pepper on a tomato and mozzarella base.

A seafood pizza with mozzarella, shrimp, fresh arugula (rocket), and sweet cherry tomatoes, finished with a drizzle of mayonnaise.

A focaccia base topped with seasoned minced meat and onions, finished with a sunny-side-up egg (Bismarck-style).

Inspired by the Caprese salad. Features a mix of cooked and fresh components including tomato, mozzarella, and aromatic basil.

A premium Margherita using rich Buffalo mozzarella and sweet Pachino cherry tomatoes with fresh basil.

Features Provolone cheese and Speck (cured, smoked ham) on a tomato base. Smoky and savory.

A delicate pizza topped with zucchini flowers (courgette flowers), mozzarella, and salty anchovies.

A 'white' pizza (no tomato sauce) topped with mozzarella cheese and thinly sliced julienne potatoes. Creamy and comforting.

A white pizza base topped with mozzarella and slices of cured raw ham (prosciutto).

White pizza with mozzarella and sautéed chicory. The chicory adds a pleasant bitter note that balances the cheese.

Margherita pizza with the addition of Gorgonzola, a distinctively tangy and creamy blue cheese.

White pizza topped with mozzarella, fresh peppery rocket (arugula), and shavings of Parmesan cheese.

White pizza featuring Bresaola (air-dried salted beef), topped with fresh rocket and Parmesan.

Likely features Guanciale (cured pork cheek) which becomes crispy when baked, paired with potatoes.

Hearty pizza with mozzarella, chunks of baked potato, and Italian sausage.

A focaccia-style base topped with thin potatoes, onions, peppers, and Parmesan cheese.

Rich pizza with two types of mozzarella, salty anchovies, and thin potato strips.

Inspired by Eggplant Parmigiana. Features fried eggplant slices, parmesan, and basil on a Margherita base.

A favorite for kids and adults alike. Margherita pizza topped with sliced frankfurter-style sausages (wurstel).

The controversial classic. Topped with mozzarella cheese and sweet pineapple chunks.

A folded pizza turnover stuffed with fillings. Crispy on the outside, hot and melted inside.

Scamorza cheese melted in a small earthenware dish ('al coccio'). Scamorza is a spun paste cow's milk cheese, similar to mozzarella but firmer and more intense in flavor.

Melted Scamorza cheese served with slices of ham.

Melted Scamorza cheese accompanied by ham and mushrooms.

House dessert featuring a semi-frozen parfait flavored with Amaretto (almond liqueur), topped with hot chocolate sauce.

Classic Italian dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

Various homemade tarts and sweets of the day.

Likely refers to 'Tartufo', an ice cream dessert where a ball of ice cream (usually chocolate and hazelnut) is covered in a shell of chocolate. Available in white or black chocolate varieties.

A refreshing frozen dessert made from sweetened water and lemon juice/zest. Light and palate-cleansing.

Sweet focaccia bread spread generously with Nutella (hazelnut cocoa spread).

Bottled mineral water, available as still (natural) or carbonated (sparkling).

A bottle of the restaurant's house wine, available in white or red varieties.

A single glass serving of the house wine, white or red.

Assorted carbonated soft drinks served in a can.

Large bottle of beer.

Draft lager from Menabrea, a historic Italian brewery. Crisp and refreshing.

Small serving of draft Menabrea lager.

Dark draft beer from Menabrea. Typically has malty, caramel notes.

Small serving of dark draft Menabrea beer.

A rotating beer special selected for the month.

Italian sparkling white wine. Crisp, bubbly, and generally dry to extra-dry. Served by the glass (goblet) or bottle.

Premium Guatemalan rum aged in a solera system. Rich, sweet, and smooth.

Aged Demerara rum from Guyana. Known for its rich, molasses-forward flavor profile.

Famous blended Scotch whisky. Spicy and smoky flavor profile.

Blended Scotch whisky aged for 12 years. Smooth with deep smoky notes.

Single malt Scotch whisky from the Highlands. Notes of orange peel, smoke, and sea salt.

Single malt Scotch whisky from the Isle of Skye. Peaty, smoky, and peppery.

Selection of Italian digestifs (bitters/liqueurs). Includes sweet Limoncello, herbal Mirto, and bitter Amari like Averna and Unicum. Traditionally consumed after a meal to aid digestion.

Italian pomace brandy. 'Giovane' is young and clear with fresh grape flavors, while 'Barricata' is aged in wood barrels, giving it an amber color and richer taste.

Standard Italian espresso. Strong, concentrated coffee served in a small cup.

Espresso 'corrected' with a splash of liquor, such as grappa or sambuca.

Tea.