Fior di latte, grilled zucchini, cream of artichokes, olives, black truffles, speck, cherry tomato, shaved parmigiano, basil
Burratina
$26.00
Burrata, focaccia, arugula, prosciutto di Parma, cherry tomato
Pulcinella
$22.00
Fior di latte, stracciatella, sausage, rapini, basil, olive oil
Affumicata
$22.00
Smoked fior di latte, smoked caciocavallo, speck, smoked peppers, basil
Gino
$25.00
Fior di latte, grilled zucchini, porcini mushrooms, black truffle, basil
vegetarian
Calzoni
Calzone Liscio
$18.00
Fior di latte, ricotta, backed ham, basil, olive oil
Calzone Napoli
$21.00
Fior di latte, San Marzano tomato d.o.p., salame, ricotta, black peppers, basil, olive oil
Calzone Friarielli
$23.00
Smoked fior di latte, sausage, rapini, basil, olive oil
Calzone Orto
$20.00
Fior di latte, eggplant, grilled zucchini, peppers, basil
vegetarian
Special Pizza
Moon
$30.00
Fior di latte, arugula, smoked salmon, topped with stracciatella, black pepper, olive oil
Star
$38.00
Fior di latte, ricotta, zucchini, cherry tomatoes, speck, parmigiano. In the star tips: ricotta, fior di latte, black truffle | sausage, fior di latte, peppers | zucchini, speck, fior di latte | eggplant, parmesan, basil, fior di latte
Desserts
Nutella Pizza
$15.00
Babbà with Cream and Fruits
$7.00
Sfogliatella
$5.00
Shell
$4.00
black cherry and cream filled pastry
Affogato
$8.00
caffe, gelato, crispy waffle
Cannoli
S$2.50
L$3.90
Gelato
Single$2.90
Double$5.50
Plain Croissant
$2.90
Nutella Croissant
$3.50
Pistachio Croissant
$3.50
Hazelnuts Croissant
$3.50
3 Cookies
$2.50
Our Products
Fior di Latte
Fior di Latte, famously known as Mozzarella, is the most popular cows milk cheese in the world. Traditionally a product of the Italian region Campania; it is particularly produced in the Lattari Mountains located in the heart of the Gulf of Naples
4oz$3.96
Stracciatella
Stracciatella is hand spun from a special dough called "stracciatella". After this process fresh cream is added which creates its creamy consistency
Plain Stracciatella (1oz)$2.50
Pistachio Stracciatella (1oz)$3.00
Truffle Stracciatella (1oz)$4.50
Burrata
Burrata is a fresh Italian cow milk cheese made from mozzarella and cream. The cheese is presented in a bag and spun by our Italian artisans where the outer shell is solid mozzarella, while the inside contains a mixture of stracciatella and cream, giving it a beautifully balanced taste and soft texture. The shell wrapped around its creamy center delivers a clash of sensations and a buttery consistency unlike any other. Aside from original plain burrata, our store also produces burrata filled with pistachio or black truffle
Plain Burrata (6oz)$9.00
Pistachio Burrata (6oz)$11.00
Truffle Burrata (6oz)$12.90
Ricotta
Ricotta is a creamy white slightly sweet cheese with a soft texture and a rich but mild flavor. This Italian cheese is made from whey proteins drained from cheeses such as mozzarella. Its name, ricotta, means cooked again, an obvious reference to the production method used to make it
16oz$9.90
32oz$17.90
Smoked Mozzarella
Smoked Fior di latte is a variation of the classic mozzarella, flavored by beachwood smoke which is what characterizes the scent and gives it its golden/amber-brown color. It is another classic cheese from Campania, Italy distinct by its thin and smooth rind. At the end of the process, the spun paste cheese is smoked by the combustion of small pieces of beechwood. This process gives the crust of smoked mozzarella an intense and decisive flavor. The dough is elastic and white and, when cut, gives off a delicious abundance of milk
4oz$4.96
Caciocavallo
Caciocavallo is a curd-aged cheese prevalent in Southern Italy. It is produced with milk and the addition of only rennet, lactic ferments and salt. The cheese is formed into a distinct teardrop shape in which it is hung on a stick to age. Caciocavallo can also be smoked which produces aricher flavor profile
(per pound)$18.00
Smoked(per pound)$20.00
Provolone del Golfo
Provolone is a semi-hard Italian cow's milk cheese that has a smooth texture and a mild smoky flavor. The process of making a batch of Provolone demands care and skill in all aspects of production. The seasoning takes place starting from a minimum of 4 months to a maximum of 24. Like most Italian cheeses, Provolone has simple ingredients but a rich taste