pizza

BOOK A TABLE

La differenza sta nell'impasto particolarmente friabile e digeribile: preparato con farina biologica macinata a pietra, lievito madre, sale marino e olio extra vergine d’ oliva e maturazione lunga 36 ore.

Mettiamo la scelta della materia prima al primo posto.

 

- Mozzarella Fior di latte

- Pomodoro pelato San Marzano

MENU

  • PIZZE A MODO NOSTRO

    FOCACCIA con OLIO D’OLIVA e ROSMARINO

    Focaccia with olive oil and rosemary

    POMODORI PELATI, MOZZARELLA FIOR di LATTE e BASILICO

    Peeled tomatoes, mozzarella and basil

    4,00 €

    6,00 €

    POMODORI PELATI, MOZZARELLA FIOR di LATTE, BUFALA CAMPANA e PROSCIUTTO CRUDO di MONTAGNANA Veneto Dop

    Peeled tomatoes, mozzarella, buffalo mozzarella and raw ham

    POMODORI PELATI, MOZZARELLA FIOR di LATTE, FILETTI di ACCIUGHE del Mar Cantabrico

    Peeled tomatoes, mozzarella, anchovies from Cantabrico sea

    POMODORI PELATI, PROSIUTTO COTTO ALLA BRACE di alta Nocineria e CHAMPIGNON FRESCHI

    Peeled tomatoes, baked ham and fresh 'Champignon' mushrooms

    POMODORI PELATI, MOZZARELLA FIOR DI LATTE, SPECK Stagionato in legno di faggio

    Peeled tomatoes, mozzarella and seasoned speck

    POMODORI PELATI, MOZZARELLA FIOR di LATTE, PORCINI FRESCHI saltati in padella

    Peeled tomatoes, mozzarella, fresh 'porcini' mushrooms stir-fly

    POMODORI PELATI, MOZZARELLA FIOR di LATTE, BUFALA CAMPANA e POMODORINI CONFIT

    Peeled tomatoes, mozzarella, buffalo mozzarella and baby plum tomatoes

    POMODORI PELATI, MOZZARELLA FIOR di LATTE, SALAME PICCANTE IBERICO Cular de Bellotta

    Peeled tomatoes, mozzarella and pepperoni

    MOZZARELLA FIOR di LATTE con FRIARIELLI e SALSICCIA

    Mozzarella, rapini and sausage

    MOZZARELLA FIOR DI LATTE con  FORMAGGIO ASIAGO, PATATE al FORNO e TARTUFO dei COLLI BERICI

    Mozzarella, Asiago cheese, roast potatoes and truffle

    PIZZA VEGANA con POMODORI PELATI e VERDURE ALLA MEDITERRANEA

    Vegan pizza with peeled tomatoes and vegetables

    CALZONE GRATINATO al PARMIGGIANO REGGIANO con MOZZARELLA FIOR di LATTE, RICOTTA e PROCIUTTO COTTO ALLA BRACE di alta Nocineria

    Calzone cooked au gratin with parmesan cheese, mozzarella, ricotta, baked ham

    10,00 €

    11,00 €

    8,00 €

    9,00 €

    8,00 €

    9,00 €

    8,00 €

    9,00 €

    10,00 €

    8,00 €

    8,00 €

  • PIZZE GOURMET

    "Monet"

    FORMAGGIO CAPRINO con CULATELLO e CIPOLLA di TROPEA CARAMELLATA

    Caprino chesse, culatello and red onion

    19,00 €

    “Picasso”

    JAMON IBERICO PATANEGRA “BELLOTA” TAGLIATO a COLTELLO, BURRATA, DATTERINO e PESTO di BASILICO

    Freshly cut spanish ham w/ burrata mozzarella, cherry tomatoes, basil pesto

    20,00 €

    “Leonardo”

    FIOR di LATTE, TARTUFO dei COLLI BERICI, PORCINO FRESCO e PARMIGIANO REGGIANO a SCAGLIE

    Mozzarella, truffles, porcino mushrooms and parmesan cheese

    19,00 €

    “Raffaello”

    FIOR di LATTE,PROSCIUTTO COTTO alla BRACE di ALTA NORCINERIA, CARCIOFINI alla ROMANA, CHAMPIGNON e POMODORI SECCHI

    Grilled ham, artichokes, mushrooms and tomatoes

    18,00 €

    “Van Gogh”

    VELLUTATA di POMODORO con GAMBERONI, ZUCCHINE e TRIONFO di CAPPESANTE

    Veil of tomatoe w/ prawns, zucchini, scallops

    20,00 €

© Al Paradiso 2017, All Right reserved.

The cooked pizza base is particularly crumbly and digestible: it is made by biological flour using a unique technique of stone grinding, starter, sea salt and extra virgin olive oil.

We give priority to the chosen of the raw material.

 

- Mozzarella Fior di latte

- Peeled tomatoes from San Marzano

The cooked pizza base is particularly crumbly and digestible: it is made by biological flour using a unique technique of stone grinding, starter, sea salt and extra virgin olive oil.

pizza

BOOK A TABLE

The cooked pizza base is particularly crumbly and digestible: it is made by biological flour using a unique technique of stone grinding, starter, sea salt and extra virgin olive oil.

We give priority to the chosen of the raw material.

 

- Mozzarella Fior di latte

- Peeled tomatoes from San Marzano

Now we give the floor

to our dishes.

menU

The cooked pizza base is particularly crumbly and digestible: it is made by biological flour using a unique technique of stone grinding, starter, sea salt and extra virgin olive oil.

We give priority to the chosen of the raw material.

 

- Mozzarella Fior di latte

- Peeled tomatoes from San Marzano

The cooked pizza base is particularly crumbly and digestible: it is made by biological flour using a unique technique of stone grinding, starter, sea salt and extra virgin olive oil.

We give priority to the chosen of the raw material.

 

- Mozzarella Fior di latte

- Peeled tomatoes from San Marzano

Now we give the floor

to our dishes.

© Al Paradiso 2017, All Right reserved.