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PIZZA


DOUBLE BAKING



CARMINUCCIO EVOLUTION
COOKED AND INFUSED 100% ITALIAN TOMATO (BASIL & PEPPER), SEMI-DRIED YELLOW DATTERINO TOMATOES, CRISPY CILENTO PANCETTA, GRANA PADANO PDO WAFER, PECORINO ROMANO PDO, FRESHLY GROUND BLACK PEPPER, BASIL ICE
14


GENOVESE CROCCANTE
MONTORO COPPER ONION AND VEAL GENOVESE SAUCE, 24-MONTH PODOLICA CACIOCAVALLO CHEESE, CARROT CHIPS
14



ALTER-ACTION



CAPRICCIOSA 2.0
FIOR DI LATTE MOZZARELLA, SEMI-DRIED RED DATTERINO TOMATOES, CHAMPIGNON MUSHROOMS, HIGH-QUALITY COOKED HAM, OLIVES, ARTICHOKE CREAM, EXTRA VIRGIN OLIVE OIL
9


4 FORMAGGI 2.0
FIOR DI LATTE MOZZARELLA, PECORINO ROMANO PDO CREAM, GRANA PADANO PDO CHIPS, BLUE CHEESE SHAVINGS, FRESH RICOTTA WITH THYME, LICORICE, EXTRA VIRGIN OLIVE OIL
10
Vegetariano
Vegetariano


ZAFARAN
FIOR DI LATTE MOZZARELLA, OVEN-ROASTED POTATOES, POLLINO OREGANO, SENISE PGI DRIED SWEET PEPPER, EXTRA VIRGIN OLIVE OIL
9
Vegetariano
Vegetariano


ROMA SEMIDRY
FIOR DI LATTE MOZZARELLA, SEMI-DRIED YELLOW AND RED DATTERINO TOMATOES, ANCHOVIES FROM CETARA, EXTRA VIRGIN OLIVE OIL
9.50


MORTAZZA 2.0
FIOR DI LATTE MOZZARELLA, ARTISAN MORTADELLA FROM MORA ROMAGNOLA PORK (DICED AND PAN-SEARED), THYME-INFUSED RICOTTA, AMALFI COAST PGI LEMON ZEST, EXTRA VIRGIN OLIVE OIL
10


CILENTO E CALABRIA
FIOR DI LATTE MOZZARELLA, SEMI-DRIED YELLOW DATTERINO TOMATOES, ’NDUJA FROM SPILINGA, MOZZARELLA AGED IN MYRTLE (SLOW FOOD PRESIDIUM), EXTRA VIRGIN OLIVE OIL
10



SEASONAL



ORTO D'ESTATE
BABA GHANOUSH (EGGPLANT HUMMUS), NEAPOLITAN PAPACCELLA PEPPER (SLOW FOOD PRESIDIUM) IN SWEET-AND-SOUR SAUCE, FRIED ZUCCHINI, OVEN-ROASTED DATTERINO TOMATOES, BASIL, EXTRA VIRGIN OLIVE OIL
12
Vegano
Vegano


FIORI E PANCETTA
FRESH ZUCCHINI BLOSSOMS, FIOR DI LATTE MOZZARELLA, CILENTO PANCETTA, CILENTO EVOO
9


SALSICCIA E FRIGITELLI
OVEN-ROASTED DATTERINI TOMATOES WITH GARLIC AND BASIL, PAN-SEARED FRIGITELLI PEPPERS, BENEVENTO PORK SAUSAGE, HAY-SMOKED NOBILE MILK PROVOLA, CACIOCAVALLO PODOLICO
12


NERANO
FIOR DI LATTE, PAN-SAUTÉED ZUCCHINI, SHAVINGS OF AGED CACIOCAVALLO PODOLICO CHEESE, EXTRA VIRGIN OLIVE OIL
10
Vegetariano
Vegetariano


MARGHERITA FILETTO
FRESH DATTERINO TOMATO, MOZZARELLA, EXTRAVIRGIN OLIVE OIL, BASIL
6.50
Vegetariano
Vegetariano



TRAVEL MEMORIES



TONNO IN MOVIMENTO
FIOR DI LATTE MOZZARELLA, MEDITERRANEAN TUNA, CARAMELIZED RED ONION, KATSUOBUSHI TUNA FLAKES, EXTRA VIRGIN OLIVE OIL
12


BIONDA PROVOLA E PEPE
WHOLE YELLOW DATTERINO TOMATOES IN JUICE, SMOKED PROVOLA, SANSHO PEPPER, EXTRA VIRGIN OLIVE OIL
8
Vegetariano
Vegetariano



OUR HISTORY



MARGHERITA
100% ITALIAN TOMATO, FIOR DI LATTE MOZZARELLA, EXTRA VIRGIN OLIVE OIL
6
Vegetariano
Vegetariano


MARINARA
100% ITALIAN TOMATO, POLLINO OREGANO, GARLIC, EXTRA VIRGIN OLIVE OIL
5
Vegano
Vegano


CETARINA 2.0
100% ITALIAN TOMATO, POLLINO OREGANO, BLACK GARLIC, CAPER LEAVES, SEMI-DRIED RED DATTERINO TOMATOES, CETARA PDO ANCHOVY COLATURA, EXTRA VIRGIN OLIVE OIL
9


LA SCARPARIELLO
WHOLE RED DATTERINO TOMATOES IN JUICE, FIOR DI LATTE MOZZARELLA, GRANA PADANO PDO ADDED DURING BAKING, EXTRA VIRGIN OLIVE OIL
8.50
Vegetariano
Vegetariano


RESILIENZA
PARSLEY PESTO, FIOR DI LATTE MOZZARELLA, ANCHOVIES FROM CETARA
8


ALLA DIAVOLA
100% ITALIAN TOMATO, FIOR DI LATTE MOZZARELLA, SPICY AGED LUCANIAN SAUSAGE, EXTRA VIRGIN OLIVE OIL
8
Piccante
Piccante


CRUDAIOLA
FIOR DI LATTE MOZZARELLA, ARUGULA, SHAVINGS OF CACIORICOTTA DEL CILENTO (SLOW FOOD PRESIDIUM), 18-MONTH PARMA PDO CURED HAM
9.50


WURSTEL E PATATINE
ARTISAN HOT DOG SAUSAGE, HANDMADE FRIED POTATOES, FIOR DI LATTE MOZZARELLA, EXTRA VIRGIN OLIVE OIL
9


DELL' ECCELLENZA
PIENNOLO CHERRY TOMATOES OF MOUNT VESUVIUS PDO, BUFFALO MOZZARELLA, EXTRA VIRGIN OLIVE OIL
10
Vegetariano
Vegetariano


COSACCA DEL PRESIDIO
100% ITALIAN TOMATO, 12-MONTH GRANA PADANO, CONCIATO ROMANO (SLOW FOOD PRESIDIUM), EXTRA VIRGIN OLIVE OIL
9


NERO CASERTANO
FIOR DI LATTE MOZZARELLA, CURED LARD FROM CASERTANA BLACK PIG, FRESHLY GROUND BLACK PEPPER, EXTRA VIRGIN OLIVE OIL
9

OUR DOUGH ARE MADE WITH ITALIAN ORGANIC FLOUR

SERVICE 2.00 - EVENTS 5.00

WHOLEMEAL DOUGH 1.50

DOUGH WITHOUT GLUTEN 1.50

©2026 by Resilienza

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