Molto Buono
Menu with Prices in the UK

Large green Nocellara Sicilian olives marinated in extra-virgin olive oil, garlic, oregano, and lemon zest.

Warm stone-baked flatbread brushed with cold-pressed extra-virgin olive oil, sea salt, and fresh rosemary.

Freshly baked rosemary and garlic focaccia studded with sweet sun-dried tomatoes and marinated Sicilian olives.

Soft whole burrata served on a bed of wild peppery rocket with crisp Sardinian carasau bread and olive oil.

Generous 210g buffalo burrata designed for two, accompanied by wild rocket, cherry tomatoes, and carasau flatbread.

Artisan board of cured Italian meats including salami, pistachio mortadella, and smoked speck served on warm house focaccia (GF £18.00).

Traditional Neapolitan cheese-free pizza with San Marzano tomato sauce, sliced garlic, wild oregano, and olive oil.

Rich tomato passata, fresh Fior di Latte mozzarella, basil leaves, and extra-virgin olive oil on 48-hour dough.

San Marzano tomato base, Fior di Latte mozzarella, salty Cantabrian anchovies, capers, and Kalamata olives.

Tomato sauce, Fior di Latte mozzarella, and spicy cured Naples salami with fresh basil.

Tomato sauce, Fior di Latte mozzarella, Italian cooked ham, and roasted chestnut mushrooms.

Tomato sauce, mozzarella, Italian ham, grilled artichokes, sautéed mushrooms, and black olives.

Tomato sauce and mozzarella finished post-bake with silky Prosciutto di Parma, wild rocket, and shaved Parmigiano.

San Marzano tomato base crowned with a whole cold creamy burrata, basil pesto drizzle, and sweet cherry tomatoes.

Tomato-free white pizza with Fior di Latte mozzarella, crumbled Tuscan fennel sausage, and rich black truffle purée.

Fior di Latte mozzarella layered with sautéed Italian chestnut and porcini mushrooms, garlic oil, and thyme.

Fior di Latte mozzarella topped with chargrilled Tuscan artichokes, courgettes, and roasted aubergine.

Rich four-cheese blend of Fior di Latte mozzarella, creamy Gorgonzola, Taleggio, and aged Parmigiano Reggiano.

Mozzarella base topped with delicate Bologna mortadella, crushed Bronte pistachios, and creamy burrata.

Folded wood-fired dough stuffed with creamy ricotta, Fior di Latte mozzarella, Italian ham, salami, and tomato sugo.

Folded sourdough pocket filled with mozzarella, ricotta, grilled courgettes, mushrooms, and tomato sauce.

San Marzano tomato passata, meltable artisan vegan mozzarella, fresh basil leaves, and extra-virgin olive oil.

Dairy-free mozzarella, roasted porcini mushrooms, plant-based Tuscan sausage crumble, and aromatic truffle cream.

Plant-based mozzarella topped with charred Tuscan artichokes, grilled courgettes, aubergines, and garlic oil.

Tomato base, melted vegan mozzarella, spicy plant-based Calabrian pepperoni slices, and chilli flakes.

Bronze-die spaghetti simmered in sweet San Marzano tomato basil sauce, finished with vegan parmesan.

Fresh egg tagliatelle coated in slow-braised beef and pork ragù with aged Parmigiano Reggiano.

Ribbon pasta tossed with wild porcini mushrooms, truffle cream emulsion, parsley, and grated parmesan.

Spaghetti sautéed with king prawns, mussels, squid, cherry tomatoes, garlic, and white wine herb broth.

Oven-baked sheets of pasta layered with traditional beef ragù, creamy bechamel, and golden mozzarella.

Crisp mixed leaves tossed with grilled Italian artichokes, Sicilian olives, cherry tomatoes, and balsamic dressing.

Wild peppery rocket dressed in aged Modena balsamic vinegar and generous shavings of Parmigiano.

House-infused Calabrian chilli olive oil or roasted garlic dip for pizza crusts.

Classic Italian sparkling citrus soda served chilled with ice.

Bittersweet dark Italian herbal citrus soft drink crafted from Sicilian myrtle-leaf oranges.

Pure Italian spring mineral water sourced from Tuscany or Lombardy.

Rich dark-roast Neapolitan espresso pulled with thick hazelnut crema.

Fresh Italian espresso topped with silky steamed dairy or plant-based oat milk foam.

Coffee-soaked Savoiardi sponge layered with light sweet mascarpone cream and rich dark cocoa dusting.

Creamy artisanal Italian gelato churned with roasted Bronte pistachios.

Velvety plant-based dark chocolate and Piedmont hazelnut gelato.

Crisp fried pastry shell piped to order with sweet ricotta cream, chocolate chips, and candied peel.

Warm folded stone-baked dough oozing with melted Nutella hazelnut spread and dusted with icing sugar.

Child-sized 8-inch stone-baked pizza with sweet tomato passata and melted mozzarella.

Gentle child-sized portion of spaghetti tossed in smooth tomato basil sauce with optional parmesan.

One child-friendly scoop of creamy Italian fior di latte or chocolate gelato.