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La Pizza & La Pasta

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La Pizza & La Pasta LE C U C I N E di E A T A L Y See the back for LA PIZZA & LA PASTA Pizza from our partners at ANTIPASTI INSALATA DI RUCOLA ANTIPASTI MISTO arugula with lemon vinaigrette, parmigiano reggiano® | 8 CHEF'S DAILY SELECTION OF ASSORTED VEGETABLES, PLEASE ASK YOUR SERVER FOR TODAY'S SELECTION | 13 INSALATA ROMANA ITALIAN ESCAROLE, FENNEL, BRAISED CHICKPEAS, PICKLED ONIONS, PANE all'Aglio CACIO DI ROMA, RED WINE VINAIGRETTE | 12 Pizza with garlic, oregano, GRANA PADANO®, pecorino Romano | 11 INSALATA CAPRESE local mighty vine TOMATOES WITH HOUSEMADE MOZZARELLA, PROSCIUTTO TRIO BASIL, EXTRA VIRGIN OLIVE OIL | 11 TASTING OF PROSCIUTTO DI PARMA, PROSCIUTTO COTTO, SPECK | 13 D.O.P SALUMI E FORMAGGI MISTI MOZZARELLA DI BUFALA, EXTRA VIRGIN OLIVE OIL, SEA SALT, ASSORTMENT OF ARTISANAL CHEESE AND SALUMI | 17 PROSCIUTTO DI PARMA | 18 LA PASTA di Gragnano Imported Italian Pasta - Afeltra pasta from the city of Gragnano, Campania - Served very al dente, just like in Italia SPAGHETTI Cacio e Pepe LINGUINE con Pesto Trapanese a classic roman dish with Parmigiano Reggiano®, long, string pasta with tomato, basil, almond pesto | 15 pecorino romano®, BLACK PEPPER | 14 BUCATINI con le Cozze PENNE alla Sorrentina hollow string pasta with steamed mussels, white wine, quill-shaped pasta with tomato, basil, chili flake, chili flake, parsley | 16 mozzarella di bufala | 18 VESUVIO con Salsiccia e Rape FUSILLI con Tonno SWEET SAUSAGE, BROCCOLI RABE, CHILI FLAKE, Parmigiano Reggiano® and pecorino romano® | 17 spiral-shaped pasta with olive oil-poached tuna, tomato, The "Vesuvio" pasta shape capers, green olives, sicilian oregano, preserved lemon | 16 was inspired by Mt. Vesuvius in Campania LA PASTA FRESCA di Eataly Fresh Pasta - Traditional fresh pastas made from scratch daily using simple high-quality ingredients TAGLIATELLE agli Spinaci con Ragù di Funghi RAVIOLI di Prosciutto e Ricotta thin, ribbon-shaped spinach pasta with wild mushroom ragù, prosciutto and ricotta stuffed pasta with sage butter, tomato, parmigiano reggiano® | 21 Parmigiano Reggiano® | 19 PASTA AL NERO con Sugo di Mare FIORE di Zucca squid ink tagliatelle with shrimp, calamari, mussels, braised leeks, HOUSEMADE butternut squash ravioli, ricotta, grana padano®, tomato, white wine | 21 amaretti cookies, balsamic brown butter, spiced pumpkin seeds, sage | 18 PAPPARDELLE al Ragù di Manzo wide, flat pasta with brasied brisket ragù, Parmigiano Reggiano®, PASTA AL FORNO al Ragù extra virgin olive oil | 24 lasagne with ragù alla bolognese | 17 Dry Pasta Fresh Pasta Afeltra Pasta is made following 400 years of tradition in Campania, Italy. Tender and delicate, made in-house daily - DOUGH - - DOUGH - Made in Gragnano from the best quality, Our fresh pasta is made from a simple dough of local finely ground semolina flour and water. eggs, semolina and "00" flour and water. - HOW IT'S MADE - - HOW IT'S MADE - The dough is extruded through special bronze plates and The fresh dough is flattened with rollers and either cut slowly dried for 24+ hrs, creating a course texture that helps into long strands, hand formed, or filled for stuffed the sauce to cling. pastas like ravioli. alti cibi - WHICH TO USE - Fresh Pasta Counter We prepare our pasta with sauces based on tradition and regionality. Pasta should always be the star of the show, with a sauce to accompany its shape and texture. BIBITE TUTTE NATURALI All Natural Drinks LURISIA CLASSIC WATER 3.80 / 16.9 oz SAN PELLEGRINO SODAS 4.80 / 6.75 oz Still, Sparkling Graperfruit, Blood Orange LURISIA CLASSIC WATER 4.80 / 33.8 oz NIASCA SODAS 5.80 / 8.45 oz Still, Sparkling Sparkling Limonata, Mandarinata LURISIA SODAS 4.80 / 9.3 oz NIASCA FESTIVO 5.80 / 8.45 oz Acqua Tonica, Chinotto, Aranciata, Gazossa Bitter soda made of apple, ginger and citron BALADIN SODAS 5.80 / 33.8 oz ACHILLEA FRUIT JUICE 3.80 / 6.7 oz Cola, Ginger Sparkling Limonata, Mandarinata Looking for Wine & Beer? GUS SODAS 3.80 / 12 oz PLAIN-T ICED BLACK TEA 2.80 See our full list! Dry Cola, Dry Ginger Ale La mancia negli Stati Uniti è necessaria, bisogna lasciare dal 15% al 20% del totale, a meno che non siate stati trattati male, in questo caso vi preghiamo di dircelo. In the US, leaving a tip is customary, typically, 15 to 20% is sufficient. In the case where service is less then stellar, we ask that you please let us know. Please inform your server of any allergies or dietary restrictions. *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. 12.01.16 for alti cibi What is your dough style? • DOUGH STYLE • • FLAVOR • • FLOUR • • RISING TIME • • OVEN / COOK TIME • A thin, elastic center "Type 00" 24 hrs Wood Fire CLASSICA 90 Seconds / 900 degrees (F) - Our Signature - with a charred, airy crust A "multi-grain" style dough that is "Type 1" 48 hrs Coal Fire RUSTICA slightly sweet and has a crispier crust and soft wheat 3 Minutes / 600 degrees (F) A light and fluffy crust "Type 00" 48 hrs Coal Fire MODERNA with a crispier center 3 Minutes / 600 degrees (F) Our low-gluten dough with a mild, Corn, rice, and 24 hrs Wood Fire LEGGERA delicate and slightly caramelized crust. gluten-free buckwheat 90 Seconds / 900 degrees (F) • minimum rising times • LA PIZZA Traditional Pizza Napoletana - All pizzas will be served "Classica" unless another dough is requested LE ROSSE · Made with San Marzano tomato sauce LE BIANCHE · Made without tomato sauce MARINARA (No Cheese) CACIO e PEPE garlic, oregano, FRESH BASIL, MOZZARELLA DI BUFALA, pecorino Romano, extra virgin olive oil | 11 black pepper, FRESH BASIL | 15 MARGHERITA VERDURE MOZZARELLA, FRESH BASIL | 15 MOZZARELLA DI BUFALA, RED AND YELLOW PEPPERS, EGGPLANT, ZUCCHINI, FRESH BASIL | 18 VERACE TSG Mozzarella di BUFALa from napoli, QUATTRO FORMAGGI fresh basil, EXTRA VIRGIN OLIVE OIL | 19 MOZZARELLA DI BUFALA, GORGONZOLA, fontina, grana padano®, FRESH BASIL | 18 MASSESE MOZZARELLA DI BUFALA, spicy salami, NORCINA fresh basil | 17 MOZZARELLA DI BUFALA, BLACK TRuFFLE CREAM, GRANA PADANO®, SWEET ITALIAN SAUSAGE, fresh BASIL | 20 FUNGHI MOZZARELLA DI BUFALA, MUSHROOMS, PESTO FRESH BASIL | 17 MOZZARELLA DI BUFALA, GRANA PADANO®, HOUSEMADE PINE NUT AND BASIL PESTO, | 18 CAPRICCIOSA MOZZARELLA, MUSHROOMS, prosciutto cotto, ARTICHOKES, PATATE e SALSICCIA OLIVES, BASIL | 19 MOZZARELLA DI BUFALA, roasted pOTATOES, SWEET ITAlIAN SAUSAGE, ROSEMARY | 19 SALSICCIOTTA MOZZARELLA DI BUFALA, SWEET ITALIAN ZUCCOTTA SAUSAGE, MUSHROOMS, BASIL | 19 BUTTERNUT SQUASH, SPICY SALAME, MOZZARELLA DI BUFALA, PECORINO, CHILI FLAKE, FRESH BASIL | 20 CALZONE CALZONE FILLED WITH RICOTTA CHEESE, MOZZARELLA, VENTURA TOMATO SAUCE and prosciutto cotto | 17 MOZZARELLA DI BUFALA, ARUGULA, PROSCIUTTO DI PARMA, FRESH BASIL, EXTRA VIRGIN OLIVE OIL | 20 The history of pizza in 4 doughs In Napoli, the tradition of pizza is over 1,000 years old. Every family has its own recipe Soft and Fresh or Peeled Elastic Heart and every geographic area its own characteristic pizza. Choose your favorite dough or try San Marzano Tomatoes our signature dough, the original Pizza Napoletana. CLASSICA DOUGH The Original Pizza Napoletana This classic-style pizza from Napoli made with “Type 00” flour is the most elegant and complex of all. The long leavening time (24+ hours) paired with the brief cooking time produces a The “Cornicione” must be D.O.P. Buffalo Mozzarella at least 0.4-0.8 inches high pizza with a thin, elastic center and a charred, airy crust. and 14 inches in diameter or Mozzarella TSG RUSTICA DOUGH MODERNA DOUGH LEGGERA DOUGH Old World Innovation Classic yet Crispy Light & Gluten-Free This dough is the precursor to the pizza we know This contemporary take on pizza is typical of the This airy, slightly caramelized crust is made from today, originally made from leftover bread dough from coastal towns near Napoli (Sorrento & Amalfi). Made an innovative blend of corn, rice & buckwheat bakeries in the suburbs of Napoli. The “Type 1” whole with the same “Type 00” flour as the “Classica,” this flours that are naturally gluten-free. All the flavor grain flour and slow-rising process yield a slightly dough proofs longer and cooks longer resulting in a of the real Pizza Napoletana on a lighter base! While sweet and hearty dough. lighter, crispier crust that is soft in the middle and the flour is gluten-free, our environment is not, never disappoints. meaning trace amounts of gluten may be present. • NOT CERTIFIED FOR CELIAC DISEASE.
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