La Pizza & La Pasta

LE C U C I N E di E A T A L Y

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HOUSEMADE MOZZARELLA Mozzarella Fior di Latte - Our fresh mozzarella is made by hand daily using only high quality curd, water, salt, and love

SERVED WITH CHOOSE 3 ADD EXTRA VIRGIN OLIVE OIL, SEA SALT VERDURE SALUMI & SELECT 3 VERDURE • 18 BASIL PESTO PROSCIUTTO DI PARMA | 8 PEPERONATA SPECK | 8 14 PROSCIUTTO COTTO | 7 BABY SQUASH SOPPRESSATA | 7 Try a trio MARINATED ARTICHOKES COPPA | 7 of prosciutto CHERRY TOMATOES ADD PISTACHIO PESTO PANE AL FORNO BRAISED CHICKPEAS & LEEKS focaccia-style bread from our pizza GIARDINIERA oven with garlic, oregano, GRANA PADANO®, pecorino Romano | 6

ANTIPASTI SALUMI E FORMAGGI MISTI INSALATA di Rucola ASSORTMENT OF ARTISANAL CHEESE & SALUMI | 18 arugula, lemon vinaigrette, parmigiano reggiano® | 11 DOP INSALATA di Scarola MOZZARELLA DI BUFALA, EXTRA VIRGIN OLIVE OIL, SEA SALT, ITALIAN ESCAROLE, Parmigiano Reggiano® and black pepper dressing, PROSCIUTTO DI PARMA | 19 crispy prosciutto, pickled red onions, focaccia croutons | 14

LA PASTA FRESCA di Eataly Fresh Pasta - Traditional fresh pasta made in-house daily using simple, high-quality ingredients, sustainable flour, and local eggs

TAGLIATELLE con Pesto Genovese QUADRATTI con Ricotta e Spinaci thin, ribbon-shaped pasta with basil pesto, fingerling potatoes, Housemade spinach and ricotta-filled ravioli, lemon butter, green beans, parmigiano reggiano® | 17 swiss chard, mixed mushrooms | 18 FETTUCCINE al Nero RAVIOLI al Prosciutto Housemade Squid Ink Pasta, Calamari, Tomato, Capers, Lemon, Parsley | 21 prosciutto and ricotta stuffed ravioli, Parmigiano Reggiano®, Villa Manodori Aceto Balsamico | 23 PAPPARDELLE al Ragù di Manzo wide and flat pasta, braised brisket ragù, Parmigiano Reggiano®, AGNOLOTTI del Plin Brasato extra virgin olive oil | 24 Housemade pork and veal stuffed pasta, shishito pepper butter, Parmigiano Reggiano® | 21 PASTA AL FORNO al Ragù Lasagna, ragù alla bolognese, tomato, parmigiano Reggiano® | 17

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 ZITI alla Sorrentina STRING PASTA, PARMIGIANO REGGIANO®, PECORINO ROMANO®, BLACK PEPPER | 14 tube-shaped pasta, tomato, basil, chili flake, mozzarella di bufala | 18 BUCATINI all' Amatriciana HOLLOW STRING PASTA, GUANCIALE, RED ONION, TOMATO, CHILI FLAKE, LINGUINE con Pesto Trapanese PECORINO ROMANO® | 17 string pasta, tomato, basil, almond pesto | 15 RIGATONI all' Arrabbiata VESUVIO con Ragù di Salsiccia Piccante TUBE PASTA, TOMATO PASSATA, CHILI FLAKE, PECORINO ROMANO® | 19 spiral pasta, spicy pork sausage, kale, tomato, parmigiano reggiano® | 22

BIBITE TUTTE NATURALI All Natural Drinks

LURISIA CLASSIC WATER 3.80 / 16.9 oz MOLECOLA 4.20 / 11.2 oz NIASCA FESTIVO 5.80 / 8.45 oz Still, Sparkling Italian Cola Bitter soda made of apple, ginger and citron LURISIA CLASSIC WATER 4.80 / 33.8 oz GUS SODAS 3.80 / 12 oz PL A I N-T 2.80 Still, Sparkling Pomegranate, Dry Ginger Ale Iced Black Tea LURISIA SODAS 4.80 / 9.3 oz SAN PELLEGRINO SODAS 4.80 / 6.75 oz Acqua Tonica, Chinotto, Aranciata, Gazzosa Grapefruit, Blood Orange BALADIN SODAS 5.80 / 8.45 oz NIASCA SODAS 5.80 / 8.45 oz Cola, Ginger Sparkling Limonata, Mandarinata Looking for Wine & Beer? See our full list!

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. 09.06.17 for

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 + add tomato sauce to pizza bianche | 2 MARGHERITA VERACE Mozzarella di BUFALa, fresh basil, EXTRA VIRGIN OLIVE OIL | 15 VERDURETTA MOZZARELLA DI BUFALA, RED & YELLOW PEPPERS, MASSESE EGGPLANT, ZUCCHINI, FRESH BASIL | 18 MOZZARELLA DI BUFALA, spicy salami, fresh basil | 17 CINQUE FORMAGGI CAPRICCIOSA MOZZARELLA DI BUFALA, GORGONZOLA, fontina, MOZZARELLA DI BUFALA, MUSHROOMS, prosciutto cotto, pecorino romano, grana padano®, FRESH BASIL | 18 ARTICHOKES, OLIVES, fresh BASIL | 19 Eataly Love's Kids Kids can order a fun-shaped pizza TARTUFELLA MARINARA made to order by our pizzaioli! MOZZARELLA DI BUFALA, BLACK TRuFFLE CREAM, garlic, oREGANO, fresh basil, extra virgin olive oil | 11 Sunday-Thursday • $9 GRANA PADANO®, SWEET ITALIAN SAUSAGE, fresh BASIL | 20 Dine-in only SALSICCIOTTA GENOVESE MOZZARELLA DI BUFALA, SWEET ITALIAN MOZZARELLA DI BUFALA, GRANA PADANO®, SAUSAGE, MUSHROOMS, fresh BASIL | 19 HOUSEMADE PINE NUT & BASIL PESTO | 18 CALZONE VENTURA CALZONE FILLED WITH RICOTTA CHEESE, MOZZARELLA DI BUFALA, MOZZARELLA DI BUFALA, ARUGULA, PROSCIUTTO DI PARMA, TOMATO SAUCE, prosciutto cotto | 17 FRESH BASIL, EXTRA VIRGIN OLIVE OIL | 20

BUILD YOUR OWN PIZZA

STEP 1: DOUGH • $11 CLASSICA RUSTICA MODERNA LEGGERA

STEP 2: SAUCE LE ROSSE • $2 IL TARTUFO • $4 IL PESTO • $3 San Marzano tomato sauce Imported Italian truffle cream Basil pesto sauce from Liguria

STEP 3: TOPPINGS - PIZZAS ARE TOPPED WITH FRESH BASIL & EXTRA VIRGIN OLIVE OIL

MOZZARELLA COTTO HAM SAUSAGE RISERVA LIST DI BUFALA SALAME GORGONZOLA Imported buffalo milk EGGPLANT PROSCIUTTO RICOTTA DI PARMA cheese from Naples, ZUCCHINI in Campania, Italy GRANA PADANO® Cured Italian ham from PEPPERS FONTINA Emilia-Romagna, slowly aged 18 ONION months. served thinly sliced OLIVES CHERRY TOMATO MUSHROOMS SPECK ARTICHOKES Smoked and cured Italian ham SPINACH from Trentino-Alto Adige. served thinly sliced ARUGULA

$2 $2 EACH $3 EACH $5 EACH

The history of pizza in 4 doughs Soft and Fresh or Peeled Elastic Heart In Napoli, the tradition of pizza is over 1,000 years old. Every family has its own recipe and every geographic area its San Marzano Tomatoes own characteristic pizza. Choose your favorite dough or try 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 The “Cornicione” must be D.O.P. Buffalo Mozzarella at least 0.4-0.8 inches high cooking time produces a 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 coastal towns near Napoli (Sorrento & Amalfi). an innovative blend of corn, rice & buckwheat from bakeries in the suburbs of Napoli. The “Type Made with the same “Type 00” flour as the flours that are naturally gluten-free. All the flavor 1” whole grain flour and slow-rising process yield “Classica,” this dough proofs longer and cooks of the real Pizza Napoletana on a lighter base! While a flour slightly sweet and hearty dough. longer resulting in a lighter, crispier crust that is the flour is gluten-free, our environment is not, soft in the middle and never disappoints. meaning trace amounts of gluten may be present. • NOT CERTIFIED FOR CELIAC DISEASE