D.O.C. SELECTED CHEESES

ASIAGO () (LOMBARDIA) () Traditional hard, either lightly pressed Soft ring, distinctive, creamy blue cheese, Soft-ripened cheese of the family, or aged slowly, sharp cheeses, intensely with flavours that range from mild to sharp made with varying proportions of cow’s, goat’s flavoured, ideal for grating and toasted depending on age (cow’s milk) milk and sheep milk, seasoned rind, smooth sandwiches (cow’s milk) lushness to its full, tangy and mildly sour PADANO (LOMBARDIA) flavour, 52% high fat content (cow’s, goat’s BUFFALO (CAMPANIA) Hard, grainy and crumbly, taste is fresh, milk and sheep milk) Mild, white fresh cheese made by dipping curd fruity and sweet, ideal for cooking (cow’s milk) in hot whey, then stretching and kneading REGGIANO PARMIGIANO (EMILIA-ROMAGNA) it, traditionally made with buffalo milk but (LOMBARDIA) King of all cheeses, aroma is sweet and nowadays often from cows milk, this is called Actually a cream, not cheese, made from light fruity, taste is savoury and piquant, fior di (buffalo milk and cow’s milk) cream, spreadable, beautiful sweetened with consorzio’s stamp is impressed in the skin and principal ingredient of showing its authenticity (cow’s milk) (PUGLIA) (cow’s milk) Buttery texture in the centre created by fresh STRACCHINO (LOMBARDIA) cream and shredded pieces of mozzarella called (FRIULI-VENEZIA GIULIA) Soft spreadable cheese, no preservatives stracciatella, outer skin made from stretched Hard, full aroma depending on age, flavour is (cow’s milk) mozzarella(buff alo milk and sometimes cow’s milk) rich and fruity and ideally eaten with cured meats (cow’s milk) (SUD ITALIA) (SUD ITALIA) Stretched curd, smooth, closely related filata heesec with is tied with a MONTE VERONESE (VENETO) to mozzarella, ideal for toasted sandwiches cord and is hung up to mature, its core is Ranging from fresh to hard, has a sweet and , also available in smoked option yellowish gold and has a full lightly sweet intense flavour, slight piquant, made from (cow’s milk) taste, also available smoked (cow’s milk) skimmed cows milk, regarded as the great TALEGGIO (LOMBARDIA) (VALLE D’AOSTA) cheese of the Lessini mountains (cow’smilk) Soft wash rind, delicate, buttery and Semi soft to aged cheese, high milk content, semi soft, with a pungent smell (cow’s milk) ideal for cooking, pungent and quite intense, (SARDEGNA, LAZIO AND TOSCANA) nutty and very popular (cow’s milk) Semi hard sheep cheese, salty flavour with fruity tang, also ideal for grating (sheep’s milk) (EMILIA-ROMAGNA) Matured underground, unique assertive flavour (NAZIONALE) because of aging process, a sweet start then Semi hard, aged til supple and smooth with thin a vibrant peppery flavour (sheep milk) waxed rind, spicy cheese(cow’s milk)

D.O.C. SELECTED SALUMI

SAN DANIELE PROSCIUTTO (FRIULI-VENEZIA GIULIA) GUANCIALE SALAME Haunch of pig that has been seasoned with Unsmoked Italian bacon prepared with pig’s A long life sausage and meat from the best salt, pepper and a little garlic, incomparable jowl or cheeks (guancia, Italian for cheek), lean pork and a spicy mixture also of diced taste due to favourable climate and a healthy rubbed with salt, ground black pepper or red bacon, salt, peppercorn and red , cured diet in pigs, essentially cured ham pepper and cured for 3 weeks, its flavour is between 3 and 6 months in natural pigs gut stronger than other pork products, such as LARDO DI COLONNATA PROSCIUTTO DI PARMA (EMILIA-ROMAGNA) pancetta and its texture is more delicate Essentially bacon fat regarded as poor man’s Cured haunch of pig, seasoned with salt, fare but now a delicacy, it is stored in pepper and a little garlic, a DOC controlled COPPA a dish rubbed with salt, pepper, garlic, product, monitored by a special consortium A delicacy made from the muscular part rosemary, cloves, etc and left covered in a that oversees the production, the perfect of the pigs neck, it is cured in brine and cool area for up to 6 months, it can then antipasto stuffed into a cows intestine, cured for be sliced and served on and pizza 6 months then wrapped for storage in cloth CULATELLO DI ZIBELLO (EMILIA-ROMAGNA) soaked in Made from the heart of the haunch of the pig, In some regions capocollo (pork collar) very tender, exclusive and expensive cured PANCETTA is also lonza, generously seasoned with meat, a pleasant mild taste and an ideal A fatty bacon from the belly of the pig garlic and pepper and air dried starter, it represents the quintessence (pancia), flavoured with seasonings such SPECK (SUD-TIROL, TRENTINO ALTO ADIGE) of parma ham as pepper, cloves, cinnamon and nutmeg, Distinctively juniper-flavoured ham, it is in either fresh, smoked or dried form salt cured and smoked, made from the hind MORTADELLA (EMILIA-ROMAGNA) leg of the pig, unlike other prosciutti, D.O.C.: A phrase used by various agricultural government bodies that set and oversee Consists of ground pork meat and long strips COTECHINO (EMILIA-ROMAGNA) speck is boned before curing the standards of some Italian foods, most significantly cheese and wine. of fat, giving it the mosaic appearance, often Consists of pork rind, lean pork, other parts D.O.P.: A mark awarded by the EU and stands for Denominazione di Origine Protetta mixed with other meats such as beef and veal, of the pig, fat and seasonings during cooking INDUJA (CALABRIA) (Protected Designation of Origin). It is a brand of legal protection - usually by often mixed with herbs or refined with garlic, the pork rind turns gelatinous giving it an Salami style sausage with pasty texture law - to those foods whose peculiar characteristics depend mainly or exclusively peppercorns and pistachios incomparable taste, often served with lentils usually very peppery and spicy from the territory in which they are produced. DOC MOZZARELLA BAR DOP PIZZA IVA IVA INCLUSA INCLUSA Green sicilian olives 7 – E.V. olive oil, sea salt 9

DOP (Campania, ) 16​ Pizza Margherita – San Marzano tomato, mozzarella, fresh basil 19 Pizza DOC – San Marzano tomato, fresh DOP buffalo mozzarella, 25 DOP San Daniele Prosciutto Board (Italy) 16 fresh basil

Burrata - with heirloom tomatoes and infused basil oil 18 Pizza San Daniele – San Marzano tomato, DOP buffalo mozzarella, 27 D.O.P San Daniele Prosciutto Smoked Buffalo Mozzarella and culatello Di Parma (Italy) 24 Pizza Napoletana – San Marzano tomato, mozzarella, 23 Salumi board - selection of cured meats 25 anchovies & Ligurian olive

Pizza Capricciosa Nuova – San Marzano tomato, mozzarella, 24 leg ham, mushroom, artichoke & olive

Why DOC Pizza? Pizza Cornuto – San Marzano tomato, mozzarella, induja, 25 roasted pepper & hot cacciatore salame Our Pizza dough has been evolving since 1969. Pizza Speck – smoked prosciutto, fontina, wild mushroom & thyme 25 Pizza Vegana – yellow tomato, seasonal house-made roasted vegetables 22 Stone ground flour, San Marzano tomatoes, Pizza Tiger Prawns – San Marzano tomato, tiger prawns, 29 DOP Buffalo Mozzarella & mozzarella, endive, fresh chilli organic EV Olive Oil. Pizza Salsiccia – DOC Deli’s pork sausage, crema di broccoli 24 A passion & experience passed down & mozzarella from a previous generation. Pizza Soppressa – San Marzano tomato, mozzarella, salame, 25 A slow approach adopted & restraint provolone, di casa & olive exercised. Pizza ai Porcini – wild mushrooms, truffle oil 26 & mozzarella in bianco with grated DOP pecorino We are artisans & proud to be Italian. – mozzarella, fresh , spinach, 25 double smoked leg ham & grated reggiano

ATTENZIONE Strictly no changes & no half/half - Scusa

- Our san marzano tomatoes are DOP

The above pizzas that don’t already have buffalo mozzarella can be INSALATONE • SALADS enriched with fresh DOP buffalo mozzarella - add 8 dollars

Mix leaf salad - radicchio, rocket,walnuts and ricotta salata 10

GLUTEN FREE PIZZA BASE OPTION AVAILABLE. $3 SURCHARGE Caprese ​-​ ox hearts tomato, buffalo mozzarella, 16 Please note, although the base is gluten free and endeavors are made to not cross black sea salt, pesto & balsamic glaze contaminate, the pizza is cooked in a gluten environment and thus not for strict celiacs.

Rucola - rocket, pear, honey & Sardinian pecorino salad 17 (with 65g DOP buffalo mozzarella add $8)

Riso nero - golden beetroot,cavolo nero,pomegranate, 19 DOLCI shaved almond,dill and maple syrup citronette (Italian tuna add $6) - Sicilian cake with sweet ricotta, chocolate & candied fruits 12

Sweet goat’s cheese tiramisu with traditional savoiardi & montenegro 13

LASAGNE Sweet pizza – Belgian white chocolate, fresh strawberries, 14 vanilla bean Lasagna - traditional meat lasagna (organic beef & pork) 25 78 Campbell St, Surry Hills 2010 Nutella calzoncino with vanilla bean gelato 13 tel 02 9211 1507 Lasagna Vegetale (GF) - eggplant, 25 Selezione formaggi DOP - Italian cheese board with accompaniments 18 Mon–Wed• 5pm til late organic Petrilli pomodoro,buffalo mozzarella Thurs-Fri-Sat-Sun• midday til late docgroup.net A 15% surcharge on Public Holidays will be applied. Credit card surchage applies.