D.O.C. SELECTED CHEESES ASIAGO (VENETO) GORGONZOLA (LOMBARDIA) ROBIOLA (PIEMONTE) Traditional hard, either lightly pressed Soft ring, distinctive, creamy blue cheese, Soft-ripened cheese of the Stracchino 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 GRANA PADANO (LOMBARDIA) flavour, 52% high fat content (cow’s, goat’s BUFFALO MOZZARELLA (CAMPANIA) Hard, grainy and crumbly, taste is fresh, PIZZA & MOZZARELLA BAR 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 MASCARPONE (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 latte(buffalo milk and cow’s milk) cream, spreadable, beautiful sweetened with consorzio’s stamp is impressed in the skin sugar and principal ingredient of tiramisu showing its authenticity (cow’s milk) BURRATA (PUGLIA) (cow’s milk) Buttery texture in the centre created by fresh STRACCHINO (LOMBARDIA) cream and shredded pieces of mozzarella called MONTASIO (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 (buffalo milk and sometimes cow’s milk) rich and fruity and ideally eaten with cured meats (cow’s milk) SCAMORZA (SUD ITALIA) CACIOCAVALLO (SUD ITALIA) Stretched curd, smooth, closely related Pasta filata cheese 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 pizza, 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) FONTINA (VALLE D’AOSTA) cheese of the Lessini mountains (cow’s milk) 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, PECORINO (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) FORMAGGIO DI FOSSA (EMILIA-ROMAGNA) Matured underground, unique assertive flavour PROVOLONE (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 pasta filata 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 wine, 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 bruschetta and pizza 6 months then wrapped for storage in cloth CULATELLO DI ZIBELLO (EMILIA-ROMAGNA) soaked in white wine CAPOCOLLO 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. ANTIPIZZA BAR DOP PIZZA IVA IVA INCLUSA INCLUSA Full DOP Buffalo Mozzarella (Campania, Italy) - 125 grams 16 Focaccia – E.V. olive oil, sea salt 9 DOP San Daniele Prosciutto Board (Italy) (approx 55-60 grams) 16 Pizza Margherita – San Marzano tomato, mozzarella, fresh basil 19 Burrata (approx 125 grams) - served on a bed of sundried 16 Pizza Pomodoro – yellow tomato passata, heirloom tomato, 22 cherry tomato & ‘nduja pesto anchovies, olive & Pantelleria capers Selezione formaggi DOP - Italian cheese board with accompaniments 18 Pizza DOC – San Marzano tomato, fresh DOP buffalo mozzarella, 25 fresh basil Salumi board - selection of cured meats 25 Antipasto DOC – daily assortment of selected 28 Pizza Tonno – San Marzano tomato, mozzarella, Italian tuna fillet, 25 antipasto ingredients red onions & Pantelleria capers Pizza San Daniele – San Marzano tomato, DOP buffalo mozzarella, 27 DOC MOZZARELLA BAR D.O.P San Daniele Prosciutto Pizza Napoletana – San Marzano tomato, mozzarella, 23 Your choice of Australian fior di latte, Australian scamorza anchovies & Ligurian olive Why DOC Pizza? (smoked mozzarella) or DOP Italian buffalo mozzarella accompanied by one of the following: Pizza Capricciosa Nuova – San Marzano tomato, mozzarella, 24 Our Pizza dough has been FIOR DI SCAMORZA BUFFALO leg ham, mushroom, artichoke & olive evolving since 1969. LATTE (SMOKED MOZZARELLA) MOZZARELLA Pizza Cornuto – San Marzano tomato, mozzarella, ‘nduja, 25 Stone ground flour, Pomodoro Con Pesto – tomato w/ pesto 16 19 22 roasted pepper & hot cacciatore salame San Marzano tomatoes, Pizza Speck – smoked prosciutto, fontina, wild mushroom & thyme 25 DOP Buffalo Mozzarella & White Sardinian anchovies & shaved fennel 16 19 22 organic EV Olive Oil. DOP San Daniele Prosciutto (Italy) 22 26 27 Pizza Cicoria – chicory, mozzarella, DOP gorgonzola & lemon 23 A passion & experience passed down Bresaola – air cured beef 19 22 25 Pizza Vegana – yellow tomato, seasonal house-made roasted vegetables 22 from a previous generation. Speck – lightly smoked prosciutto 18 20 23 Pizza Tiger Prawns – San Marzano tomato, tiger prawns, 29 A slow approach adopted & restraint mozzarella, endive, fresh chilli exercised. Salumi board - selection of cured meats 27 29 30 Pizza Salsiccia – DOC Deli’s pork sausage, crema di broccoli 24 & mozzarella We are artisans & Degustation of 3 Mozzarelle – a tasting plate of 3 mozzarellas: proud to be Italian. Australian Fior Di Latte, DOP Italian buffalo mozzarella Pizza Soppressa – San Marzano tomato, mozzarella, salame, 25 & Australian Scamorza (lightly smoked Fior Di Latte). provolone, pesto di casa & olive Designed to be shared. 32 Pizza ai Porcini – wild mushrooms, truffle oil 26 & mozzarella in bianco with grated DOP pecorino INSALATE Calzone – mozzarella, fresh ricotta, spinach, 25 double smoked leg ham & grated reggiano Mista – mixed leaf salad with balsamic 12 ATTENZIONE Strictly no changes & no half/half pizzas - Scusa Farro - Roasted eggplant, red capsicum, zucchini & ricotta 18 (with Italian tuna add $6) - Our san marzano tomatoes are DOP Insalata Di Riso - Mixed pickled vegetables, peas, abruzzese ham, 17 provolone & mustard Caprese - Heirloom tomatoes, buffalo mozzarella, basil, 16 The above pizzas that don’t already have buffalo mozzarella can be EV olive oil, rocket enriched with fresh DOP buffalo mozzarella - add 6 dollars Spinach - Baby spinach, cherry tomato, mozzarella, 16 basil pesto, pinenuts GLUTEN FREE PIZZA BASE OPTION NOW AVAILABLE. $3 SURCHARGE (with