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129 Chase Side, Enfield, EN2 6NN
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Homemade fresh Tonnarelli pasta with Italian fresh sausage, fresh mushrooms and Italian panna with a sprinkle of pepper.
Pitted green olives, marinated with peppers, mushrooms and olive oil.
Focaccia with rosemary and olive oil EVO.
Mozzarella, garlic, and oregano.
Tomato, buffalo mozzarella DOP, oregano, basil, balsamic dressing, and olive oil EVO
Small starter served with some focaccia, rocket & chicory, topped with balsamic dressing di Modena, and olive oil. And Burrata di Puglia and Parma ham (14 month).
Crispy calamary, fried.
A typical dish of Le Marche in central Italy, simply made with green olives stuffed with mixed meat (beef, pork and chicken). They are breaded and fried.
Fried courgettes in light beer batter.
Roast potatoes cooked with rosemary, garlic, and olive oil EVO. (Vegan)
Mixed salad, tuna ‘Rio Mare’, onion, pitted black olives, fresh tomato, balsamic dressing di Modena, olive oil EVO and grated parmesan.
Mixed salad, onion, pitted black olives, fresh tomato, balsamic dressing di Modena, olive oil EVO, and grated parmesan.
Rocket salad with shaved parmesan, balsamic dressing di Modena and evo oil.
Typical dish from Le Marche region, deep fried crumbed lamb cutlets, served with salad and lemon.
Homemade breaded chicken breast deep fried. Served with chips.
Sea bass fillet cooked with Verdicchio white wine and served with courgettes, peppers and savoy cabbage.
Spicy tomato sauce.
Spaghetti with homemade tomato sauce, burrata di Puglia and basil.
Ravioloni pasta filled with Buffalo ricotta and spinaches, topped with tomato sauce and evo oil.
Fresh pasta pappardelle with wild boar ragu'
Homemade tagliatelle with porcini mushrooms, and Italian panna.
Linguine pasta with light tomato sauce, mixed seafood (mussels, prawns, squid rings and cuttlefish), cooked with white wine, garlic, and parsley.
Linguine with pistachio pesto from Bronte Dop, garlic and evo oil.
Pumpkin cream, vegan mozzarella, mushrooms and onions, topped with fresh spinach.
Tomato sauce, vegan mozzarella
Fiordilatte mozzarella, yellow cherry tomato, topped with pistachio sauce from Bronte DOP Sicily, Burrata di Puglia, Cetara anchovies, a drizzle of pistachios and basil.
Fiordilatte mozzarella, topped with mortadella di Bologna, stracciatella, paccasassi del Conero (sea fennel) from le Marche region.
Fiordilatte mozzarella, topped with mortadella di Bologna, burrata di Puglia, pistachio sauce from Bronte D.O.P Sicily, and a drizzle of chopped pistachio & olive oil EVO.
Pumpkin cream, fiordilatte mozzarella and smoked pancetta, topped with shaved parmesan & balsamic dressing di Modena.
Fiordilatte mozzarella, Nduja di Spilinga and artichokes, topped with burrata di Puglia and shaved parmesan.
Fiordilatte mozzarella, red & yellow cherry tomato and smoked pancetta, topped with buffalo mozzarella tartare and a drizzle of chopped pistachios.
Tomato sauce, rocket, semi sun-dried tomato rounds, burrata di Puglia, Cetara anchovy fillets
You can choose up to maximum of 5 toppings only.
Tomato sauce, mozzarella.
Tomato sauce, buffalo mozzarella D.O.P and fresh basil.
Tomato sauce, olives, garlic, and oregano.
Tomato sauce, mozzarella, anchovy fillets, capers, olives, and oregano.
Tomato sauce, fiordilatte mozzarella, spicy salame (spianata Calabrese) and fresh chilli.
Tomato sauce, mozzarella, ham, mushrooms, artichokes, and olives.
Tomato sauce, fiordilatte mozzarella, fresh vegetables (mixed peppers, aubergine, and courgette).
Tomato sauce, fiordilatte mozzarella, gorgonzola, smoked pancetta and radicchio (chicory).
Tomato sauce, fiordilatte mozzarella, aubergine and grated parmesan.
Tomato sauce, fiordilatte mozzarella, gorgonzola and speck Alto-Adige.
Foulded pizza with mozzarella, tomato sauce, fresh vegetable, aubergine, mix peppers and mushrooms.
Foulded pizza with mozzarella, tomato sauce, mushrooms, artichokes, and ham.
No tomato pizzas
Fiordilatte mozzarella, parmisan, pecorino di Sardegna and gorgonzola.
Fiordilatte mozzarella, mushrooms, Italian sausage, drizzled with white truffle oil and topped with speck Alto-Adige.
Fiordilatte mozzarella, Italian sausage, Neapolitan friarielli, and fresh chilli.
Homemade fresh garlic oil
Homemade fresh spicy chilli oil
Pot of grated parmesan
Homemade traditional tiramisu’. Savoiardi biscuits soaked in strong espresso coffee and coffee liqueur with mascarpone, cocoa powder and chocolate sauce.
Hazelnut and chocolate ice cream filled with dark chocolate & cocoa powder.
Gluten free pistachio mousse, decorated with chopped pistachio and chocolate, on a sponge base.
A non-alcoholic bitter aperitif, an orange colored drink made of herbal extracts and sugar.
A no-alcohol Aperol Spritz made with mineral water from the Dolomiti mountains. Contains natural sugars from fruits and natural aromas.
CHAMPAGNE DRAPPIER ROSE DE SAIGNEE BRUT
CHAMPAGNE JACQUESSON CUVEE 743 EXTRA BRUT
Cortese, Pinot Nero
Montepulciano, Cabernet Sauvignon, Merlot
Merlot / Cabernet Sauvignon / Cabernet Franc
5% ABV 500ml
A Sardinian lager beer with delightful light gold color. (4.7% ABV 33cl)
‘Art in the Bottle’ is a low fermentation blonde with a rather hazy appearance due to the presence of suspended yeasts, a full-bodied taste with a light aftertaste and a slightly accentuated hop flavor.
With a golden straw yellow color and a slightly marked bitterness; it is excellent drunk with delicate meats and sweets. (5.2% ABV. 330ml)
Craft Blond Ale (6.5% ABV 33cl)
A hay-yellow blanche, with a slightly hazy and cloudy appearance and a moderate, fine collar. The scents are pleasantly citrusy and subtle aromas of spices gradually intensify as the beer becomes warmer. (5% ABV 33cl)
Alcohol free lager beer produced using a bottom-fermenting yeast. It has a finely balanced taste and excellent, compact foam. Golden Yellow, Full bodied given its zero level alcohol and Exceptional taste balance.
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