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Antipasti e Insalate

 

20 Antipasto Misto

an assortment of meats, cheeses, marinated vegetables, pepperonata and a tomato and fresh mozzarella salad

 

9 Insalata

young red romaine leaves, local tomato, grana padano, sweet balsamic and Partanna olive oil dressing

 

12 Insalata Panzanella

toasted house made bread, celery, Okanagan goat cheese, local tomatoes, lemon and olive oil dressing

 

6 Misto di Olive

luques, mantquilla e castel vetrano in our shallot herb marinade

 

 

Pizza Napoletana

 

12 Margherita

pomodoro, parmigiano, fior di latte, basil

 

9 Marinara

pomodoro, parmigiano, oregano, garlic

 

13 Napoletana

pomodoro, fior di latte, oregano, garlic, anchovy

 

14 Funghi

pomodoro, parmigiano, fior di latte, funghi, basil

 

19 Prosciutto e Rucola

pomodoro, parmigiano, fior di latte, prosciutto crudo, arugula

 

18 Prosciutto Crudo

pomodoro, parmigiano, fior di latte, basil, prosciutto crudo

 

20 Capricciosa

pomodoro, parmigiano, fior di latte, proscuitto cotto, artichokes,

funghi, black olives, basil

 

16 Diavola

pomodoro, parmigiano, fior di latte, sopressatta (hot), basil,

finished with chili oil

 

19 Quattro Formaggi

extra virgin olive oil, parmigiano, fior di latte, gorgonzola, emmental, basil

 

17 Bianca

extra virgin olive oil, parmigiano, roasted garlic, roasted onion,

oregano, gorgonzola

 

 

 

 

Each region in Italy has its own version of Pizza. Naples is the birthplace of pizza and of the SGT Specialità Tradizionale Garantita / Traditional Specialty Guaranteed.

 

 

 

 

The pizza is formed by hand and is cooked in a 900ºF wood-fired oven for roughly 90 seconds. This creates a pizza with the following:

 

 

  • A light and fluffy cornicione (crust) which has a patina of crunch

  • Flame blackened blisters may appear along the cornicione

  • A soft thin centre

  • 27-30 centemetres in diameter

 

 

 

Fast cooking time: The addition of sauce, cheese and other toppings creates a pizza center that is generally soft and moist. This is a typical characteristic of authentic Neapolitan pizza. Because of this, Napolitanas traditionally tear their pizza apart manually and folded “libretto” style, please don’t be afraid to use your hands.

 

All pizzas are finished with extra virgin olive oil.

 

 

 

Last Updated: 1969-12-31 Local Version: