À la carte
The menu
In the evening, the degustazione for the whole table. Otherwise, antipasti to share, red and white pizzas, a little pasta, and the morning’s dolci.
01 Salsiccia e friarielli
02 Margherita DOP
03 Scarola
04 Marinara
05 Rucola e crudo
06 Ortolana
07 Pomodorini e olive
08 Sfogliatina agli asparagi
The degustazione
In the evening, for the whole table. €52; with the wines, €78.
- Montanarine al pomodoro
Little rounds of fried dough with tomato, parmesan and basil, while you wait.
- Antipasto del giorno
Whatever the Cours Saleya market gave us that morning, to share.
- La prima Margherita
The first out of the oven, cut into slices in the middle of the table.
- La pizza du four
Whichever Salvatore chooses that night, red or white.
- Scarola da dividere
The Neapolitans’ white pizza: escarole, olives, capers, anchovies.
- Tiramisù dal piatto
Spooned from the dish at the table.
Antipasti
To share while the pizzas bake.
- 18 €
Twenty-four-month Parma ham, Neapolitan salami, olives, bread from the oven.
- Burrata des Pouilles14 €
Heirloom tomatoes, olive oil from the hills behind Nice, basil.
- 9 €
Bread toasted in the wood oven, rubbed with garlic, market tomatoes.
- 11 €
Taggiasca olives marinated with fennel, shaved pecorino romano.
- 13 €
Butter puff pastry, green asparagus, Parma ham.
- Montanarine8 €
Little rounds of fried dough, tomato sauce, parmesan.
Red pizzas
The dough rises for forty-eight hours; the pizza bakes for sixty seconds at 485 °C.
- 12 €
San Marzano tomato, sliced garlic, oregano, basil, olive oil. No cheese, as in 1734.
- 14 €
San Marzano tomato, buffalo mozzarella, basil, olive oil.
- 17 €
Courgettes, roasted peppers, mushrooms, fior di latte, tomato.
- 17 €
Slow-roasted cherry tomatoes, black olives, red onion, fior di latte.
- 19 €
Tomato, fior di latte, olives, rocket and Parma ham laid on as it leaves the oven.
- Diavola16 €
Tomato, fior di latte, spicy Calabrian salami, chilli oil.
White pizzas
No tomato: cream, cheese and the vegetable of the moment.
- 17 €
Escarole softened with garlic, Gaeta olives, capers, Cetara anchovies, fior di latte.
- 19 €
Fennel sausage, friarielli with garlic and chilli, smoked provola.
- Quattro formaggi18 €
Fior di latte, gorgonzola, smoked provola, twenty-four-month parmesan.
- 24 €
Porcini cream, oyster mushrooms, fior di latte, black truffle grated at the table, in winter.
- Pissaladière napolitaine16 €
Slow-cooked onions, anchovies, Niçoise olives: the pizza Salvatore learned here.
A little pasta
For anyone not having pizza, or to share.
- 19 €
Fresh pappardelle, button and oyster mushrooms, fried sage, parmesan.
- 16 €
Cherry tomatoes blistered in the wood oven, basil, salted ricotta.
- 21 €
Veal and pork ragù with white wine, simmered for four hours, parmesan.
Desserts
The desserts are made here, in the morning.
- Tiramisù al cucchiaio10 €
Mascarpone, Neapolitan coffee, savoiardi, cocoa. Spooned from the dish at the table.
- Panna cotta, coulis de framboise9 €
Vanilla cooked cream, raspberries from the market.
- Babà al limoncello11 €
The Neapolitan babà, soaked in Menton limoncello, whipped cream.
- 8 €
Two scoops from the gelato maker down the street: Bronte pistachio, fior di latte, lemon.
- Pizza dolce alle nocciole12 €
Oven-baked dough, Piedmont hazelnut cream, icing sugar. For two.
Net prices in euros, service included. Allergen information for every pizza is available at the table. Alcohol abuse is dangerous for your health; please drink responsibly.
Something to drink?
The winesA table for tonight?
BookBook
We look forward to welcoming you
A table, the counter facing the oven, a place at the scuola: it’s all arranged by phone during service, or by e-mail at any hour.
Book by phone04 65 71 48 52Lunch 12:00 – 14:00 Friday · Lunch 12:00 – 14:30 Saturday and Sunday · Dinner 19:00 – 22:30 Tuesday to Thursday · Dinner 19:00 – 23:00 Friday and Saturday · Dinner 19:00 – 22:00 Sunday
fumarola