PIZZA

(Traditional Roman, thin crust, hand rolled pizza)

 

MARGHERITA - (tomato, mozzarella & basil) ......................................................................................... 13

 

SALAMI - (tomato, mozzarella & salami) ...............................................................................................  16

 

4 STAGIONI - (tomato, mozzarella, mushrooms, zucchini, artichoke & olives) .................................17

CAPRICCIOSA - (tomato, mozzarella, mushrooms, salami, prosciutto & egg) .............................17

FUNGHI - (tomato, mozzarella & mushrooms)  ....................................................................................16

BOSCAIOLA - (tomato, mozzarella, mushrooms & sausage) ..............................................................17

MELIO'S - (a taste of all of the above) ................................................................................................... 21

 

NAPOLI - (tomato, mozzarella, anchovies) ........................................................................................... 16

 

PUTTANESCA - (tomato, anchovies, capers, garlic, red pepper) .........................................................16

PEPPERONI - (tomato, mozzarella pepperoni).............................................................................15

 

SALSICCE - (tomato, mozzarella, sausage) ........................................................................................... 17

GAMBERI - (tomato, mozzarella, garlic, shrimp).......................................................................................23

SALISICCE AND CIPOLLE - (tomato, mozzarella, sausage, onion) .....................................................17

 

4 FORMAGGI - (4 kinds of cheese) .........................................................................................................19

 

DELLA NONNA - (tomato, mozzarella, mushrooms, sausage, onion, salami) ................................. 21

 

CALZONE - (mozzarella, prosciutto, mushrooms) ......................................................................................... 16