PIZZA

(Traditional Roman, thin crust, hand rolled pizza)

 

MARGHERITA - (tomato, mozzarella & basil) ......................................................................................... 14

 

SALAMI - (tomato, mozzarella & salami) ...............................................................................................  17

 

4 STAGIONI - (tomato, mozzarella, mushrooms, zucchini, artichoke & olives) .................................19

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CAPRICCIOSA - (tomato, mozzarella, mushrooms, salami, prosciutto & egg) ..................................19

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FUNGHI - (tomato, mozzarella & mushrooms)  ....................................................................................18

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BOSCAIOLA - (tomato, mozzarella, mushrooms & sausage) ..............................................................20

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MELIO'S - (a taste of all of the above) ................................................................................................... 25

 

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

 

PUTTANESCA - (tomato, anchovies, capers, garlic, red pepper) .........................................................19

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PEPPERONI - (tomato, mozzarella pepperoni).............................................................................19

 

SALSICCE - (tomato, mozzarella, sausage) ........................................................................................... 19

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GAMBERI - (tomato, mozzarella, garlic, shrimp).....................................................................................26

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SALISICCE AND CIPOLLE - (tomato, mozzarella, sausage, onion) .....................................................19

 

4 FORMAGGI - (4 kinds of cheese) .........................................................................................................24

 

DELLA NONNA - (tomato, mozzarella, mushrooms, sausage, onion, salami) ................................. 25

 

CALZONE - (mozzarella, prosciutto, mushrooms) ................................................................................20