Menu

Our seasonal menus are inspired by traditional Associazione Verace Pizza Napoletana recipes and by our own family’s southern Italian history and traditions.

PIZZE

Pizza Napoletana are traditionally 12 inches and should be cut into 4 - 8 slices. Pizze ingredients can be seasonal and menu changes regularly.

Winter/Spring ‘26 Menu

Caltavulturo - Crema Di Pistacchio, and Fior di Latte Mozzarella. Finished with Crush Pistachios and Mortadella. Caltavulturo is named after the small hilltop village in central Sicily, the ancestral home of the Giardina family. The ingredients are traditional to Sicily and their colors and textures are reminiscent of the village’s physical landscape.

Campo - Provolone base, Sliced Potatoes, Fresh Rosemary, Pecorino, Shaved Parmigiano Reggiano, Sicilian Sea Salt and EVOO. Finished with Rosemary flowers (when in season). Inspired by our time living and working in in central Rome at several points during my teaching career and just a short walk from Campo de Fiori. Tucked into the corner was a small bakery and pizzeria where I often grabbed lunch—usually devouring either a slice of potato or Mortazza pizza.

Carrettiera - Fior di Latte Mozzarella, Broccoli Rabe (or Bitter Green Leaf equivalent) in Sunflower Oil, Spicy Sausage, Pecorino, EVOO, Sea Salt. The Carrettiera comes from rural southern Italy, where cart drivers relied on simple, sturdy ingredients rooted in working-class, agrarian food traditions of Campania and Sicily.

Cosacca - Crushed San Marzano Tomatoes, Garlic, Oregano, Sea Salt, and EVOO. Finished with Heavy Parmigiano Reggiano. Cossacks entered Neapolitan history in the late 18th century, when Russian Cossack troops passed through or were stationed in Naples during Bourbon–Russian military alliances against Revolutionary France. Their distinctive red, white, and green uniforms made a strong visual impression on locals, inspiring cultural references—including the naming of the Pizza Cosacca in Naples.

Ignazio - Fior di Latte Mozzarella, Spicy Salami Calabrese, Pecorino, EVOO, Sicilian Sea Salt. Finished with Spicy Honey. Named for my great Nonno Ignazio Giardina—Ignazio means fire, echoing the pizza’s bold spice.

La Brigantessa - Crushed San Marzano Tomatoes, Fire Roasted Red Peppers Sautéed with Anchovy, Kalamata Olives, Capers, Calabrian Chili Flakes, and Garlic, EVOO, Pine Nuts, and Sicilian Sea Salt. a new pizza honoring powerful women that resist imperial oppression. Michelina Di Cesare (1841–1868), also known as La Brigantessa, was a member and perhaps a leader of the brigands in Southern Italy who fought against Italian forces after the unification of Italy.

Lucca - Provolone base with Traditional Beef and Pork Ragù alla Bolognese. Finished with Nutmeg, EVOO and Pecorino. Bolognese is a Traditional Tuscan sauce and the region where the city of Lucca is located. Lucca is also the Name of Denise and Eddie’s oldest Daughter.

Margherita - Fior di Latte Mozzarella, Crushed San Marzano Tomatoes, Basil, Pecorino, Sicilian Sea Salt and EVOO.

Marinara - Crushed San Marzano Tomatoes, Basil, Garlic, Oregano, Sicilian Sea Salt, and EVOO.

Mortazza - Fior di Latte Mozzarella and EVOO. Finished with Sicilian Sea Salt and Mortadella. The Mortazza is a classic Roman street-food rooted in post-war working-class culture, once a prized yet affordable luxury, celebrated for its simplicity, portability, and unmistakably Roman indulgence.

Norma - Crushed San Marzano Tomatoes, Sautéed Eggplant, Fior di Latte Mozzarella, Breadcrumbs, and EVOO. Finished with Ricotta Salata. The traditional Norma recipe honors Eddie’s Sicilian heritage and reflects Sicily’s long struggle for self-determination and complex ethnic and cultural Heritages resulting from various colonial occupations imposed on the island.

Peppe - Stracciatella with Chopped Calabrian Chili Peppers, Provolone, Pecorino, Fior di Latte Mozzarella, Sliced Porchetta, Sicilian Sea Salt, Basil, and EVOO. Named after Eddie’s mentor, peppe miele, a maestro pizzaiolo and president of vpn america, the north american delegation of unesco-recognized, avpn.

Pulcinella - Fior di Latte Mozzarella, Fire Roasted Red Peppers, Spicy Sausage, Black Olives, and EVOO. The Pulcinella is a classic Neapolitan character from Commedia dell’Arte, known for his sharp wit, contradictions, and ability to survive through humor and cunning. He traditionally wears a loose white costume with red details symbolizing the common people, a black half-mask representing satire and shadow, and often a white or black cap, visually balancing innocence and mischief. Pulcinella embodies Naples itself—chaotic, resilient, playful, and deeply human.

Razzo - Fior di Latte Mozzarella and EVOO. Finished with Arugula, Prosciutto, Shaved Parmigiano Reggiano, Sicilian Sea Salt, EVOO.

Rustica - Fior di Latte Mozzarella, Red Onions, Rosemary, Sicilian Sea Salt, Pecorino, EVOO, Finished with Crushed Pistachios and Rosemary Flowers (when in season). The Rustica invokes a multi-sensory experience that reflects the arid landscape of southern Italy.

Stella - Star Shaped Base (with Mozzarela stuffed Crust) Fior di Latte Mozzarella, San Marzano tomatoes, Spicy Sausage, Kalamata Olives, EVOO, and Sicilian Sea Salt. Stella is also the name of Denise and Eddie’s youngest daughter.

Zucca - Fior di Latte Mozzarella, Thinly Sliced Pancetta, Sugo di Zucca, Sicilian Sea Salt, and EVOO. Zucca is translated from Italian as pumpkin. This pizza celebrates Lena Zucca, Eddie’s great nonna and her rebellious spirit.

PIZZE DOLCI

Pizza Dolci are traditionally 12 inches and can be cut into 8 - 12 slices.

Pizza Dolce Frutte - Sweetened Ricotta, Seasonal Fruit Marinated in Sweet Red Wine.

Pizza Dolce Siciliano - Sweetened Ricotta, Crushed Pistachios and Candied Citrus Fruit.

Pricing and Related Information

  • Each pizza is $20

  • All hosted events in Metro LA and OC County with onsite food preparation will have a $500 catering fee for a 2 hour service. $250 per each additional hour. Also, further distances may have additional cost.

  • Tax will be added.

  • All D.O.P Ingredients are certified.

  • All locally-sourced ingredients are good, clean, and fair when possible.

  • Gluten-Free dough is available but must be requested 48 hours before event time.