Mozza Italia

San Marzano tomato, fior-di-latte, basil, a kiss of olive oil.

Four-cheese blend with mozzarella, gorgonzola, parmesan and fontina.

Spicy pepperoni, mozzarella, oregano. The crowd-pleaser.

Calabrian salami, chilli flakes, garlic and mozzarella.

Ham, mushrooms, artichokes and olives — four toppings, one classic.

Mixed wild mushrooms, mozzarella, truffle oil drizzle.

Black truffle, ricotta, mozzarella, finished with truffle honey.

White pizza with garlic, rosemary, mozzarella and olive oil — no tomato.

Folded pizza stuffed with ham, ricotta and mozzarella.

Slow-simmered beef ragu over spaghetti, parmesan shavings.

Pancetta, egg yolk, pecorino and cracked black pepper. No cream.

Pecorino romano, black pepper, tonarelli pasta. Three ingredients, total magic.

Garlic, chilli and tomato pomodoro tossed with penne.

Butter, parmesan and freshly grated pepper over fettuccine.

Layered pasta sheets, ragu, bechamel and bubbling parmesan crust.

Basil-pine-nut pesto with trofie pasta and a touch of pecorino.

Arborio rice slow-stirred with mixed mushrooms and parmesan.

Classic Milan-style saffron risotto, butter-finished.

Bright lemon-zested risotto with mascarpone and chives.

Romaine, anchovy dressing, crouton crunch, parmesan.

Buffalo mozzarella, ripe tomato, basil, olive oil.

Mixed greens, balsamic vinaigrette, shaved pecorino.

A whole burrata over heritage tomatoes with olive oil and basil.

Cured meats, marinated olives, mozzarella and grilled vegetables.

Espresso-soaked savoiardi layered with mascarpone cream.

Vanilla-bean panna cotta with mixed berry coulis.

Sicilian fried pastry shells stuffed with sweet ricotta and pistachio.

Vanilla gelato drowned in a fresh shot of espresso.

Double-shot Italian espresso.

Mocktail spritz with orange, bitters and soda.

Chilled sparkling mineral water.

Cold-brewed black tea with lemon and basil.