The Decoder

A fresh mozzarella shell filled with stracciatella (cream-soaked mozzarella shreds).

Rich, milky, very soft. The center spills out when cut.

Mild, fresh stretched-curd cheese. The standard melting cheese for pizza.

Stretchy, creamy, mild.

The "King of Cheeses." A hard, aged cow's milk cheese from Northern Italy.

Salty, nutty, savory (umami). We use it grated for seasoning.

Italian blue cheese made from cow's milk.

Creamy but sharp, with a distinctive "blue" tang.

Aged sheep's milk cheese (pecora means sheep).

Sharper, saltier, and more piquant than Parmesan.

A semi-firm, smoked cheese similar to mozzarella.

Smoky, excellent melting qualities, slightly chewier.

Thick, rich Italian cream cheese, famously used in Tiramisu.

Silky, buttery, mildly sweet.

Cured, air-dried pork leg from Parma. Aged for 12+ months.

Silky, salty-sweet, melts in the mouth. Served thinly sliced.

Air-dried, salted beef from Northern Italy.

Lean, deep red, firm texture. A beef alternative to prosciutto.

Classic Italian salami with fine-ground pork and fat.

Mild, sweet-savory, tender.

Cured pork sausage spiked with chili peppers.

Savory with a distinct kick of heat.

Large, slow-cooked pork sausage from Bologna, studded with fat cubes.

Very soft, delicate, slightly sweet.

Cured pork belly (the Italian version of unsmoked bacon).

Salty, fatty, rich. Cooked until crisp.

Cured pork jowl (cheek). The authentic meat for Carbonara.

Richer and porkier than pancetta; the fat melts beautifully.

Lightly smoked, cured ham from the Alps (South Tyrol).

Smoky, woody, denser than prosciutto.

Whole roast pig, deboned, rolled with herbs (rosemary, garlic, fennel), and slow-roasted.

Juicy, herby, tender roast pork.

Squid.

Mild and tender when cooked quickly.

Small, salt-cured forage fish.

Intense umami bomb. Very salty.

Prawns/shrimp.

Sweet, firm, succulent.

Octopus.

Firm, savory, tender when slow-cooked.

Tuna; may be fresh or preserved depending on dish.

Meaty, rich, versatile.

Egg yolk, Pecorino cheese, Guanciale, and black pepper.

We do not use cream. The creaminess comes from the egg and cheese emulsion.

Tomato sauce, Guanciale (cured pork cheek), and Pecorino cheese.

Savory, rich, slightly smoky from the pork.

Tomato, olive oil, anchovies, olives, capers, garlic.

Salty, pungent, savory. A bold sauce.

Spicy tomato sauce with garlic and chili.

Bright, hot. "Arrabbiata" means angry!

Slow-cooked meat sauce (Bolognese style).

Deep, meaty, comforting.

A creamy sauce made from blended tuna, capers, anchovies, and mayonnaise.

Savory, creamy, tangy. Traditionally served with veal, or our Porchetta.

A specialty of San Pietro island (Sardinia). Tuna, pesto genovese, and tomato.

A unique fusion of fresh herbal pesto and rich meaty tuna.

"Four cheeses" - typically mozzarella, gorgonzola, pecorino, and scamorza.

Rich, creamy, indulgent.

Soft, thin dough with a puffy, airy crust (cornicione). Cooked in 60-90 seconds at very high heat.

"Leopard spotting" (charred blisters) on the crust is intentional and traditional, not burnt.

Tomato, mozzarella, basil - Italy's greatest minimalist hit.

Named after Queen Margherita. The colors represent the Italian flag.

Tomato, garlic, oregano, olive oil. The original pizza.

No cheese. Named after the fishermen who ate it. Vegan friendly.

"Devilish" - topped with spicy salami.

For those who like it hot.

A classic "everything" pizza - ham, mushrooms, olives, artichokes.

"Capricciosa" means capricious or whimsical.

"Woodcutter style" - mushrooms and cured meat.

Earthy, savory, rustic.

Denominazione di Origine Controllata e Garantita.

The highest classification for Italian wines, guaranteeing origin and strict production rules.

Aged longer than the standard version of the wine.

Usually in oak barrels, resulting in deeper, more complex flavors.

Italian Rose (pink wine).

Made with brief skin contact. Light, refreshing, perfect for Bali's climate.

Italian sparkling wine from the Veneto region.

Light, crisp, with delicate bubbles. The base for Aperol Spritz.

Orange bitters aperitif.

Sweet, citrusy, slightly bitter. Mixed with Prosecco for the famous Spritz.

Lemon liqueur from Southern Italy.

Sweet, intensely lemony. Traditionally served ice-cold as a digestif.

Italian grape-skin spirit (pomace brandy).

Strong and aromatic. A traditional end to an Italian meal.

Anise-flavored liqueur.

Sweet, with strong licorice notes. Often served with coffee beans.