ABOUT OUR PIZZA AL TRANCIO CRUST

Our pizza al trancio dough is our own recipe and is similar (but still varies) to what other pizza al trancio crusts are in Northern Italy. It’s actually a hybrid between pizza and focaccia. We make our dough with a blend of soft winter wheat from both California and Italy. The dough is different from pizza al taglio dough— it has a denser crumb, is slightly less hydrated and incorporates extra virgin olive oil. The result is a pillowy-soft top and a crispy bottom from our Italian steel pans and Moretti oven. It’s light and airy texture is easy to bite through, and its delicate flavor lets the toppings sing.

To clarify, pizza al trancio is NOT Roman-style (ultra-thin and crispy), nor Bonci-style pizza al taglio (not to be confused with true Roman pizza) and of course, totally different from Neopolitan-style pizza. Pizza al trancio is also pre-cut and not sold by weight like pizza al taglio.

We hope if you have not yet tried our pizza, you will soon. Our crust is like no other in the Bay Area and we welcome you to stop by for a taste.

Pizza al Trancio*

Our signature pizza crust [light, pillowy-soft with a crispy bottom] is baked in special Italian steel pans with fresh, local and imported toppings. This popular Northern Italian specialty, “pizza by the cut/slice”, is warmed up to enjoy immediately.

MARGHERITA | SAN DANIELE | MELANZANE | SPICY SOPPRESSATA | CAPRICCIOSA | TARTUFATA | ARRABBIATA | MUSHROOM & LEEK

Focaccia*

Traditional Genovese dough made with Italian olive oil. It’s perfect on its own or filled with any salumi you can imagine- in Genova, they dunk it in their cappuccino for breakfast!

GENOVESE [V] | LA ROSSA [V]

focaccia panini*

Filled sandwich inside our housemade focaccia

MORTADELLA + BURRATA, PESTO, ARUGULA

Farinata* [v, gf]

A gluten-free and vegan Ligurian chickpea pancake made with extra virgin olive oil

Arancini*

Risotto croquette filled with mozzarella

RUSTICI*

Puff pastry filled with Cotto ham, béchamel, mozzarella and tomato sauce

Pasqualina*

Puff pastry, swiss chard, spinach, ají amarillo, mushrooms, parmigiano, nutmeg

BOTTLED ITALIAN SODAS

Molecola, San Pellegrino (Aranciata Rossa, Limonata, e Melograno & Arancia)

VINI e birre

Ever-changing selection from all over Italy with local beer on tap. Currently offering:

• SPECIALITÀ: Torinese, Vermouth Spritz, Hugo, Barotti Tonic, Americano, Negroni Sbagliato

• BOLLICINE: Prosecco, Lambrusco

• ROSÉ

• ROSSI: Montefresco Montepulciano, Primitivo, Nebbiolo, Sangiovese

• BIANCHI: Pinot Grigio Ramato, Soave, Chardonnay, Vermentino

• BIRRE [draft]: Salty Crew Blond Ale, Hazy Love IPA

• BIRRE [bottle]: Friuli Ambrata (red beer)

*BEST SERVED WARM:

• When you order, we’ll heat it for you to be eaten in the next 15 minutes...OR

• For enjoying at home, we highly recommend reheating at 450° for 5-6 minutes. Puff pastry items can be baked for 6-8 minutes.