Pizzeria

PIZZAS

SPECIAL
Our specials are pizzas with elongated shape,
fragrant dough, classic and special combinations
for offer unique taste experiences

Petit (1, 7) 10. —
tomato, fiordilatte, frankfurter

Margherita (1, 7) 11. —
tomato, fiordilatte, fresh basil

Marinaio (1) 11. —
tomato, oregano, garlic

Napoli (1, 4) 12. —
tomato, capers, anchovy fillets, fresh oregano

4 formaggi (1, 7) 14. —
fiordilatte, smoked provola, gorgonzola, brie and
grancampidano waffles

Cotto e Funghi (1, 7) 14. —
tomato, fiordilatte, baked ham, mushrooms and fresh basil

Americana (1, 7) 15. —
tomato, fiordilatte, frankfurter, French fries

Rena Bianca (1, 7) 16. —
fiordilatte, red and yellow cherry tomatoes,
black olives and lard D’Arnad PDO

Marinella (1, 4, 7, 9) 16. —
(squid ink dough) fiordilatte, basil pesto, octopus and
potato salad, fresh basil and potato chips

Cala Petra (1, 4, 7) 16. —
tomato, fiordilatte, low temperature cooking tuna marinated
with thyme, baked red onion marinated lemon and mint

Principe (1, 4, 7) 16. —
fiordilatte, salmon marinated in squid ink,
stracciatella buffalo, green apple salad and purple cabbage

Ira (1, 7) 16. —
tomato, fiordilatte, Nduja, spicy salami, f
resh red chili, fresh basi

Pevero (1, 7) 17. —
tomato, sausage balls, buffalo burrata, baked onions

Capriccioli (1, 7) 19. —
fiordilatte, marinated zucchini spaghetti,
black truffle and CraBlue cheese flakes

Cala Granu (1, 6, 8) 17. —
tomato, songino (little lettuce), avocado and
mango salad with Ponzu sauce and flakes of almonds

Romazzino (1, 7, 8) 19. —
Fiordilatte, potato cubes, roast-beef,
hazelnut grains and vene Cress

Cala Razza (1, 2, 3, 8) 19. —
Fiordilatte, asparagus, shrimp,
scrambled egg cheese and pepper

La Celvia (1, 7, 8) 19. —
Fiordilatte, tomato, escarole, raisins and
almonds, red onion and taggiasche olives

Il Calzone del Myrto (1, 7, 8) 19. —
fiordilatte, pork cheek, gorgonzola cheese,
radicchio stew/ rocket pesto and
parmesan flakes for decoration

 

PAPILLON
The Papillon represent the true and pure union between the kitchen and
the pizzeria, pretty and rich in flavors, can ensure the peculiarity of the
shape and the combinations (not editable)

Vici
/Michele Busiri Vici, Romano (1, 3, 7) 36. —
fiordilatte, pork cheek, pepper,
pecorino cheese flakes and fresh basil;
ACCANTO A spaghetto alla Carbonara
with a sprinkling of dehydrated egg yolk and parsley

Vietti
/Luigi Vietti, Milanese (1, 2, 4, 7) 39. —
fiordilatte, burrata di bufala, raw Gambero Rosso
di Mazara and Lard D’Arnad PDO;
ACCANTO A squid ink Ravioli stuffed with shrimp and
ricotta cheese, rocket pesto and fried squid

Couelle
/Jacques Couelle, Francese (1, 3, 7) 39. —
tomato, poché egg, summer black truffle from Molise;
ACCANTO A tagliatelle with creamy Gran Campidano,
summer black truffle from Molise and parsley

 

SCOMPOSTE

The Scomposte represent the innovative and research idea of Myrto:
breaking down the pizza into segments, change the shape or deconstruct
it completely enriching it with fresh and intriguing ingredients
(not editable)

Regina Margherita (1, 7) 19. —
tomato, fiordilatte, datterini salad seasoned oil, salt and
fresh oregano outside cooking;                                                                                  ACCANTO A mini caprese of fiordilatte
with concasse tomatoes and fresh basil

Bufala (1, 7) 20. —
tomato, buffalo cherry,
dehydrated yellow cherry and basil pesto;
ACCANTO A buffalo cherry, sponge tomato,
tomato gel, fresh basil leaves

Garden (1, 9) 20. —
fiordilatte, baked colored vegetables (marinated purple cabbage,
Mangiatutto, celeriac, peppers red and yellow, aubergines,
fennel and marinated zucchini out of cooking;
ACCANTO A cubes of beetroot, spinach sautéed,
vegan curry mayonnaise

PIZZAS

Our sea (1, 2, 4, 7, 12, 14) 25. —
(squid ink dough) fiordilatte, mussels, clams,
swordfish slices, shrimps, octopus/;
ACCANTO A waffle coral with cuttlefish ink,
light fried anchovies and shrimps, parsley sponge

Red Hot (1, 7) 22. —
fiordilatte, tomato, nduja of Spilinga, spicy esplanade,
songino, sour red onions;
ACCANTO A chocolate ground, spicy sponge, lime yogurt beads,
fresh chili, vitrified lime

La Prisgiona Molecolare (1, 2, 7, 8) 26. —
buffalo mozzarella, avocado marinated in lime,
raw shrimp Mazara, almond flakes;
ACCANTO A red shrimp, spicy guacamole foam, white coral,
turmeric sponge, red onion pearls

Li Muri (1, 2, 4, 6, 7, 11) 27. —
“mini special” squid ink dough with fiordilatte, salmon,
tuna and amberjack;
ACCANTO A salmon, tuna and shrimp hosomaki,
white coral and soy sauce reduction

Coddu Vecchiu (1, 7, 12) 28. —
fiordilatte, crunchy piglet, mirto reduction, dehydrated
violet cabbage and Sardinian Pecorino flakes, Vene Cress

Li Longhi (1, 4, 7, 9) 22. —
fiordilatte, smoked provola, yellow and red cherry tomatoes,
anchovy fillets, caper flower, bread fragrant toasted,
semi-cold celery and parsley, red shoots

Moru (1, 6) 23. —
“mini special” wholemeal dough, purple potato cream,
colorful vegetables, caprese with tofu and pearls basil

Izzana (1, 7) 28. —
fiordilatte, marinated aubergines (oil, garlic and mint),
curly endive, Summer Black Truffle of Molise and Parma Ham

Albucciu (1, 7,) 28. —
fiordilatte, artichokes, mint, lamb cut and
pecorino cream, Vene Cress

Malchittu (1, 7) 28. —
“mini special” with fiordilatte, egg pouch, spring onion,
warchester sauce reduction, glazed rocket leaves and
Summer Black Truffle of Molise

 

FOCACCE
(not editable)

HIGH AND SOFT

Caprera (1, 4, 7, 9) 20. —
octopus carpaccio, buffalo burrata, celery and
parsley cream, celery, sprouts coloured

Budelli (1) 20. —
cold strips of turkey marinated with crispy red peppers,
yellow peppers cream, fresh basil

Razzoli (1, 4, 7, 8) 20. —
salmon marinated in squid ink, fresh spinach and
cherry tomatoes, yogurt sauce
(greek yogurt, chives, salt, oil, lemon

 

LOW AND CRUNCH

Spargi (1, 7, 8) 16. —
buffalo stracciatella, mortadella Bologna IGP,
pistachio pesto, crunchy leaves, lemon zest

Santo Stefano (1, 7) 15. —
buffalo mozzarella, seasoned datterino tomatoes, fresh basil

Santa Maria (1, 6, 12) 16. —
tofu, mixed salad, yellow and red cherry tomatoes and
raspberry vinegar

Zattera (1) 9. —
focaccia smooth oil and rosemary