If you have any allergy, please inform us before you order to provide you with advice. We have our menu with the allergens listed. Common allergens: Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame seeds, Sulphur dioxide, Soya
Antipasti Freddi
13
Transforming the simplicity of the humble courgette into a vibrant, sophisticated experience! thin slices of garden courgette marinated in a fresh basil, mint and parsley emulsion, elevated by the intensity of sun-dried tomatoes, the crunch of toasted pine nuts, and the saline elegance of a Pecorino Romano DOP coral crisp
17
It’s fig season! Buffalo burrata, Cantabrian anchovies, fresh figs and fig chutney, cherry tomatoes and rocket. An explosion of Mediterranean flavours.
14
Valtellina tradition at your table. Masterfully cured beef, served with the intensity of Parmesan cheese and the wild touch of arugula. Honest flavors that evoke the most authentic and healthy Italy. Called “the athlete’s meat” for its low fat content, “Bresaola” is a cured beef, similar to jerky, that is produced in Valtellina in the Lombardy region (Italy) and enjoys the PGI guarantee ( protected geographical indication)
17
Delights from southern Italy: a creamy 125g Burrata di Andria IGP served on Sicilian caponata. Caponata is a Sicilian dish made with flavourful fried aubergines, celery, peeled tomatoes and onions, cooked to a perfect sweet-and-sour balance. Enriched with olives, capers, toasted pine nuts and aromatic fresh basil
11,5
A feast of textures celebrating the vegetable garden: lamb’s lettuce, oven-roasted aubergines and peppers, tender artichokes, thin slices of red onion, cherry tomatoes and the crunch of fresh mushrooms. With Kalamata olives, our extra virgin olive oil infused with basil, and a flavourful Modena balsamic cream. Light and vibrant.
Gluten-free dough + 2,8 (not suited for celiacs)
Lactose-free vegan cheese + 2,5
Pizza with tomate
Vegetarian
Vegan
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
If you have any allergy, please inform us before you order to provide you with advice. We have our menu with the allergens listed. Common allergens: Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame seeds, Sulphur dioxide, Soya
Antipasti Caldi
3,8
Made from a bolognese-type sauce risotto that we make with Mallorcan meat – black pork, yearling and chicken- which opens to reveal an infinite string of melted mozzarella. Crunchy on the outside, tender and comforting inside.
3,8
The risotto is made with Pecorino Romano cheese D.O.P. and a lot of pepper, filled with fiordilatte mozzarella and scamorza cheese, breaded and fried
6,5
New!
Bologna’s most beloved street food! These are pasta tortellini filled with braised beef (brasato), which are deep-fried to create a crispy exterior and a flavourful interior, served with a cream sauce made with Parmesan and nutmeg. Every bite celebrates the rich cuisine of Emilia-Romagna with a modern twist
5,5
Traditional Sicilian street food: potato croquettes flavoured with peppermint, parsley and pepper, enhanced by the distinctive flavour of Pecorino Romano PDO. No breadcrumbs, gluten-free and egg-free
9
An irresistible Roman treat. Crispy, golden balls of ricotta and melted sheep’s cheese. Served over our signature homemade Amatriciana sauce with a hint of chilli and a sprinkling of Pecorino Romano DOP
6,8
Pumpkin flowers stuffed with ricotta and smoked provola, deep-fried in tempura batter. A crispy bite that melts in the mouth
14,5
Grandma’s warm embrace, transformed into a dish. Layers of baked aubergine with our peeled tomato sauce flavoured with basil, melted fiordilatte mozzarella and Grana Padano
15
Known as ‘naked’ in Florence because they are the filling of a ravioli without the pasta. Handmade spinach and ricotta meatballs, with the warm aroma of nutmeg, sautéed in butter and fresh sage, and topped with shavings of Grana Padano. A traditional Tuscan recipe that’s truly addictive
15
Ask our staff
Gluten-free dough + 2,8 (not suited for celiacs)
Lactose-free vegan cheese + 2,5
Pizza with tomatoe
Vegetarian
Vegan
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
If you have any allergy, please inform us before you order to provide you with advice. We have our menu with the allergens listed. Common allergens: Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame seeds, Sulphur dioxide, Soy
Pizze della Casa
18
A journey from the Alps to Rome. A crispy base topped with a thin layer of mozzarella, mountain-cured smoked Speck Alto Adige IGP, fresh seasonal figs and artisanal fig chutney, a hint of rosemary, finished with a sprinkling of fresh rocket and a whole buffalo burrata that bursts with creaminess with every bite
18
A smoky depth and natural sweetness. A handmade base of roasted aubergine purée and melted smoked scamorza, accompanied by fresh, seasonal figs and sweet fig chutney, a hint of rosemary, finished with wild rocket and, as the centrepiece, a whole fresh buffalo burrata with a milky, creamy texture inside
17
Fresh fiordilatte mozzarella, courgette marinated in basil, and outside the oven bresaola, burrata, basil and pepper. Known as ‘the athlete’s meat’ due to its low fat content, ‘Bresaola’ is a cured beef product, similar to cecina, produced in Valtellina in the Lombardy region (Italy) and bearing the IGP (Protected Geographical Indication) designation.
16
Fresh fiordilatte mozzarella, courgette marinated in basil, goat’s cheese, cherry tomato confit, caramelised red onion
17,5
A tribute to the forest! A base of fiordilatte mozzarella topped with a sauté of shiitake, portobello and button mushrooms in white wine. Finished off the oven with creamy Burrata di Andria IGP, shavings of Parmesan and the aromatic elegance of white truffle
16
A crispy base, with only tomato that goes in the oven. Then pure freshness and flavour! The creamy Burrata di Andria IGP marries the intense flavour of Cantabrian anchovies. Served with cherry tomatoes, a crunchy touch of poppy seeds and our artisanal basil oil. This pizza is served room temperature as all toppings are added outside the oven
17
An umami explosion! A base of fiordilatte mozzarella and sliced mushrooms. Topped after baking with pistachio-flavored mortadella, Parmesan shavings, black truffle cream, and freshly grated black truffle
14,5
Contrast and delicacy. A base of melted fresh fiordilatte mozzarella, smoked scamorza, and red onion. Topped after baking with thin slices of Amatriciano guanciale, which melt upon contact with the heat, and finished with aromatic fresh rosemary powder
15,5
Peeled tomato, fresh fiordilatte mozzarella, Bresaola carpaccio, rocket, Grana Padano DOP flakes. Known as ‘the athlete’s meat’ due to its low fat content, ‘Bresaola’ is a cured beef product, similar to cecina, produced in Valtellina in the Lombardy region (Italy) and bearing the IGP (Protected Geographical Indication) designation.
15,5
Our recipe from Rome: a ragù base—a slow-cooked stew of yearling beef, Iberian pork, and chicken—blended with fresh fiordilatte mozzarella. Topped with shavings of Grana Padano DOP. The taste of an Italian home in every bite
16
The essence of the island! On a base of peeled tomatoe sauce, fresh fiordilatte mozzarella and red onion, the star product of Mallorca’s charcuterie: spicy sobrasada. Once out of the oven, we add Burrada di Andria PGI and a touch of sweet honey
Also available in vegetarian version: we have created a spicy sobrasada using sun dried tomatoes, equally tasty but 100% plant based
15,5
Crispy base with tomato and melted fiordilatte mozzarella, fresh from the oven. Topped with rocket, cured Serrano ham, juicy cherry tomatoes and delicate Parmesan shavings
Gluten-free dough + 2,8 (not suited for celiacs)
Lactose-free vegan cheese + 2,5
Pizza con tomate
Vegetariano
Vegano
Picante
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
If you have any allergy, please inform us before you order to provide you with advice. We have our menu with the allergens listed. Common allergens: Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame seeds, Sulphur dioxide, Soya
Pizze Classiche
15
La Romana is similar to the Napoli, but as well as featuring peeled tomatoe sauce, fresh fiordilatte mozzarella and anchovies from Santoña, we add our fresh garlic oil, Kalamata olives and capers. An explosion of Mediterranean flavour
15,5
Peeled tomato sauce, fresh fiordilatte mozzarella, Italian cooked ham, fresh mushrooms, kalamata olives, artichoke
Chef’s choice: +1,5€ add an organic egg
15,2
Fresh mozzarella fiordilatte, Gorgonzola piccante DOP, smoked Scamorza, Pecorino Romano DOP.
14,5
In Rome, ‘mortazza’ is the name given to the delicious mortadella. Our new take on the legendary ‘Mortazza’ snack combines the creaminess of a 125g DOP buffalo mozzarella, the freshness and intense flavour of oven-baked mortadella IGP with pistachio, and the crunch of crushed pistachio
14
A celebration of the earth: fresh fiordilatte mozzarella, perfectly cooked seasonal vegetables (aubergines, mushrooms, peppers), Roman-style artichokes, basil, and basil-infused extra virgin olive oil. Enhanced by the rich flavour of Pecorino Romano D.O.P. and black Kalamata olives
11,5
Peeled tomato sauce, fresh fiordilatte mozzarella, fresh basil and our extra virgin olive oil infused with basil
Chef’s choice: (Margherita DOP): +2,5€ add 1 whole mozzarella de bufala DOP 125gr and cherry tomatoes
15
Peeled tomato sauce, fresh fiordilatte mozzarella, mushroom and Italian cooked ham
Chef’s choice: (Francescana): +1€ substitute cooked ham with Serrano reserva
14,5
Peeled tomato sauce, 125g buffalo mozzarella, aubergines slowly roasted in the oven until they develop a melt-in-the-mouth, irresistible texture, shavings of Grana Padano Parmesan, basil and our basil-infused extra virgin olive oil
14,7
The pleasure of spice. Peeled tomato sauce, fresh mozzarella fiordilatte, and the irresistible spicy Spianata Calabra salami that awakens the senses
Chef’s choice: (DIAVOLA BLU): +1€ add extra flavour and intensity with gorgonzola piccante DOP and red onion
16
Peeled tomato sauce, fresh fiordilatte mozzarella, Italian cooked ham, fresh mushrooms.
Gluten-free dough + 2,8 (not suited for celiacs)
Lactose-free vegan cheese + 2,5
Pizza with tomato
Vegetarian
Vegan
Spicy
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
If you have any allergy, please inform us before you order to provide you with advice. We have our menu with the allergens listed. Common allergens: Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame seeds, Sulphur dioxide, Soya
Menu Vegano
14,8
One of our top sellers! Over rocket salad with sun dried tomatoes, artichokes, cherry tomatoes, we put our home-made vegan Burrata 120gr made with almonds from Mallorca.
12
Similar to a ratatouille , is a very tasty sweet and sour dish from Sicily with fried aubergines, olives, capers, tomato, celery, toasted pine nuts, basil
10,5
Rocket, roasted bell pepper, champignon, roasted aubergines, artichokes, red onion, kalamata olives, cherry tomatoes, with balsamic vinegar cream
3,8
Risotto ball cooked with our lentil Bolognese sauce and in the center our vegan mozzarella
18
A smoky depth and natural sweetness. A handmade base of roasted aubergine purée and our homemade vegan melted smoked scamorza, accompanied by fresh, seasonal figs and sweet fig chutney, finished with wild rocket and, as the centrepiece, a whole vegan burrata we make with fermented almonds
16,5
Our vegan mozzarella, courgette marinated in basil, cherry tomato confit, caramelised red onion and our vegan burrata
16,8
A taste of the sea! Peeled tomatoes, our vegan mozzarella, red onion, delicious Vuna (vegan tuna), capers, Kalamata olives, oregano
16
Super tasty and juicy! Peeled tomato sauce, our vegan mozzarella, champignon mushroom, Kalamata olives, artichoke’s hearts, fresh parsley
11,5
Peeled tomato, vegan mozzarella, basil, basil extra virgin olive oil
16
The forest at your table: sautéed mushrooms (shitake, portobello and champignon), our vegan mozzarella, raw sliced almonds for the crunch effect, and aromatic white truffle oil
Chef’s choice: take it to a whole new level of creaminess with our vegan burrata (+€3)
17
Uncompromising Mediterranean freshness! Peeled tomatoes, our vegan mozzarella, fresh mushrooms, and vegan mortadella with that silky texture reminiscent of Italian tradition, the crunch of pistachios, and the aroma and freshness of our basil oil and cherry tomatoes
15,5
Peeled tomato sauce, our vegan mozzarella, our veggie spicy sobrasada made with dried tomatoes, red onions and agave syrup
Chef’s choice: take it to a whole new level of creaminess with our vegan burrata (+€3)
14,5
A smokey touch! Tomato,our vegan mozzarella, FUMO our vegan scamorza cheese (smokey), sautéed mushrooms and basil
6
Hot chocolate cake with our homemade Nutella-type hazelnut cream and banana ice cream
Gluten-free dough + 2,8 (not suited for celiacs)
Lactose-free vegan cheese + 2,5
Pizza con tomate
Vegetariano
Vegano
Picante
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
If you have any allergy, please inform us before you order to provide you with advice. We have our menu with the allergens listed. Common allergens: Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame seeds, Sulphur dioxide, Soya
Dolci
At A GoGò Pizzabar all desserts are homemade, made with our recipes and lots of love
5,5
Our creation is a cross between cheesecake and lemon pie. A crisp Digestive biscuit base holds a layer of freshly squeezed lemon cream, topped with a light and airy homemade meringue
3,8
Sicily’s little great treasure. A small crunchy pastry tube filled with sweet ricotta, chocolate at 70% and the vibrant color of pistachio. Crunchy and traditional
6
Born in Treviso (Veneto) in 1970, our version honours the original recipe with an ‘A Gògò’ twist: silky mascarpone cream, Savoiardi fingers soaked in rich espresso, and a bold splash of 3-year-old aged rum. For chocolate devotees, we dust pure cocoa not just on top, but between the layers too, creating an intense and velvety contras
6
Our hot chocolate sponge cake, wonderfully light and fluffy thanks to the rice flour, topped with our homemade Nutella and crunchy chopped hazelnuts, served with vanilla ice cream
5
With just two main ingredients – espresso and vanilla ice cream – the ‘affogato’ offers a satisfying culinary experience with every spoonful
Vegetariano
Vegano
Picante
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
Sulfitos
Pescado
Soja
Huevos
Moluscos
Crustaceos
Sésamo
Gluten
Cacahuetes
Frutos secos
Mostaza
Apio
Altramuz
Leche
