Scratch-Made Northern Italian Menu

Freshly toasted baguette topped with marinated tomatoes, shaved Parmesan, and extra virgin olive oil.

Fresh mozzarella slices layered with blistered cherry tomatoes and fresh basil, drizzled with extra virgin olive oil and balsamic glaze.

Toasted baguette slices with homemade pesto and smoked mozzarella, broiled to order, then topped with prosciutto and roasted garlic oil.

Hand-rolled meatballs with marinara sauce, topped with fresh mozzarella and basil. Served with toasted garlic bread.

Light marinara sauce, shredded and fresh mozzarella, and roasted cherry tomatoes, topped with fresh basil and extra virgin olive oil.

Prosciutto and pancetta piled high with burrata cheese and drizzled with orange blossom honey.

Marinara sauce, pepperoni, hot soppressata, jalapeños, and Calabrian chiles, dotted with fresh ricotta and drizzled with hot honey.

Marinara sauce, pepperoni, pancetta, prosciutto, Genoa salami, capicola, and meatballs.

Pepperoni, pancetta, prosciutto, olives, mushrooms, roasted peppers, caramelized onions, and blistered cherry tomatoes, finished with roasted garlic oil.

A white pie with roasted garlic, mozzarella, provolone, roasted mushrooms, toasted pine nuts, and fresh oregano, drizzled with truffle oil.

Homemade meatballs with burrata cheese, blistered cherry tomatoes, Calabrian chile oil, and fresh basil.

Named after our family. A white pie with roasted garlic and a provolone base, finished with prosciutto, burrata, arugula, and balsamic glaze.

“Garden” in Italian. House-made pesto, roasted mushrooms, roasted peppers, caramelized onions, Kalamata olives, blistered cherry tomatoes, and fresh mozzarella, topped with pine nuts and roasted garlic oil.

A marinara base with large pepperoni and our mozzarella cheese blend, topped with cup and char pepperoni, diced stick pepperoni, and fresh mozzarella. Triple pepperoni and double cheese.

The owner’s favorite pie. Roasted garlic and Calabrian chiles on the base, followed by prosciutto, pancetta, blistered cherry tomatoes, and smoked mozzarella, then stripes of red sauce on top. Garnished with extra virgin olive oil and fresh basil.

Noni’s generations-old meatball recipe with marinara and fresh mozzarella, garnished with fresh basil. Served on an 8-inch ciabatta roll.

Blistered cherry tomatoes, arugula, burrata cheese, prosciutto, balsamic glaze, and extra virgin olive oil. Served on garlic herb focaccia bread.

Our take on a classic Italian hoagie. Mortadella, Genoa, pepperoni, capicola, shredded lettuce, roasted garlic vinaigrette, pepperoncini peppers, and mozzarella cheese piled high. Served on an 8-inch ciabatta roll.

Prosciutto, capicola, pancetta, crushed pistachios, lemon garlic aioli, arugula, and shaved Parmesan. Served on garlic herb focaccia bread.

Deli-sliced pepperoni and thick-cut cup and char pepperoni with sautéed peppers and onions, mushrooms, marinara sauce, and fresh ricotta cheese. Served on garlic herb focaccia bread.

“Fire Eater” in Italian. Hot soppressata, mortadella, capicola, Calabrian chile peppers, pepperoncinis, jalapeños, blistered cherry tomatoes, spicy aioli, fresh mozzarella, and arugula. Served on an 8-inch ciabatta roll.

Roasted chicken, pancetta, sun-dried tomatoes, roasted garlic cream, and smoked mozzarella, garnished with fresh basil. Served on garlic herb focaccia bread.

Breaded chicken cutlet topped with marinara sauce and fresh mozzarella, broiled to order and garnished with fresh basil. Served on garlic herb focaccia bread.