Bakery Menu
Bakery Menu
Bread Cecìna
£5.50
Originating along the Tuscan coast, this flatbread is made from a batter consisting of water, olive oil, and chickpea flour.
Ciabatta
£4.75
Originally produced in Liguria. This bread is light and porous with a crisp crust.
Coppia Ferrarese
£5.50
Coppia Ferrarese dates back as far as 1287. Each loaf is shaped with two dough ribbons knotted together.
Farinata
£4.50
Native to Liguria, this pizza-like flatbread is made from a batter consisting of water, olive oil, and chickpea flour.
Focaccia
£4.75
This bread is ovenbaked and flat. It is seasoned with olive oil and can be topped with herbs, meats, cheese, or vegetables.
Grissini
£2.50
Native to Turin and Piedmont, these breadsticks originated in the 17th century. The shape is twisty, and thin.
Pane Carasau
£5.50
This half-meter wide Sardinian bread is thin and crisp. It is a twice baked flat bread that may last up to a year if eaten dry.
Pane Casareccio di Genzano
£5.50
This bread comes in round loaves or long rods. It started to become popular in Rome during the 1940’s.
Pane di Altamura
£6.50
This bread is very crisp and aromatic. This bread is known for its long shelf life.
Piadina
£4.75
A flatbread from the Romagna region. Piadina are comparable to a Mexican tortilla.
Taralli This bread is boiled before baked. This sweet or savory ring shaped snack is common throughout Southern Italy.
£5.50
Seasonal Breads Colomba Pasquale
£6.50
Traditionally baked on Easter. This bread is shaped like a dove and coated with almonds and sugar before baking.
Fragguno
£6.50
Baked on Good Friday in Calabria and eaten on Easter Sunday. Fragguno is stuffed with foods such as salami, cheese, and eggs.
Pandoro
£5.50
One of the two Italian sweet yeast breads served mainly on Christmas day.
Panettone
£7.50
Native to Milan, Panettone is one of the two Italian sweet yeast breads served mainly on Christmas day.
Penia An Easter bread made primarily in rural parts of Italy. Butter and eggs, anise seeds and lemon can be added for a unique flavour.
£5.75
Cakes & Tarts Crostata
£3.00
A baked tart and a form of pie.There are endless variations of both sweet and savoury. The sweet is usually served as a dessert.
Pan di Spagna
£2.50
First baked in the 1700’s by a chef from Genoese. It is a simple Italian sponge cake filled with a variety of ingredients.
Panforte
£2.75
A traditional dessert containing fruits and nuts, and resembles fruitcake or Lebkuchen. It dates back to 13th century Siena.
Panforte Senese
£2.50
This famous sweet cake dates back to 13th century Siena. It was originally heavily spiced but made with fewer ingredients now.
Torta Caprese
£3.50
A traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates. It is gluten-free.
Torta di Nicciole
£3.25
A hazelnut cake which is championed in Avellino, where the hazelnuts are traditionally grown.
Torta di Ricotta e Limone
£3.50
A baked tart which brings together Southern style Ricotta and Northern mascarpone cheese.
Torte di Riso al Profumo d’Arancio A northern Italian orange cake which is baked using rice as the filling. It is eaten as a snack as well as for breakfast.
Served as slices - Ask for full cake/tart price & for detailed fillings
£2.75
Pastries Apfelstrudel
£3.00
Influenced by the dishes from Germany and Austria, this filo pastry snack can be filled with apples, cherries, appricot or peaches.
Cannoli
£2.25
Originates in Palermo and Messina. It consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling.
Cenci
£2.50
Cenci is a sweet crisp pastry that has been twisted into thin ribbons, deep-fried and sprinkled with powdered sugar.
Chiacchiere
£3.50
This carnival pastry is fried, crunchy pastry strips sprinkled with powdered sugar, often stuffed with chocolate or raisins.
Ciambelline All’anice
£2.25
These are small donuts that originated in Marche. The flavor is light. and they are variated all across Italy.
Cornetto
£3.00
Cornetto Is the Italian version of French croissant. It is filled with a variety of ingredients such as cream, chocolate or fruit jam.
Sfogliatelle Napoletane
£2.50
This pasty looks like a lobster tail and is made from crispy pastry leaves. The filling is a mixture of ricotta, cinnamon, egg and sugar.
Zeppole di San Giuseppe A doughnut that originated in Naples in the 19th century. Can be served plain or with a sprinkling of sugar.
£2.50
Biscuits Amaretti
£8.50
A crunchy and flavourful biscuit which can be eaten at any time of the day. Best eaten with creamy desserts.
Bruttiboni
£7.50
Also known as Mandorlati di San Clemente. This is a type of almond-flavoured biscuit made in Prato.
Cantunicci
£9.00
Also known as Biscotti. These biscuits originated in Prato and are twice baked almond biscuits.
Polenta
£7.50
A crunchy and flavourful biscuit which can be eaten at any time of the day. Best eaten with creamy desserts.
Ricciarelli
£8.00
A traditional biscuit which originates in 14th century Siena. They are made using an almond base with sugar, honey and egg white.
Tarallucci
£9.50
Originally from Southern Italy. These savory Fennel biscuits are first boiled then baked.
Mixed Selection
£10.00
A mixed selection of biscuits offered. Available for random selection or customer selection.
Served in bags of twelve biscuits