Gourmet Pizzas
on that branch of the Lake of Como

Ristorante Da Giovannino, on top of its regular menu, also offers gourmet pizzas, curated by Salvatore Pisano, who created eight pizzas prepared with special care both in terms of choice of products, and of working and preparation.

The first decision regards the choice of flour, and we have selected the one made by the “Caputo” mill in Naples, established in 1924.
It uses a slow milling process, tied to the ancient milling art. This makes it possible to obtain very high quality flours without damaging the starches, the organoleptic properties, and especially, the authenticity of flavors.
The Mulino Caputo, moreover, is part of the first soft-wheat flour production chain, theproject Grano Nostrum, a fil rouge that connects the Mulino in Naples directly to the experience of agronomist estates such as the Green Farm in Grottaminarda (AV) and the work of many farms.
The flour is worked with our own sourdough starter, which is then left to rise for 24 hours and then to mature for 48 hours, to obtain a light and highly digestible product.

The tomatoes are peeled nocerino d.o.p. tomatoes from the Agro Sarnese, hand pureed by our pizza chef.
The mozzarella is hand made fior di latte.
The vegetables are always fresh and prepared by our chefs.
The raw ham, the “Burola“, the bacon, are produced by the Marco D’Oggiono ham factory recognized as a historic Brianza ham, winner of numerous awards, is from Oggiono, a few kilometers from our restaurant. Born in the first half of the last century, it is renowned for the production of high quality sweet raw hams.
Taleggio “di grotta” is DOP produced by the historic Mauri Formaggi dairy, aged in the natural casere of Pasturo in Valsassina, and aged for 50 days.

Salvatore Pisano

PIZZA CHEF

BOOK YOUR TABLE

GOURMET PIZZA MENU

Our pizzas are prepared with high quality products.
They are made with our own sourdough starter:
Caputo di Napoli flour with a 24 hour rise and 48 hour rest, for a light and digestible product.

PRE-ORDER – DELIVERY

Traditional:

MARGHERITA / € 10
Peeled tomato puree from Agro Sarnese, hand worked mozzarella fior di latte, basil reduction.

BAKED HAM / € 12
Peeled tomato puree from Agro Sarnese, hand worked mozzarella fior di latte, baked ham, basil reduction.

WURSTEL / € 12
Peeled tomato puree from Agro Sarnese, hand worked mozzarella fior di latte, tyrolean wurstel meraner, basil reduction.

CALZONE / € 12
Peeled tomato puree from Agro Sarnese, hand worked mozzarella fior di latte, baked ham, basil reductio.

VEGETARIAN / € 14
Peeled tomato puree from Agro Sarnese, hand worked mozzarella fior di latte, sautéed fresh baby spinach, courgettes cooked in a wood oven, confit yellow datterino tomatoes, basil reduction.

VALTELLINA / € 14
Peeled tomato puree from Agro Sarnese, hand worked mozzarella fior di latte, out off Bresaola tip of the hip, Bitto cheese flakes, basil reduction.

BUFALA and RAW HAM / € 16
Peeled tomato puree from Agro Sarnese, out off fresh buffalo mozzarella, Bedogni raw ham from Langhirano, basil reduction.

Signature:

CANTABRIAN ANCHOVIES / € 14
Peeled tomato puree from Agro Sarnese, hand worked mozzarella fior di latte, basil reduction with Cantabrian anchovies Nardini selection.

LANGHIRANO  / € 15
Peeled tomato puree from Agro Sarnese, out off fresch Stracciatella, Bedogni raw ham from Langhirano, sardinian cherry tomatoes, basil reduction.

ANGUS / € 16
Peeled tomato puree from Agro Sarnese, out off fresh Burrata, smoked Black Angus, basil reduction.

MEDITERRANEO / € 16
Yellow Vesuvian tomatoes puree, fresh stracciatella from Puglia, anchovies from Cetara, drops of n’duja from Spilinga, capers from Pantelleria, basil reduction.

SALMON / € 16
Hand worked mozzarella fior di latte, slices of smoked Norwegian salmon, drops of Greek yogurt flavored with chives, basil reduction.

QUATER FURMAC / € 16
Hand worked mozzarella fior di latte, taleggio cheese, casera Valtellina cheese, scimudin social dairy cheese, basil reduction.

THE DELICATE / € 16
Mozzarella fior di latte, fresh artichokes cooked at low temperature, culatello, buffalo ricotta mousse