Everything we make at Terroni

A crisp basket of pizza dough served with a tasty fish soup, mussels, prawns, squid and clams. All the flavour of the Mediterranean in an original presentation.

Three classic Naples flavours on a single plate: Neapolitan ragù, Genovese and octopus alla Luciana. Served with bread to enjoy the scarpetta, as tradition demands.

Three mini fried pizzas, typical of Neapolitan street food, in three versions: the classic with tomato and Grana Padano, with Genovese sauce and with carbonara

Strips of Neapolitan fried pizza with yellow tomato pesto, rocket, sun-dried tomatoes and creamy burrata. Elegant street food… in the purest Terroni style!

A board for two with Italian cheeses and cold cuts, aubergines, artichokes, sun-dried tomatoes, olives and homemade focaccia.

Layered aubergines with mozzarella, smoked provola and Grana Padano DOP, artisan tomato sauce and fresh basil. A classic of the South, oven-gratinated.

Truffle cream, melted provola, fried egg and truffle shavings. A creamy, intense starter made for lovers of deep flavours.

Meatballs slowly cooked in homemade tomato sauce with basil. A simple, tasty dish, perfect to enjoy with bread.

Prawns and squid fried to order, crisp and golden, served with chips.

Tender octopus stewed with cherry tomato, garlic and parsley, following the seafaring tradition of Naples. Served with homemade bread.

Grilled squid with parsley, lemon and salad of the day. Light, tasty and to the point.

Fresh gnocchi with prawns, courgette cream, Provolone del Monaco, bottarga and lemon zest. A seafood reinterpretation of the classic Nerano recipe.

Scialatielli, the traditional thick-cut Neapolitan pasta, served with a selection of seafood and an intense mariner's sauce.

Fresh pasta alla chitarra sautéed with prawns and pistachio pesto, finished with burrata stracciatella, mint, pistachio and lemon zest.

Bucatini with tomato sauce, crispy guanciale, pecorino romano DOP and black pepper. An intense, direct classic full of character.

Spaghetti with cherry tomato, black olives, anchovies and capers. A tasty Neapolitan dish, Mediterranean and deeply aromatic.

Beef and pork slowly cooked with tomato sauce, red wine, onion and basil. Served with pasta al dente.

Lasagne with béchamel, Neapolitan sausage, friarielli, melted provola and fresh basil. Layers of flavour with the character of the South.

Hand-broken ziti with a white beef ragù and onion slowly cooked with white wine. A creamy, delicate Neapolitan classic.

Rigatoni with homemade tomato sauce, meatballs, ricotta, garlic, cheese and basil. A generous dish full of flavour.

Mezze maniche with egg yolk, pecorino, crispy guanciale and black pepper. An authentic carbonara, without cream.

Spaghetti tossed in our 'alla Luciana' sauce: tender octopus slow-cooked with tomato, garlic, white wine and parsley. A seafood dish with a Neapolitan soul.

Calamarata pasta with fresh squid, garlic, chilli, cherry tomato and white wine. Mediterranean, tasty and with a Neapolitan identity.

The burrata melts with flavour among confit tomatoes and anchovies in oil. Creamy, tasty and with that little touch of the sea that makes you ask for extra bread.

Rocket, sun-dried tomato, Italian bresaola, Grana Padano DOP shavings and walnuts, with balsamic vinegar cream.

Smoked salmon with green apple, sesame and balsamic vinegar cream. Fresh, balanced and with a sweet-savoury contrast.

Fried pizza dough filled with cicoli, creamy ricotta, tomato, smoked provola, black pepper and Grana Padano. A Neapolitan speciality with character.

Baked calzone with cured salami, tomato, mozzarella, creamy ricotta and pepper. A generous, tasty Neapolitan classic.

Tomato, mozzarella, spicy Calabrian sausage, Grana Padano and fresh basil. Intense, tasty and with a spicy kick.

Tomato, anchovies, olives, capers, oregano and basil. A Mediterranean pizza with an intense, authentic flavour.

Tomato, mozzarella, Grana Padano and fresh basil. Neapolitan simplicity in its most recognisable version.

Smoked provola, gorgonzola, ricotta and pecorino. Creamy, intense and full of character.

Tomato, mozzarella, cooked ham, mushrooms, olives and artichokes. A classic, complete and balanced combination.

Tomato, mozzarella, cooked ham, sautéed mushrooms, Grana Padano and fresh basil.

Tomato, homemade sausage, mushrooms and fried onion. Rustic, tasty and with the spirit of home cooking.

Mozzarella, aubergine, courgette, peppers and mushrooms. A vegetable pizza, tasty and Mediterranean.

✨ AUGUST PIZZA OF THE MONTH: Radicchio cream, Gorgonzola cheese, pear and fiordilatte mozzarella. Finished after baking with smoked duck breast, walnuts, edible flowers and a delicate drizzle of honey.

With red Piennolo tomatoes and mozzarella. After baking, finished with Cantabrian anchovies, lemon-scented burrata and a delicate touch of sprayed limoncello.

A crust filled with ricotta and sweet salami, with Neapolitan ragù, burrata, fresh ricotta and parmesan shavings. An abundant pizza with character.

A creamy pistachio and melted fiordilatte base, with crispy guanciale, thin courgette chips and the final touch of Provolone del Monaco. Intense flavour, perfect texture and pure Italian vibe.

Tomato and mozzarella base and, after baking, finished with Neapolitan pancetta, fresh rocket, burrata, sun-dried tomato and shavings of salted ricotta.

White pizza with mozzarella, bresaola, rocket, burrata, grana cheese shavings, red Piennolo tomatoes and Modena balsamic vinegar, added after baking.

A special version of the four cheeses with provola, gorgonzola, pecorino and mozzarella, finished with truffled cooked ham and tomato jam.

Pecorino cream, black pepper, crispy guanciale, porcini mushrooms and fresh ricotta. Inspired by intense, classic flavours.

Mozzarella, egg cream, crispy guanciale, black pepper and pecorino romano. Creamy, powerful and without cream.

Mozzarella, truffle cream, guanciale, black pepper, pecorino romano and egg cream. An intense, aromatic version of the carbonara.

Tomato, mozzarella, Calabrian 'nduja, sausage, caramelised onion and goat's cheese. Spicy, creamy and full of contrast.

Pistachio pesto, mozzarella, ricotta, Italian mortadella, burrata, pistachio and Grana Padano. Creamy, delicate and very aromatic.

Homemade artisan gluten-free base.

Homemade focaccia baked to order.

Homemade bread baked in a wood-fired oven.

Dry, light Italian pilsner with citrus notes and a delicate bitter finish. 5.5%.

Golden, refreshing Italian lager with soft notes of cereal and hops. 4.6%.

Golden lager with a balanced flavour, with soft notes of cereal and hops. 5.5%.

Alcohol-free beer, with notes of toasted malt and caramel. 0.0%.

Same recipe as Mahou 5 Estrellas, brewed gluten-free. 5.5%.

Beer with natural lemon juice. Light, fresh and citrusy. 2.1%.

A full-bodied lager with an intense flavour and a balanced finish.

Golden, bright pale lager with a light body. 4.8%.

Amber lager with toasted notes and hints of caramel. 5.8%.

Merlot from the Veneto, the north-eastern region of Italy also known for the Pinot Grigio and Prosecco on our menu. Cherry, blueberry and a slight balsamic touch on the nose; fresh and balanced on the palate, with a pleasant body without being heavy. The most versatile red on the menu: it pairs with almost any dish. Winery: Azienda Agricola Casere - 12% vol.

From the same estate as our Falanghina: Antica Fattoria, in the heart of Campania since 1933. 100% Aglianico, one of the great red grapes of southern Italy. Intense ruby red, aromas of blackberry, black cherry and a touch of vanilla. On the palate it is smooth and round, with well-integrated tannins. Perfect with our Neapolitan ragù, the meatballs and the most intense meat dishes. Winery: Antica Fattoria - 12.5% vol.

Primitivo from Puglia, the sunniest south of Italy, made by the Di Camillo winery, the same as the Imperium and La Pietraja. Dark, intense cherry red, aromas of ripe cherry with a delicate floral note. On the palate it is structured, robust and full-bodied. It goes very well with our tastier pizzas, Italian cold cuts and cheeses with character. Winery: Di Camillo - 13.5% vol.

From the same Abruzzo winery as the Imperium, but with a fresher, more everyday character. Intense ruby red with garnet reflections, aromas of ripe cherry, candied red fruit and a touch of liquorice. On the palate it is structured and full-bodied, with a smooth, honeyed finish. Perfect with pasta al ragù, pizza with cold cuts or a quiet dinner. Winery: Di Camillo (Tenute del Pojo) - 13% vol.

"Tears of Christ": that's what Neapolitans call the wines born on the slopes of Vesuvius. Made by Tenuta Cavalier Pepe with Piedirosso and Aglianico grapes grown on the volcanic soil of Campania. Bright red with fresh aromas of strawberry, raspberry and a hint of spice. Light and pleasant on the palate. A little piece of Naples, ideal with antipasti, cured cheeses and meat dishes. Winery: Tenuta Cavalier Pepe - 13% vol.

The most ambitious red on our menu. 100% Montepulciano grape from Abruzzo, a Riserva from a family winery with more than six generations of history. Ruby red with purple nuances, floral aromas of violet with a complex background of incense, coffee and toasted notes. Structured and powerful on the palate, with notes of red fruits and a very long finish. Perfect with our chargrilled meats and the most intense dishes of Neapolitan cuisine. Winery: Di Camillo (Tenute del Pojo) - 14.5% vol.

A Spanish red, 100% Tempranillo from the D.O. Ribera del Duero, with three months of ageing in French oak. Notes of vanilla, red fruit and a spicy touch. Structured and with character, yet without losing freshness. Awarded at the Iberian Wine Awards 2023. For those looking for a good local red with a personality of its own. Winery: Diez Siglos - 14.5% vol.

A dry white from the Veneto, from the same winery as the Merlot on our menu. Straw yellow with a slight coppery touch typical of Pinot Grigio, delicate aromas with a mineral character and a very recognisable saline background. Fresh and full on the palate. Ideal to start the meal or to accompany salads, bruschetta and fish dishes. Winery: Cantina Casere - 12% vol.

Falanghina from Antica Fattoria, an estate with history in the interior of Campania, founded in 1933 among centuries-old olive groves and vineyards. A native white grape of southern Italy: pale yellow with greenish reflections, aromas of green apple and banana, fresh and aromatic with very marked acidity. Perfect well chilled to accompany bruschetta, fried food and seafood starters. Winery: Antica Fattoria - 12.5% vol.

The most elegant white on the menu. Greco di Tufo DOCG: 100% Greco grapes from the hills of Irpinia, Campania, grown at high altitude on volcanic soils. Intense golden yellow, aromas of peach, pear and a citrus touch. On the palate it is unctuous, tasty and with perfectly balanced acidity. Perfect with our octopus, squid and fish and seafood dishes. Winery: Tenuta Cavalier Pepe - 13% vol.

Verdejo from the D.O. Rueda, made by the same winery as the Aniago (Diez Siglos). Greenish-yellow with steely reflections, an intense aroma of fresh grass, fennel and a very recognisable aniseed note. On the palate it is dry, refreshing and broad, with a smooth, lingering finish. For those looking for a Spanish white with character. Winery: Diez Siglos - 13% vol.

A Chardonnay signed by Di Camillo, the same family winery with over a century of history that also makes the Imperium, La Pietraja and Khora. Yellow with golden, bronzed reflections, floral aromas of acacia and jasmine with a mineral touch. Fresh, smooth and lingering on the palate. Perfect with creamy pasta, cheese dishes or as a light aperitif. Winery: Di Camillo

Extra Dry Prosecco Millesimato from the vintage, made 100% from Glera grapes by Cantina Casere, in the Veneto. Fine, persistent bubbles with a bright mousse, aromas of apple, pear and a citrus touch. Fresh and balanced on the palate. Perfect to start the meal or to toast on any occasion at Terroni. Winery: Cantina Casere - 11% vol.

Lambrusco Mantovano from Cantine Virgili, a family winery in Mantua with history since 1900. Ruby red with a lively bubble, aromas of violet and red fruits, fruity flavour with a delicate sweetness. Different from all the other reds on the menu: festive, light and very easy to drink. Ideal with cold cuts, soft cheeses or simply to enjoy a different glass. Winery: Cantine Virgili - 11% vol.

The rosé version of the Loghino Dante, from the same winery (Cantine Virgili, Mantua). Bright pink with a fine, persistent bubble. On the nose, wild strawberry and fresh red fruits; on the palate it is light, semi-sweet and sparkling. A festive, different option, perfect as an aperitif or for those who prefer bubbles without the body of a red. Winery: Cantine Virgili - 11% vol.

Lemon / Mango and passion fruit.

Lemon / Orange.

Lemon / Orange.

Homemade lemon sponge, soft and fluffy, filled with chantilly cream and topped with a light cloud of whipped cream. A fresh, creamy dessert with the perfect balance between sweetness and citrus notes. A delicate, refreshing finish, light in texture and balanced in flavour.

Neapolitan dark chocolate and almond cake with icing sugar. Intense, moist and flourless.

A fresh version of the Caprese with white chocolate, lemon, almonds and limoncello.

Baked cheesecake, creamy and smooth, available with a strawberry, chocolate, pistachio or icing-sugar topping.

Savoiardi soaked in coffee, mascarpone cream and bitter cocoa. An Italian classic prepared with balance.

Crisp Sicilian cannoli filled with ricotta cream, chocolate chips and pistachio.