Terroni Foodpedia May 2024 PDF

Foodpedia May 2024 If you are reading this as a PDF please check Connecteam for the latest version.  Allergies WE ARE NOT A GLUTEN FREE OR NUT FREE RESTAURANT AND CANNOT GUARANTEE THAT CROSS CONTAMINATION...

Foodpedia May 2024 If you are reading this as a PDF please check Connecteam for the latest version.  Allergies WE ARE NOT A GLUTEN FREE OR NUT FREE RESTAURANT AND CANNOT GUARANTEE THAT CROSS CONTAMINATION WILL NEVER OCCUR. We have steps in place to reduce the risk and safely handle the food, however there are gluten, nuts and other potential allergens in our kitchen, which may come in contact with various dishes and kitchen work surfaces. There are unfortunately factors beyond our reasonable control that can occur, though never intentionally. If your guest communicates to you that they have a severe allergy or sensitivity, you must follow your location’s ALLERGY PROTOCOLS and please communicate this to your manager on duty and the appropriate and fair steps to the best of our ability will be taken in order to avoid contamination. Please know we do assist guests with a variety of allergies every day in all our locations. We take allergies seriously and your actions are a part of all we can do to limit issues for our guests.  Philosophy Tradition (n) /trəˈdiSHən/ A belief or behaviour passed down and preserved within a group or society with symbolic meaning or special significance Our mission at Gruppo Terroni has always been to bring authenticity and tradition to our menu, locations and approach to service. A major component of this is the simplicity and quality of the ingredients we import from Italy. Materia Prima, or the raw material, is the soul of our kitchen. We don’t cut any corners when it comes to materia prima and we never will. When it comes to tradition, we want to keep it going. A lot has evolved in the last 30 years but the objective remains the same: to deliver a food experience worthy of the generations that came before us. As much a philosophy as a restaurant, our core values of staying true to tradition are a testament to our longevity. In a world of constant change, this will continue to guide us through the next 30 years of Terroni.  About the brand Terroni's journey began in 1992 with a mission to offer an authentic Italian food experience in Toronto. Cosimo and Paolo, hailing from southern Italy, focused on sourcing the highest quality ingredients to deliver true southern Italian flavors. They spent considerable time finding small artisanal producers both in Italy and locally who shared their traditional values and ethics. From extra virgin olive oil made from coratina olives in Puglia to San Marzano tomatoes from Campania and flour from Le Marche, every ingredient was carefully selected. This commitment to quality and tradition remains unwavering after 30 years, ensuring that dishes like the simple spaghetti with tomato sauce shine. Terroni's unique feel and flavor can be found in each of their locations, from their first on Queen Street to as far as Los Angeles, offering an unmistakable dining experience. No Modifications and No Substitutions From day one, our mission was to offer a true, authentic Italian food experience. Our infamous ‘no modification, no substitution’ policy stems from these convictions. While it is fully embraced by some, at times it is met with resistance. There are two reasons why we do this. The first one is because many of the dishes we make are deeply rooted in Italian regional cooking and we’ve never been interested in re-inventing them. If we accommodated modifications, the dishes would no longer be authentic, they’d no longer be something we felt confident serving to one of our guests; and they’d no longer be “Terroni”. At times, this attention has been confused with poor customer service. On the contrary, it has little to do with a lack of decorum and everything to do with the desire to stay true to what has been passed on to us. The second reason is out of practicality. Our kitchens get very busy. If modifications are accommodated, disruptions and mistakes on the line will assuredly follow which slows down both our efficiency and the quality of our service.  No Cheese on Pizza Served Uncut No Balsamic Vinegar Seafood Pasta in EVOO Serving our pizza whole helps to Parmigiano Reggiano has a sharp, hold the ingredients, preserves the From cultivation to harvesting to complex taste with a strong presentation and helps to retain its cold pressing, our extra virgin savory flavour. In Italian cuisine, it optimal temperature. Even though olive oil meets the highest is used as an ingredient and not today in Italy you might likely standards of quality. We offer it as a condiment. Parmigiano have your pizza served cut, once pure without kitchen-grade enhances many Italian dishes, but again we decided to stick to balsamic vinegar as the authentic, it has no place on seafood pasta tradition and offer it how it was properly aged balsamic vinegar because it would overpower the originally intended. It’s easy to cut from Modena would be very delicate flavour of the seafood. with a proper knife and fork so costly. Served with our sourdough celebrate your freedom to decide bread from Sud Forno, we want how big or small your pizza slice you to experience pure quality. should be.  No Butter Served with No Sauces Served A Good Time for Bread with Calamari a Cappuccino It’s just not an Italian tradition to The traditional recipe for calamari Traditionally in Italy cappuccino is serve bread with butter at the fritti in Italy does not include any a breakfast beverage. It is table. Instead, we serve our house dipping sauce. The fresh catch is generally not consumed beyond made sourdough bread with our usually fried and served with a the morning because of the exclusive Terroni extra-virgin olive wedge of lemon—which isn’t for amount of milk it contains. This oil. decorative purposes—the acidity makes a cappuccino too heavy to of the lemon pairs perfectly with drink after lunch or dinner. This is the fried calamari. the reason why we suggest an espresso or a corretto. “You can't find anything traditional any more. Well, I want to keep it going. It's just a small thing, but in my little corner of this world, my little corner of this city, I'm going to keep it going, out of respect for everyone before me who worked so hard to keep it alive.” — Cosimo Mammoliti PIZZA DOUGH & PASTA MADE FRESH DAILY PIZZA DOUGH FRESH PASTA Flour, olive oil, water, dry yeast Semola rimacinata di grano duro + water OR Semola di grano duro + eggs  FRESH PASTA With EGGS vs No EGGS Gruppo Terroni recipes feature pasta made fresh daily in house at our Spaccio West Commissary Kitchen. Some of our pasta is MADE WITH EGGS & Some of our pasta is NOT MADE WITH EGGS.  PASTA MADE WITH EGGS TAGLIATELLE PAPPARDELLE LASAGNE ta-ya--teh-lleh paa-ppar-deh-lleh luh-zaan-yuh Semola di grano duro Semola di grano duro Semola di grano duro + eggs + eggs + eggs  PASTA MADE WITH EGGS RAVIOLI GNOCCHI rav-ee-oh-lee nok-ee Semolina + flour tipo 00 + Semolina + flour tipo 00 + tumeric + cream 35% + eggs potatoes + salt + nutmeg + eggs  PASTA WITHOUT EGGS RIGATONI SPAGHETTI GARGANELLI ri-guh-tow-nee spuh-geh-tee gaar-guh-neh-lee Semola Rimacinata di grano Semola Rimacinata di grano Semola Rimacinata di grano duro + water duro + water duro + water  PASTA WITHOUT EGGS PENNE TONNARELLI CAVATELLI peh-nay tuh-oo-nah-ruh-el-ee kha-vah-tell-ee Semola rimacinata di grano Semola rimacinata di grano Semola rimacinata di grano duro + water duro + water duro + water  FRESH PASTA WITH EGGS FLOUR: Semola di grano duro Tagliatelle, pappardelle and lasagne are pasta that are traditionally made with eggs. Adding Eggs + Semola di grano duro when making our tagliatelle and pappardelle prevents the pasta from being mushy, limp and lacking structure. WITHOUT EGGS FLOUR: Semola Rimacinata di grano duro (twice milled flour makes pasta that is more compact and callous) The combination of Semola Rimacinata + Water produces a hard dough that is pushed through molds and cut into the most classic shapes: rigatoni, penne, garganelli. It is extruded through thick perforated discs called “dies” which have notches and holes of different shapes and sizes that give pasta its curves, curls and straight lines as the dough is pressed through them think of the ridges on tonnarelli. All of these pasta are traditionally made without eggs and will have a more subtle wheat flavour that pairs well with delicate sauces like tomato or fish sauces.  Key Contains Gluten Contains Nuts Contains Dairy Ingredient(s) Prepared at Spaccio & Made to Order in our Kitchens Contains Alcohol Available on La Bottega Contains Egg  01 APRISTOMACO CESTINO DI PANE *First Basket Complimentary INGREDIENTS: Sourdough served with TERRONI extra virgin olive oil REGION: Puglia, Italy TRADITION: No Butter Served with Bread, No Balsamic in EVOO SERVICE NOTES: - Our Pugliese bread is made daily at Spaccio East - Served w/ Terroni 100% coratina olive D.O.P. cold pressed extra virgin olive oil from Puglia - Four slices of bread/basket. - The first basket is complimentary, thereafter it is $2.50 per basket - This bread is served in all sister Gruppo Terroni locations. - It is also available for purchase at Sud Forno and Spaccio. - If a guest asks for modifications explain to them that this is our gift to you and this is how we choose to serve it. - This dish is vegan and lactose free PANE, OLIVE E TARALLI $9 PAN-ay, oh-LEAV-ay eh ta-RALL-ee INGREDIENTS: Pugliese sourdough bread, olives (with their pits), taralli REGION: Puglia, Italy TRADITION: No Butter Served with Bread SERVICE NOTES: - Our bread is made in house daily at Spaccio East - Olive oil is The Terroni 100% coratina cold pressed extra virgin olive oil from Puglia - The Olives are imported from Italy - This bread is served in all sister Terroni Group locations. - It is also available for purchase at Sud Forno or Spaccio - Taralli are similar to small pretzels, they are first boiled and then baked. - This dish is vegan and lactose free FRITTURA DI CALAMARI $23.90 freet-TUR-ra dee cal-ah-MAR-ee INGREDIENTS: Deep-fried, lightly floured calamari served with a wedge of lemon (batter is made from semolina, 00 flour, salt) TRADITION: No sauces served with Calamari SERVICE NOTES: - Tentacles & rings of the squid are included. - Perhaps one of the most pleasurable ways to enjoy calamari. We serve it in the typical Italian manner: with sea salt and a lemon wedge. - This dish is lactose free CARPACCIO DI MANZO $19.90 car-PA-cho dee MAN-soh INGREDIENTS: Thinly sliced raw beef tenderloin, lemon wedge, extra virgin olive oil, Parmigiano Reggiano shavings, arugula, salt, pepper SERVICE NOTES: - Carpaccio is usually made using raw beef tenderloin. It is named after the Venetian Renaissance painter Vittorio Carpaccio known for his use of red in his paintings. The story goes that a regular in Harry’s Bar in Venice wasn’t allowed to eat cooked meat (doctor’s orders) so the chef created this for her. - Carpaccio has come to mean anything served raw, thinly sliced with lemon juice and olive oil. - This dish is gluten free LACTOSE FREE OPTION: No Cheese CALAMARI ALLA GRIGLIA $24 cal-ah-MAR-ee al-lah GRIL-lia INGREDIENTS: Grilled calamari, mixed green, fresh tomatoes, red onion, capers, balsamic vinaigrette dressing (balsamic, olive oil, orange juice, sugar, salt, pepper, red wine vinegar) SERVICE NOTES: - Calamari is Italian for squid. It comes from the Latin “Calamarium” meaning “pen case” because pens hold ink just like squid. - Dressing can be served on the side - This dish is gluten free and lactose free TAGLIERE MEZZO E $29 MEZZO tal-li-ER-eh meh-Zoh eh meh-Zoh INGREDIENTS: A selection of Italian meats & cheeses from the honey, olives (with their pits) SERVICE NOTES: - “Mezzo” translates to “half”, “mezzo mezzo” therefore means “half and half”, referring to each of the previously described tagliere's - This dish is gluten free Burrata e Prosciutto $31 Boo-rah-tah eh Proh-shoe-toh INGREDIENTS: fresh burrata from Puglia, Prosciutto di Parma, Sud Forno pane Pugliese crostini SERVICE NOTES: - FUNGHI ASSOLUTI $19.90 FOON-gee as-so-LOOH-tee INGREDIENTS: Arugula, oyster mushrooms, Parmigiano, bread crumbs, garlic, extra virgin olive oil, balsamic vinaigrette dressing (balsamic, olive oil, orange juice, sugar, salt, pepper, red wine vinegar) SERVICE NOTES: - This dish was created by Cosimo when we were at Queen and only had a pizza oven to cook in. It has been on the menu almost from the beginning. Funghi means “mushrooms” and the Assoluti means “by themselves” in Barese dialect. The Oyster mushrooms are baked. - When a guest orders this, always clarify which salad it is and mention that it’s the warm mushroom salad (as people mix this dish up with the cold Ricchia salad) - Dressing can be served on the side GLUTEN FREE OPTION: - No bread crumbs LACTOSE FREE & VEGAN OPTION: - No cheese BRESAOLA RUCOLA E $21.90 PARMIGIANO REGGIANO INGREDIENTS: air cured beef tenderloin, arugula, parmigiano, lemon juice, extra virgin olive oil CAPRESE DI BUFALA $22.90 ca-PREY-zeh INGREDIENTS: Fior di Latte, tomatoes, basil, oregano, extra virgin olive oil, salt, pepper TRADITION: No Balsamic The reason why a true Insalata Caprese has no vinegar is quite simple really: the acidity of vinegar upsets the balance between the cheese and the already-acidic tomatoes. If you’re using top quality ingredients (and we try to), there’s simply no need for it SERVICE NOTES: - The Caprese is named after the island where it was created--Capri. - The traditional salad is made with vine-ripened tomatoes, fresh mozzarella, basil, extra-virgin olive oil and often a little fresh oregano. This is how we make it at Terroni. - This dish is gluten free  02 INSALATE VERDE $13 VER-day INGREDIENTS: Mixed greens, tomatoes, , x-virgin olive oil, balsamic vinaigrette dressing (balsamic, olive oil, orange juice, sugar, salt, pepper, red wine vinegar) SERVICE NOTES: - “Verde” means “green” - Dressing can be served on the side - This dish is vegan, gluten free and lactose free RICCHIA $14 REE-kee-yah INGREDIENTS: Arugula, fresh mushrooms, Parmigiano Reggiano, lemon, extra-virgin olive oil SERVICE NOTES: - This is named after Elena’s cousin who originally made the salad for Elena in Italy. - When a guest orders this, always clarify which salad it is and mention that it’s the cold mushroom salad (as people mix this dish up with the warm Funghi Assoluti salad) - Dressing can be served on the side - This dish is gluten free - Dressing can be served on the side LACTOSE FREE AND VEGAN OPTION: - No cheese GIUGGIOLOSA joo-joh-LOH-sah $17.90 INGREDIENTS: Mixed greens, roasted red pepper, pine nuts, black olives (with their pits), gorgonzola, honey, balsamic vinaigrette (balsamic, olive oil, orange juice, sugar, salt, pepper, red wine vinegar) SERVICE NOTES: - Vince originally came up with this salad, but it went by the name of Insalata d’Estate, or Summer salad. One summer in Italy, Vince and Elena overheard an older man repeatedly call his granddaughter giuggiolosa—apparently a term of endearment, and a great name for a salad. - Dressing can be served on the side NUT FREE OPTION: - No Nuts LACTOSE FREE - No Gorgonzola VEGAN OPTION: No Gorgonzola, No Honey A FAGIOLO $16 ah fa-JO-loh INGREDIENTS: Kidney beans, Italian tuna (canned in olive oil), red onions, tomatoes, mixed greens, x-virgin olive oil, Lemon Dressing (lemon juice, sunflower oil, salt, pepper) SERVICE NOTES: - Fagiolo means ‘bean’ in Italian, and a fagiolo is an expression similar to our “at the drop of a hat” meaning if something happens, or literally falls, it happened just at the right time. - Tuna with beans is a classic Italian combination seen in almost every region. - Dressing can be served on the side (however please note that the tuna is packed in olive oil) - This dish is gluten free and lactose free VEGAN OPTION: - No Tuna NIZZARDA $19 nee-SAR-dah INGREDIENTS: Arugula, Italian tuna (canned in olive oil), potatoes, egg, red onion, tomatoes, black olives (with their pits), green beans, anchovy, lemon dressing (lemon juice, sunflower oil, salt, pepper) SERVICE NOTES: - Means “from Nice”. This is the Italian take on the classic Nicoise salad created in Nice, France (or Nizza in Italian). The Terroni version has all the classic components. - Dressing can be served on the side (however please note that the tuna is packed in olive oil - This dish is gluten free and lactose free FARINATA $18 CON LE BARBABIETOLE fah-ree-NAH-tah kaan lay barba’bjetole INGREDIENTS: Chickpea farinata (like a pancake), roasted beets, heirloom carrots, ricotta salata, arugula, watercress, sunflower sprouts, pistachios, mint, balsamic vinaigrette (balsamic, olive oil, orange juice, sugar, salt, pepper, red wine vinegar) SERVICE NOTES: - It’s a type of focaccia made out of chickpea flour). It is a typical dish of Liguria. Vince tasted it in Italy years ago and as usual, when he came home he got Giovanna to recreate it in her kitchen. What they came up with is actually quite different from traditional farinata, which is not served with salad. Regardless, it’s now one of our most popular dishes. - Dressing can be served on the side - This dish is gluten free NUT FREE OPTION: - No Nuts LACTOSE FREE AND VEGAN OPTION: - No ricotta salata  03 PRIMI SPAGHETTI CA’ $19.90 PUMMAROLA ‘N GOPPA spa-GEH-tee ka poom-mah-ROH-loh en-GOH-pah INGREDIENTS: Fresh tomato sauce (tomato, garlic, onion, olive oil, salt, pepper, basil) fresh basil, salt, pepper SERVICE NOTES: - Quite simply this is spaghetti “with tomatoes on top” in Napoletano dialect. Food historians suggest this might be one of the first popular dishes utilizing tomatoes. And spaghetti comes from spago for “string”. GLUTEN FREE AND VEGAN OPTION: - Can be ordered and made with gluten-free corn pasta (egg free) SPAGHETTI AL LIMONE $22 spa-GEH-tee al lee-MO-neh INGREDIENTS: Spinach, capers, red onion, Parmigiano Reggiano, lemon, butter, salt, pepper, x virgin olive oil SERVICE NOTES: - This is a very popular Terroni pasta that was first created at the Balmoral location. It has been a favourite ever since. GLUTEN FREE OPTION: - Can be ordered and made with gluten-free corn pasta GNOCCHI ALLA SIMI $23 NIO-kee al-lah SEE-mee INGREDIENTS: Tomato sauce (tomato, garlic, onion, olive oil, salt, pepper, basil), fresh ricotta, Grana Padano cheese, basil, salt, pepper SERVICE NOTES: - This dish is named after Simona Mammoliti, Cosimo and Elena’s daughter. LACTOSE FREE OPTION: - No Cheese TONNARELLI ALLA $29.90 NORCINA toe-NA-reh-lee al-la nor-CHEE-nah INGREDIENTS: Homemade spicy Italian sausage (pork, chili flakes, smoked paprika, olive oil, wine, salt, pepper), Pecorino Romano, Italian black truffle shavings, garlic, white wine, salt, pepper SERVICE NOTES: - Norcina, in the mountains of southeastern Umbria, is noted for its salsicce (sausages), prosciutto, capocollo, salame, etc. LACTOSE FREE OPTION: - No cheese GLUTEN FREE OPTION: - Can be ordered and made with gluten-free corn pasta TAGLIATELLE ALLA $25 BOLOGNESE tal-lee-ah-TEL-lay al-la bo-loh-NIAY-zay INGREDIENTS: Traditional Bolognese ragu’ (ground beef & pork, olive oil, carrots, onion, celery, tomato, wine, salt, pepper, nutmeg, garlic, onion ), Grana Padano cheese SERVICE NOTES: - Tagliatelle comes from the Italian verb tagliare, meaning “to cut”, presumably because these ribbons of pasta would have been cut from wider pieces of pasta. - Ragu means stew in the old Italian dialect from the region of Bologna - Pasta made with Eggs LACTOSE FREE OPTION: - No cheese GLUTEN FREE OPTION: - Can be ordered and made with gluten-free corn pasta TONNARELLI CACIO E PEPE $22 TOH-nah-Reh-lee Cah-Cho eh Peh-Pey INGREDIENTS: Pecorino Romano, black pepper, butter, salt SERVICE NOTES: - Classic Roman dish GLUTEN FREE OPTION: - Can be ordered and made with gluten-free corn pasta RAVIOLI RICOTTA E $27 SPINACI Rav-ee-oh-lee Ree-Coh-Tah eh Speen-ah-chee INGREDIENTS: Homemade pasta filled with ricotta, spinach & Pecorino Romano with butter, sage, Grana Padano, salt, pepper Ravioli ai Formaggi $27 Rav-ee-oh-lee Ree-Coh-Tah eh Speen-ah-chee INGREDIENTS: ravioli filled with ricotta, pecorino, parmigiano, mascarpone, fontina, mozzarella, gorgonzola, light cherry tomato sauce RIGATONI ALL’ $24.90 AMATRICIANA ree-GAH-toe-knee al-la-ma-tree-CHA-nah INGREDIENTS: Tomato sauce (tomato, garlic, onion, olive oil, salt, pepper, basil), guanciale (pork), Pecorino cheese SERVICE NOTES: - Everybody has an opinion regarding the origins of this dish. Some say it’s named after the men from Amatrice in Abruzzi who brought the recipe with them to Rome when they came to work as chefs there. - Others believe that the dish has Roman origins and that the men from Amatrice simply copied it. Still others think the pasta is named after containers used by ancient Romans to store tomatoes called matraccio. LACTOSE FREE OPTION: - No cheese GLUTEN FREE OPTION: - Can be ordered and made with gluten-free corn pasta SPAGHETTI IN CANNA $29.90 A MARE spa-GEH-tee in CA-nah eh MAR-ay INGREDIENTS: Fresh clams, mussels, calamari, scallops, tiger shrimp, light tomato sauce (cherry tomato, shallots, garlic, basil, mildly spicy), fresh parsley TRADITION: No Cheese in Seafood Pasta. -We never prepare seafood pasta or primi with parmigiano because the very strong, salty cheese would completely negate the delicacy of the seafood. SERVICE NOTES: - Spaghetti from “right by the seaside”—in Barese dialect. - This dish is lactose free GLUTEN FREE OPTION: - Can be ordered and made with gluten-free corn pasta GARGANELLI GEPPETTO $24 gar-ga-NEL-lee jeh-PE-toe INGREDIENTS: Dandelion greens, homemade spicy Italian sausage (pork, chili flakes, smoked paprika, olive oil, wine, salt, pepper) fontina cheese, Grana Padano, extra virgin olive oil SERVICE NOTES: - Vince Senior, Cosimo's father, use to be the go to person to fix tables, doors, and chairs, and installing shelves. That’s why he’s lovingly known as “Geppetto”-named after the most beloved woodcarver (and Pinocchio’s creator), Mastro Geppetto GLUTEN FREE OPTION: - Can be ordered and made with gluten-free corn pasta PAPPARDELLE ALLA $25 IOSA pa-par-DEL-le al-la ee-OH-za INGREDIENTS: Homemade spicy Italian sausage (pork, chili flakes, smoked paprika, olive oil, wine, salt, pepper), button & oyster mushrooms, white wine, garlic, peas, Grana Padano cheese, extra virgin olive oil, salt, pepper SERVICE NOTES: - Pappare means “to gobble up”. Iosa in Barese dialect means chaos, or crowded. Our Pappardelle alla Iosa, prepared with homemade sausage, oyster and button mushrooms, and peas, is aptly named. - Pasta made with Eggs LACTOSE FREE OPTION: - No cheese GLUTEN FREE OPTION: - Can be ordered and made with gluten-free corn pasta RIGATONI ARCOBALENO $23.90 Ree-Gah-toe-nee Ar-Co-Bah-len-oh INGREDIENTS: Mozzarella di bufala, zucchini, light cherry tomato sauce, (cherry tomato, shallots, basil) Grana Padano cheese, salt, pepper, fresh basil SERVICE NOTES: - Arcobaleno means rainbow in english…green, white and red representing the Italian flag LACTOSE FREE OPTION: - No cheese GLUTEN FREE OPTION: - Can be ordered and made with gluten-free corn pasta VEGAN OPTION: - No cheese - Can be ordered and made with gluten-free corn pasta (egg free)  04 SECONDI - Carne BISTECCA DI MANZO $59 Bee-stek-ah dee Mun-zoh INGREDIENTS: grilled 14oz beef ribeye SERVICE NOTES: - Served medium rare, however you may take a temperature request - This dish is gluten free and lactose free -  05 SECONDI - Pesce BRANZINO ALLA GRIGLIA $38/27 bran-ZEE-No ah-lah Gree-li-yah INGREDIENTS: grilled sea bass, served with chef’s choice of contorni SERVICE NOTES: - Normal portion is 2 fillets (1 fillet may be available upon request at some locations.) - This dish is gluten free and lactose free  06 PIZZE MARGHERITA $18.90 mar-ger-REE-tah INGREDIENTS: tomato, mozzarella, basil SERVICE NOTES: You’ve heard the story before, I know, I know. Just in case though: Queen Margherita is visiting Naples in 1889. Word gets around that she’s interesting in trying this pizza she’s been hearing so much about. Pizza, remember was essentially street food. The first Neapolitan ones were white and topped with lard, salt, garlic and sometimes anchovies. The pizzaiolo Raffaele Esposito was asked to create something new in honour of the Queen’s visit. He kept it simple: tomato sauce, mozzarella and basil (coincidently the colours of the newly unified Italy’s flag) and named it Margherita. If you’re in Naples, you should probably stop in at Antica Pizzeria Brandi—the birthplace of the Margherita Pizza is still up and running. MARINARA $17 ma-ree-NAH-rah INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), oregano, garlic (no mozzarella), fresh basil TRADITION: Pizza Served Uncut SERVICE NOTES: - This dish is vegan and lactose free BUFALINA $23 boo-fa-LEE-nah INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella di bufala, fresh basil, olive oil TRADITION: Pizza Served Uncut SERVICE NOTES: - essentially, a Margherita with mozzarella di bufala (buffalo mozzarella) instead of ordinary mozzarella CICCIO $24.90 CH EE - ch oh INGREDIENTS: Folded Pizza with Prosciutto di Parma, arugula, fresh tomatoes, fior di latte, side of black olives (with their pits) SERVICE NOTES: - Served cold - pizza dough is cooked and then all toppings are stuffed in cold LACTOSE FREE OPTION: - No cheese VELOCE $19 va-lo-che INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, button mushrooms TRADITION: Pizza Served Uncut SERVICE NOTES: - Veloce means fast in english. LACTOSE FREE OPTION: No cheese SOFIA $19.90 so-FEE-yah INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, sweet Genoa salame TRADITION: Pizza Served Uncut SERVICE NOTES: - This pizza is named after Sofia Mammoliti, Cosimo's daughter. It was her favourite pizza as a kid and it is often a good choice for kids. Heck, it’s great for adults too! LACTOSE FREE OPTION: No cheese SAN GIORGIO $22 san JOR-joh INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, spicy Calabrese salame, fresh mushrooms, chilli flakes TRADITION: Pizza Served Uncut SERVICE NOTES: - It only seemed appropriate to name a Terroni pizza after the home town of Cosimo’s family (San Giorgio Morgeto in Calabria). Note Calabrese salami too! This pizza was one of our very first to serve up! A true Terroni classic. LACTOSE FREE OPTION: No cheese NATALINA $22 na-ta-LEE-nah INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, spicy Calabrese salame, grilled red peppers (marinated in olive oil, parsley, garlic, salt and pepper) garlic, black olives (with their pits) TRADITION: Pizza Served Uncut SERVICE NOTES: - Named after Cosimo, Vince and Anna’s Grandmother. A perpetual Terroni favourite - LACTOSE FREE OPTION: No cheese - PUZZA $22.90 POO-tsah INGREDIENTS: White pizza, mozzarella, gorgonzola, prosciutto cotto (cooked Italian ham), Italian mascarpone, mushrooms TRADITION: Pizza Served Uncut SERVICE NOTES: - It could only mean one thing, and that’s “stinky”—after the gorgonzola of course. This Terroni original was one of our first pizzas on the menu, and is still a favourite. SMENDOZZATA $23 smen-doh-TSAH-ta INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, homemade spicy Italian sausage (pork, chili flakes, smoked paprika, olive oil, wine, salt, pepper), gorgonzola, red onion TRADITION: Pizza Served Uncut SERVICE NOTES: - This deliciously indulgent pie is named after Elena’s former boyfriend. Wouldn’t you name a stinky pizza after your significant other’s ex? That’s besides the point: occasionally, one finds it necessary to immerse oneself in over-the-top decadence. This is what you eat when you feel that way! LACTOSE FREE OPTION: No cheese CAPRICCIOSA $22.90 ca-pree-CHO-zah INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, prosciutto cotto (cooked Italian ham), artichokes (marinated in olives oil, spices, vinegar, salt and pepper), black olives (with their pits), mushrooms TRADITION: Pizza Served Uncut SERVICE NOTES: - From the word capricious meaning “given to sudden changes of mood or behavior.” In short, capricious could describe a fussy, even cranky, character. Presumably somebody might order this pizza when they can’t decide what exactly they want to eat because Capricciosa has a bit of everything. LACTOSE FREE OPTION: No cheese PRIMAVERA $21 pree-mah-VER-rah INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, grilled red peppers, artichokes (vegetables marinated in olive oil, parsley, garlic, salt and pepper), mushrooms, black olives (with their pits) TRADITION: Pizza Served Uncut SERVICE NOTES: - Not named after a Botticelli painting, although the painting and the pizza both mean “Spring”. LACTOSE FREE OPTION: No cheese LI PECURI $21 lee PEH-koh-rree INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, goat cheese, sundried tomato (marinated in sunflower oil, parsley, garlic, chili, white wine vinegar, salt and pepper) arugula, parmigiano TRADITION: Pizza Served Uncut SERVICE NOTES: - This popular Terroni pizza is named after the wrong animal. Seriously. Paolo originally came up with the name, which translates to ‘the sheeps’ but nothing about this pizza has to do with sheep. It does, however, have goat’s cheese on it (capra), but Li Pecuri had already stuck by the time the mistake was noticed! LACTOSE FREE OPTION: No cheese QUATTRO STAGIONI $23 QUAT-troh sta-JO-nee INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, 1/4 Prosciutto di Parma, 1/4 mushrooms, 1/4 eggplant, 1/4 zucchini, black olives (with their pits) (vegetables marinated in olive oil, parsley, garlic, salt, pepper) TRADITION: Pizza Served Uncut SERVICE NOTES: - Meaning ‘four seasons’ of course. A pizza that uses ingredients that reflect, you guessed it, the four seasons. LACTOSE FREE OPTION: No cheese FOCU MEU $22 fo-cu mau INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, fried eggplant (in sunflower oil), spicy 'nduja sausage (cured pork), shaved parmigiano TRADITION: Pizza Served Uncut SERVICE NOTES: - Literally means "my fire", but means "oh my God!" in Calabrese dialect. LACTOSE FREE OPTION: No cheese AFFITISCIUTA $21 ah-feet-ee-SHOO-tah INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, homemade spicy Italian sausage (pork, chili flakes, smoked paprika, olive oil, wine, salt, pepper), scamorza (smoked mozzarella) TRADITION: Pizza Served Uncut SERVICE NOTES: - Barese dialect for “stinky”, from the verb fetescere. LACTOSE FREE OPTION: No cheese SANTO SPIRITO $21.90 SAN-toh spee-RREE-toh INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), fior di latte, anchovies, cherry tomatoes, capers TRADITION: Pizza Served Uncut SERVICE NOTES: - Named after a little town outside of Bari where Paolo used to live. LACTOSE FREE OPTION: No cheese DON CORRADO $22.90 don co-RAH-doh INGREDIENTS: White pizza, mozzarella, gorgonzola, potatoes, homemade spicy Italian sausage (pork, chili flakes, smoked paprika, olive oil, wine, salt, pepper), fresh rosemary TRADITION: Pizza Served Uncut SERVICE NOTES: - Named after the Don (father) who married Cosimo and Elena in Italy. SANTO STEFANO $25.90 SAHN-toh ste-FAH-no INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella di bufala, Prosciutto di Parma, arugula TRADITION: Pizza Served Uncut SERVICE NOTES: - Pizza dough is cooked with tomato sauce and then the mozzarella di bufala, prosciutto & arugula are put on top at room temperature LACTOSE FREE OPTION: No cheese MANGIABUN $21 MAHN-ja-boon INGREDIENTS: White pizza, mozzarella, homemade spicy Italian sausage (pork, chili flakes, smoked paprika, olive oil, wine, salt, pepper), rapini, garlic, salt, pepper TRADITION: Pizza Served Uncut SERVICE NOTES: This means to ‘eat well’ in Barese dialect. DA DO’ A DA’ $21 da-DOH-ah-da INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, goat cheese, eggplant, roasted red peppers (vegetables marinated in olive oil, parsley, garlic, salt, pepper) TRADITION: Pizza Served Uncut LACTOSE FREE & VEGAN OPTION: No cheese C’T MANG $22 che-te-MANJ INGREDIENTS: White pizza w/ mozzarella, gorgonzola, fresh pears, walnuts, speck, honey TRADITION: Pizza Served Uncut SERVICE NOTES: - It’s Barese dialect for cosa ti mangi—an expression meaning that what you’re eating is deliciously amazing NUT FREE OPTION: - No walnuts PEPPINO $21 pe-PEE-no INGREDIENTS: tomato sauce (tomato, salt, olive oil, basil) garlic, grilled eggplant, zucchini, red peppers, parmigiano SERVICE NOTES: - Peppino is a nickname for somebody called Giuseppe. LACTOSE FREE & VEGAN OPTION: No cheese SAN NICOLA DI BARI $22 san nee-KO-lah dee BAH-ree INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, Italian tuna, red onions, capers SERVICE NOTES: - San Nicola di Bari not only lent his name to a Terroni pizza, but he’s also the model for good old St. Nick. As the official patron saint of children, San Nicola was a perfect prototype for Santa Claus. As for his association with Bari, well, his relics rest there. LACTOSE FREE OPTION: No cheese SCATTAGENGIVE $21 scat-ta-jen-JEE-vay INGREDIENTS: Tomato sauce (tomato, salt, olive oil, basil), mozzarella, hot cacciatore salame, Auricchio (spicy provolone cheese) TRADITION: Pizza Served Uncut SERVICE NOTES: - In Barese dialect the spicy Auricchio provolone is referred to as scattagengive. - The verb schiattare is Barese dialect for “to burst”, and gengive means “gums”, as in your dental gums. So, scattagengive means to burst your gums, presumably because of the heat. LACTOSE FREE OPTION: No cheese  07 DOLCI TORTA CALDA $14 TOR-tah CALL-dah al cho-koh-LA -toh INGREDIENTS: Warm flourless dark chocolate cake (butter, eggs, chocolate, flour, cocoa powder, sugar), served with Crema Gelato SERVICE NOTES: - This dish was perfected by chef Giovanna and added to our dolci menu in 2006 - an instant Terroni classic! - This dish is gluten free BOMBOLONI $13 Bom-bo-lo-ni INGREDIENTS: Two Italian donuts, one filled with Nutella, one with pastry cream (Manitaly flour, malt flour, mother yeast, milk powder, vanilla paste, eggs, butter, 35% cream, sugar, instant yeast, corn starch, rice starch, milk, nutella (sugar, modified palm oil, hazelnuts, skim milk powder, cocoa, soy and/or sunflower lecithin, vanillin)) SERVICE NOTES: - CANNOLI SICILIANI $12 Kan-oli INGREDIENTS: Traditional Sicilian cannoli with ricotta cream, pistachios and candied orange (All purpose flour, salt, white wine vinegar, marsala, egg, butter, sugar, cocoa powder, ricotta, pistachio, candied orange, dark chocolate) SERVICE NOTES: - TORTA MOUSSE AL LIMONE $14 TOR-tah INGREDIENTS: Yoghurt mousse and lemon cream cake served with crema gelato (All purpose flour, baking powder, salt, eggs,, butter, yoghurt, sugar, lemon juice, white chocolate, gelatine, corn starch, milk powder, vanilla paste, 35% cream, milk) SERVICE NOTES: - TORTA DELLA NONNA $15 TOR-tah INGREDIENTS: Traditional Tuscan custard tart, filled with pastry cream and topped with toasted pine nuts (Eggs, sugar, vanilla paste, corn starch, rice starch, butter, 35% cream, milk, pine nuts, tart shell (wheat flour, sugar, butter, milk, coating with white couverture chocolate (cocoa butter, milk powder, sugar, sunflower lecithin, natural vanilla extract), egg, soybean oil, salt, natural vanilla extract) SERVICE NOTES: - TIRAMISU’ $16 tee-rrah-MEE-su INGREDIENTS: Espresso-soaked ladyfinger cookies, sweet mascarpone, eggs, sugar, cocoa powder SERVICE NOTES: - Tiramisu’ literally translates to pick me up as in the caffeine and the sugar will lift you up and give you a boost. - Some say Tiramisu’ was born in 1971 in Treviso, Veneto; others say Sicily as its birthplace; and there are still those that say wives made it for their husbands who fought in WWII. GELATO ARTIGINALE DEL $14 GIORNO Je-lah-toe Ahr-tee-geea-nah-la da-l gee-or-no INGREDIENTS: Milk, cream, sugar, egg yolks, vanilla, nuts SERVICE NOTES: - Homemade artisanal Italian gelato made with all natural ingredients at our Spaccio East Commissary kitchen.. - NO preservatives, NO artificial flavours, NO powders. - Flavours change depending on season but typically the five flavours we always have are: crema, nocciola, cioccolato, pistacchio e limone - 2 scoops of Gelato is normal portion - Single scoop Gelato available on request - LACTOSE FREE OPTION: - Sorbetto al limone (lemon juice, water, sugar) JOHNNY STECCHINO $9/each Jon-EE stek-kee-no INGREDIENTS: Milk, cream, sugar, egg yolks, vanilla, chocolate, nuts SERVICE NOTES: - Artisanally made in house with all natural ingredients at our Spaccio East Commissary kitchen.. - NO preservatives, NO artificial flavours, NO powders. - Variety of flavours: Nutella in dark chocolate, crema in milk chocolate, hazelnut in milk chocolate, pistachio in white chocolate. CORNETTO CON GELATO $16 Core-Neh-Toe kaan Je-Lah-toe INGREDIENTS: Homemade toasted croissant (butter, flour, eggs, sugar), hazelnut gelato (milk, cream, sugar, egg yolks, hazelnut), Nutella, whipped cream SERVICE NOTES: - Gelato is artisanally made in house with all natural ingredients at our Spaccio East Commissary kitchen.. - NO preservatives, NO artificial flavours, NO powders. AFFOGATO ALLA CREMA $12 ah-ffo-gah-to al-la Creh-mah INGREDIENTS: Crema gelato (cream, milk, sugar, egg yolks, vanilla), dark chocolate ganache (dark chocolate, cream), espresso SERVICE NOTES: - Gelato is artisanally made in house with all natural ingredients at our Spaccio East Commissary kitchen.. - NO preservatives, NO artificial flavours, NO powders. - Can be ordered with DECAF espresso  BISCOTTI $12 Bee sKOH-tee INGREDIENTS: Flour, eggs, sugar, butter, baking powder, nuts, all natural flavours (ie. chocolate, nutella) SERVICE NOTES: - Assortment of homemade all natural cookies - from jam to nutella - served on a platter - Biscotti take their name from the way these ancient Roman cookies were traditionally cooked: Bis for twice and cotto for baked. The Romans weren’t just being thorough—these cookies needed to have a long shelf life, so the second round in the oven dried them out completely. Pliny the Elder even joked that they’d last for centuries. LAST UPDATE: 3.1. 2024