Marinated green Nocellara olives from Sicily.

Add N'duja ketchup, olive tapenade (v) or spicy tomato dip (v) for £1.00

Add balsamic caramelised onions for £1.

Breaded chicken fillets served with a spicy tomato dip and garlic mayonnaise.

Crispy golden-fried squid served with garlic mayonnaise.

Mushrooms stuffed with mozzarella and aged hard cheese, breadcrumbs and onions, baked on Italian bread, served with garlic mayonnaise.

Creamier and more indulgent than mozzarella, burrata is served with tomatoes, rocket and basil.

Succulent king prawns, oven roasted on Italian bread with garlic and parsley.

Milano salami and coppa ham, fresh mozzarella, aged hard cheese, Nocellara olives, rocket salad and rosemary & olive oil bread, with smoked chilli jelly and olive tapenade.

Battered courgette sticks, served with garlic mayonnaise.

Served with garlic mayonnaise.

Chips with garlic and grated fontal cheese. Served with garlic mayonnaise.

Crispy pancetta and asparagus in a velvety sauce made with mascarpone, pecorino and riserva cheeses.

Fresh egg frilly tagliatelle with succulent king prawns and crayfish in a creamy tomato and lobster bisque with a hint of chilli, topped with a large king prawn in its shell.

Green egg pasta sheets with beef and pork ragu, topped with creamy béchamel sauce.

GO GRANDE With beef meatballs, coppa ham, extra ragu and cheese 3.00.

Penne pasta with beef meatballs, beef and pork ragu, fresh chillies, roasted peppers and balsamic red onions; topped with mozzarella.

Seasoned chicken breast, mushrooms and pasta baked in a creamy mushroom and white wine sauce.

Our hearty beef and red wine ragu is served with flat ribbon fettuccine, the way they eat it in Rome. If you prefer, you can choose spaghetti.

Plum tomatoes, garlic and basil in a rich tomato sauce topped fresh mozzarella. Make it vegan without fresh mozzarella 7.95.

Crispy pancetta in a rich creamy mascarpone and cheese sauce.

Meaning 'sunflower', these pretty pasta parcels are served with spinach and a mascarpone cream sauce.

King prawns, mussels, clams and squid in a rich tomato and white wine sauce.

A hearty ragu of green lentils and mixed vegetables in a rich sundried tomato sauce.

Chicken breast and sautéed mushrooms in a rich cheese and white wine sauce.

A pea puree base topped with rocket, asparagus, peas, roasted peppers, spinach, balsamic red onions and vegan MozzaRisella.

Goat’s cheese, rocket, plum tomatoes, olive tapenade and mozzarella on a tomato base.

Salami, pepperoni, smoked prosciutto, roasted peppers, balsamic red onions and mozzarella on a tomato base.

Seasoned chicken breast, pancetta, roasted peppers, red chillies,
mushrooms, spinach, mozzarella and fontal cheese on a tomato base.

Fiery Calabrian N’duja sausage meat, pepperoni, mozzarella and ricotta cheese on a tomato base, topped with breadcrumbs and finished with a drizzle of honey. Served with extra honey on the side.

A creamy white base topped with chicken breast, balsamic red onions, roasted peppers, grated courgette and spinach. Served with green pesto on the side for you to dollop or dip.

Pepperoni, ham, beef and red wine ragu, fresh chillies, sautéed mushrooms, tomato sauce and mozzarella.

Chicken breast, pancetta, mushrooms, roasted peppers, olives, tomato sauce and mozzarella.

Tomato base with mozzarella and oregano. Make it Prima 9.95.

Pepperoni on a tomato and mozzarella base. We’ll add chillies if you like it hot. Make it Prima 11.45.

Artichokes, mushrooms, roasted peppers, fontal cheese and olives dressed with rocket leaves.

Pan-fried chicken breast and crispy pancetta, avocado, tomatoes, spinach, cos lettuce and red onion with a sweet mustard dressing.

Oven-roasted salmon fillet, with baby potatoes, green beans, boiled egg and olives. Served on mixed salad leaves in our citrus dressing.

Breaded butterfly chicken breast, seasoned and roasted. Served with roasted baby potatoes or chips, broccoli and a creamy mushroom sauce.

Sea bass fillet baked with baby potatoes, tomatoes, mushrooms, spinach and a white wine sauce.

A Tuscan classic: slow-roasted pork belly in herbed red wine sauce, served with roasted new potatoes and broccoli.

A large ravioli stuffed with N’duja sausage meat and ricotta, served in a rosemary & olive oil bun, topped with scamorza cheese, crispy prosciutto, balsamic red onions and spicy mayonnaise. Served with zucchini fritti or chips if you prefer the status quo.

Beef shin and shallots slow cooked in rich Chianti red wine sauce. Topped with our rosemary & olive oil bread and served with a side of broccoli.

Vanilla sponge cake soaked in espresso coffee, layered with mascarpone cream.

Zesty dark chocolate tart on a seeded base, served with tangy raspberry sorbet.

Creamy cheesecake on a cookie base, sprinkled with crunchy honeycomb chocolate pieces. Served with a scoop of vanilla gelato.

Deliciously moist and tangy, served warm with vanilla gelato.

Large green Nocellara olives from Sicily.

Add olive tapenade or spicy tomato dip for £1.00

Baked dough balls with extra virgin olive oil and balsamic vinegar.

Plum tomatoes, garlic and fresh basil in a rich tomato sauce.

Penne pasta in a fiery rich tomato and basil sauce.

Flat ribbon pasta with grilled aubergines in a rich tomato, garlic and basil sauce.

Flat ribbon pasta with fine green beans, oven-roasted tomatoes and spinach, seasoned with chilli and garlic, and topped with olive tapenade.

A hearty ragu of green lentils and mixed vegetables in a rich sundried tomato sauce.

Add 3 toppings to our tomato and vegan mozzarella alternative base.

Choose from:

Marinated Artichokes | Sautéed mushrooms | Grilled aubergines | Balsamic red onions | Roasted peppers | Olives

A pea purée base topped with tender baby kale, asparagus, peas, red pepper pearls, spinach, balsamic red onion, and vegan mozzarella alternative.

Balsamic onion and vegan mozzarella alternative crostinis, on tender baby kale, cos lettuce, artichokes, plum tomatoes and red pepper pearls, tossed in a sweet mustard dressing.

Zesty dark chocolate tart on a seeded base, served with tangy raspberry sorbet.