Menu Archives - Pizza Prisco

Decomposed cannoli

A crispy Sicilian cannolo, with sheep's milk ricotta and chocolate chips, enriched with a homemade Cilento white fig jam!

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28 IPA

Golden in colour, it is a gluten-free IPA-style beer, dry and light, like all Caulier beers. The nose smells of citrus fruits and light notes of honey and biscuit. Resinous and citric/citrus notes from the American hops predominate on the palate. Moderate bitterness for the style. Dry, balanced and drinkable. Nutritional values per 100ml - Kcal: 33.6 / Sugars: 0 / Glycemic Index: <2

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28 BLONDE

The foam is white, very fine, compact and persistent. The colour is golden yellow. The nose is intense and persistent with fruity notes and a spicy finish. The palate has a sweet entry that tends towards a light and pleasant bitterness. The final dryness makes it very drinkable. Excellent with appetisers, fish or white meat dishes. Perfect with unripened cheeses. Nutritional values per 100ml - Kcal: 38 / Sugars: 0.0g / Glycemic Index: <2

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28 PILS

Gluten-free version of the famous and renowned 28 Pils. A homage to the most classic of German styles, the Pils malts give it notes of bread crust and acacia honey. The noble European hops give it herbaceous, spicy and floral notes. A dry and easy-drinking beer. Nutritional values per 100ml - Kcal: 42 / Sugars: 0.5g / Glycemic Index: <2

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28 TRIPLE

Amber-coloured, this is a gluten-free triple style beer. On the nose and palate, the aromas open sweet, with notes of malt, caramel, cereals and candied fruit in evidence. On the palate, a light spiciness is perceived balanced by pleasant bitter hints. Nutritional values si 100ml - Kcal:50.4 / Sugars: 0.02g / Glycemic index: <2

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Caput Mundi

Dark mahogany colour, fine foam. The nose is exuberant in its intensity and variety of flavours: ripe fruit, candied fruit, marzipan, balanced spicy notes of star anise, coriander and pepper. The mouthfeel is soft and opens to a balanced bouquet of flavours. Notes of ripe fruit and candied fruit are immediately perceived with a hint of caramel, all accompanied by refreshing spicy notes. The finish is long, warm and pleasantly alcoholic.

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Karma Point

Brewed with Eldorado, Citra and Simcoe Karma Points hops, it is a smooth, full-bodied Neipa made with pale malt, wheat malt and oats. Poured into the glass the appearance is typical of the style, the colour is blonde/yellow and it is naturally cloudy. On the nose the aroma is rich, in evidence we perceive notes of yellow-fleshed fruit such as pineapple and mango; on the palate the drink is velvety, here too we perceive the fruity notes found on the nose. Delicately bitter and pleasantly fruity in the finish.

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Ciolandrea frying pan

The story of a tuna caught in the Cilento sea and an onion grown high up on a perfect plane, just like the view it affords.

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Sea lily

My relationship with the Della Monica family of Cetara is very close. They are dear friends, great fishermen, and above all they produce extraordinary products. That's why I have chosen to use only Armatore canned tuna, anchovies and colatura. Because in addition to goodness, there is friendship, which is the most important ingredient.

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Lily of the earth

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Tharmigera

A kind of decomposed daisy, like an anagram, but with the rest of 2... think about it

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Frittatina Flowers and Pesto

Gluten- and lactose-free pasta fritters

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Pumpkin flowers with ricotta and lemon

The flower every woman would love to receive as a gift, certainly tastier than a rose!

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Paccheri carbonara

Paccheri di Gragnano stuffed with a spectacular carbonara cream sauce

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Coffee

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Lurisia orangeade

0.33 CL

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Coca Cola

0,33

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Theodora Distillates

Theodora Liqueurs and Flavours Theodora is a craft workshop in the Cilento region specialising in the production of liqueurs, jams and distillates extracted from fruits, citrus fruits, herbs and other wild products. We are located in Centola, in the province of Salerno, just 5 kilometres from the beautiful Palinuro, one of the best known seaside resorts in the Cilento and Campania National Park.

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Concierto De Falco

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Elixir by Polito

Delicious liqueur obtained from an infusion of sour cherries in the excellent Aglianico wine from the POLITO Cellars With this product, Cantina Polito wanted to convey a new conception of an informal drink with a fresh and new taste, enhancing the goodness of local wines. Elisir di Bacco has an exclusive aroma resulting from a special combination of Cilento Aglianico Dop and black cherry infusion. Elisir Di Venere is a liqueur wine produced by Azienda Vinicola Carlo Polito, obtained from the infusion of citrus fruits in Fiano IGP Paestum wine grown in the Cilento area. It has a golden yellow colour and an aroma of freshly picked citrus fruits, exotic fruit, honey and acacia flowers. In the mouth it is pleasant, fruity, fresh and vibrant, with a finish that delights the palate. It is excellent with sweets, desserts, lemon cakes, ice cream and traditional Cilento biscuits.

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Old Customs Warehouse

The most fascinating projects are born from the evolution of dreams, without mathematical formulas or shortcuts, but with passion, love and a lot of dedication. The land gives us the possibility to achieve unexpected things, we are the example of this. We live our Rural Agricultural Society on a daily basis, like a farmer does, this is what we are. We grow in our garden what we need for our selection, never forcing the crops, respecting the ripening time and the natural cycle. No less important is the selection of other botanicals and citrus fruits throughout Calabria, we are aware that we cannot do everything ourselves. We have never been afraid to show what each of our bottles contains.

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Caffo Distillery

Old Amaro del Capo - Clementino della piana - Old Grappa Caffo - Petrus

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Grappas

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Hop's Gate Radical Brewery gluten free

A pale beer where American hops are the protagonists. It has hints of tropical fruit and grapefruit on the nose, accompanied by a smooth but present body. The final, important bitterness is herbaceous and makes the drink very easy, masking the not inconsiderable alcohol content. Excellent for aperitifs and in combination with fried fish, light meat dishes and light aged cheeses.

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Hop Gainer Non-alcoholic Birranova

Hop Gainer is a fresh and light non-alcoholic Micro Neipa, brewed in a limited edition by Birranova brewery by adding lactose and oats. Light in colour on the nose and palate, the aromas are enveloping with fresh hop notes in evidence. Soft on the palate thanks to the oats, it is suitable at any time of day!

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Brunehaut Bio Ambree Gluten Free

Amber-coloured beer with coppery undertones. The nose reveals sweet hints of dried fruit (pine nuts) and caramel right from the start, which give way to notes of yeast. On the palate the sensations given by the aroma return, the finish is clean and delicately sweet.

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IGEA GLUTEN-FREE

Provenance: Apulia Fermentation: Low Style: Golden Ale Colour: Bright golden Aroma: Malty tone Taste: Citrusy freshness from American and English hops and spices Alcohol content: 5.3% VOL

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Riegele Privat

Riegele Privat is a classic Bavarian light blonde. This German bottom-fermented beer is unpasteurised. It is a very aromatic and harmonious beer with full-bodied malt and velvety hops. Riegele Privat is still brewed according to the old brewery recipe, with their spring water, and the ancient process of mixing the malt grains. This Gonden Ale style beer is brewed (like the entire Riegele line) according to the ancient Edict of Purity.

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Riegele weizen doppelbock

It maintains an intense, creamy foam with a malt and nutty aftertaste. A reddish-coloured beer, it is full-bodied and sweet to the taste, with delicious caramel notes and banana undertones. A truly inviting combination!

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Herrnbrau Pils 0.3 on tap

0.3l - Type Pils 5 degrees

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Red leffe 0.3 to sp

0.3l - Type ruoge 7.2 degrees

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Peppe 'o Criminale

Nowadays in Naples, under 200,000 lire, you're nobody, it's not even worth starting to shoot, you risk making a bad impression in the neighbourhood... instead, with 50,000 lire you can buy a single bullet... here it is, Hiroshima model, practically an atomic bomb and you can be sure that tomorrow, the neighbourhood will only talk about you. Tomorrow the neighbourhood will be saying: eh vist a Fonz, he shot off a cannonball! This is not a normal shot, it's a shot you can hear from Capo Posillipo to Poggioreale. That's why they call me o' criminal'.

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Cilent081

There is a point where San Mauro la Bruca and Piazza Carlo III meet, exactly where, rather improbably, my father and mother met. Dad, an agricultural student at the University of Portici, came from the countryside, from Cilento. Imagine what Cilento could have been like in 1960, when Naples was a big city with completely different habits and ways of life. And yet this country boy, in a rather haphazard way, managed to attract the attention of my Mama, a beautiful girl who 'fell in love with his culture, and his friendliness, his kindness'. This pizza is a story, a family, in this pizza you will find extraordinary flavours, like my parents.

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Emilia

We are moving to a region that is the flagship of agri-food products in Italy, but the dedication of the name is for a very special friend. In combination we recommend Munazei Lacryma Christi Rosato Casa Setaro.

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Admiral Wolf

For an assiduous mushroom hunter, who was a traffic warden, who dealt with wolves and who also tried his hand at being a fireman. A delight! In combination we suggest Eleanico Bianco coda di volpe Azienda agricola Cobellis.

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Archery

The best pizza you could ever encounter in your life! In combination we suggest Lacryma Christi Rosso Casa Setaro.

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The Case of Adolfo

Go to San Nicola di Centola, to the first houses after the curve, you will find the Cicco di Buono sign, a white door and inside a light that is always on. There you will find Alessandra's memories, as if she were still there. Then, leaning his head over the counter, you will find Adolfo, his hands red as he works the caciocavalli. In combination we suggest Franciacorta Brut Nature Enrico Gatti.

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Yellow Face

The sun does Pecchè 'o munno è d'e pazz' And they're all crazy and they're all mafiosi They're all mafiosi In the blood of the poor people They don't look at anything. Accompanied by "L'eremita" Fiano Charmat Method Fattoria Albamarina

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Chanel

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Green

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Revolution of a Capricious

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Nerano

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D10S

If I was at a wedding in a white dress and a muddy ball came along, I would stop it head-on without a second thought!

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Cicco di Buono

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Joe Pass

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Noemi

I will not lose you and I will give you, what remains of my youth!

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Grandmother Clelia Ci-lento

"a vuò 'a pizza bello a nonna?" I remember her waking up when it was not daylight, melting 'u llevato' inside the wooden kneading trough and starting to knead by hand with the Carosella. Then around ten o'clock in the morning, she would light the oven with the olive bundles, prepare " 'u munnulu" with the "grizzi" near a wooden pole that gave a smell to the whole room. Then he would take a piece of dough and put it in an iron baking tin, put in the tomatoes he had made in August in bottles, a little oregano, salt, a few salted anchovies, and the garlic that was never missing. And this is how the Cilento pizza was born; Nonna would make it to see if the oven was ready to be 'sbraciato' and to bake the bread. Finally, she would put the goat's cacioricotta cheese on top. And I was happy. To accompany it, we suggest Primitivo Paestum IGP Cantine Barone.

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Decomposed millefeuille

Sweet fragrant puff pastry, custard, sour cherries.

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Caprese with ice cream

Our Pasquale's caprese is extraordinary, and it also satisfies coeliacs!

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Our tiramisu

Prepared fresh in our kitchen.

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Cheesecake

The world is divided between those who love tiramisu and those who love cheesecake!

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Caprese Salad

Diet level two, with a caprese at Prisco's you satisfy even the dietician.

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Valmezzana

Critical diet level, approved by all nutritionists!

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Don Prisco

If you really are on a diet, fear not, you can eat a Don Prisco!

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Frying Pan Joe

Soft and crispy multi-grain dough.

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Annarella Frying Pan

Multi-grain focaccia baked in a vacuum.

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Marinara Frying Pan

Multi-grain dough focaccia baked in a vacuum.

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Pata-Crock

Crispy stuffed focaccia dough!

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Friend-Crock

Crispy stuffed focaccia dough!

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Parmigiana-Crock

Super crispy stuffed focaccia dough!

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Fresh-Crock

Super crispy stuffed focaccia dough.

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'A pall 'e Riso

Our classic crispy arancino!

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Panzerotto

Our Neapolitan panzerotto is made with REAL red POTATOES, cheese, breadcrumbs, egg, salt and pepper, and a stringy smoked provola cheese in the middle.

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French Fries with Peel

Our yellow crisps are cut fresh daily and fried in high-quality high oleic sunflower oil.

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Breaded Provola

A delicious smoked provola cheese cut thickly, dipped in egg, breaded and fried. We serve it with a spicy nduja di spilinga sauce.

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'O Giall

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Pasta fritter

The masterpiece of Neapolitan street food is here. Our frittatina di bucatini De Cecco, classic with white sauce and béchamel, or the timeless pasta and potatoes and provolone, and for those not satisfied with cacio pepe and truffle

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Fried Cone

Fried pizza cone:

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The Fox

When I was a child, I was almost every day at the home of my Aunt, my Father's older sister who lived with my Grandmother Clelia and Grandfather Carmine. Miss Imperia, now almost 90 years old, is a woman all of a piece, an extraordinary mix of rules, good manners and tenderness. Describing her is very difficult, my aunt is the epitome of the women of the past. Hers is a special kind: maternal love without ever having been a mother, therefore free from too many contaminations, free from the involuntary mistake that is often made when you have children, that of being able to spoil them in some way. Aunt Imperia is permissive but strict, she is sweet but at the same time detached, she is generous but thoughtful. She is always many things but never none, she is never predictable, she hardly ever makes mistakes. She has little vision now, but she always sees very, very far. She is a magician in the kitchen: her doughnuts, her shepherdesses, her struffoli and everything else that has passed through her hands is known throughout Cilento and probably also throughout Europe. Once I was at her place, and obligatorily passing through her small kitchen in search of something good, I came across a small pot with some artichokes warmed inside with potatoes. The potatoes had practically reduced to a cream, while the artichokes were tender but still quite crispy and a drizzle of oil with a fried chilli on top. A good, good thing. An ancient flavour but one that has come down to this day. This pizza is the memory of a cream of potato with artichokes and a pepperoni made by my aunt, called sympathetically by us family and those who know her, La Volpe.

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Margherita Mormile

Allergens: Gluten

SEA THAT IS RITA MORMILE The most beautiful, the most good, the sea where you can sail without fear, the calm sea, your safe harbour, the arms that make you feel at home, the hand you never want to stop shaking, the voice that made you become a man Mama.

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Italian-style wedding

Because I really loved you that night...

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Jessica Fletcher

What would you call a yellow Margherita if not 'The lady in yellow'? It is said that after eating this pizza you will definitely find the culprit! I highly recommend you ask for the addition of the anchovies from Cetara Armatore!

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Bufalina DOC

It is in this pizza that the excellence of the Campania region is united Paired with an extraordinary Munazei Rosato by Massimo Setaro with Lacryma Christi del Vesuvio, winner of the Best 50 Rosé Wines of the World 2023 award.

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Marinara

For the classic that never gets old, but looks to the future through the search for ever higher quality ingredients, this is the pizza that sailors used to eat. Simple, with few ingredients, but with a flavour unique in its humility. We have embellished it with a pesto of wild garlic and Nicolangelo Marsicani Plus Value extra virgin olive oil

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Wrong Marinara

Also known as Napoletana, in combination we suggest Futos Aglianico Paestum IGP Albamarina

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Grandfather Don Gesualdo

On the Monti Iblei, just east of Caltagirone, Mastro Don Gesualdo was born from the pen of Giovanni Verga, a symbol of a man who, with sacrifice and dedication, built his own destiny. Thus, in Caltagirone, Gesualdo, my father-in-law, a Sicilian with a strong and tenacious spirit, was born. If Gesualdo Motta, after tireless sacrifices, eventually succeeded in accumulating wealth and power, he could not, however, obtain that redemption from society that had obsessed him for a lifetime, making us realise that often, it is in simple things, in affection, and not in money, or in social climbing that we must seek the key to our existence. Gesualdo Cinnirella, inversely to the other, succeeded through his sacrifice, in obtaining the redemption of his loved ones, surrounded by the love of his family, a symbol that to be 'defeated' in life, one must never give oneself away, even if the world we know appears upside down. I want to dedicate this pizza to him, a tribute to his flavours, such as the salted Sicilian sheep's ricotta, oregano and oil from Chiaramonte Gulfi, a few steps from there, a place that was very dear to him. Because certain men, like certain traditions, never die: they remain imprinted in the gestures, stories and perfume of those who loved them

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Gerardo

Dedicated to a great entrepreneur from Cavenza, who made us fall in love with this town to the point of wanting to open a branch here, if you are sitting in our pizzeria, credit is due to him. To stay on Vesuvius, we recommend Pietrafumante spumante Caprettone di Casa Setaro

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Capricciosa Ci-LENTO

In combination we recommend Primitivo Paestum IGP cantine Barone

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Fried calzone

The king of Neapolitan street food E che ne parlamm a fa'! In pairing we suggest Vesuvio Caprettone DOP Aryete Casa Setaro. Paired with Franciacorta Saten Enrico Gatti

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Montanara

Fried pizza dough, topped with cooked 'Rosina' datterino sauce, Cilento goat's cheese Tenuta Principe di Mazzacane Paired with Vinge Olcrù Metodo Classico

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Calzone

To pair with Aglianico Paestum IGP Futos Albamarina

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Shoe and Bag

Simple things often leave their mark, mind you Tsar Nicholas I went to Cilento and allowed himself to be contaminated by this extraordinary land: he has only two ingredients, less is more they say, and pe sta pizza se more! A Cossack scarpariello!

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