Zizzi | Great Italian Food, Organic, Gluten Free, Fresh Local Ingredients

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All Dishes

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Antipasti

Antipasto Siciliano: Buffalo mozzarella, roasted peppers, aubergines, artichokes, olives and tomatoes.

Antipasto Zizzi: A wooden board of creamy buffalo mozzarella, tangy Grand Padano cheese, black and green olives, mighty Goddess olives and sunblushed tomatoes. Cured Speck, Salami Romana, Coppa and Prosciutto with bread, fresh from the oven.

Arancini: Risotto rice rolled into balls, packed with mozzarella
and peas, and fried to a crunchy, crispy finish.
Tomato and chilli sauce sits alongside.

Bruschetta Formaggio di Capra: Goats’ cheese, roasted peppers and basil on top of ciabatta bread, all drizzled with sticky balsamic onion.

Bruschetta al Pomodoro: Thick ciabatta bread topped with chunked plum tomatoes, red onion and fresh basil.

Gamberoni Arrosto: Prawns roasted in their shells with parsley, butter, a
hint of chilli and hunks of lemon.

Garlic Bread: One of our doughy pizza bases brushed with garlic
butter and sprinkled with rosemary.

Garlic Bread topped with Cheese: Our pizza bread base with mozzarella and onions
caramelised in balsamic vinegar.

Italian Bread Board: Bread, baked fresh each day in our pizza oven, great for dipping with our extra virgin olive oil and balsamic vinegar.

Tomato and Pesto Bread: One of our pizza bases spread with tomato passata
and drizzled with pesto.

Calzon' Pizza

Salsiccia: Part pizza and part calzone. Hot n’Duja sausage and mascarpone on the pizza. Cotto ham, pesto and rocket in the pocket.

Calzone

Carne Piccante: Spiced chicken, mini 100% beef meatballs, mushrooms, chilli and tomato: a fiery layer over a bolognese base.

Clarissa: Aubergine, peppers, olives, pine nuts and our tomato sauce, topped off with mozzarella and goats’ cheese.

Stromboli: Burly chunks of Buffalo mozzarella, with rocket and sunblushed tomatoes, topped with Coppa salami.

Cichetti

Aubergine Involtini: Aubergine baked with mozzarella, pesto and tomato pomodoro, topped with Grana Padano

Bruschetta ai Funghi: Mushrooms in a rich mascarpone, wine and thyme sauce, served on top of mini ciabatta bread.

Gamberi: King prawns cooked in a fish and wine stock with a pinch of chilli, served with freshly baked dough sticks

Insalata Caprese: Fresh creamy buffalo mozzarella with baby plum tomatoes, basil and freshly baked dough sticks

Italian Bread Board: A selection of fresh baked breads served with extra virgin olive oil and balsamic vinegar

Polpette al Pomodoro: Mini beef meatballs in a rich tomato sauce with onions and mushrooms

Ragu E Polenta: Rich beef ragu with crunchy cubes of polenta, topped with Grana Padano

Saccottini: Two mini calzone; one with spicy n’Duja sausage and rocket, and one with pesto and aubergine

Spiedini di Pollo: Oven baked chicken skewers with roasted peppers, rosemary and lemon

Steak Tagliata: Sliced steak with peppery rocket, Grana Padano and a generous drizzle of extra virgin olive oil

Zucca Al Forno: Oven baked butternut squash with goats' cheese, sweet roasted garlic and mint

Classic Pizza

Fiorentina: Spinach, buffalo ricotta and cheese. Finished with a little garlic, nutmeg and a free range egg.

Pollo al Rosmarino: Chicken, roasted peppers, goats’ cheese and rosemary.

Quattro Stagioni: Mushrooms, ham, pepperoni, artichokes and olives.

Desserts

Chocolate Melt: A rich, chocolate-y, gooey dessert. Served with gelato.

Grissini e Cioccolata: Dough sticks with honey, pine nuts and a nutty chocolate sauce.

Pannacotta: Creamy vanilla pannacotta with a mixed berry fruit compote.

Tiramisu: Sponge soaked in espresso and liqueur, with mascarpone and cocoa.

Torta Amaretti: Mascarpone and amaretto cheesecake with a mixed berry compote.

Torta Cioccolata: A hazelnut and chocolate base with a satin chocolate torte on top.

Torta Zizzi: This frangipane-like tart packs in plums, figs and almonds.

Gelato & Sorbet

Insalate

Beetroot and Ricotta: Beetroot and buffalo ricotta marinated in lemon. Oven-roasted asparagus and artichoke. Watercress and rocket. Pumpkin seeds scattered hither and thither. Dough sticks sit on the side.

Smoked Trout Salad: Flaked smoked trout served on cannellini beans, tomatoes, chunky croutons, green beans and mixed leaves. All laced with extra virgin olive oil and served with wedges of fresh lemon.

Superfood Salad: Chunky slices of butternut squash and ribbons of courgette. Lentils, broad beans and mint. We muddle goats’ cheese through the mix, add salad leaves drizzled with white balsamic vinegar and put dough on the side.

Tricolore: Pure white buffalo mozzarella. Bright plum tomatoes. Creamy avocado. Plump fresh basil. Served with Grana Padano cheese and dough sticks.

NEW Mix & Match pasta

Bolognese: Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli

Carbonara: Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli

Gorgonzola & Buffala: Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli

Pesto: Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli

Pomodoro & Bufala: Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli

NEW Skinny Pizzas

Bufala: Buffalo mozzarella torn and sprinkled over the base. Sunblushed tomatoes come next. Fresh basil and rocket finish this beautifully simple pizza.

Primavera: Slices of aubergine, artichoke, peppers, olives, tomato sauce, mozzarella and goats’ cheese on top of our zingy pesto.

Skinny Options: You can go for a smaller Primavera or Bufala Rustica with a side salad and notch up just 550 calories.

Risotto + Al Forno

Aubergine Parmigiana: Slices of aubergine layered with mozzarella and tomato sauce, baked until golden.

Aubergine Parmigiana: Slices of aubergine layered with mozzarella and tomato sauce, baked until golden.

Funghi: An earthy risotto packed with mushrooms, rosemary and cheese.

Lasagne al Forno: Layers of beefy sauce, pasta and béchamel. Cheese and breadcrumbs browned on top.

Penne della Casa: Chicken, penne pasta, smoked pancetta and baby spinach in a creamy mushroom sauce.

Pesce: A light risotto. Prawns, oak-roasted salmon, squid, courgette and spinach. Fresh lemon and chilli dot the dish.

Zucca e Pancetta: A silky risotto with butternut squash, spinach, cheese and pancetta. Topped with mascarpone.

Rustica

Bufala: Buffalo mozzarella torn and sprinkled over the base. Sunblushed tomatoes come next. Fresh basil and rocket finish this beautifully simple pizza.

Mare e Monti: King prawns, courgette, mozzarella and crème fraîche sit on one side of this pizza. The other half is spiked with fiery sausage, tomato sauce, chilli and rocket.

Mezzo e Mezzo: Half with mozzarella, little slices of creamy new potatoes, cheese, red onion and thyme. The other, roasted peppers, fresh chilli, mushrooms and rocket.

Piccante: Spicy n’Duja sausage from Calabria, with pepperoni and salami. Mushrooms, mozzarella and mascarpone. Roquito chilli and rocket.

Primavera: Slices of aubergine, artichoke, peppers, olives, tomato sauce, mozzarella and goats’ cheese on top of our zingy pesto.

Skinny Options: You can go for a smaller Primavera or Bufala Rustica with a side salad and notch up just 550 calories.

Sofia: Harissa-spiced chicken with pepperoni, spicy sausage and chilli. Rosemary adds the final flourish.

Trentino: Buffalo mozzarella and sunblushed tomatoes, topped off with rocket and speck ham.

Secondi

Lamb Shoulder: Slow-roast lamb shoulder on a bed of cannellini beans, sweet peppers and rosemary.

Pollo Diavola: Red Tractor chicken: spatchcocked, marinated and baked with harissa and Roquito chilli. Served with salad.

Pollo Prosciutto: Chicken breast wrapped in prosciutto ham with a white wine sauce. Served with chunky potatoes and green beans.

Pork Belly: Crisp slow-roast belly of pork on spring greens sautéed in garlic butter.

Sea Bass al Cartoccio: Sea bass, squid, mussels and herbs, oven-roasted in a parcel. Served with rosemary-topped potatoes.

Zizzi Fish Stew: Sea bass, prawns, calamari, mussels and oak-roasted salmon in a white wine and tomato sauce. With ciabatta to soak up every last drop.

Sides

Signature Pasta

Casareccia Pollo Piccante: Twisted pasta that catches the creamy tomato and spinach sauce. Scattered with harissa-spiced chicken.

Linguine ai Gamberi: Linguine pasta with king prawns in a tomato sauce. Chilli heats things up without being hot, hot, hot.

Penne alla Vodka: Classic penne pasta paired with king prawns and peas. Creamy tomato sauce, with a hit of vodka and chilli.

Polpette Spinaci: Linguine pasta with buttery courgette strips, crispy balls of spinach and ricotta, finished with a pinch of chilli.

Ravioli di Capra: Parcels of pasta filled with goats’ cheese and spinach in a tomato sauce, drizzled with pesto.

Rigatoni con Pollo e Funghi: Ridged pasta tubes with torn chicken in a tomato, onion, mushroom and rosemary sauce.

Spaghetti Arrabiata n’Duja: Spaghetti in a tomato sauce, livened up with fiery n’Duja sausage and topped with mascarpone.

Spaghetti Chitarra alla Pescatora: Rough-edged spaghetti grips on to a tomato and white wine sauce. With calamari, mussels and prawns.

Squid Ink Linguine: Black squid ink pasta with calamari. Covered in a light chilli, olive and tomato sauce.

Strozzapreti Pesto Rosso: Twists of pasta in a red pesto and crème fraîche sauce with pieces of spiced chicken and spring onions.