Taste
Share
Repeat
In the kitchen and at the oven, we speak the same language every day: one of ingredients, care and sharing.
And because among friends there’s always a full glass, we’ve given mixology the same attention: from aperitifs to more refined cocktails, our bar is made for meeting, raising a glass and exploring new pairings with pizza.
Sit back, relax…
We’ll take care of the rest.
The best way to discover Uemè: one taste at a time.
And from today, Uemè takes part in the AIC Alimentazione Fuori Casa programme, with a gluten-free option designed to bring our idea of pizza to the table safely, without compromising on taste.
Tasting
Menu
PANE, BURRO E ACCIUGHE
Brioche bread, whipped butter, anchovies, baby salad leaves, smoked paprika (1,3,4)
FIORE DI ZUCCA
Ricotta and sausage, lime and pink peppercorn mayo, toasted pumpkin seeds (1, 2, 3, 5)*
GAMBERI ALLA PUTTANESCA
Crunch slice – prawn tartare, chopped olives and capers, tomato, sweet-and-sour onion, lemon, basil (1, 4, 10)*
MARGHERITA
Three-stage cooking – San Marzano tomato, fiordilatte, basil, Parmesan, oregano (1, 2)
BBQ PULLED PORK
Pan pizza – pulled pork in Apulian-style BBQ sauce, marinated red cabbage, apple mostarda (1, 4, 7, 8, 10)*
ZAFFERANO E CARCIOFI
Neapolitan dough – fiordilatte, artichokes, bloomy-rind pecorino, artisanal pancetta.
after baking: saffron sauce, artichoke chips, mint (1, 2, 10)
€ 30 per person, cover charge included
The tasting menu is served for the entire table
The Menu
Full Menu
[PDF Version - Download]
Kitchen
To Start
ARANCINO ZAFFERANO E VITELLO
4
Saffron risotto arancino, white veal ragù, fiordilatte, green sauce and lemon
(1, 2, 3, 6, 10) *
IL CROCCHETTONE
3
Potatoes, scamorza, mint, smoked pancetta
(1, 2, 3) *
DOMENICA PUGLIESE
4
Orecchiette frittatina, braciole in tomato sauce, provolone
(1, 2, 3, 6, 10) *
HOME-MADE CHIPS
7
Golden and crispy, served with our house-made BBQ sauce
(4, 7, 8, 10)
FALAFEL
3,5
Spiced chickpea patty, coconut and yogurt, aubergine, sweet-and-sour onion
(2, 7, 9, 10) *
POLPETTE
5,5
Pork meatballs served with Apulian-style BBQ sauce and Pimentón de la Vera
(1, 3, 4, 7, 8, 10) *
CRISPY CARBONARA
4,5
Tonnarelli cacio e pepe frittatina, guanciale, carbonara sauce
(1, 3) *
NORMA
3,5
Lasagna alla Norma frittatina, basil pesto, Parmesan
(1, 2, 3, 5, 10) *
Cold Dishes
CAPOCOLLO E BURRATA
14
Martina Franca capocollo, PGI burrata from Andria
(2)
CRUDO E BUFALA
15
24-month San Daniele prosciutto, PDO buffalo mozzarella from Campania
(2)
CAPRESE
11
PDO buffalo mozzarella from Campania, marinated tomato, yellow and red datterino tomatoes, wild oregano, basil
(2)
INSALATA DI STAGIONE
10
Romaine lettuce, tomatoes, marinated meloncelle cucumbers, olives, capers, sweet-and-sour onion, basil
Add to your salad: Hard-boiled eggs +€2 – Tofu +€3 –
Tuna +€4 – Crunch pizza slices served with cold dishes +€1.5 – (10)
Pizzas
3 Doughs
To share, or enjoy all to yourself.
Crunch: crispy and light.
Padellino: Tall and soft, with golden edges from baking in a pan. Double-cooked: steam and oven.
Three-stage cooking: The same dough goes through all three: steaming, frying and baking.
SEMPLICITÀ – Crunch
13,5
Marinated tomato, yellow and red datterini tomatoes, PDO buffalo mozzarella from Campania, basil, extra virgin olive oil
(1, 2)
KALIMERA – Crunch
15
Miso-marinated aubergines, feta, lemon, sweet-and-sour onion, olives, basil
(1, 2, 4, 7, 10) *
ALICE – Padellino
14,5
Stracciatella, anchovies, marinated peach, lemon, wild fennel
(1, 2, 4)
ALLA MARINARA – Padellino
12,5
Marinated tomato, chopped olives and capers, parsley, oregano, orange zest
(1)
MARGHERITA – three-stage cooking
13
STEAMED – FRIED – BAKED – San Marzano tomato, fiordilatte, basil, Parmesan, oregano
(1, 2)
GENOVESE – three-stage cooking
15,5
STEAMED – FRIED – BAKED – veal Genovese, bay leaf, pepper, pecorino
(1, 6) *
Tradition
MARGHERITA
8
San Marzano tomato, fiordilatte, basil, extra virgin olive oil
(1, 2)
MARGHERITA AI TRE POMODORI
10
San Marzano tomato, fiordilatte, yellow datterino tomato, red confit cherry tomato, basil, extra virgin olive oil
(1, 2)
MARGHERITA GIALLA
12
Yellow datterino tomato sauce, PDO buffalo mozzarella from Campania, basil, extra virgin olive oil
(1, 2)
BUFALOSKA
11
San Marzano tomato, PDO buffalo mozzarella from Campania, Parmigiano Reggiano, basil, extra virgin olive oil
(1, 2)
CAPRICCIO
12
San Marzano tomato, fiordilatte, cremini mushrooms, grilled artichokes.
After baking: artisanal cooked ham, Cellina olive powder, basil
(1, 2, 10)
CRUDAIOLA
13
Piadina-style base. After baking: fresh tomato, fiordilatte, 24-month San Daniele prosciutto, 30-month Parmigiano Reggiano, lemon zest, rocket, extra virgin olive oil
(1, 2)
DIAVOLA
10
San Marzano tomato, fiordilatte, artisanal soppressata, extra virgin olive oil
(1, 2)
QUATTRO FORMAGGI
12
Fiordilatte, buffalo blue cheese, smoked scamorza.
After baking: Parmigiano Reggiano, basil
(1, 2)
SALSICCIA E PATATE
11,5
San Marzano tomato, fiordilatte, farmhouse sausage, baked potatoes, basil
(1, 2) *
BOLOGNA
12,5
Fiordilatte. After baking: PGI Mortadella Bologna, pistachio sauce, salted pistachios
(1, 2, 5)
Evolution
Every Evolution pizza is the result of careful research into ingredients, designed to deliver maximum flavour in every bite. For this reason, we kindly ask you not to make changes.
Specific dietary needs?
Speak to our team — we’ll be happy to help.
7-grain dough + € 2
Gluten free pizza dough + € 2
Lactose-free mozzarella + € 3
Vegan “Fermaggio” mozzarella + € 3
FUMO NEL BOSCO
16
Yellow datterino tomato sauce, smoked fiordilatte, cremini mushrooms, roast suckling pig porchetta. After baking: Porcini crumble, beetroot chips
(1, 2, 10) *
BUCOLICA
15
Yellow datterino tomato sauce, PDO buffalo mozzarella from Campania, farmer’s sausage, sautéed chicory. After baking: Almond aioli, bay leaf oil, salted almonds
(1, 2, 5) *
30 MESI
13
Fiordilatte, 30-month Parmigiano Reggiano.
After baking: charred tomato reduction, basil sauce
(1, 2) *
SELVA
15
Smoked fiordilatte, buffalo blue cheese, Caciocavallo Silano, cremini mushrooms.
After baking: 24-month San Daniele
prosciutto, rocket, hazelnut and citrus honey sauce, thyme
(1,2,5,10) *
RITURNELLA
14
Fiordilatte, artisanal spicy soppressata, roast potatoes.
After baking: tomato reduction, caciocavallo fondue, crispy onions
(1, 2)
ZAFFERANO E CARCIOFI
16
Fiordilatte, artichokes, bloom-rind pecorino, artisanal pancetta.
After baking: saffron sauce, artichoke chips, mint
(1, 2, 10)
PARMIGIANA PUGLIESE
14,5
Light basil pesto, fiordilatte, aubergines, artisanal cooked ham.
After baking: confit cherry tomatoes, tomato reduction, aubergine chips, Parmigiano Reggiano
(1, 2, 5)
COSTIERA
13
Yellow datterino tomato sauce, PDO buffalo mozzarella from Campania, confit tomatoes, capers.
After baking: Cetara anchovies, parsley and lemon sauce
(1, 2, 4, 10)
FUORI DI ZUCCHINA
13
Yellow courgette cream, smoked fiordilatte.
After baking: raw marinated courgettes, confit cherry tomatoes, Cellina olive powder
(1, 2, 10) *
SAPORI DI ORIENTE
17
Asian-style pork, fiordilatte, friggitelli peppers, roasted pineapple, escarole.
After baking: Pimentón de la Vera, black sesame
(1,2,7,9,10) *
Sweet Temptation
CHEESECAKE AL BICCHIERE
7,5
Tonka bean mousse, almond crumble, berry compote
(1)
TIRAMISÙ
7
Mascarpone, Irish coffee ladyfinger, coffee and San Marzano gel
(1, 2, 3, 10)
CRÈME BRULÉE MENTA E PEPERONCINO
7
Soft mint and chilli cream, caramelised sugar crisp, raspberry powder
(3)
ABBRACCIO
7
Warm apple cake, crème anglaise, mustacciolo ice cream
(1, 2, 3, 5) *
GOLA
8,5
Brioche bread, dark chocolate crémeux, pecans, toffee caramel, hazelnut ice cream
(1, 3, 5)
Cocktail List
Signature
RED HOT CLEMENTINO
12
Tanqueray, mandarin sherbet, mild Tabasco, lemon, soda
A tribute to the Amalfi Coast, where vibrant citrus and botanicals meet a spicy kick. Also perfect with the Costiera pizza, for a pairing that celebrates the flavours of Campania with a twist.
IDILLIO
10
Campari, Cocchi vermouth infused with fig leaves, Tanqueray infused with fig jam
A journey through the countryside, with notes of fig and rustic aromas. Also try it with the Bucolica pizza, for a pairing that brings out the best of tradition.
SAN BASIL
9
Tanqueray, basil cordial, verjus
Italy in a glass, with basil releasing its full aromatic character.
Perfect with the 30 Mesi pizza too, for an elegant and authentic
pairing.
ROSMARY
9
Rosemary distillate, sage cordial, forest water
A journey through the Italian woodland, with resinous notes and forest aromas. Excellent on its own, and with the Selva pizza it echoes rich, authentic flavours.
PURPLE SMOKE
9
Beetroot-infused Pisco, lime, sugar
A fresh, enveloping combination where beetroot meets the brightness of lime. Also ideal with Fumo nel Bosco, for a surprising contrast.
FUSETTONE
9
Bitter Fusetti, grapefruit soda
A refined balance between the bitterness of Bitter Fusetti and the freshness of grapefruit. It also pairs beautifully with the Riturnella pizza for a fresh, pleasantly bitter touch.
PIZZICATE
10
Tanqueray, white vermouth, oregano cordial, Prosecco
An elegant drink finished with caper and thyme powder,
inspired by the women of Salento who, according to tradition, were bitten by the
tarantula and compelled to dance to expel its venom.
SOARE
11
Tanqueray, turmeric and cardamom cordial, tonic water
Salento: a land of many seas, many winds and cultures
brought together under the same sun.
Turmeric and cardamom from India meet fresh Moroccan mint to create a spectacular SOARE — Romanian for “sun”.
KISU
10
Bourbon whiskey, coconut milk with Habanero chilli, Angostura, savory herb amaro, lime
Have you ever kissed fire? The delicacy of coconut meets the
heat of Habanero in a mildly spicy drink with a gentle soul.
NEGRONI PETTINATO
11
Tanqueray, Campari, vermouth, tonka bean liqueur
A famous icon of mixology: a Negroni enriched with the classic note of tonka bean, creating a perfect balance of harmony and intensity.
Sparkling
SPRITZ
8
Aperol, prosecco dry, soda
SPRITZ CAMPARI
8
Campari bitter, prosecco dry, soda
HUGO SPRITZ
9
Elderflower liqueur,
Prosecco, mint, lime, soda
SPRITZ SALENTINO
9
Venturo, prosecco, Vermouth
Mita, soda arancia
Non-Alcoholic
FUSETTINO
9
Giffard Bitter Zero, grapefruit soda
VIRGIN OREGAN TONIC
7
Oregano cordial, lemon, sugar, tonic water
VIRGIN MOJITO
8
Lime, sugar, mint, soda
NATURAL GIN FIZZ
8
Lime, sugar, mint, soda
NATURAL RED HOT
CLEMENTINO
9
Tanqueray 0.0, sugar, lemon, mandarin sherbet, mild Tabasco, soda
SAN VIRGIL BASIL
8
Tanqueray 0.0, lemon, sugar,
basil cordial
HUGO ZERO
9
Giffard Bitter Zero, elderflower, mint, lime, soda
Allergens
(1) Cereals containing gluten and derived products (wheat, rye, barley, oats, spelt, kamut)
(2) Milk and dairy products
(3) Eggs and egg products
(4) Fish and fish products
(5) Peanuts, tree nuts and products thereof (almonds, hazelnuts, pistachios)
(6) Celery
(7) Soy and soy products
(8) Mustard and derived products
(9) Sesame and derived products
(10) Sulphur dioxide and sulphites
* Some ingredients may be frozen or blast-chilled in accordance with EC Reg. 852/04 depending on seasonality.
Please ask our staff for any further information.
- Vegetarian
- Organic
- Vegan
- Lactose-Free
- Low Gluten