Antico Pizza- Tucker 4650 Hugh Howell Rd Building 500 Suite 530

Bufala Mozzarella, Basil, Garlic, Olive Oil

Italian sausage, Sweet Red Peppers, Bufala Mozzarella, Garlic, Cipollini Onions

Romaine, Radicchio, Arugula, Grana Padano Cheese, Lemon Vinaigrette

Bufala Mozzarella, Basil, Garlic, Olive Oil

Italian sausage, Sweet Red Peppers, Bufala Mozzarella, Garlic, Cipollini Onions

Spicy Salami, Calabrian Peppers, Bufala Mozzarella, Garlic

Meatball, Ricotta, Basil, Garlic, Olive Oil

Vesuvian Cherry Tomatos, Bufala Mozzarella, Garlic, Basil, Olive Oil

Broccoli rabe, Italian suasage, Bufala Mozzarella, Garlic, Olive Oil

Italian ham, Mushroom, Artichoke, Bufala Mozzarella, Garlic, Olive Oil

Four Cheese, Basil, Garlic, Olive Oil

Broccoli Rabe, Mushroom, Vesuvian Cherry Tomatoes. Also available vegan. (No Cheese)

Bufala Mozzarella, Mushrooms, Cipollini Onions, White Truffle Oil

Four Cheese, Basil, Garlic

Four Cheese, Spicy Salami, Italian ham, Calabrian Peppers

Four Cheese, Broccoli Rabe, Italian sausage

Romaine, Radicchio, Arugula, Grana Padano Cheese, Lemon Vinaigrette

Romaine, Radicchio, Arugula, Grana Padano Cheese, Lemon Vinaigrette

Two delicious meatballs topped with ricotta cheese and a side of focaccia bread.

One handmade shell filled with creamy fresh Sicilian sheep milk, ricotta and chocolate chips.

Layers of sponge cake soaked in espresso and mascarpone cream, dusted with cocoa powder.

Layers of chocolate cake made with cocoa from Ecuador, filled with chocolate and hazelnut creams and a hazelnut crunch, covered with a chocolate glaze.

Alternating layers of hazelnut cake, hazelnut cream made with hazelnuts from Piedmont and chocolate cream, finished with praline hazelnuts.

A creamy mix of mascarpone and ricotta cheese, divided by a delicate layer of sponge cake, topped with wild strawberries.

A sponge cake base, topped with ricotta and pistachio creams, decorated with pistachio pieces.

Alternating layers of sponge cake and lemon infused mascarpone cream, decorated with limoncello sauce.

Shortcrust pastry base filled with Chantilly cream, topped with a layer of sponge cake and lavishly garnished with an assortment of berries.