Pitango Bakery and Cafe Fells Point, Bakery

House red sauce, Stracciatella cheese, Basil, Olive oil

Our Margherita Pala dressed with Arugula and topped with Prosciutto di Parma

Tierra di Sienna N'duja, Stracciatella cheese, olive oil.

Mortadella, Stracciatella cheese, crushed Pistachio, olive oil.

Garlic confit Ricotta, Asiago, Fontina, Parmesan Reggiano, Blistered cherry tomatoes, pickled red onions.

Potato, Caramelized onion, Rosemary, Garlic oil, topped with Speck.

Choose any three slices of Pala

Coffee Latte

Sliced avocado, pistachio, chili, sumac, herby salad, chives, radish, lemon vinaigrette.

Smoked salmon, mascarpone, radish, pickled beets, radicchio, fennel, chives.

Avocado, Gorgonzola Dulce, walnuts, honey

Mozzarella, tomato, basil, salt and pepper, olive oil.

Gruyere, Parmigiano, and Asiago.

Tomato focaccia, roasted red pepper, arugula, pickled red onion, white bean artichoke spread, pesto.

Prosciutto di Parma, mozzarella, avocado on tomato focaccia.

Prosciutto di Parma, mozzarella, pomodoro secchi, basil.

Fresh Mozzarella, tomatoes, basil, extra virgin olive oil.

Anthocyanins (antioxidants) give tart cherries their luxurious deep hue, and we’ve blended them with apples to create a richly flavored artisanal nectar. Our Stomps are cold pressed and unfiltered, never from concentrate, for a taste as close to eating the whole fruit as you can get.

Red Jacket is one of the largest, most renowned growers of apricots on the East Coast, and we’ve blended these sweet, summer fruits with apples to create a richly flavored artisanal nectar. Our Stomps are cold pressed and unfiltered, never from concentrate, for a taste as close as you can get.

Red Jacket is one of the largest, most renowned growers of apples on the East Coast. Our family has been pressing cider since the inception of our farm in 1958. We’ve created a unique blend of NY State apples that delivers a rich and nostalgic flavor.

Gorgonzola, Stracchino, Parmigiano and Gruyere. Served with fig spread, walnuts and focaccia

Coppa, Prosciutto Di Parma, Mozzarella, and Gruyere. Served with Pomodori Secchi, tomato, avocado, olives and focaccia

Speck, Prosciutto Di Parma, Mortadella, and Salame. Served with cornichons, mustard and focaccia