The crunch is back Back late October·Follow us on Instagram ↗
Trunch · Menu
The full menu of TRUNCH, the pizza in pala pizzeria in Lusciano, minutes from Aversa. Crisp outside, soft inside. Three formats: pick the recipe first, then decide how many of you are sharing it.
Fried bites for the middle of the table, while the pizza bakes.
Avezzano red potato, black-rind Pecorino Romano D.O.P., Grana Padano D.O.P., black pepper and cacio cream.
Garofalo bucatini, minced Chianina beef, peas, provola from the Monti, béchamel, 24-month Parmigiano and Pecorino Romano.
Garofalo bucatini, sautéed aubergine and fried peppers, tomato reduction, Agerola provola, 22-month Parmigiano Reggiano, Pecorino Romano and basil pesto.
Garofalo bucatini, fried courgettes, courgette velouté, 24-month Parmigiano Reggiano, Pecorino Romano. Finished at the pass: torn buffalo stracciata, courgette crisps and red prawn tartare with lemon zest.
Squid-ink rice, Norwegian Saku salmon tartare with chives, sriracha mayonnaise, crispy onion, lemon cream and teriyaki sauce.
Steamed bao, base of green river chillies with red datterino tomato, sous-vide pork belly glazed in soy, bagnolese cheese fondue and teriyaki sauce.
Pale with tomato front and centre.
Organic peeled tomato pulp, fior di latte from the Monti, 24-month Grana Padano D.O.P., basil and Frantoio Ortuso extra virgin olive oil.
Organic peeled tomato pulp, yellow and red semi-dried cherry tomatoes, black olive crumb, Salina capers, Cetara anchovies, mountain oregano, basil gel and garlic oil.
Roasted tomato cream, semi-dried peeled cherry tomato, red and yellow Vesuvian confit tomato, yellow datterino coulis, Latteria Sorrentina primo sale, basil gel and organic Frantoio Ortuso extra virgin olive oil.
Tomato pulp, aubergine parmigiana, smoked provola from the Monti, Grana Padano D.O.P. Finished at the pass: fried beef meatballs, provola fondue, basil and Frantoio Ortuso extra virgin olive oil.
Pale without tomato.
Smoked provola from the Monti, Favola mortadella, torn buffalo stracciata, Bronte pistachio pesto and crushed pistachios, basil and Frantoio Ortuso extra virgin olive oil.
Roasted Avezzano potato cream with leek, D'Alterio porchetta, smoked provola from the Monti, papaccella pepper cream (Slow Food Presidium), Grana Padano D.O.P. and Frantoio Ortuso extra virgin olive oil.
Smoked provola from the Monti, Morselli artisan smoked cooked ham, pork cracklings, black-rind Pecorino Romano D.O.P., organic tomato pulp, black pepper. Finished at the pass: a spoon of Costanzo ricotta and chopped basil.
Smoked provola from the Monti. Finished at the pass: Sannio black pork pancetta from Cillo, shaved black truffle, carbonara cream, black-rind Pecorino Romano and organic Frantoio Ortuso extra virgin olive oil.
Fior di latte and smoked provola from the Monti, black-rind Pecorino Romano D.O.P., 24-month Grana Padano D.O.P., «Lo sbronzo di Amatrice» pecorino. Finished at the pass: mild gorgonzola, fig jam, a spoon of Costanzo ricotta, Parmigiano rind crisps and coffee powder.
Milk cream, smoked provola from the Monti, Sabatino Cillo smoked cooked ham, crushed Avezzano potato with salt and pepper, breadcrumbs, 24-month Grana Padano D.O.P., basil and organic extra virgin olive oil.
Sweetcorn milk cream, fior di latte from the Monti, Cillo smoked cooked ham, crispy corn chips, cacio cream, basil and organic extra virgin olive oil.
Oven-baked red-skinned Avezzano potato with rosemary and black pepper, smoked provola from the Monti, wild-fennel pork sausage, 24-month Grana Padano D.O.P., basil and organic extra virgin olive oil.
Smoked provola from the Monti, homemade patatas bravas, crumbled Chianina beef. Finished at the pass: cheddar, homemade crispy sauce and crispy bacon powder.
Fior di latte from the Monti, 24-month Grana Padano D.O.P., pepperoni (smoked spicy salami). Finished at the pass: drops of cacio cream, drops of sweet-and-sour chilli sauce, fresh basil and organic extra virgin olive oil.
Valtellina cream, Cillo artisan frankfurter. Finished at the pass: french fries, 24-month Parmigiano Reggiano, basil and organic Frantoio Ortuso extra virgin olive oil.
Spiced red beetroot velouté, fior di latte from the Monti. Finished at the pass: courgette crisps, buttered carrot velouté with thyme, bay, marjoram and rosemary, Greek feta and organic Frantoio Ortuso extra virgin olive oil.
Pale finished raw, straight out of the oven.
Crisp focaccia base. Finished at the pass: torn buffalo stracciata, wild rocket, smoked Black Angus carpaccio, semi-dried red tomatoes, shaved mild provolone, Gaeta black olive crumb and 24-month Parmigiano Reggiano D.O.P.
Green river chilli cream (ciummo). Finished at the pass: torn buffalo stracciata, raw Bra veal sausage, yellow and red semi-dried tomatoes, 24-month Grana Padano D.O.P. and Frantoio Ortuso extra virgin olive oil.
Courgette and basil cream, fior di latte from the Monti. Finished at the pass: courgette crisps, shaved Provolone del Monaco, raw courgette-flower carpaccio, red prawn tartare and black-rind Pecorino Romano.
Fior di latte from the Monti. Finished at the pass: sous-vide rose veal round, artisan tuna sauce with Salina capers and Mediterranean anchovies, caper powder, chopped basil and Parmigiano Reggiano.
White onion and beetroot cream with butter, smoked provola from the Monti. Finished at the pass: artisan steamed bluefin tuna fillets in oil, lemon cream, red onion caramelised in raspberry vinegar, crispy onion, Gaeta black olive crumb and 22-month Parmigiano Reggiano.
Pizza in the pan, from old Neapolitan tradition.
Roasted tomato cream, garlic oil and mountain oregano. Finished at the pass: yellow tomato coulis, red semi-dried cherry tomato and basil gel.
Crunch crust filled with smoked provola from the Monti. Finished at the pass: Favola mortadella, buffalo stracciatella, Bronte pistachio pesto and crushed pistachios and 24-month Grana Padano D.O.P.
Filled Crunch crust, roasted Avezzano potato cream with leek, D'Alterio porchetta, smoked provola from the Monti, papaccella pepper cream (Slow Food Presidium) and Grana Padano D.O.P.
Aubergine parmigiana, smoked provola from the Monti. Finished at the pass: fried beef meatballs, provola fondue and 24-month Grana Padano D.O.P.
Rutiello filled with smoked provola from the Monti, Morselli smoked cooked ham, pork cracklings, black-rind Pecorino Romano D.O.P., organic tomato pulp, black pepper. Finished at the pass: a spoon of Costanzo ricotta and basil.
Crisp filled rutiello. Finished at the pass: torn buffalo stracciata, wild rocket, smoked Black Angus carpaccio, semi-dried red tomatoes, shaved mild provolone, Gaeta black olive crumb and 24-month Parmigiano Reggiano D.O.P.
The individual size, for when you want it all to yourself.
Padellino filled with smoked provola from the Monti, Favola mortadella, torn buffalo stracciata, Bronte pistachio pesto and crushed pistachios and 24-month Grana Padano.
Roasted tomato cream, garlic oil and mountain oregano. Finished at the pass: yellow tomato coulis, red and yellow semi-dried cherry tomato and basil gel.
Filled Crunch crust, roasted Avezzano potato cream with leek, D'Alterio porchetta, smoked provola from the Monti, papaccella pepper cream (Slow Food Presidium) and Grana Padano D.O.P.
Padellino filled with smoked provola from the Monti, Morselli smoked cooked ham, pork cracklings, black-rind Pecorino Romano D.O.P., organic tomato pulp, black pepper. Finished at the pass: a spoon of Costanzo ricotta and basil.
Aubergine parmigiana, smoked provola from the Monti. Finished at the pass: fried beef meatballs, provola fondue and 24-month Grana Padano D.O.P.
Crisp filled padellino. Finished at the pass: torn buffalo stracciata, wild rocket, smoked Black Angus carpaccio, semi-dried red tomatoes, shaved mild provolone, Gaeta black olive crumb and 24-month Parmigiano Reggiano D.O.P.
Beers, wines and soft drinks.
Lager · 4.8% · 33 cl
Lager · 5.2% · 33 cl
Lager · 6.6% · 33 cl
Lager · 8.5% · 33 cl
Amber · 6.6% · 33 cl
Red ale · 6.6% · 33 cl
Doppelbock · 6.6% · 33 cl
Weissbock · 7.2% · 50 cl
Valdobbiadene Prosecco Superiore D.O.C.G. Brut Millesimato · Veneto · 100% Glera · glass / bottle
Fiano di Avellino D.O.C.G. · Campania, Pratola Serra (AV) · 100% Fiano · glass / bottle
Greco di Tufo D.O.C.G. · Campania, Pratola Serra (AV) · 100% Greco · glass / bottle
Susumaniello I.G.T. · Puglia, Salento · 100% Susumaniello · glass / bottle
1 L
1 L
Weights are indicative and may vary. Pale and rutielli are ordered whole.
Book a table
We reopen in late October. Write to us now: we are taking bookings for the first days.