Menu
Explore the world of flavors curated by BIGA: from Chef Nicolosi’s signature Padellino Pizza to contemporary classics and the iconic Ruota di Carro. Don’t miss our irresistible appetizers and creative pairings of our monthly specials—every month brings a new star to the taste runway!
Fried dough clouds topped with slow-cooked San Marzano tomatoes, 24-month-aged Parmigiano Reggiano DOP, and fresh basil.
A classic crocchè made with potatoes, pecorino, eggs, parsley, and pepper. Stuffed with Napoli salami and fior di latte. Breaded and fried to perfection.
A traditional frittata made with bucatini pasta mixed in homemade béchamel, minced beef, fior di latte, peas*, salt, pepper, and nutmeg. Battered and fried for a crispy finish.
A bucatini frittata elevated with saffron béchamel, Parmigiano Reggiano DOP, ossobuco alla Milanese, its sauce reduction, and gremolata. Battered and fried to golden perfection.
Triangular bread slices filled with buffalo mozzarella and Cetara anchovies, served with homemade basil pesto, confit cherry tomatoes, and mixed greens. Breaded with eggs and cornflakes, then fried for a delightful crunch.
Fried dough clouds topped with slow-cooked San Marzano tomatoes, 24-month-aged Parmigiano Reggiano DOP, and fresh basil.
A crispy saffron rice disk topped with melted taleggio cheese, chili-seasoned pumpkin, and a red wine reduction.
Crunchy padellino crust layered with artisanal D’Alterio porchetta, smoked provola, Sichuan pepper and lime mayo, Moliterno canestrato cheese, and rosemary.
*May contain frozen products
A gluten-free pizza with a Neapolitan-style crust—light, crispy, and made with high-quality ingredients. The perfect option for those seeking a culinary experience without compromise. Enjoy the authentic taste of pizza, worry-free.
Crispy saffron rice disc with melted Taleggio cheese, spiced pumpkin, and red wine reduction.
Smoked Provola cheese from Gargiulo dairies, hand-chopped Neapolitan sausage, sautéed Neapolitan broccoli (friarielli), organic EVO oil, and fresh basil.
San Marzano PDO tomatoes, Cetara anchovies, Riviera Taggiasca olives, dehydrated Salina capers, fresh oregano from Syracuse, Moliterno pecorino, basil, and organic EVO oil.
Yellow cherry tomatoes, Gargiulo fior di latte mozzarella, a mix of yellow and red confit tomatoes, Iberian Patanegra cured loin, poppy seeds, organic EVO oil, and fresh basil.
San Marzano tomatoes, buffalo mozzarella, and organic EVO oil.
San Marzano tomatoes, spicy spianata salami, fior di latte mozzarella, and organic EVO oil.
San Marzano tomatoes, fior di latte mozzarella, and organic EVO oil.
Homemade pea cream, fior di latte mozzarella, Amatriciana guanciale (cured pork jowl), semi-dried tomatoes, fresh mint, Pecorino PDO pearls, and organic EVO oil.
Portobello mushroom cream, topped post-bake with grilled Gran Biscotto ham, cherry tomato confit, 18-month aged Grana Padano cheese, and organic EVO oil.
Light Lager, 33cl
Campari, Prosecco, triple sec, and Lurisia orange soda.
Zucchini stir-fried with onion, sun-dried tomato and almonds served with soy milk béchamel and pistachios granules.
Contemporary Style
San Marzano DOP Tomato, Rice Mozzarella, Fresh Basil, and Extra Virgin Olive Oil.
Multigrain Dough with Cocoa and Coffee
San Marzano DOP Tomato, Roasted Red Datterino Tomato. Added after baking: Confit Cherry Tomatoes, Tomato Concentrate Fragments, Organic Extra Virgin Olive Oil Infused with Caramelized Red Garlic and Siracusa Dried Oregano.
Multigrain Dough with Cocoa and Coffee
San Marzano DOP Tomato, Red Bull’s Horn Pepper, Sautéed Eggplant, Roasted Potatoes, Tropea Onion. Added after baking: Zucchini Chips, Fermented Cashew Cream, Thyme, and Extra Virgin Olive Oil.
Contemporary Style
Delica Pumpkin Cream, Tuscan Kale with Garlic, Oil, and Chili, Ponzu-Marinated Tofu, Battered and Fried, Rice Mozzarella. Added after baking: Rosemary Edible Ash, Fermented Cashew Cream, Microgreens, and Organic Extra Virgin Olive Oil Infused with Caramelized Red Garlic and Siracusa Dried Oregano.
Shortcrust pastry with pistachio grains, raspberry coulis, dark chocolate cream and fresh raspberries.
Pecorino Bio, Vignamadre IGP
*Frozen product
*Contains onions
Iceberg, romaine, and baby spinach mix, grilled chicken, marinated egg yolk, black olives, Caesar dressing.
Iceberg and lamb’s lettuce mix, tuna fillets, avocado, vine-ripened tomato.
Arugula and iceberg mix, feta cheese, cucumber, sweet corn, julienned bell peppers.
Topping: Red cherry tomato jam, crystallized ricotta flakes, and fresh mint. Filling: Buffalo ricotta with chocolate chips
Shortcrust pastry with pistachio crumbles, raspberry coulis, dark chocolate cream, and fresh raspberries.
Shortcrust pastry base with mascarpone frosting, mixed berry coulis, garnished with fresh berries and mint.
Coffee-soaked biscuit base, white chocolate mousse, dusted with cocoa powder.
MOSCOVA
Via Alessandro Volta, 20, 20121, Milano
ISOLA
Via Antonio Pollaiuolo, 9, 20159, Milano
SEGUICI SU
Biga will take a short break in Moscova and Isola on Tuesday 24th, Wednesday 25th December, Tuesday 31st December and Wednesday 1st January!