Breakfast

prodot t i dirre t tamente dall’ i tal ia

M O R N I N G G L O R I A

E X TR A

SUMMER TRUFFLE 5

ONE ORGANIC EGG 2

BURRATA HEART 4

T R AT TOR IA G L OR IA

I PIAT TI

EACH * MEANS THIS DISH CAN BE ORDERED IN ITS DELICIOUS VEGAN

VERSION. (v) DISHES ARE VEGETARIAN.IF YOU HAVE ANY FOOD ALLERGIES

OR DIETARY REQUIREMENTS, PLEASE LET US KNOW. GLUTEN AND DAIRY-free OPTIONS ARE AVAILABLE.

GLUTEN-FREE OPTIONS MAY CONTAIN TRACES.

THE GLORIous PORRIDGE 6

a delicious hybrid porridge: mixed oats, riso Acquarello, puffed rice, amarena cherries (v)

GLORIA’SPANCAKES 9

airy ricotta pancakes, warm banana, maple syrup (v)

EGG ALLAFIORENTINA 11

two organic poached eggs and fresh spinach on warm fluffy brioche, delicious hollandaise salsa, 18 month tuscan ham

christopher granolan 6

organic greek yogurt, home-made granola chunks, pistacchio, pear, apple & vanilla compote* (v)

BIG BOY FRENCH TOAST 9

home-made fluffy brioche, wild raspberries, raspberrycoulis, whipped cream (v)

italian sausage, beans & eggs 12

organic fried egg, Gloria’s home-made sausage, fagioli di pigna, sicilian dried herbs

GLORIA IS PROUD OF ITS PARTNERSHIP WITH THINKFORWARD. A DISCRETIONARY £1 WILL BE ADDED TO YOUR BILL TO SUPPORT

LOCAL YOUNG PEOPLE GROWING UP IN POVERTY DEVELOPING THE RIGHT SKILLS TO FIND A JOB. PLEASE ASK YOUR WAITER IF YOU

WOULD LIKE TO OPT OUT.

AN OPTIONAL 12.5% SERVICE CHARGE WILL BE ADDED. CHECKS ARE NOT ACCEPTED.

FRESH HOME-MADE DRINKS

H O T D R I N K S

C AFFÈ E L AT TEEPRESSO............................................2.5

RISTRETTO........................................2.5

LUNGO.............................................2.5

DOPPIO...............................................3

AMERICANO...........................................3

FILTER COFFEE.......................................3

ESPRESSO MACCHIATO................................3

CAPPUCCINO..........................................3

LATTE..............................................3.5

FLAT WHITE........................................3.5

COCONUT MOCHA.......................................4

MATCHA LATTE........................................4

CHAI LATTE...........................................4

HOT CHOCOLATE.......................................4

OAT & COCONUT MILK AVAILABLEPLEASE ASK YOUR WAITER

HERBAL BRE WS & TE A

GLORIA’S HOME-MADE HERBAL BREW................3

ORGANIC GUNPOWDER GREEN TEA....................3

GENMAICHA POPCORN TEA...........................3

ENGLISH BREAKFAST.................................3

EARL GREY W/ SICILIAN BERGAMOTE...............3

FRESH MINT TEA......................................3

ORANGE JUICE. . . . . . . . . . . .4freshly-squeezed oranges

JUICE ROULETTE. . . . . . . . .5please ask for our fresh juice of the day!

PINK DRAGON MILKSHAKE.. . . . . . . . . . . .4.5

banana, tahini, honey, dragon fruit powder,coconut milk

IL TÈ FREDDO.. . . . . . . . . . . . .4blood orange tea, mint, sugar syrup, fresh ginger

THE ROSE MARIA. . . . . . . .4lemon juice, blueberry syrup,rosemary soda

I C E D C O F F E E

ICED ESPRESSO........................................3

ICED FILTER COFFEE..................................3

ICED LATTE.......................................3.5

Brunch

I T A L I A N C U I S I N EB R U N C H

S AVO RY B RU N C H

S W E E T B RU N C H

duo di salami toscani 7truffle and fennel salami fattocon amore dai fratelli Gombitelli

BIG BOY french toast 9home-made fluffy brioche,

wild raspberries, raspberry coulis,

mascarpone whipped cream (v)

PA S TA F R E S CASOLO / 4 PAXFROM 11.30 AM

MAMMARGHERITA DI BUFALA.................11mozzarella di bufala, San Marzano tomato, fresh basil* (v)

ANIMAL LOVER............................12San Marzano tomato, aubergines, mushrooms, red peppers, vegan pesto, taggiasche olives (v)(veg)

REGINA INSTAGRAM........................16San Marzano tomato, tuscan ham,juicy mozzarella di bufala, chives,button mushrooms, origano

BRUNCH AT GLORIAprodot t i d ire t tament e dal l’ I ta l ia DUE VOLT E AL L A SE T T IMANA

UNICA SEDE

PIZZA NAPOLETANAFROM 11.30 AM

INSALATE FROM 11.30 AM

BURRATA PESTO ...........................15rucola pesto, mozzarella fior di latte,burrata’s creamy heart, almonds, candied datterino tomato* (v)

ROBERT DE NITRO (spicy!) ................12mozzarella fior di latte, San Marzano tomato with nduja, smoked heart of burrata, salame piccante, candied onions

JOHN MALKOFISH ..........................13tomato tuna ragu, fior di latte, taggiasche olives, mozzarella di bufala and chives

ZUCCHINI BODY ...........................13fior di latte, grilled courgette slices, courgette flower, confit lemon, balsamic dressing, fresh ricotta di bufala (v)

EGG & TRUFFLE ...........................17black truffle, one organic egg, fior di latte mozzarella, mushrooms, black truffle cream, parmigiano, chives (v)

07 01brunch / col a z ione

gloria’s pancakes 9 airy ricotta pancakes, warm banana,

maple syrup (v)

*OUR WOOD-OVEN PI

ZZA ORIG

INATES FROM “A

UTOLISI

” A PECULIAR LEAV

ENING TECHNIQ

UE WHIC

H EASES ITS DI

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N AND PREVENTS FROM DRINKING ALL NIG

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DOLCI & GELATO

CARMINA BURRATAhand-made linguine, our inimitable

5-hour San Marzano tomato and aubergine sauce, creamy burrata heart,

extra virgin olive oil al basilico* (v) 12

gloria’s pasta al tartufohouse special fresh mafalda,

black Molise truffle, mascarpone, button mushrooms (v) 18/68

la gran carbonara (for two)home-made spaghetti chitarra served in the whole round of pecorino, crispy guanciale, egg yolk, parmigiano, a lot of pepper 16 PP

ITALIAN SAUSAGE , BEANS & EGGs 12organic fried egg,

Gloria’s homemade sausage, fagioli di Pigna, sicilian dried herbs

egg alla fiorentina 11 two organic poached eggs and fresh

spinach on warm fluffy brioche, delicious hollandaise salsa, 18 month tuscan ham

TRUFFLE SCRAMBLED EGGs 11home-made buttery brioche,

truffled scrambled organic eggs,fresh black Molise truffle (v)

LA NOSTRA PIZZA COTTA IN FORNO A LEGNA NASCE DA UN AUTOLISI, IL NOSTRO IMPASTO INDIRETTO CHE PERMETTE “E NUN BERE TUTT A NUTTAT”*

b u rr a t a i g p, s t r a c c i a t e l l a D A s a l va t o r e m on t r on e - ( B T ) - 0 0 3 9 8 8 3 5 4 1 4 3 5 - m o z z a r e l l a E R I C O T T A D I B U FA L A D A S A L VA T O R E C O R S O - ( N A ) - 0 0 3 9 8 1 8 3 1 7 7 0 7 - O L I V E T A G G I A S C H E D A p a o l o b o E r i - ( I M ) - 0 0 3 9 1 8 4 4 0 8 0 0 4 - a c e t o b a l s a m i c o D A a c e t a i a g u e r z on i - ( M O ) - 0 0 3 9 0 5 3 5 5 6 5 6 1 - n ’ d u j a D A v i t t o r i o c a l l a - ( V V ) - 0 0 3 9 3 2 8 5 4 1 4 5 1 0 - g o r g on z o l a , p e c o r i n o , t a l e g g i o , c a s t e l m a g no D A g i u s e p p e c a s t a g n a - ( V B ) - 0 0 3 9 3 2 3 8 3 76 2 9 - p a rm i g i a n o 3 0 M E S I m a t r i c o l a 2 3 1 2 D A p a o l o g e nn a r i - ( P R ) - 0 0 3 9 5 2 1 8 0 5 9 4 7 - s a l s i c c i a t o s c a n a , L A R D O , f i l e t t o b r e s a o l a t o D A a l d e r i g o g omb i t e l l i - ( L U ) - 0 0 3 9 5 8 4 9 7 1 9 6 6 - s p e c k D A M A R T I N O d e s t e f a n i - ( T V ) - 0 0 3 9 4 2 3 9 0 0 6 2 7 - p r o s c i u t t o d i p a rm a D A o n e s t o g h i r a r d i - ( P R ) - 0 0 3 9 5 2 1 8 5 76 1 7 - P R O S C I U T T O s a n d a n i e l e , c u l a t e l l o c on c o t e nn a D A l o r e n z o b a g a t t o - ( U D ) - 0 0 3 9 4 3 2 9 5 7 2 5 2 - o r e g a n o , r o s e m a r y, f i n o c c h i o s e l va t i c o , t i m o , s a l v i a , m a g g i o r a n a D A e nr i c o r u s s i n o - ( R G ) - 0 0 3 9 3 4 2 6 1 6 7 8 1 - o l i o d i o l i v e D A r om i n a s a l va d o r i - ( L I ) - 0 0 3 9 5 8 6 6 7 7 5 7 2 - bre ad da E 5 bak e house - l ondon - 00 4 4 2085 2 52890 - home - bre wed cof f e e - home - bre wed be er - be e f DA phi l ip warren - l aunce s t on - 00 4 4 15 6 6 7 7 2 24 4 - l ob s t e r DA p e sk y f i sh - ambl e - 00 4 4 7 9 3 0 9 207 2 3 - p l a t e s DA miche l e c ar avagg io - d e r u t a - 0 0 3 9 2 8 8 9 0 9 5 4 1 - p e l t r o D A v i n c e n z o l o r e n z o a r t a l e - ( B S ) - 0 0 3 9 3 0 9 7 8 0 0 6 9 - w o od o v e n D A f e r d i n a nd o m a r a n a - ( B R ) - 0 0 3 9 2 8 8 9 0 9 5 4 1 - S e e m o r e o n o u r w e b s i t e w w w . b i g m a mm a g r o u p. c om

gelatopistacchio di Brontenocciole del Piemonte

vaniglia (v)6

peach facefresh peach salad with lemon verbena

syrup (veg) 6

il t igramisuGloria’s classic (v)

6

profiterole napoletanahuge puff pastry, vaniglia gelato, caramelised pecan

nuts, warm dark chocolate (v)8

IL LIMONEMISUour summery lemony take on

tiramisù (v) 7

Summer truffle 5 one organic egg 2 burrata heart 4

FRESH HOME-MADE DRINKSorange juice

freshly-squeezed oranges

4

JUICE ROULETTEplease ask for our fresh

juice of the day!5

THE ROSE MARIAlemon juice,

blueberry syrup,rosemary soda

4

il tè freddoearl grey,

raspberries, basil syrup

4

I P R O D O T T I

- - - E X T R A - - -

smoked stracciatella 7burrata’s heart,

bloody godsent (v)

san daniele ham 8 19 months, everything about this

ham is perfect

pappa pomodoro burrata 12Big 250g burrata di puglia, filled with

homemade pesto and served with pappa col pomodoro (v)

GRANOLALALAND 6organic greek yogurt, home-made granola chunks, seasonal fruit

compote* (v)

EACH * MEANS THIS DISH CAN BE ORDERED IN ITS DELICIOUS VEGAN VERSION. (v)DISHES ARE VEGETARIAN. (veg)DISHES ARE VEGAN. **DISHES MIGHT NOT AVAILABLE ON MONDAYS AS OUR CORNISH FISHERMEN NEED THEIR REST AND WE ONLY WISH TO OFFER THE FRESHEST PRODUCTS.

PASTA AVAILABLE FOR YOUR KIDS, PLEASE FEEL FREE TO ASK OUR TEAM FOR MORE DETAILS. IF YOU HAVE ANY FOOD ALLERGIES OR DIETARY REQUIREMENTS PLEASE LET US KNOW. VEGAN, GLUTEN AND DAIRY FREE OPTIONS ARE AVAILABLE. GLUTEN FREE DISHES MAY CONTAIN TRACES.

GLORIA IS PROUD OF ITS PARTNERSHIP WITH THINKFORWARD. A DISCRETIONARY £1 WILL BE ADDED TO YOUR BILL TO SUPPORT LOCAL YOUNG PEOPLE GROWING UP IN POVERTY DEVELOPING THE RIGHT SKILLS TO FIND A JOB. PLEASE ASK YOUR WAITER IF YOU WOULD LIKE TO OPT OUT.

AN OPTIONAL 12.5% SERVICE CHARGE WILL BE ADDED. CHECKS ARE NOT ACCEPTED. CHEF : FILIPPO LA GATTUTA & IL GRAN CAPO : ENRICO PIREDDU.

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VEGAN (DE )L IGHTcrema di ceci, la vera caponata

siciliana, chargrilled portobello mushroom skewer, hazelnut, cucumber,

tenderstem broccoli 12. (v)(veg)

CRUDO DI BRANZINO Italian cevice with Cornish seabass, cucumber, raw datterino emulsion, raspberries, fresh herbs 8 / 14.

(small/large)

- - - I P R O D O T T I - - -

BIG TABLES >> ONE OF EACH — 75

- - - C I C C H E T T I - T O S H A R E - - -

S E C ON DI PI AT T I

PA S TA F R E S CASOLO / 4 PAX

TRATTORIA GLORIAprodot t i d ire t tament e dal l’ I ta l ia DUE VOLT E AL L A SE T T IMANA

UNICA SEDE

CARMINA BURRATA......................11/40hand-made linguine, our inimitable 5-hour San Marzano tomato and aubergine sauce, creamy burrata heart,extra virgin olive oil al basilico* (v)

GIRELLA ALLA CACCIATORA .................15hand-made big ravioli filled with italian polenta, delicious fondant rabbit ragu,candied garlic, celery sprouts, a must

FROM SARDINIA WITH LOVE ..............14/54linguine with datterino tomatoes, Cornish clams and bottarga from Sardinia, the land of our direttore Enrico Pireddu**

THE VEGGIE AGNOLOTTI PROJECT ............12hand-made long agnolotti filled with ricotta, lemon, mint, green peas, pecorino (v)

LA GRAN CARBONARA.......................12home-made spaghetti chitarra, pecorino, crispy guanciale, egg yolk, parmigiano, a lot of pepper

GLORIA’S PASTA AL TARTUFO ............18/68house special fresh mafalda, black Molise truffle, mascarpone, button mushrooms (v)

LAMB RAGU PASTA .........................17melt-in-your-mouth Cornish lamb ragu with thick-cut home-made paccheri pasta, garlic scapes, a sprinkle of parmigiano

b u rr a t a i g p, s t r a c c i a t e l l a D A s a l va t o r e m on t r on e - ( B T ) - 0 0 3 9 8 8 3 5 4 1 4 3 5 - m o z z a r e l l a E R I C O T T A D I B U FA L A D A S A L VA T O R E C O R S O - ( N A ) - 0 0 3 9 8 1 8 3 1 7 7 0 7 - O L I V E T A G G I A S C H E D A p a o l o b o E r i - ( I M ) - 0 0 3 9 1 8 4 4 0 8 0 0 4 - a c e t o b a l s a m i c o D A a c e t a i a g u e r z on i - ( M O ) - 0 0 3 9 0 5 3 5 5 6 5 6 1 - n ’ d u j a D A v i t t o r i o c a l l a - ( V V ) - 0 0 3 9 3 2 8 5 4 1 4 5 1 0 - g o r g on z o l a , p e c o r i n o , t a l e g g i o , c a s t e l m a g no D A g i u s e p p e c a s t a g n a - ( V B ) - 0 0 3 9 3 2 3 8 3 76 2 9 - p a rm i g i a n o 3 0 M E S I m a t r i c o l a 2 3 1 2 D A p a o l o g e nn a r i - ( P R ) - 0 0 3 9 5 2 1 8 0 5 9 4 7 - s a l s i c c i a t o s c a n a , L A R D O , f i l e t t o b r e s a o l a t o D A a l d e r i g o g omb i t e l l i - ( L U ) - 0 0 3 9 5 8 4 9 7 1 9 6 6 - s p e c k D A M A R T I N O d e s t e f a n i - ( T V ) - 0 0 3 9 4 2 3 9 0 0 6 2 7 - p r o s c i u t t o d i p a rm a D A o n e s t o g h i r a r d i - ( P R ) - 0 0 3 9 5 2 1 8 5 76 1 7 - P R O S C I U T T O s a n d a n i e l e , c u l a t e l l o c on c o t e nn a D A l o r e n z o b a g a t t o - ( U D ) - 0 0 3 9 4 3 2 9 5 7 2 5 2 - o r e g a n o , r o s e m a r y, f i n o c c h i o s e l va t i c o , t i m o , s a l v i a , m a g g i o r a n a D A e nr i c o r u s s i n o - ( R G ) - 0 0 3 9 3 4 2 6 1 6 7 8 1 - o l i o d i o l i v e D A r om i n a s a l va d o r i - ( L I ) - 0 0 3 9 5 8 6 6 7 7 5 7 2 - b r e a d d a E 5 b a k e h o u s e - l o nd on - 0 0 4 4 2 0 8 5 2 5 2 8 9 0 - b e e f D A p h i l i p w a r r e n - l a u n c e s t o n - 0 0 4 4 1 5 6 6 7 7 2 24 4 - l o b s t e r D A p e s k y f i s h - a mb l e - 0 0 4 4 7 9 3 0 9 2 0 7 2 3 - p l a t e s D A m i c h e l e c a r ava g g i o - d e r u t a - 0 0 3 9 2 8 8 9 0 9 5 4 1 - p e l t r o D A v i n c e n z o l o r e n z o a r t a l e - ( B S ) - 0 0 3 9 3 0 9 7 8 0 0 6 9 - w o od o v e n D A f e r d i n a nd o m a r a n a - ( B R ) - 0 0 3 9 2 8 8 9 0 9 5 4 1 - S e e m o r e o n o u r w e b s i t e w w w . b i g m a mm a g r o u p. c om

07 01I L PRANZO / L UNCH

*OUR WOOD-OVEN PI

ZZA ORIG

INATES FROM “A

UTOLISI

” A PECULIAR LEAV

ENING TECHNIQ

UE WHIC

H EASES ITS DI

GESTIO


HT LONG.

EACH * MEANS THIS DISH CAN BE ORDERED IN ITS DELICIOUS VEGAN VERSION. (v) DISHES ARE VEGETARIAN. (veg) DISHES ARE VEGAN. **DISHES MIGHT NOT AVAILABLE ON MONDAYS AS OUR CORNISH FISHERMEN NEED THEIR REST AND WE ONLY WISH TO OFFER THE FRESHEST PRODUCTS. PASTA AVAILABLE FOR YOUR KIDS,

PLEASE FEEL FREE TO ASK OUR TEAM FOR MORE DETAILS. IF YOU HAVE ANY FOOD ALLERGIES OR DIETARY REQUIREMENTS PLEASE LET US KNOW. VEGAN, GLUTEN AND DAIRY FREE OPTIONS ARE AVAILABLE. GLUTEN FREE DISHES MAY CONTAIN TRACES.

GLORIA IS PROUD OF ITS PARTNERSHIP WITH THINKFORWARD. A DISCRETIONARY £1 WILL BE ADDED TO YOUR BILL TO SUPPORT LOCAL YOUNG PEOPLE GROWING UP IN POVERTY DEVELOPING THE RIGHT SKILLS TO FIND A JOB. PLEASE ASK YOUR WAITER IF YOU WOULD LIKE TO OPT OUT.

AN OPTIONAL 12.5% SERVICE CHARGE WILL BE ADDED. CHECKS ARE NOT ACCEPTED. CHEF : FILIPPO LA GATTUTA & IL GRAN CAPO : ENRICO PIREDDU.

SIDES - contorni

rainbow chard with gremolata (v)(veg) 5

salad with fresh and roasted tomatoes (v)(veg) 4.5

ROBERT DE NITRO (spicy!) ................13mozzarella fior di latte,San Marzano tomato with nduja, smoked heart of burrata, salame piccante, candied onions

REGINA INSTAGRAM........................16San Marzano tomato, tuscan ham, juicy mozzarella di bufala, chives, button mushrooms, oregano



BREXITALIA TRUFFLE .......................18fresh black truffle, speck della Valtellina, fior di latte mozzarella, mushrooms, black truffle cream, parmigiano

MAMMARGHERITA DI BUFALA.................11mozzarella di bufala, San Marzano tomato, fresh basil (v)


BURRATA PESTO ...........................15burrata’s creamy heart, delicious rocket salad pesto, mozzarella fior di latte,almonds, candied datterino tomato (v)

PIZZA NAPOLETANA


NAKED LITTLE BURRATA / 8Like Marilyn, whose favourite outfit

was a drop of perfume, this 125g burrata di Puglia is perfect served with just a drizzle of special olive oil. (v)

PAPPA POMODORO BURRATA / 12Big 250g burrata di puglia, filled with homemade pesto and served with chef Andrea’s pappa col pomodoro: bread soaked in fresh tomatoes,

olive oil and garlic. (v)

DON’T TRUFFLE WITH ME / 14big 250g burrata di puglia filled with truffle

cream and topped with fresh black truffle. Because if it’s not too much, it’s not enough. (v)

B U R R ATA S

FOCACCIA DELLA NONNA .....................3warm and fluffy focaccia, sicilian finocchio selvatico, green olive oil, olive taggiasche (v)(veg)

SMOKED STRACCIATELLA .....................7burrata’s heart, bloody godsent (v)

PARMIGIANO 30 MESI E OLIVE ...............6parmigiano DOP matricola 2312,Cerignola green olives, taggiasche black olives, skinless almonds (v)

CULATELLO CON COTENNA....................9to ham what Wu-Tang Clan is to hip-hop da Lorenzo Bagatto / +39 0432 957252

DUO DI SALAMI TOSCANI....................7truffle and fennel salami fattocon amore dai fratelli Gombitelli

SAN DANIELE HAM ..........................819 months, everything aboutthis ham is perfect

flower power 7deep-fried courgette flowers,

served with cheesy anchovy salsa

PIZZA FRITTA 7 fried mini pizza filled with ricotta, burned tomato sauce

with anchovies

MOZZARELLA & CARPACCIO DI POMODORI 7 tomato carpaccio of cuore del

vesuvio, 125g mozzarella di bufala, Sicilian olive oil (v)

VITELLO TONNATO 8bruschetta with thin slices of veal

and creamy tuna sauce. Sounds insane? You’d be insane to miss out.

COLAZIONE – BreakfastBreakfast is served until 11.00am

every day. Morning Gloria!




POLPO caesaroctopus, little gem, chicory, crispy tuscan ham, punchy anchovy-garlic

dressing, pane carasau 13.

filippo’s spicy ballsspicy slow-cooked pork and nduja meat balls, 3-hour San Marzano

tomato sauce, rainbow chard, pecorino 14.

THE BIG MAMMACARPACCIO

the one and only Big Mamma giant beef carpaccio 16.

Dinner

- - - I P R O D O T T I - - -

BIG TABLES >> ONE OF EACH — 75

- - - P A S TA F R E S C A - - -SOLO / 4 PAX

- - - C I C C H E T T I - T O S H A R E - - -

S E C ON DI PI AT T I

TRATTORIA GLORIAprodot t i d ire t tament e dal l’ I ta l ia DUE VOLT E AL L A SE T T IMANA

UNICA SEDE

LA GRAN CARBONARA 16 PPhome-made spaghetti chitarra served in the whole round of pecorino, crispy guanciale,

egg yolk, a lot of pepper

LAMB RAGU pasta 17 PPmelt-in-your-mouth Cornish lamb ragu with thick-cut home-made paccheri pasta, garlic

scapes, a sprinkle of parmigiano

FOR ONE

FILIPPO’S SPICY BALLS 14spicy slow-cooked pork and nduja meat

balls, 3-hour San Marzano tomato sauce, rainbow chard, pecorino

S P E C I A L S D E L L O C H E FFOR TWO

b u rr a t a i g p, s t r a c c i a t e l l a D A s a l va t o r e m on t r on e - ( B T ) - 0 0 3 9 8 8 3 5 4 1 4 3 5 - m o z z a r e l l a E R I C O T T A D I B U FA L A D A S A L VA T O R E C O R S O - ( N A ) - 0 0 3 9 8 1 8 3 1 7 7 0 7 - O L I V E T A G G I A S C H E D A p a o l o b o E r i - ( I M ) - 0 0 3 9 1 8 4 4 0 8 0 0 4 - a c e t o b a l s a m i c o D A a c e t a i a g u e r z on i - ( M O ) - 0 0 3 9 0 5 3 5 5 6 5 6 1 - n ’ d u j a D A v i t t o r i o c a l l a - ( V V ) - 0 0 3 9 3 2 8 5 4 1 4 5 1 0 - g o r g on z o l a , p e c o r i n o , t a l e g g i o , c a s t e l m a g no D A g i u s e p p e c a s t a g n a - ( V B ) - 0 0 3 9 3 2 3 8 3 76 2 9 - p a rm i g i a n o 3 0 M E S I m a t r i c o l a 2 3 1 2 D A p a o l o g e nn a r i - ( P R ) - 0 0 3 9 5 2 1 8 0 5 9 4 7 - s a l s i c c i a t o s c a n a , L A R D O , f i l e t t o b r e s a o l a t o D A a l d e r i g o g omb i t e l l i - ( L U ) - 0 0 3 9 5 8 4 9 7 1 9 6 6 - s p e c k D A M A R T I N O d e s t e f a n i - ( T V ) - 0 0 3 9 4 2 3 9 0 0 6 2 7 - p r o s c i u t t o d i p a rm a D A o n e s t o g h i r a r d i - ( P R ) - 0 0 3 9 5 2 1 8 5 76 1 7 - P R O S C I U T T O s a n d a n i e l e , c u l a t e l l o c on c o t e nn a D A l o r e n z o b a g a t t o - ( U D ) - 0 0 3 9 4 3 2 9 5 7 2 5 2 - o r e g a n o , r o s e m a r y, f i n o c c h i o s e l va t i c o , t i m o , s a l v i a , m a g g i o r a n a D A e nr i c o r u s s i n o - ( R G ) - 0 0 3 9 3 4 2 6 1 6 7 8 1 - o l i o d i o l i v e D A r om i n a s a l va d o r i - ( L I ) - 0 0 3 9 5 8 6 6 7 7 5 7 2 - b r e a d d a E 5 b a k e h o u s e - l o nd on - 0 0 4 4 2 0 8 5 2 5 2 8 9 0 - b e e f D A p h i l i p w a r r e n - l a u n c e s t o n - 0 0 4 4 1 5 6 6 7 7 2 24 4 - l o b s t e r D A p e s k y f i s h - a mb l e - 0 0 4 4 7 9 3 0 9 2 0 7 2 3 - p l a t e s D A m i c h e l e c a r ava g g i o - d e r u t a - 0 0 3 9 2 8 8 9 0 9 5 4 1 - p e l t r o D A v i n c e n z o l o r e n z o a r t a l e - ( B S ) - 0 0 3 9 3 0 9 7 8 0 0 6 9 - w o od o v e n D A f e r d i n a nd o m a r a n a - ( B R ) - 0 0 3 9 2 8 8 9 0 9 5 4 1 - S e e m o r e o n o u r w e b s i t e w w w . b i g m a mm a g r o u p. c om

07 01L A CENA / D INNER

*OUR WOOD-OVEN PI

ZZA ORIG

INATES FROM “A

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” A PECULIAR LEAV

ENING TECHNIQ

UE WHIC

H EASES ITS DI

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HT LONG.

EACH * MEANS THIS DISH CAN BE ORDERED IN ITS DELICIOUS VEGAN VERSION. (v)DISHES ARE VEGETARIAN. (veg) DISHES ARE VEGAN. **DISHES MIGHT NOT AVAILABLE ON MONDAYS AS OUR CORNISH FISHERMEN NEED THEIR REST AND WE ONLY WISH TO OFFER THE FRESHEST PRODUCTS. PASTA AVAILABLE FOR YOUR KIDS, PLEASE FEEL FREE TO ASK OUR TEAM FOR MORE DETAILS. IF YOU HAVE ANY FOOD ALLERGIES OR DIETARY REQUIREMENTS PLEASE LET US KNOW. VEGAN, GLUTEN AND DAIRY FREE

OPTIONS ARE AVAILABLE. GLUTEN FREE DISHES MAY CONTAIN TRACES. GLORIA IS PROUD OF ITS PARTNERSHIP WITH THINKFORWARD. A DISCRETIONARY £1 WILL BE ADDED TO YOUR BILL TO SUPPORT LOCAL YOUNG PEOPLE GROWING UP IN

POVERTY DEVELOPING THE RIGHT SKILLS TO FIND A JOB. PLEASE ASK YOUR WAITER IF YOU WOULD LIKE TO OPT OUT. AN OPTIONAL 12.5% SERVICE CHARGE WILL BE ADDED.

CHECKS ARE NOT ACCEPTED. CHEF : FILIPPO LA GATTUTA & IL GRAN CAPO : ENRICO PIREDDU.

S I D E S - C O N T O R N I

rainbow chard with gremolata (v)(veg) 5

salad with fresh and roastedtomatoes (v)(veg) 4.5

MAMMARGHERITA DI BUFALA.................11mozzarella di bufala, San Marzano tomato, fresh basil (v)


BURRATA PESTO ...........................15burrata’s creamy heart, delicious rocket salad pesto, mozzarella fior di latte,almonds, candied datterino tomato (v)

PIZZA NAPOLETANAROBERT DE NITRO (spicy!) ................13

mozzarella fior di latte, San Marzano tomato with nduja, smoked heart of burrata, salame piccante, candied onions

REGINA INSTAGRAM........................16San Marzano tomato, tuscan ham, juicy mozzarella di bufala, chives, button mushrooms, oregano



BREXITALIA TRUFFLE .......................18fresh black truffle, speck della Valtellina, fior di latte mozzarella, mushrooms, black truffle cream, parmigiano


FOCACCIA DELLA NONNA .....................3warm and fluffy focaccia, sicilian finocchio selvatico, green olive oil, olive taggiasche (v)(veg)

SMOKED STRACCIATELLA .....................7burrata’s heart, bloody godsent (v)

PARMIGIANO 30 MESI E OLIVE ...............6parmigiano DOP matricola 2312,Cerignola green olives, taggiasche black olives, skinless almonds (v)

NAKED LITTLE BURRATA / 8Like Marilyn, whose favourite outfit

was a drop of perfume, this 125g burrata di Puglia is perfect served with just a drizzle of special olive oil. (v)

PAPPA POMODORO BURRATA / 12Big 250g burrata di puglia, filled with homemade pesto and served with chef Andrea’s pappa col

pomodoro: bread soaked in fresh tomatoes, olive oil and garlic. (v)

DON’T TRUFFLE WITH ME / 14Big 250g burrata di puglia filled with truffle

cream and topped with fresh black truffle. Because if it’s not too much, it’s not enough. (v)

CULATELLO CON COTENNA....................9to ham what Wu-Tang Clan is to hip-hop da Lorenzo Bagatto / +39 0432 957252

DUO DI SALAMI TOSCANI....................7truffle and fennel salami fattocon amore dai fratelli Gombitelli

SAN DANIELE HAM ..........................819 months, everything aboutthis ham is perfect




POLPO caesaroctopus, little gem, chicory, crispy tuscan ham, punchy anchovy-garlic

dressing, pane carasau 13.

flower power 7deep-fried courgette flowers,

served with cheesy anchovy salsa

PIZZA FRITTA 7 fried mini pizza filled with ricotta, burned tomato sauce

with anchovies

MOZZARELLA & CARPACCIO DI POMODORI 7 tomato carpaccio of cuore del

vesuvio, 125g mozzarella di bufala, Sicilian olive oil (v)

VITELLO TONNATO 8bruschetta with thin slices of veal

and creamy tuna sauce. Sounds insane? You’d be insane to miss out.

CRUDO DI BRANZINOItalian cevice with Cornish seabass, cucumber, datterino emulsion, raspberries, fresh herbs** (small/large) 8 / 14.

THE BIG MAMMACARPACCIO

the one and only Big Mamma giant beef carpaccio 16.

CARMINA BURRATA......................11/40hand-made linguine, our inimitable 5-hour San Marzano tomato and aubergine sauce, creamy burrata heart,extra virgin olive oil al basilico* (v)

GIRELLA ALLA CACCIATORA .................15hand-made big ravioli filled with Italian polenta, delicious fondant rabbit ragu,candied garlic, celery sprouts, a must

FROM SARDINIA WITH LOVE ..............14/54linguine with datterino tomatoes, Cornish clams and bottarga from Sardinia, the land of our direttore Enrico Pireddu**

THE VEGGIE AGNOLOTTI PROJECT ............12hand-made long agnolotti filled with ricotta, lemon, mint, green peas, pecorino (v)

GLORIA’S PASTA AL TARTUFO ............18/68house special fresh mafalda, black Molise truffle, mascarpone, button mushrooms (v)

B U R R ATA S

COLAZIONE – BreakfastBreakfast is served until 11.00am

every day. Morning Gloria!

Dolci & Grappa

trattoria gloria

STRAWBERRY BABA AL RUM 8Neapolitan baba with fresh strawberry

and vanilla whipped cream

IL LIMONEMISÙ 7 our summery lemony take on tiramisù

GLORIA’S TORTA AL CIOCCOLATO 8inimitable chocolate tart with salted caramel,

coffee crispy praline, whipped cream

PROFITEROLE NAPOLETANA 8huge puff pastry, vaniglia gelato,

caramelized pecan nuts,warm dark chocolate

IL T IGRAMISÙ 6Gloria’s classic

PIZZA ALla NOCCIOLATA 7dessert pizza filled with our very own

chocolatey hazelnut spread

PEACH FACE 6fresh peach salad with lemon verbena syrup

(veg)

G E L A T O

Pistacchio di Bronte

Nocciole del Piemonte

vaniglia

Loveespresso?Make your

gelato affogato / 1

D O L C I

L IGH T DESSER T HOUSE SPEC IAL

6 / one flavour

DOLCIGEL ATO E DOLC I FAT T I IN CASA

- - - C O N M O L T O A M O R E - - -

trattoria gloria

D I G E S T I V IEA. 3.5 / 5

SINGLE 2.5CL / DOUBLE 5CL

AMARETTO DI SARONNO AMARO MONTENEGRO

AMARO AVERNA BRANCA MENTA

CYNAR FERNET

FRANGELICOSAMBUCA

L I Q U O R I D E L L A C A S A

ARTISANAL LIQUORS “LA VALLE DEI MULINI”

EA. 2.5 / 4SINGLE 2,5CL / DOUBLE 5CL

LIMONCELLO organic and certified

IGP Limone Costa d’Amalfi

MANDARINELLO MELONCELLOFINOCHIETTO

ALLOROLIQUIRIZIA

SINGLE 2,5CL / DOUBLE 5CL

NARDINI BIANCABassano del grappa, Veneto

5 / 8

BRUNELLO ALEXANDERBibano di Godega di Sant’Urbano, Veneto

6 / 10

PROSECCO NONINOPavia di Udine,

Friuli venezia giulia 5.5 / 9

NARDINI GRAPPA RISERVABassano del grappa, Veneto

6 / 10

GRAPPA- - - C O N M O L T O A M O R E - - -

GR APPA

DRINKS DA GLORIAH O T D R I N K S

I C E D C O F F E E

CALDO COME L A NONNA . . .

C AFFÈ E L AT TEEPRESSO .............................................2.5

RISTRETTO ...........................................2.5

LUNGO ..............................................2.5

DOPPIO ............................................... 3

AMERICANO .............................................3

FILTER COFFEE .........................................3

ESPRESSO MACCHIATO ................................... 3

CAPPUCCINO ........................................... 3

LATTE ...............................................3.5

FLAT WHITE .........................................3.5

COCONUT MOCHA .........................................4

MATCHA LATTE ..........................................4

CHAI LATTE ............................................4

HOT CHOCOLATE .........................................4

OAT & COCONUT MILK AVAILABLEPLEASE ASK YOUR WAITER

HERBAL BRE WS & TE A

GLORIA’S HOME-MADE HERBAL BREW ....................... 3

ORGANIC GUNPOWDER GREEN TEA ...........................3

GENMAICHA POPCORN TEA ............................... 3

ENGLISH BREAKFAST .....................................3

EARL GREY W/ SICILIAN BERGAMOTE .......................3

FRESH MINT TEA .........................................3

ICED ESPRESSO..........................................3

ICED FILTER COFFEE ....................................3

ICED LATTE ........................................ 3.5

C O L D D R I N K S

IF YOU HAVE ANY FOOD ALLERGIES OR DIETARY REQUIREMENTS PLEASE LET US KNOW. GLORIA IS PROUD OF ITS PARTNERSHIP WITH THINKFORWARD. A DISCRETIONARY 1£ WILL BE

ADDED TO YOUR BILL TO SUPPORT LOCAL YOUNG PEOPLE GROWING UP IN POVERTY DEVELOPING THE RIGHT SKILLS TO FIND A JOB. PLEASE ASK YOUR WAITER IF YOU WOULD L IKE TO OPT OUT.

AN OPTIONAL 12 .5% service CHARGE WILL BE ADDED. CHECKS ARE NOT ACCEPTED.

WAT E R & S ODA S

I TA L I A N S ODA S

H OM E - M A D E

Still/Sparkling water 1.5

Coca cola, zero 33cl 3.5

Fever tree 20cl , VARIOUS 3.5

SICILIAN LEMONADELEMONADE

TONIC WATERMEDITTERANEAN TONIC WATER

GINGER ALEGINGER BEER

Chinotto LURISIA 27.5CL 4Bittersweet soda with “chinotto” fruit

SAN BITTER 10CL 4 Bitter herbal aperitif minus the alcohol

t rat tor ia g lor iacorner of gre at e as t ern and charlo t t e S T . shored i t ch , l ondon

PINK DRAGON MILKSHAKE ..............................................................................4.5banana, tahini, honey, dragon fruit powder, coconut milk

ORANGE JUICE ..........................................................................................................4freshly-squeezed oranges

JUICE ROULETTE .......................................................................................................5please ask for our fresh juice of the day!

THE ROSE MARIA .....................................................................................................4lemon juice, blueberry syrup, rosemary soda

IL TÈ FREDDO ............................................................................................................4blood orange tea, mint, sugar syrup, fresh ginger

Breakfast - Big Mamma

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