Philosophy Certification Reservations Menu

Authentic
Napoletana pizza? Check
Wood-fired oven? Check
Checkered tablecloths?
Not a chance

Roll it, cut it, fold it, love it

So many ways to make it, but only one way to serve it. Explore our pizza menu

While pizza is
our FIRST love,
we’ve got a
little thing
going on the
side with
pasta too

It’s no mistake

Our traditional wood-fired baking results in slight crust charring, an
essential part of our pizza’s distinctive flavor. It’s not burnt, it’s perfect.

We walk the walk

As the only Calgary member of the exclusive Associazione Pizzaioli Napolitani,
it’s kind of like we’ve been blessed by the Pizza Pope

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Catering & Events

Want something different for your next big event? Lucky for you, Pulcinella likes to party.

Pulcinella Launches New Website

December 20, 2012

Pulcinella is excited to announce the launch of our new website, which goes live today. Our new site exemplifies the modern nature of our establishment with simple, but powerful designs. Customers can explore our delicious menu, make a reservation and view news and details about Pulcinella's upcoming events. We're the same great restaurant, with a fresh new online experience. We hope you love it as much as we do.

Printable Location Map — Click to enlarge

Home Menu Pages

Pizza

(with tomato sauce)

marinara (neopoletana)|13

tomato sauce, oregano, garlic, basil

margherita|15

tomato sauce, olive oil, parmigiano, mozzarella, basil

formaggio e pomodoro|16

tomato sauce, olive oil, grated parmesan, basil

vegetali grigliati|16

tomato sauce, grilled aubergine, peppers, zucchini, mozzarella, parmigiano, basil

cotto|17

tomato sauce, mozzarella, prosciutto cotto (ham), parmigiano, basil

romana|17

tomato sauce, mozzarella, anchovies, oregano, parmigiano, basil

cotto e funghi|18

tomato sauce, mozarella, prosciutto cotto (ham), mushrooms, parmigiano, basil

diavola|18

tomato sauce, mozzarella, salamino (spicy), parmigiano, basil

quattro stagioni|18

tomato sauce, mozzarella, prosciutto cotto (ham), mushroom, artichokes, anchovies, parmigiano, basil

ripieno (calzone)|19

ricotta, mozzarella, olive oil, salami, parmigiano, basil

capricciosa|19

tomato sauce, artichokes, mushrooms, black olives, mozzarella, prosciutto cotto (ham), parmigiano, basil

crudo|19

tomato sauce, mozzarella, prociutto crudo (cured), parmigiano, basil

prociutto e rucola|24

tomato sauce, mozzarella, cherry tomatoes, arugula, prosciutto, parmigiano, basil

PIZZA BIANCA

(without tomato sauce)

buffalo mozzarella can be subsituted on any pizza|4

All of our pizzas include fresh basil (except tatufo) and are topped with our own extra virgin olive oil. Our mozzarella is fior de latte. We use parmigiano reggiano and only the finest imported Italian cheeses.

rapini|19

mozzarella, parmigiano, rapini, basil

quattro formaggi|19

mozzarella, gorgonzola, parmigiano, emmental, basil

porcini|20

mozzarella, parmigiano, porcini mushroom, basil

rustico|20

mozzarella, parmigiano, basil, peeled cherry tomatoes, topped with arugula and pecorino cheese

pulcinella|22

vine ripened cherry tomatoes, parmigiano, basil, buffalo mozzarella

funghi di bosco|22

taleggio cheese, mozzarella, parmigiano, basil, wild mushrooms

escarola e noci|22

fontina cheese, mozzarella, parmigiano, basil, escarole, walnuts

salsiccia e rapini|23

italian homemade sausage, mozzarella, parmigiano, rapini, basil

finocchio e pomodoro|23

mozzarella, parmigiano, basil, fennel, semi dried tomatoes, topped with asiago stravecchio

tartufo|30

fontina cheese, mozzarella, parmigiano, shaved black truffles, topped with an egg yolk

PASTA

(lunch portion / full portion)

spaghetti pomodoro|13/18

topped with fresh tomato sauce and dry ricotta cheese

spelt wheat fettuccini|13/18

with fresh ricotta cheese and walnuts

pappardelle di bossca|15/22

broad fettuccini pasta with wild mushroooms

tortellini|15/19

served in an olive oil white wine sauce with mortadella, pistachios and fresh sage

spaghetti carbonara|15/20

pancetta and egg yolk tossed with parmesan cheese

rigatoni|16/21

in a Barollo wine reduction with sausage and a touch of cream

gnocchi al pomodoro|16/22

hand-made gnocchi in fresh tomato sauce with black pepper and dried basil

garganelli con gaunca de manzo|17/22

rolled egg pasta with braised beef cheeks

lasagna|18/24

with ground veal and pork in a tomato béchamel sauce

fusilli brociola|18/24

in a fresh tomato sauce with pork shoulder stuffed with ground pork.

stracci|18/24

crepes stuffed with pork, veal, beef and an assortment of wild mushrooms baked in a tomato béchamel sauce

ravioli di zucca|23

stuffed with mascarpone cheese, pistachios and butternut squash in a burnt butter sauce

Appetizers

tuscan bruschetta (perfect for sharing)|9

house made bruschetta with tomatoes, olives, capers, sun dried tomatoes, roasted peppers, all tossed in our extra virgin olive oil

arancini|13

saffron-infused arborio rice molded and stuffed with mozzarella, breaded and topped with a fresh tomato sauce

calamari fritti|14

plump, crispy calamari, tossed in a spicy lemon tomato sauce

funghi fritti|14

battered oyster mushrooms, topped with a gorgonzola cream sauce

steamed mussels|15

fresh mussels, tossed with our own extra virgin olive oil and italian white wine, steamed with our fresh tomato sauce and pickled eggplant

polenta lasagna|15

baked polenta, layered with sausage, tomato sauce, mozzarella and parmesan cheese

gamberone in aqua pazzo|15

tiger prawns sauteed in extra virgin olive oil tossed with fennel, red pepper, onions and san marzano tomato sauce

polpette|15

pork and beef meatballs, tomato sauce and basil

parmesan tempura|18

parmesan cheese in a tempura batter topped with a balsamic vinegar reduction, served on a bed of arugula

antipasto misto (perfect for sharing)|27

assorted pickled and roasted vegetables, olives, italian cold cuts and cheeses, served with fresh italian breads

SALADS

mixed greens|8

mixed greens drizzled with our house-made balsamic vinaigrette

fennel and orange|12

fennel bulb, blood oranges, toasted walnuts, drizzled with extra virgin olive oil

arugula|12

arugula, pancetta, cantaloupe, drizzled with extra virgin olive oil

caprese|16

buffalo mozzarella from the region of campania, vine ripened tomatoes, fresh basil, oregano, drizzled with extra virgin olive oil

Zuppe del giorno

zuppe del giorno|8

ask your server about today's fresh soup offering

Dessert

cannoli|5.95

classic cannoli shell filled with a blend of ricotta cheese, whipped cream and Bernard Callebaut chocolate

fresh unbaked cheesecake|7.95

served with fresh berries

tiramisu (our twist on the classic)|7.95

layered mascarpone and Pandora panatonia soaked with amaretto and espresso

panacotta|7.95

chilled vanilla bean infused cream topped with a seasonal fruit coulis

tartan|7.95

an upsidedown apple pie served with a vanilla bean milk ice cream

saltinbocca (for two)|9.95

pizza crust slathered with nutella

Coffee

espresso|2.95

americano|2.95

macchiato|3.25

double espresso|3.75

cappuccino|3.95

latte|3.95

Grappa

nonino tradizionale 41 degrees|5.25

nonino amaro|6.50

limoncello|6.50

poli miele|6.95

poli mirtillo|6.95

roma cioccolato peperoncino|6.95

roma cioccolato arancia|6.95

strega|7.50

nonino chardonnay|8.25

nonino il merlot|8.25

nonino cuvee|8.25

nonino il moscato|8.25

poli sarpa|8.95

poli moscato|10.25

poli barrique|13.95

poli torcolato|13.95

Dessert Wine

(Glass / Bottle)

moscato dindarello|8/44

maculan

moscato d'asti|9.50/53

'vigna senza nome' braida di bologna

moscato d'asti|9.50/53

'Zagara' Marchesi Di Barolo

Aperitifs

Coming Soon

Cocktails

Coming Soon

Feature Sparkling

(Glass / Bottle)

Coming Soon

Feature Reds

(Glass / ½ Litre / Bottle)

Coming Soon

Feature Whites

(Glass / ½ Litre / Bottle)

Coming Soon

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Pizza sauce
runs in his veins

Domenic Tudda truly has a lifetime of experience making pizza, having spent his childhood in the legendary Stromboli’s Pizza created by his father Joe Tudda before heading overseas to study cooking in Italy.

After certification as a master chef, Dom returned to Calgary intent on making classic Napoletana pizza in a distinctly modern setting, setting up shop on the same site as his father’s restaurant in Kensington.

Only the most authentic ingredients go into Pulcinella pizza, from Italian type 00 flour and olive oil to farm-fresh herbs and toppings, every ingredient is certified not only to the Association’s standards, but to Dom’s as well.

In Naples, a good time means good food with good friends and good conversation. Hopefully, your friends are up to the conversation part. We’ve got the rest covered.

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Cookin’ it
old school

Want to make certifiably authentic Napoletana pizza like owner and head chef Domenic Tudda? Easy. Just study with classically-trained chefs at the legendary Italian Culinary Institute for Foreigners in Castiglione d'Asti.

Then become a member of the exclusive Associazione Pizzaioli Napolitani, certifying your expertise as a master of classic Napoletana cuisine. Dom’s one of only a handful of people in North America (and the only one in Calgary) certified by this exclusive governing body.

Check out the association’s website. Hope you can read Italian.

Catering & Events

Want something different for your next big event? Lucky for you, Pulcinella likes to party.

Pulcinella Launches New Website

December 20, 2012

Find Us

Need Directions?
Give us a Call

1147 Kensington Crescent NW

403.283.1166