Many topping ingredients are imported from Italy including organic olive oil, prosciutto, and canned tomatoes, and pizzas are cooked to perfection in a traditional handmade, wood-fired brick oven brought over from Naples.
Diners can watch their pizza being assembled in the open kitchen housed in a large, airy space under a live, 21-foot olive tree. Standout specialty pizzas include the Devil’s Pizza with tomatoes, mozzarella, spicy sausage, Italian salami, Fresno chiles, and Parmigiano-Reggiano cheese; the truffle pizza with truffle cream, mozzarella, mushrooms, Parmigiano-Reggiano cheese, and fresh basil; and the Pizza Bianco with mozzarella, oregano, garlic, baby arugula, and prosciutto di Parma.
MidiCi also offers a wide variety of salads including a purple kale, spinach, and date salad; a romaine, rock shrimp, arugula, Italian tuna, and avocado Pantelleria salad; and a caprese salad with tomatoes, fresh mozzarella, arugula, and pesto.
A nice assortment of appetizers, including wood-fired roasted vegetable tapas, marinated olives and house meat, and cheese boards, are also available, along with a selection of fresh artisan burrata paired with kale, artichokes, prosciutto, and beets. Desserts include a huge nutella calzone with berries and bananas, an affogato with espresso and ice cream, and an assortment of Italian gelatos and sorbets.