Antica pizzeria da Michele Roma Monte Grappa

Fried pizza dough knots, served with fresh tomato sauce and creamy stracciatella cheese. Crispy on the outside and soft on the inside. A rich appetizer to share.

A large fresh buffalo mozzarella served with slices of salty prosciutto crudo. A classic fresh and savory Italian pairing. Eat by alternating cheese and cured meat.

Layered fried eggplant bake with tomato sauce and melted cheese. Soft, rich, and comforting. Traditional Southern Italian dish.

Tender meatballs slowly cooked in a rich tomato sauce (ragù). Served hot in the pan. To be enjoyed with bread to soak up the sauce.

Whole breaded and fried buffalo mozzarella, served with mortadella and crushed pistachios. Crispy on the outside with a gooey cheese center.

Fried knots with mixed local traditional vegetables. A varied appetizer combining the texture of fried bread with garden flavors.

A mix of classic Neapolitan street food fried items: fried rice ball, fried pasta timbale, and potato croquettes. Golden, hot, and flavorful. Ideal as a mixed appetizer.

Classic pizza without cheese, topped with tomato, garlic, and oregano. Intense and aromatic flavor thanks to the garlic. Light and tasty.

The quintessential Neapolitan pizza with tomato, fior di latte mozzarella, and basil. Thin crust in the center and soft edges. Balanced and traditional flavor.

A pizza divided into two flavors: half Margherita (mozzarella and tomato) and half Marinara (tomato, garlic, and oregano). Perfect for those who want to try both classics.

Historic pizza with tomato and grated pecorino cheese. No mozzarella, it offers a savory and decisive taste from the sheep's cheese.

Savory pizza with salted anchovies, capers, and oregano on a tomato and mozzarella base. An explosion of Mediterranean and salty flavors.

A richer version of the Margherita with Buffalo Mozzarella, creamier and tastier than fior di latte. Dressed with extra virgin olive oil.

White pizza (without red tomato sauce base) with sweet yellow and red cherry tomatoes and buffalo mozzarella. Fresh, sweet, and light.

Spicy pizza with spicy salami. The fat from the salami melts during cooking, flavoring the tomato and mozzarella.

Inspired by Nerano pasta, with zucchini and cheese, enriched with sausage. Delicate vegetable flavor balanced by savory meat.

Classic pizza with soft cooked ham and mushrooms. Delicate and earthy flavor, very popular and not spicy.

White pizza with sautéed escarole and crispy tarallo crumbs (almond and pepper savory biscuit). A play of soft and crunchy textures.

Fresh pizza with ingredients added raw after cooking: arugula, ham, and cheese shavings. Hot-cold contrast and summer flavors.

Pizza topped with eggplant parmigiana (fried eggplant with tomato). Very rich, hearty, and flavorful.

Folded pizza calzone. Inside: creamy ricotta, salami, and ciccioli (crispy pork fat). A traditional flavor bomb.

Fried pizza dough instead of baked. Golden and crispy outside, with a warm filling of ricotta and cured meats.

Fresh and light mixed salad enriched with sweet corn and shavings of aged cheese. An ideal side dish or light meal.

Protein salad with tuna fillets and olives. Savory and fresh, simply dressed with oil.

Classic Italian dish with slices of buffalo mozzarella and tomato. Dressed with fresh basil, oregano, and olive oil. Very fresh and summery.

Fresh and fruity Campanian white wine. Pleasant acidity that cleanses the palate, ideal with mozzarella.

Structured white wine with notes of hazelnut and flowers. Intense and persistent flavor.

One of the most prestigious whites from southern Italy. Dry, mineral, and full-bodied.

Elegant white wine from northern Italy. Delicate aroma of apple and pear.

A single glass of Falanghina white wine.

Light and refined red wine with aromas of berries.

Full-bodied and tannic red wine typical of Campania. Robust and intense.

Lively and fruity red wine, often slightly sparkling. Easy to drink.

A single glass of Aglianico red wine.

Light Italian lager beer on tap. Fresh, thirst-quenching, and with a slight bitter note.

Double malt amber beer. More intense and caramelized flavor than the pale ale.

Full-bodied and structured blonde beer, with a higher alcohol content.

Small bottle of Italian lager beer. Clean and dry taste.

Alcohol-free version of the classic Nastro Azzurro. Maintains the refreshing taste.

Czech lager beer. Smooth and balanced taste.

Premium 100% barley malt beer. Full and round taste.

Local craft beer, golden lager style. Specially produced for the pizzeria.

Strong and structured artisanal red beer.

American Pale Ale style beer, aromatic and hoppy with citrus notes.

Artisanal clear beer, likely a Hell or Golden Ale.

Sardinian beer with an intense flavor and cloudy appearance because it is unfiltered. Notes of malt and hops.

Large bottle of still natural mineral water.

Large bottle of natural sparkling water. Delicate natural bubbles.

Classic sweet carbonated cola drink.

Sugar-free version of Coca Cola.

Carbonated orange-flavored drink.

Italian alcoholic aperitif based on prosecco, Aperol, and soda. Sweet-bitter taste and bright orange color.

Iconic Neapolitan mushroom-shaped dessert, soft leavened dough soaked in rum. Moist and sweet.

Traditional tart with a filling of ricotta, cooked wheat, eggs, and candied fruit. Scented with orange blossom water.

Flourless chocolate and almond cake. Soft and moist interior, intense cocoa flavor.

Sponge cake dome filled and covered with lemon cream. Fresh, tart, and sweet at the same time.

Cake with two discs of hazelnut biscuit enclosing a ricotta cream and pear pieces.

Creamy cheese cake enriched with Nutella hazelnut cream.

Fresh cheese cake with tart red fruit topping.

Cream or custard filled cream puffs, covered with a cascade of chocolate sauce.

Spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream. Dusted with cocoa.

Strong and concentrated Italian espresso.

Sweet lemon liqueur typical of the area, served chilled as a digestif.

Calabrian herbal liqueur, served chilled.

German herbal liqueur with a strong and spicy taste.

Hungarian herbal amaro, very intense and dark.

Very dry and strong Dutch amaro.

Italian pomace distillate, clear and with a decisive taste.

Grappa aged in wooden barrels, amber color and softer taste.

Scottish gin with notes of cucumber and rose. Very fresh.

Artisanal French gin, complex and aromatic.

Mediterranean gin with notes of olive, basil, thyme, and rosemary. Savory and aromatic.

Gin that combines English style with Japanese flavors like yuzu and cherry blossoms.

Black Forest German Gin with 47 botanicals. Complex, spicy, and fruity.

Africa-inspired gin with rare African botanicals. Smooth and unique taste.

Italian 'bathtub' style gin, very aromatic, floral, and spicy.