Fantasie Napoletane

Battered and fried zucchini flowers, stuffed with melted mozzarella and savory anchovies. Crispy on the outside and soft inside. A classic appetizer of Roman tradition.

Green olives stuffed with minced meat and herbs, then breaded and fried. A savory and crispy snack, typical of the Marche region.

Sandwich made with bread, filled with mozzarella, dipped in egg, and fried golden. Crispy on the outside, with a warm, melted cheese center.

Fried pizza dough strips, topped with tomato sauce and parmesan cheese. A rustic and flavorful appetizer, similar to Neapolitan angioletti.

A rich mixed platter of fried items typical of Neapolitan tradition. Includes various tastings like supplì, potato croquettes, and pasta frittatas. Ideal for sharing.

Pizza with a red base enriched with Pachino tomatoes and buffalo mozzarella. Combines the sweetness of cherry tomatoes with the creaminess of buffalo mozzarella.

Classic pizza, very simple without cheese. Topped only with tomato, garlic, and oregano. Intense and aromatic taste.

The most famous Italian pizza, with tomato sauce, fior di latte mozzarella, and basil. Simple, balanced, and loved by all.

Red pizza with mozzarella and anchovies. The savory taste of anchovies contrasts pleasantly with the sweetness of tomato and dairy.

A premium variation of the Margherita using Campanian buffalo mozzarella instead of fior di latte. Richer and milkier taste.

Pizza rich in toppings including cooked ham, artichoke hearts, olives, and mushrooms. A mix of flavors and textures on a red base.

Spicy pizza with salami and black olives. The bold flavor of the salami dominates, balanced by the tomato and mozzarella.

Pizza inspired by eggplant parmigiana. Topped with tomato, mozzarella, and fried or sautéed eggplant. Soft and tasty.

Simple and flavorful red pizza garnished with fresh sausage pieces. Meaty and rich taste.

Pizza divided into four slices, each with a different topping (ham, olives/anchovies, mushrooms, etc.). Allows tasting various flavors in one pizza.

Red pizza with smoked provola and a sprinkle of black pepper. Bold flavor with smoky notes.

Classic pizza loved by children, with a red base, mozzarella, and würstel slices. Delicate flavor.

Red pizza garnished with Parma raw ham slices, usually added after cooking. The sweet, aged cured meat pairs well with the warm base.

White pizza without tomato, with mozzarella, fresh zucchini flowers, and anchovies. A classic combination with a delicate yet savory taste.

White pizza rich in mixed vegetables such as artichoke hearts, peppers, eggplant, and friarielli. Fresh, colorful, and flavorful.

A classic of Neapolitan cuisine. White pizza with sausage and friarielli (bitter broccoli rabe, sautéed). Bold and traditional taste.

Autumnal white pizza with sausage and mushrooms. Earthy and rich flavor.

White pizza designed for children, topped with würstel and french fries. Delicious and crispy.

Neapolitan specialty fried in boiling oil instead of baked. Stuffed with ricotta, cicoli (pork cracklings), and tomato. Golden and hearty.

Folded pizza, crescent-shaped and oven-baked. Stuffed with tomato, mozzarella, ricotta, and ham. The filling remains soft and warm.

Simple white pizza with smoked provola and speck (smoked ham). Intense and aromatic flavor.

Sandwich made with pizza dough, filled with mortadella, pistachio pesto, and creamy cheeses. Rich and flavorful.

Rustic bun with sausage and friarielli. A traditional Neapolitan combination in a sandwich version.

Bun filled with eggplant parmigiana. Soft and tasty, like a complete dish enclosed in bread.

Fresh bun with raw ingredients: ham, arugula, cherry tomatoes, and parmesan shavings. Light and aromatic.

Bun filled with sautéed escarole (leafy vegetable with raisins and pine nuts) and provola. Sweet and sour, traditional taste.

Pizza with double cooking: first fried and then baked to dry the oil and make it crispy. Classic tomato topping.

White focaccia base topped raw with fresh ingredients: arugula, ham, cherry tomatoes, and buffalo mozzarella. Ideal for summer.

White pizza with a delicate flavor, featuring sheep ricotta, buffalo mozzarella, and zucchini flowers. Creamy and light.

White pizza with cheeses, enhanced by the crunchiness of crumbled Neapolitan tarallo. Intense flavor and interesting texture.

Pizza using the yellow Vesuvius tomato, sweeter than red, paired with spicy salami. A sweet and savory balance.

Pizza divided into four different flavors, all on a white base or with rich toppings like sausage and friarielli. Perfect for the indecisive.

A tribute to the famous Roman pasta dish. White pizza with crispy guanciale, pecorino, and egg. Rich and creamy.

Gourmet pizza inspired by Sicilian flavors, with pesto and Bronte pistachio granella and mortadella. Very aromatic.

Fresh and summery pizza with basil pesto, sweet yellow tomatoes, and pancetta. Colorful and fragrant.

Rustic pizza with ricotta, friarielli, and tarallo crumbs for a crunchy note. Bold country flavors.

Pizza that reprises the filling of traditional scarola pizza, with raisins, pine nuts, and olives. Sweet and bitter taste.

Hearty white pizza with potatoes, sausage, and provola. A classic comfort food combination.

Pizza dedicated to tomato, with different varieties (yellow and red) and buffalo mozzarella. Fresh and simple.

Delicious pizza with cooked ham and crumbled potato croquettes on top. Very popular for its texture.

White variant inspired by Gricia pasta, with pecorino cheese, pepper, and guanciale. Flavorful and savory.

Typical Campanian broccoli rabe, sautéed in a pan with garlic and chili pepper. Bitter and flavorful side dish.

Braised escarole sautéed in a pan, often with olives and capers. Soft and tasty.

Fried eggplant cubes then seasoned with cherry tomatoes. A classic and rich side dish.

Fresh salad with mixed seasonal vegetables. Light and healthy.

Golden and crispy fried potato sticks. The most beloved side dish.

Rich salad with grilled or boiled chicken breast, mixed vegetables, and pink sauce. A fresh, complete dish.

Traditional Capri salad with fresh tomatoes, buffalo mozzarella, and basil. Very fresh and summery.

Colorful mixed salad with various vegetables, olives, and mozzarella bites. Varied and appetizing.

Fried pizza dough pieces coated or filled with Nutella. A delicious and simple dessert.

Desserts of the day prepared by the chef. Ask the staff for the available selection.

Service fee for cutting and serving a cake brought from outside.

Bottled mineral water, available still or sparkling.

Traditional Italian espresso coffee.

Decaffeinated espresso coffee.

Non-alcoholic carbonated drinks in cans or small bottles.

Large bottle of beer or soft drink.

Small draft red beer. Malty and full-bodied taste.

Medium draft red beer.

Menabrea Italian lager on tap, small size. Balanced and refreshing taste.

Menabrea Italian lager on tap, medium size.

Selection of classic Italian digestifs to drink after the meal.

Frozen dessert, usually lemon-flavored, served as a refreshing digestive.

Distillate from grape pomace aged in wooden barrels (barriques), giving it an amber color and a smooth taste.

Thick and creamy liqueurs, often flavored with melon, pistachio, or chocolate.