La Taverna dei Goti Ristorante Pizzeria Napoletana

A classic Italian appetizer with fresh cured meats and cheeses. The flavor is a balance between the saltiness of the ham and the milky sweetness of the mozzarella. Ideal for sharing before the main meal.

A varied selection of cured meats and local cheeses. Offers a range of different flavors and textures. Perfect for sharing with fresh bread.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with a delicate, milky flavor. Consumed fresh, often on its own or with a drizzle of oil.

Fresh tricolor salad with mozzarella, tomato, and basil. Light, aromatic, and refreshing. A classic summer dish dressed with oil and oregano.

Toasted bread slice topped with fresh diced tomatoes, garlic, and oil. Crispy and flavorful. A simple and traditional snack.

Toasted bread spread with a rich artichoke cream. Earthy flavor and creamy texture on crispy bread. Excellent as a light appetizer.

Toasted bread topped with black or green olive pâté. Intense and savory flavor. Pairs well with a glass of wine.

Toasted bread with 'Nduja, a spicy Calabrian spreadable salami. Very spicy and rich flavor. Suitable for those who love strong tastes.

Small octopuses stewed in tomato sauce with olives and capers. Tender and very flavorful, typical of Neapolitan cuisine. Delicious to eat with bread for 'scarpetta' (sopping up the sauce).

Shrimp wrapped in thin kataifi pastry threads and fried. Crispy outside and soft inside. Served with a rich dipping sauce.

Warm salad or stew of octopus and chickpeas. A land and sea combination with soft textures. Rustic and nutritious dish.

Fresh mussels sautéed in a pan with oil, garlic, and herbs. Fragrant and juicy. Eaten by opening the shells and enjoying the sauce with toasted bread.

Short pasta dressed with guanciale, pecorino, and black pepper, without tomato. Flavorful and creamy thanks to the cheese. Enhanced by the crunchiness of the artichoke.

Creamy rice cooked with sweet pumpkin and smoked speck. A sweet-salty contrast enhanced by amaretto crumbs. A warm and enveloping dish.

Baked potato gnocchi with tomato sauce and melted cheese. Soft and stringy, with a gratinated crust. A classic Campanian comfort food.

Long pasta with a simple sauce of San Marzano tomatoes and fresh basil. Balanced sweet and tangy flavor. The symbol of Italian cuisine.

Egg pasta dressed with sautéed porcini mushrooms. Intense forest flavor and meaty texture of the mushrooms. A very aromatic autumn dish.

Short twisted pasta served with eggplant and melted cheese in the sauce. Rich and flavorful, similar to parmigiana but with pasta. Very tasty and stringy.

Pasta dressed with a cream of eggs, pecorino, black pepper, and crispy guanciale. Rich, savory, and creamy. A pillar of Roman cuisine.

Spaghetti dressed with a cream of Pecorino Romano cheese and ground black pepper. Strong, spicy, and savory flavor. Simple but full of flavor.

Short pasta with tomato sauce, guanciale, and pecorino. Robust and slightly spicy flavor. A very satisfying traditional dish.

Long pasta sautéed with clams, garlic, oil, and parsley. Delicate and savory seafood flavor. An timeless classic of fish cuisine.

Rice slowly cooked in crustacean broth with scampi cream. Sweet and delicate flavor, creamy texture. Elegant and refined.

Egg pasta combining the sea flavor of shrimp with the land flavor of porcini mushrooms. A rich and sophisticated pairing. Very aromatic.

Large tube-shaped pasta with clams and fried artichokes. A play of textures between the pasta, the soft mollusks, and the crispy artichoke. Balanced and interesting flavor.

Grilled beef cut into thick slices. Juicy and flavorful, usually served rare or medium. Simple and essential for meat lovers.

Beef tagliata enriched with fresh arugula, cherry tomatoes, and Grana cheese shavings. Fresh and complete, combining the warmth of the meat with the freshness of the vegetables.

Grilled beef slices served with porcini mushrooms. A rich dish with autumnal and earthy flavors. The tender meat pairs well with the meaty mushrooms.

Prized cut of beef, very tender and lean. Grilled or pan-seared. Melts in your mouth and has a delicate flavor.

Tender fillet served with a creamy green peppercorn sauce. Slightly spicy and very aromatic. A classic of international cuisine.

Thin strips of beef sautéed in a pan with cherry tomatoes and arugula. A quick, fresh, and light dish. Ideal for a not-too-heavy meal.

Thin strips of beef cooked with porcini mushrooms. Tender and flavorful, enveloped in the taste of mushrooms. Very tasty.

Typical Abruzzese lamb skewers cooked over charcoal. Intense and characteristic flavor, slightly fatty and juicy. Eaten directly from the skewer.

Assortment of different meats and grilled vegetables. Offers a variety of flavors, from savory sausage to delicate chicken. A generous and convivial dish.

Floured and fried calamari rings and shrimp. Crispy, golden, and dry. Served hot with a squeeze of lemon.

A rich mixed fry including small local fish (paranza). Intense and varied sea flavor. Crispy and appetizing.

Breaded and fried fresh anchovies. Small, flavorful, and crispy (eaten whole or almost). A very tasty appetizer or main course of blue fish.

Delicate white fish baked and covered with potato slices. The crust becomes golden and protects the fish's tenderness. Refined and light flavor.

Prized fish with a delicate flavor, cooked under a layer of crispy potatoes. A balanced and digestible dish. The potatoes absorb the fish juices.

Typical Neapolitan turnip greens sautéed with garlic, oil, and chili pepper. Bitter and spicy flavor. The perfect side dish for sausage.

Warm salad or stew of octopus and chickpeas. A land and sea combination with soft textures. Rustic and nutritious dish.

Roasted potato wedges with aromatic herbs. Crispy outside and soft inside. A universal accompaniment for meat and fish.

Diced eggplant fried with tomato. Flavorful and soft. A classic side dish from Campanian cuisine.

Assortment of seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and smoky. Usually dressed with oil and parsley.

Baked eggplant layers with tomato, mozzarella, and parmesan. Rich, soft, and very flavorful. Can be a hearty side dish or a main course.

Large mixed salad with fresh vegetables and tuna. Fresh, crunchy, and nutritious. A light and complete meal.

The simplest and most ancient pizza, without cheese. Dressed only with tomato, garlic, oregano, and oil. Intense tomato and herb flavor.

A twist on the Marinara with sweet yellow cherry tomatoes and anchovies. Balanced between sweetness and savoriness. Fresh and marine flavor.

The queen of pizzas: tomato, mozzarella, and basil. The colors of the Italian flag. Simple, balanced flavor loved by everyone.

Flavorful pizza with the addition of anchovies and capers. Decisive and very savory taste. A traditional Neapolitan variation.

Similar to Napoli but usually without capers. The salty flavor of the anchovies contrasts with the sweetness of the tomato. Simple and tasty.

Ancient Neapolitan pizza with tomato and grated cheese (no mozzarella). Flavorful and essential. The cheese melts into the hot sauce.

A Margherita enriched with Buffalo Mozzarella. More milky and flavorful than the classic. A superior taste experience.

Rich pizza with many ingredients: mushrooms, ham, artichokes, and olives. A different taste with every bite. Very satisfying.

Spicy pizza with salami. The fat from the salami melts, making the pizza very flavorful. For those who like a touch of spice.

Special pizza divided into two flavors or shapes (often part calzone and part pizza). Offers two flavor experiences in one dish. Rich and spectacular.

Classic pizza with sliced champignon mushrooms. Delicate flavor and soft texture. Suitable for vegetarians.

Pizza loved by children with wurstel and french fries on top. Indulgent and fun. Combines fast food flavors with a pizza base.

Margherita pizza with the crust (cornicione) filled with fresh ricotta. A creamy surprise with every bite of the crust. Very rich.

Pizza topped with parmigiana eggplant (fried and with tomato sauce). Intense vegetable and cheese flavor. Combines two great Italian dishes.

The house pizza, very rich and unique, often racquet-shaped with a filled handle. An explosion of premium ingredients and diverse flavors. For those who want to try everything.

White pizza with fragrant mortadella and pistachios. A classic Bolognese pairing on pizza. Rich flavor and crunchy texture from the crumble.

Fresh pizza with ingredients often added raw after cooking. Contrast between the warm base and the fresh topping. Light and flavorful.

Savory white pizza with porcini mushrooms and Parma ham. Intense and elegant earthy flavors. Smoked mozzarella ties it all together.

A white and fresh version of the Bufalina with cherry tomatoes. Enhances the flavor of buffalo mozzarella. Simple and high quality.

White pizza dedicated to porcini mushrooms. Aromatic and woodsy flavor. Smoked mozzarella adds creaminess.

Indulgent pizza with crumbled potato croquettes on top. Carbs on carbs for a full flavor. Very popular with younger people.

Pizza with a decisive and smoky flavor thanks to smoked mozzarella and speck. Mountain flavor. Very aromatic.

A classic delicate pairing on a white base. Pleasant and soft. Suitable for all palates.

White pizza with a mix of grilled or baked vegetables. Light, colorful, and rich in fiber. Fresh and natural taste.

Rustic pizza with sausage and mushrooms. Savory and meaty flavor. An autumn classic.

The perfect pairing in Neapolitan cuisine: sausage and friarielli (bitter broccoli). Intense, fatty, and bitter flavor. A must-try.

Spicy white pizza with Calabrian 'Nduja. The heat melts the sausage, creating a spicy cream. For strong palates.

White pizza for cheese lovers. A creamy mix with strong flavor notes from the gorgonzola. Rich and melting.

Pizza that reprises the famous Roman first course. Pecorino and black pepper on a mozzarella base. Simple but with a decisive flavor.

Pizza with diced fried eggplant. Flavorful and rich, reminiscent of "pasta alla Norma". Mediterranean taste.

Pizza with tuna and onion (often red). A classic pairing with a sweet and savory taste. Very aromatic.

Delicate and elegant pizza with zucchini flowers and anchovies. The flowers are sweet and the anchovies add savoriness. Visually beautiful and tasty.

Hearty pizza with roasted potatoes and sausage. A rustic and filling single dish. Comforting flavors.

Refined pizza with a zucchini cream base. The smoked speck and fresh ricotta create a beautiful contrast. Delicate and complex.

Pizza with autumnal flavors and sweet pumpkin cream. Crispy pancetta and smoked mozzarella add savoriness. Inviting orange color.

Gourmet pizza with premium ingredients. Creamy burrata and sweet yellow cherry tomatoes are the stars. A luxurious experience.

A tribute to Naples with crumbled tarallo (almonds and pepper) on top. Unique crunchiness and spicy flavor. Very distinctive.

Pizza with a rocket and walnut pesto. Fresh, aromatic, and crunchy. Intense and well-balanced flavors.

White pizza base seasoned only with extra virgin oil and salt. Simple and fragrant. Ideal as a side dish or light appetizer.

Focaccia topped with high-quality Parma ham slices. The warmth of the focaccia enhances the ham's aroma. Simple and tasty.

Fresh focaccia with arugula salad, cherry tomatoes, and cheese on top. Light and perfect for summer. Crunchy and fresh.

Focaccia enriched with buffalo mozzarella and raw cherry tomatoes. Combines pizza with Caprese salad. Fresh and substantial.

Half-moon shaped stuffed pizza baked in the oven. The classic ricotta and salami filling is creamy and flavorful. Crispy outside, soft inside.

Calzone filled with stewed escarole and smoked mozzarella. A traditional Neapolitan flavor, between the sweetness of the vegetable and the saltiness of the anchovies.

Typical Neapolitan street food fried pizza filled with cicoli (pork fat) and ricotta. Golden, puffy, and very flavorful.

Simpler fried version with tomato and mozzarella. Crispy outside and stringy inside. A classic street food.

Sandwich made with pizza dough, baked and stuffed. Fresh and tasty with prosciutto and arugula. A valid alternative to classic pizza.

Panuozzo with the most classic and beloved filling in Naples: sausage and friarielli. Strong and decisive flavor. Very satisfying.

Panuozzo stuffed with eggplant and smoked mozzarella. Mediterranean and rich flavor. The pizza bread crust encloses a juicy filling.

Typical Neapolitan mushroom-shaped dessert, leavened dough soaked in rum. Soft, spongy, and very sweet. An icon of local pastry.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Creamy, energizing, and with a strong coffee flavor. Served cold with cocoa on top.

Sponge cake dome filled and covered with lemon cream. Very fragrant, sweet, and sour at the same time. Typical of the Amalfi Coast.

Fresh cake with two hazelnut sponge cake discs and a filling of ricotta cream and pear pieces. Delicate and elegant. A modern Campanian classic.

Shortcrust pastry tart with a filling of ricotta, cooked wheat, and candied fruit, flavored with orange blossom. A dense, aromatic traditional dessert. A symbol of Easter, but good all year round.

American cake with a cookie base and fresh cheese cream. Usually served with berry or chocolate sauce. Creamy and rich.

Drinkable semi-frozen dessert based on lemon juice and sugar. Digestive and refreshing. Ideal for cleansing the palate at the end of a meal.

Italian espresso coffee, short and strong. Served in a small cup. The perfect end to a meal.

Espresso without caffeine. Maintains the coffee flavor but without the stimulating effect. For those who love coffee even in the evening.

Sweet and bitter herbal liqueur, served as a digestif. Drunk neat or with ice. Aids digestion.

Italian pomace distillate, clear with a strong and dry taste. High alcohol content. A powerful digestive.

Grappa aged in wooden barrels. Amber color and a smoother, more aromatic taste than white grappa. Notes of vanilla and wood.

Large bottle of mineral water. Can be still (naturale) or sparkling (frizzante). Essential to accompany the meal.

Canned non-alcoholic carbonated beverage. Sweet and thirst-quenching. Usually served cold with ice.

The classic cola served in its iconic glass bottle. Unmistakable taste and perfect fizziness. A popular accompaniment to pizza.

Unfiltered Sardinian beer, golden in color and slightly cloudy. Full and moderately bitter taste. Highly appreciated in Italy.

Sicilian lager beer brewed with a pinch of sea salt crystals. Smooth, fine, and balanced taste. Very refreshing.

Small glass of draft lager beer. Light, fresh, and thirst-quenching taste. Ideal for quick consumption.

Medium glass of draft lager beer. The standard size to accompany a pizza. Fresh and easy to drink.

Small glass of red beer. Maltier, caramel, and fuller-bodied taste compared to pale ale. Dark amber color.

Medium glass of red beer. Intense and round flavor. Pairs well with savory meats or pizzas.

Wheat beer (Weizen) served in medium size. Cloudy, with notes of banana and cloves. Very refreshing and not very bitter.