Pizzeria Mangianapoli

A traditional assortment of Neapolitan fried items. Includes a variety of small fried bites like rice, potatoes, pasta, and vegetables. Perfect for sharing as a starter.

Fried pizza dough strips topped with fresh tomato and Grana cheese. Crispy outside and soft inside.

Spicy version of fried angioletti. Dressed with spicy tomato sauce, parsley, and cheese.

Fried pasta served with a rich amatriciana sauce (tomato and guanciale) and pecorino. A flavorful and hearty appetizer.

Classic street food consisting of bread slices filled with buffalo mozzarella, dipped in egg, and fried. Golden and stringy.

A fresh dish with aged cured ham and Campanian buffalo mozzarella. A classic Italian cuisine pairing.

Selection of mixed cured meats and cheeses served on a board. Ideal for tasting various local specialties.

Small breaded and fried chicken bites, served with fries. Crispy and tasty, similar to popcorn.

Large-format pasta served with a creamy tomato and cheese sauce. A simple yet flavorful dish.

Rigatoni with tomato sauce, melted mozzarella, and basil. Inspired by the flavors of the Sorrento peninsula.

Potato gnocchi seasoned and baked in a terracotta dish. The final cooking makes the surface crispy and the inside gooey.

Fresh egg pasta served with a rich slow-cooked meat sauce. Flavorful and traditional.

Fusilli with fried eggplant, tomato, and cheese, reminiscent of parmigiana flavors. A tasty vegetarian first course.

Orecchiette served with a rich white sauce of cream, truffle, speck, and zucchini flowers. A mix of delicate and intense flavors.

Fresh pasta with tomato sauce, guanciale or crispy pancetta, and pecorino. A Roman cuisine classic.

Typical Campanian fresh pasta served with salmon, cherry tomatoes, and pistachio crumble. A refined seafood dish.

Large pasta tubes served with a rich swordfish, prawn, and large prawn sauce. Fragrant and full of marine flavors.

Choice of rice or gnocchi coated in a creamy scampi sauce. A delicate dish with a sweet crustacean flavor.

Pasta stuffed with cod served with a mussel sauce. Enriched with a cream of aromatic bread.

Short pasta served with mussels, clams, and fresh cherry tomatoes. A classic seafood first course.

Twisted pasta served with a white cream sauce and shrimp, topped with fresh arugula and cheese.

A twist on classic carbonara using smoked tuna instead of guanciale. Creamy and flavorful.

Thick spaghetti served with fresh clams, garlic, oil, and parsley. An iconic Italian seafood dish.

Gnocchi served with a mixed topping of clams and chiodini mushrooms. Enriched with fresh arugula.

Special dish prepared daily by the chef. Varies based on available fresh ingredients.

Rich seafood soup with mussels, clams, and mollusks in a spicy tomato sauce. Often served with toasted bread.

Fried zucchini flowers in batter, stuffed with creamy ricotta and salmon. A warm and appetizing appetizer.

Desalted cod fillets fried in a golden batter. Crispy outside and tender inside.

Shrimp wrapped in thin strands of kataifi pastry and fried for unique crispiness. Served with mustard sauce.

Soft croquettes made with tuna, potatoes, and béchamel, breaded and fried. Tasty and delicate.

Pieces of squid stacked on skewers, breaded and fried. A fun way to enjoy fried fish.

Cold salad of boiled octopus and cuttlefish, served with potatoes. Dressed simply with oil and lemon.

Mussels cooked in a pot with plenty of black pepper. A simple dish with a strong, spicy flavor.

Mussels and clams sautéed with oil, garlic, and parsley. Often served with toasted bread.

Small squid served with potatoes. A dish combining sea and land flavors.

Flour-dusted pork slices cooked with lemon juice. A fresh and light second course.

Scaloppina enriched with eggplant, tomato, and mozzarella. A rich and flavorful version of the classic scaloppina.

A lighter version of parmigiana, with grilled eggplant instead of fried. Served with tomato and fresh cheeses.

Traditional dish with layers of fried eggplant, tomato sauce, mozzarella, and basil, baked in the oven. Rich and comforting.

Grilled sausage served with sautéed friarielli (Neapolitan broccoli rabe). A classic Neapolitan pairing.

Chicken breast cut into strips and served with pink sauce. Accompanied by roasted potatoes.

Tender beef fillet cooked with a creamy green pepper sauce. A classic international dish.

Beef fillet grilled. Simple and tasty, served with a side of potatoes.

Large grilled steak. Price is per 100g.

Grilled salmon fillet. Served with sautéed chicory as a side dish.

Whole squid stuffed with a flavorful couscous and fish filling. Baked or stewed.

Octopus slow-cooked in a casserole with tomato, black olives, and capers. Tender and very flavorful.

Classic mixed fry of calamari rings and shrimp. Crispy and served with lemon.

Assortment of grilled fish and shellfish. A light dish that enhances the flavor of the sea.

Sea bass fillet cooked with cherry tomatoes and black olives. Finished with flavored breadcrumbs.

Red pizza enriched with fresh cherry tomatoes and buffalo mozzarella. Intense and traditional flavors.

Rich and spicy pizza with salami and eggplant. Named after the famous Neapolitan volcano.

Flavorful pizza with ingredients including artichokes, mushrooms, ham, and olives. For those who love mixed flavors.

Fresh white pizza with cherry tomatoes and mozzarella. Simple and light, reminiscent of Caprese salad.

Creamy pizza with cream, ham, and mushrooms. Available in white or with a touch of tomato (rosé).

The queen of pizzas: tomato, mozzarella, grana cheese, and basil. A timeless classic.

Spicy pizza with salami. Perfect for those who love strong flavors.

Classic pizza with champignon mushrooms. Delicate earthy flavor.

Rich pizza reminiscent of Neapolitan lasagna ingredients, with ricotta and cured meats.

White pizza with cream, ham, and corn. The name refers to the yellow color of the corn.

Flavorful pizza with pan-fried peppers. Sweet and aromatic.

Simple pizza loved by all, with cooked ham.

Fresh pizza with ingredients added raw, such as lettuce and cured ham. Ideal for the warm season.

Margherita pizza enriched with slices of aged prosciutto.

Classic pairing of cooked ham and champignon mushrooms.

Half-moon shaped pizza, deep-fried in boiling oil. Stuffed with ricotta and cured meats, crispy and golden.

Delicate white pizza with zucchini flowers and salted anchovies for contrast.

A variation of the margherita using smoked provola instead of mozzarella. More intense flavor.

Traditional pizza without cheese, topped with tomato, garlic, and oregano. Simple and fragrant.

White seafood pizza with cream, shrimp, and salmon. Enriched with fresh arugula.

Pizza with sliced or diced fried eggplant. Flavorful and vegetarian.

Very rich pizza with a mix of ingredients including sausages, salami, and fries. An explosion of flavors.

Special stuffed pizza, richly topped with fresh ingredients and cured meats. The house specialty.

Half-moon shaped pizza baked in the oven. Stuffed with soft ricotta and cured meats.

Rustic white pizza with chicory and potatoes. Bold country flavors.

White pizza with a selection of grilled or fried mixed vegetables. Colorful and healthy.

The favorite pizza for children, with sausages and french fries. Can be ordered with or without tomato.

Simple pizza base with oil and oregano. Ideal as an accompaniment or snack.

Pizza half calzone (stuffed) and half classic. Offers two taste experiences in one dish.

Flavorful pizza without mozzarella, with anchovies, capers, and olives. Strong and salty taste.

Margherita pizza with the addition of anchovies. A simple classic.

Surprise pizza created by the pizzaiolo at the moment. Let yourself be amazed by the chef's creativity.

Fresh pizza with arugula and grana flakes added after cooking. Light and aromatic.

Pizza with crumbled fresh sausage. Simple and tasty.

The quintessential Neapolitan pairing: sausage and friarielli (bitter broccoli rabe) on a white base.

White pizza for cheese lovers. Creamy and intensely flavored thanks to gorgonzola.

Uniquely shaped butterfly pizza with ricotta-filled edges. Variously topped in the center.

Pizza with ricotta-stuffed crust and topped with raw buffalo mozzarella. A rich experience.

Creamy white pizza with cream and provola, enhanced by the stuffed crust.

Unique pizza with a mashed potato stuffed crust. Rich topping with Neapolitan salami.

Regal pizza with premium ingredients like buffalo mozzarella and mushrooms, plus a stuffed crust.

Flavorful pizza with speck and arugula. The crust is stuffed with soft stracchino cheese.

Award-winning pizza with an octagonal shape. Each slice or side of the crust offers a different taste surprise.

Pizza dough sandwich stuffed with pancetta and melted provola. Baked in the oven.

Vegetarian pizza sandwich with eggplant and buffalo mozzarella.

Fresh and light pizza sandwich with cherry tomatoes and buffalo mozzarella.

Classic pairing of cured ham and buffalo mozzarella in a warm pizza dough sandwich.

Delicious pizza sandwich with sausages and fries. Also very popular with children.

Neapolitan traditional filling pizza sandwich with sausage and friarielli.

Rich and spicy pizza sandwich with salami and eggplant.

Light and refined pizza sandwich with bresaola and buffalo mozzarella.

Pizza sandwich filled with a mix of seasonal vegetables.

Simple lettuce salad.

Classic mixed salad with lettuce, arugula, and tomatoes.

Rich and complete salad with tuna, buffalo mozzarella, and olives. A light yet nutritious meal.

Seafood and land salad with potatoes and green beans. Fresh and varied.

Refined salad with lamb's lettuce and smoked salmon, enhanced by the crunchiness of walnuts.

Tasty salad with hard-boiled eggs, tuna, and corn. Perfect for a quick lunch.

Slices of tomato and buffalo mozzarella dressed with oregano. A fresh tricolor appetizer.

Salad with a strong flavor of anchovies and Greek cheese (feta). Served with croutons.

Salad with roasted chicken strips and mixed vegetables, dressed with pink sauce.

Assortment of grilled summer vegetables. Light and flavorful.

Boiled chicory sautéed with garlic and chili pepper. Typical bitter side dish.

Typical Neapolitan broccoli rabe sautéed with garlic and chili pepper. Intense and slightly bitter flavor.

Boiled green beans simply dressed with oil, salt, and lemon.

Classic stick-cut french fries. Crispy and golden.

Diced potatoes baked with herbs like rosemary.

Portion of fresh bread to accompany the meal.

Sweet cola-flavored sparkling drink.

Sparkling orange or lemon-lime drinks.

Micro-filtered water served in a carafe, still or sparkling.

Half liter of micro-filtered water served in a carafe.

Dutch pale lager beer. Balanced and refreshing taste.

Strong Danish strong ale beer. Full-bodied and higher alcohol content.

Strong Scottish lager beer. Full body and intense flavor.

German wheat beer (Weissbier). Cloudy, with fruity and spicy notes.

Large format craft pale ale, specially brewed for the restaurant.

Large format craft red beer. Notes of roasted malt and caramel.

Medium draft light beer.

Small draft light beer.

Medium draft red beer.

Small draft red beer.

Fresh pineapple slices served on a plate.

Selection of fresh seasonal fruit.

Traditional Campanian pastry in a shell shape, filled with cream and sour cherries.

The king of Neapolitan pastry: soft leavened dough soaked in rum.

Traditional ricotta and cooked wheat cake, flavored with orange blossom.

Sponge cake filled and topped with lemon cream. A fresh and fragrant dessert.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

A delicious fusion of Neapolitan babà and tiramisù.

Cream or custard-filled pastries, topped with chocolate sauce.

Frozen dessert to be eaten with a spoon or drunk, refreshing and digestive, with lemon flavor.

Dessert combining the exotic taste of coconut with chocolate.

Cream ice cream covered with meringue or white chocolate sprinkles.

Chocolate ice cream with a soft cream or liqueur center, covered in cocoa.

Hazelnut ice cream with a soft center, often covered in nuts.

Ice cream cup combining the sweetness of cream with the flavor of pistachio.

Two-flavor ice cream cup with coconut and hazelnut.

Classic ice cream cup with cream and sour cherry or cherry variegation.

Aged pomace distillate aged in wooden barrels, amber color and complex taste.

Young and clear pomace distillate, dry and clean taste.

Selection of herbal digestive liqueurs.

Sweet Campanian liqueur made from macerated lemon peels.

Digestive liqueur based on arugula, typical of the island of Ischia.

Thick, dark liqueur with an intense licorice flavor.