Pizzeria Napoletana con cucina O' Sole 'e Napule Prenestina

A complete tasting menu including mixed fried appetizers and bruschettas, followed by a pizza of your choice and a drink. Ideal for trying various house specialties in one meal.

Classic Italian appetizer with slices of aged prosciutto crudo and fresh buffalo mozzarella. A balanced combination of the cured meat's saltiness and the cheese's milky sweetness.

A rich selection of cured meats, cheeses, and land specialties. Perfect for sharing to start the meal with rustic and varied flavors.

Layered fried eggplant bake with tomato sauce, mozzarella, and parmesan, baked. Soft, flavorful, and rich in Mediterranean taste.

Smoked provola cheese melted in a pan with tomato sauce and oregano. A stringy and tasty dish, ideal to accompany with bread.

Fresh salad with buffalo mozzarella, sliced tomatoes, and basil. Dressed with extra virgin olive oil, it's a light and refreshing dish.

Toasted bread slices topped with diced fresh tomatoes, garlic, oil, and basil. A simple, crispy, and flavorful appetizer.

Assortment of toasted bread with various toppings, such as vegetables, pâtés, or cheeses. Ideal for tasting different flavors in one dish.

Boiled mixed mollusks and crustaceans, such as octopus, squid, and shrimp, dressed with oil and lemon. A cold, delicate, and sea-scented dish.

Small octopuses slowly stewed in a tomato sauce with olives and capers. Tender and very flavorful, typical of Neapolitan tradition.

Tender octopus served with diced boiled potatoes, dressed with parsley, oil, and lemon. A classic and hearty appetizer.

Fresh mussels steamed in a pan with garlic, oil, parsley, and pepper. Served with toasted bread to soak up the flavorful seafood broth.

Paper cone filled with fried anchovies and small spiny dogfish. Crispy, golden, and perfect to eat hot as street food.

Selection of three fish appetizers prepared by the chef. A varied and tempting tasting designed for two people.

Portion of fresh bread to accompany the meal.

A mix of classic Neapolitan fried street food. Includes rice arancini, potato croquettes, and other golden and crispy specialties.

Fried pizza dough strips, seasoned with tomato sauce and cheese. A tempting appetizer reminiscent of pizza flavors.

Spicy version of fried 'angioletti', served with a spicy tomato sauce. Ideal for those who love strong flavors.

Sandwich slices of mozzarella, breaded and fried. Crispy and golden on the outside, with a melted cheese center.

A delicious dish with french fries and small meatballs, enriched with a creamy cheese sauce.

Three small fried pizzas with different toppings. A tasting that ranges from classic to more creative flavors.

Green pitted olives, stuffed with spiced minced meat, breaded and fried. A classic and flavorful appetizer.

Battered and fried zucchini flowers, often stuffed with mozzarella and anchovies. Delicate and crispy.

Pieces of desalted cod, battered and fried. Soft white fish inside with a golden crust.

Breaded and fried crab (surimi) sticks. A simple and tasty seafood snack.

Breaded and fried pasta timbale, with a soft center and your choice of topping. A rich and hearty Neapolitan street food classic.

Large fried potato croquette, filled with your choice of ingredients. Soft inside and crispy outside.

Rice croquette with tomato and a spicy 'nduja and mozzarella heart. A flavorful variation of the classic Roman supplì.

Fried potato sticks, golden and crispy.

Spaghetti served with fresh clams, garlic, oil, and parsley. A simple but flavorful seafood pasta dish.

Large short pasta with diced swordfish and eggplant. Combines sea and land flavors.

Long pasta dressed with mixed seafood and crustaceans (mussels, clams, shrimp, squid) in a light tomato sauce.

Rice slowly cooked with fish broth and seafood, with a light addition of tomato for a pink color and delicate flavor.

Rice creamed with a velvety scampi-based sauce. An elegant dish with a sweet and refined flavor.

Fresh egg pasta with prawns, zucchini, and cherry tomatoes. A fresh and balanced dish.

Traditional Campanian fresh pasta with seafood, finished baking in a paper pouch to retain all the aromas.

Pasta with a creamy tomato and cheese sauce, enriched with a spicy touch. A very flavorful traditional Neapolitan dish.

Potato gnocchi with tomato sauce, mozzarella, and basil, then baked. Stringy and comforting.

The three great classics of Roman pasta: Carbonara (egg, guanciale, pecorino), Amatriciana (tomato, guanciale, pecorino), or Cacio e Pepe (pecorino and black pepper).

A humble but very flavorful dish, with mixed pasta cooked with potatoes and finished with smoked provola. Creamy and hearty.

Spaghetti with a classic tomato sauce and fresh basil. The simplicity of Italian cuisine.

Pasta served with a flavorful topping of smoked speck, sweet zucchini, and melted cheeses. A rich and tasty dish.

Grilled beef cut into slices, served on a bed of fresh arugula with cherry tomatoes and Grana Padano. A light and protein-rich main course.

Thin strips of beef sautéed in a pan, served with arugula and cheese shavings. Tender and quick to eat.

Breaded and fried cutlet, golden and crispy. Served with french fries, a classic loved by all.

Mixed grilled white meat and sausage, served with a fresh salad. Simple and tasty.

Thin slices of floured chicken breast cooked in a pan with your choice of sauce: creamy mushroom or fresh lemon.

Grilled chicken breast cut into strips, served with arugula, cherry tomatoes, and cheese. A lighter version of beef tagliata.

Floured and fried squid rings and shrimp until golden. Crispy and flavorful, usually served with lemon.

Large grilled shrimp, which enhances the sweet flavor of their meat. To be peeled and enjoyed.

Grilled swordfish slice, seasoned with an emulsion of oil, lemon, and aromatic herbs. Compact and meaty fish.

Whole grilled squid, tender and smoky. A light and tasty dish.

Assortment of grilled fish and crustaceans. Ideal for those who want to taste different varieties of fish.

Fresh fish of the day, prepared according to availability. The price is per 100 grams.

Side dish of your choice between mixed vegetables (like eggplant, zucchini, peppers) grilled or roasted potatoes.

Blanched leafy vegetables then sautéed with garlic, oil, and chili pepper. A flavorful and typical Roman side dish.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables.

Salad enriched with canned tuna and buffalo mozzarella. A fresh and light main course.

A large sandwich made with pizza dough, stuffed with the classic Neapolitan combination of sausage and friarielli (broccoli rabe).

Pizza sandwich stuffed with prosciutto crudo and fresh buffalo mozzarella. Simple and tasty.

Pizza sandwich filled with rich eggplant parmigiana and stringy mozzarella.

Pizza sandwich with fragrant mortadella, buffalo mozzarella, and fresh arugula for a touch of freshness.

The queen of pizzas: tomato sauce, fior di latte mozzarella, and fresh basil. The colors of the Italian flag in a dish.

Traditional pizza without cheese, topped with tomato, garlic, oregano, and oil. Simple, aromatic, and light.

Tasty pizza with tomato, mozzarella, and salted anchovy fillets. A simple, aromatic, and light dish.

Margherita variation with smoked provola instead of mozzarella and a sprinkle of black pepper.

Pizza with tomato, mozzarella, and fried or grilled eggplant. Reminiscent of parmigiana flavors.

Ancient Neapolitan pizza with tomato and grated pecorino cheese. Savory and tasty.

Margherita base enriched with prosciutto crudo slices added at the end of cooking.

Rich pizza with many toppings: artichoke hearts, mushrooms, cooked ham, and olives. For those who love variety.

Spicy pizza with spiced salami and olives. A classic loved by those seeking bold flavors.

Simple pizza with tomato, mozzarella, and fresh champignon mushrooms.

Like the Margherita but with DOP Campana buffalo mozzarella, richer and milkier.

Pizza with an intense flavor with Neapolitan salami, peppers, and spicy chili.

Half-moon shaped closed pizza stuffed with ricotta, mozzarella, and salami. Baked.

Pizza with mixed mushrooms and crumbled sausage. A rustic and flavorful combination.

Uniquely shaped pizza: half stuffed calzone and half classic pizza with mushrooms. For those who can't decide.

White pizza with mozzarella, mushrooms, and sausage. Without tomato, it enhances the flavors of the land ingredients.

Delicate white pizza with zucchini flowers and a savory touch from anchovies.

The classic Neapolitan combination on pizza: sausage, friarielli (broccoli rabe), and smoked provola.

Pizza with tuna and onion. A bold and very popular combination.

The pizza favorite for kids (and adults too), with sliced sausage and french fries.

Pizza with a smoky flavor thanks to the provola and Alto Adige speck.

Creamy white pizza with cream, sweet corn, and cooked ham. Delicate and sweet taste.

Pizza rich in grilled or baked vegetables. Light and colorful.

Pizza with a decisive flavor, featuring the bitterness of radicchio and the spicy creaminess of gorgonzola.

Neapolitan specialty: stuffed and fried dough instead of baked. Golden, puffy, and filled with ricotta and cicoli (pork cracklings).

Special pizza with double cooking that makes it soft and crispy. Topped with a rich sauce and meatballs.

White pizza with potatoes and sausage, enriched with a parmesan cream.

A very rich and indulgent pizza with cream, ham, and crumbled potato croquettes.

Pizza with a ricotta-stuffed crust, fresh with arugula and prosciutto.

Pizza with a crust stuffed with ricotta and meatballs. Topped with sweet yellow cherry tomatoes.

Pizza for lovers of spicy and strong flavors, with gorgonzola, spicy salami, and extra chili.

Fresh pizza with ingredients added raw: arugula, prosciutto, and cheese shavings on a white base.

The house pizza, with flavorful porcini mushrooms and fresh ingredients.

Pizza celebrating tomatoes: uses Piennolo or yellow datterino tomatoes for a sweet and intense flavor.

Inspired by the famous Nerano pasta, with zucchini in different textures and cheeses.

Pizza reminiscent of Sunday lunch, with ragù, meatballs, and eggplant.

A gourmet version of the marinara, with yellow tomato sauce and quality anchovies.

Neapolitan artisanal pale lager beer. Clean and refreshing taste.

Artisanal red beer, with notes of toasted malt and caramel.

Amber lager beer, Pale Ale style, more aromatic and structured.

Strong and full-bodied beer, with a higher alcohol content.

On-tap Italian pale beer, small size.

On-tap Italian pale beer, medium size.

On-tap Peroni red beer, small size.

On-tap Peroni red beer, medium size.

Selection of international beers in small bottles.

Special Italian beers in medium format (50cl).

German wheat beer, cloudy and aromatic.

Large bottle of Coca Cola to share.

Large bottle of mineral water.

Small bottle of mineral water.

Classic carbonated drinks in glass bottles.

Italian alcoholic aperitif based on prosecco, Aperol, and soda.

House wine served in a one-liter carafe.

House wine served in a half-liter carafe.

House wine served in a small carafe (quartino).

White wine from Lazio, fresh and mineral.

White wine from Friuli, floral and delicate.

Structured and fruity Chardonnay.

Typical Campanian white wine, fresh and versatile.

Wine produced on the slopes of Vesuvius, savory and mineral.

Prestigious Campanian white, dry and harmonious.

Campanian white wine with notes of hazelnut and flowers.

White wine from central Italy, structured and pleasant.

Classic Tuscan red wine, dry and tannic.

Full-bodied and fruity Sicilian red.

Red wine from Lazio, soft and enveloping.

Spicy and intense red, from Syrah grapes.

Red wine from Abruzzo, robust and vinous.

Important red wine from southern Italy, tannic and full-bodied.

Half bottle of wine.

Sweet sparkling red wine, aromatic and light.

Sparkling white wine from Veneto, fresh and lively.

A glass of house wine.

A glass of superior quality wine (DOC).

Neapolitan mushroom-shaped dessert, soft leavened dough soaked in rum.

Traditional shortcrust pastry cake filled with ricotta, cooked wheat, eggs, and candied fruit. Flavored with orange blossom.

Delicate cake with two hazelnut pastry discs enclosing a ricotta cream and pear pieces.

Indulgent dessert combining the exotic flavor of coconut with hazelnut cream.

Fried pizza dough strips, covered with Nutella and powdered sugar.

Sponge cake dome filled and covered with lemon cream. Fresh and fragrant.

Spherical ice cream with a soft center, covered in cocoa (black) or meringue sprinkles (white).

Ball of ice cream (usually vanilla or fior di latte) served immersed in hot espresso coffee.

Lemon semifreddo dessert, digestive and refreshing.

Portion of fresh seasonal fruit.

Italian espresso.

Espresso coffee with added liqueur (grappa, sambuca) or whipped cream.