Da Ciro alla Magliana

Mix of typical Neapolitan street food fritters. Includes various classic items like croquettes and arancini. Ideal for sharing as an appetizer.

Small fried pizzas lightly topped with tomato sauce, grated cheese, and basil. Soft and flavorful.

Fried pizza dough bites, often enriched with seaweed in the dough. Crispy outside and soft inside.

Small breaded mozzarella balls fried until golden. Melty cheese center.

Pasta timbales (usually bucatini) with béchamel, peas, and meat, breaded and fried. A classic of Neapolitan rotisserie.

Battered and fried zucchini flowers, usually filled with ricotta or mozzarella. Delicate flavor and light texture.

Pieces of desalted cod passed through batter and fried. White fish with firm, flavorful flesh in a crispy coating.

Green pitted olives stuffed with minced meat, breaded and fried. A tasty and savory appetizer.

Breaded and fried crab claws (processed meat). Sweet crustacean flavor.

Tomato rice croquette with a melty mozzarella center, breaded and fried. Typical elongated shape.

Potato croquettes with parsley, eggs, and cheese, breaded and fried. Soft and flavorful.

Spaghetti served with fresh clams, garlic, oil, and parsley. A classic, fragrant, and flavorful seafood dish.

Long pasta with fresh scampi and a light tomato sauce or served plain. Sweet and delicate crustacean flavor.

Linguine with mixed seafood (mussels, clams, shrimp, squid). Rich sea flavor.

Ring-shaped short pasta served with squid and cherry tomatoes. A typical Neapolitan dish.

Rice creamed with a velvety sauce made from scampi. Creamy with an intense crustacean flavor.

Egg pasta with shrimp and fresh zucchini. A classic surf and turf combination, delicate and balanced.

Potato gnocchi with basil pesto and clams. An original combination of the herbaceous taste of pesto and the saltiness of clams.

Abundant selection of local specialties. Includes buffalo mozzarella, mixed cured meats, cheeses, vegetables, and fried samples. Perfect for sharing.

Thin slices of bresaola (cured beef) served with fresh arugula and Parmigiano Reggiano shavings. A light and protein-rich cold dish.

Campana buffalo mozzarella served with fresh tomatoes, basil, and extra virgin olive oil. Fresh and essential.

Whole buffalo mozzarella accompanied by slices of aged cured ham. A classic Italian appetizer.

Portion of whole Campana DOP buffalo mozzarella. Fresh, stringy cheese with a milky flavor.

Toasted bread slices topped with diced tomatoes, garlic, oil, and basil. Crispy and fresh.

Mixed fried baby fish, squid, and shrimp, breaded and fried. Crispy and served with lemon.

Grilled shrimp, simply seasoned with oil and lemon to enhance their natural flavor.

Whole grilled squid. Tender with a light smoky flavor.

Shrimp cooked in a light sauce of tomato, garlic, and parsley. Juicy and ideal for dipping bread.

Grilled beef steak cut into thick slices. Usually served rare or medium.

Grilled chicken breast cut into strips. A light and healthy dish.

Approximately 350g grilled beef steak. Juicy and flavorful.

Flour-dusted meat slices pan-fried, served with lemon or white wine sauce. Tender and creamy.

Breaded and fried meat slice in butter or oil. Crispy and golden.

Grilled or pan-fried pork sausages. Rich and spicy flavor.

Boiled octopus cut into pieces and seasoned with oil, lemon, parsley, and sometimes potatoes. Fresh and tender.

Mussels and clams opened in a pan with oil, garlic, parsley, and pepper. Served with croutons.

Small octopuses slow-cooked in a tomato, olive, and caper sauce. A traditional Neapolitan seafood dish.

Boiled shrimp served with cocktail sauce (mayonnaise and ketchup) on a bed of lettuce. A classic 80s appetizer.

Fresh anchovy fillets marinated in vinegar or lemon and seasoned with oil and parsley. Tangy and fresh taste.

Simple salad of fresh arugula and cherry tomatoes (Pachino). Light and flavorful.

Mix of lettuce, tomatoes, carrots, and other seasonal vegetables. A fresh, universal side dish.

Special house salad, likely enriched with extra ingredients like tuna, mozzarella, or corn.

Diced and fried eggplant, then sautéed with tomato or served plain with garlic. A typical Neapolitan side dish.

Fried zucchini rings seasoned with vinegar, garlic, and fresh mint. Bold and refreshing taste.

Mix of seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and healthy.

Layered fried eggplant bake with tomato, mozzarella, parmesan, and basil. Rich and hearty.

Stick-cut fries or wedge potatoes baked with herbs.

Typical Campanian broccoli rabe with a slightly bitter taste, sautéed in a pan with garlic, oil, and chili pepper.

Long pasta served with a rich Neapolitan ragù and fresh ricotta. A Neapolitan Sunday dish.

Spaghetti with fresh cherry tomatoes and abundant basil. A simple celebration of Mediterranean flavors.

Baked potato gnocchi with tomato sauce, melty mozzarella, and basil. Served in the traditional terracotta dish.

Short, thick fresh pasta, served with a special house sauce (often seafood or vegetables).

Fresh pasta paired with the classic Neapolitan topping of sausage and sautéed bitter broccoli rabe. Bold flavor.

Broken long pasta served with a white onion and meat ragù cooked for many hours. Sweet and creamy.

Spaghetti with a creamy sauce of eggs, pecorino, guanciale, and black pepper. Rich and flavorful.

Egg pasta served with classic tomato meat ragù.

Short pasta with spicy tomato sauce, garlic, and parsley.

Thick, hollowed-out long pasta served with tomato sauce, crispy guanciale, and pecorino cheese. Savory and robust.

Short pasta with a mushroom, sausage, and cream (or tomato) sauce. Autumnal flavor.

Egg pasta with porcini mushrooms. Fragrant and flavorful.

Festive baked pasta dish with meatballs, ragù, mozzarella, ricotta, and hard-boiled eggs.

Surprise special pizza created by the pizza maker at the moment.

Pizza with a unique shape featuring two stuffed crusts on the sides and a topping chosen by the chef in the center.

Rich pizza with a red base, cheeses, and mixed cured meats. Often presented in a shape resembling a volcano.

Gourmet white pizza with buffalo mozzarella, porcini mushrooms, and fresh ingredients added after cooking.

White pizza that enhances the flavor of porcini mushrooms, paired with the saltiness of prosciutto and grana cheese.

Flavorful red pizza with the rustic combination of sausage and porcini mushrooms.

Fresh pizza with high-quality ingredients: sweet cherry tomatoes and buffalo mozzarella.

Pizza divided into 8 slices, each topped with a different flavor. Ideal for tasting various specialties.

Simple pizza base, lightly seasoned, crispy, and flavorful.

The queen of pizzas: tomato, mozzarella, and basil. A Neapolitan classic.

Traditional pizza without cheese, seasoned with tomato, garlic, oregano, and oil. Note: the menu description seems to include non-standard ingredients for marinara, please verify.

Pizza with tomato and mozzarella enriched with champignon mushrooms.

Also known as Romana, with tomato, mozzarella, and salted anchovy fillets.

Gourmet pizza with crumbled potato croquettes on top.

Margherita pizza with added spicy salami. Bold flavor.

Margherita prepared with Campana DOP buffalo mozzarella for a richer, milkier flavor.

Rich pizza with various classic toppings: mushrooms, artichokes, ham, and olives.

Similar to Capricciosa but with ingredients arranged separately in four sections.

White pizza with a creamy mix of four different cheeses.

Pizza inspired by the famous pasta dish, with pancetta and onion.

White pizza that recreates the flavors of carbonara: eggs and guanciale.

Classic combination of cooked ham and mushrooms on a margherita base.

White pizza with sausage and broccoli rabe, the quintessential Neapolitan pairing.

White pizza with potatoes (often fried) and sausage. Loved by children.

Pizza topped like a baked pasta dish, with Neapolitan ragù and ricotta.

Pizza with fried eggplant, reminiscent of eggplant parmigiana.

Fresh pizza with ingredients added raw: arugula, prosciutto, and grana cheese shavings.

Pizza with a smoky flavor thanks to provola cheese and speck.

White pizza with mushrooms and sausage.

Flavorful pizza with anchovies and capers.

Pizza with fresh cherry tomatoes and buffalo mozzarella.

Vegetarian pizza with eggplant and peppers.

White pizza with bresaola, arugula, and parmesan.

Very rich and creamy pizza with cream, ham, and mushrooms.

Pizza with eggplant 'funghetto' style (fried in small pieces).

Pizza that recalls the ingredients of Neapolitan lasagna, with ricotta and ham.

Classic pizza loved by children with sausages and french fries.

Pizza with a bold and slightly bitter taste.

Pizza with a selection of grilled or cooked vegetables.

Classic combination of tuna and red or white onion.

Probably a simple marinara or tomato focaccia.

Simple pizza with only mozzarella, no tomato.

Pizza for the undecided: half stuffed calzone and half classic pizza.

Fresh surf and turf pizza with shrimp and arugula.

Note: similar name to the classic rustic 'parigina', but different ingredients (prosciutto and arugula).

Large sandwich made with wood-fired pizza dough, filled with fresh ingredients.

Panuozzo with the classic Neapolitan filling of sausage and broccoli rabe.

Panuozzo customizable with your choice of ingredients.

Half-moon shaped baked calzone, filled with ricotta and cured meats.

Fried calzone in boiling oil, golden and crispy. Traditional filling with 'cicoli' (pork cracklings).

Calzone filled with sausage and broccoli rabe.

Typical Neapolitan leavened cake, soaked in rum.

Rum babà filled with cream, pastry cream, or chocolate.

Traditional shortcrust pastry tart with a filling of ricotta, cooked wheat, and candied fruit.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Spoon dessert made of thickened cream, served with caramel, chocolate, or berries.

Sponge cake dessert filled and covered with lemon cream, typical of the Amalfi coast.

Flourless chocolate and almond cake, soft and moist inside.

Cup of fresh strawberries served with whipped cream or lemon juice and sugar.

Fresh seasonal fruit, cut.

Icy lemon dessert, digestive and refreshing.

Bottle of still water.

Bottle of sparkling water.

Cola-flavored carbonated beverage.

Sugar-free cola-flavored carbonated beverage.

Orange or lemon-flavored carbonated beverage.

Large bottle of Coca Cola in glass.

Double malt beer with an intense flavor. Medium size.

Double malt beer with an intense flavor. Small size.

Classic Italian lager beer. Medium size.

Classic Italian lager beer. Small size.

Selection of international and Italian bottled beers.

Small bottle of Peroni beer.

Unfiltered Sardinian beer, with a full-bodied taste and cloudy appearance.

Italian espresso.

Herbal digestif liqueurs.

Typical sweet liqueurs based on lemon or melon.

Clear pomace brandy.

Aged grappa in wooden barrels, amber color.

International spirits.

Sparkling Italian wine.