I LAZZARI

Fried pizza dough bites topped with eggplant, parmesan, and tomato sauce. Crispy and tasty. To share as an appetizer or enjoy alone.

An assortment of Neapolitan fried specialties. Varies according to the chef's inspiration (croquettes, arancini, etc.). Ideal for discovering Naples street food.

A gratin of fried eggplant with tomato sauce, mozzarella, and parmesan. Melting and rich in Mediterranean flavors. A great Italian classic.

Sautéed seasonal vegetables. Served with warm focaccia bread. A healthy and gourmet vegetarian dish.

Toasted bread slices topped with creamy burrata cheese, salty anchovies, and cherry tomatoes. A contrast of textures and flavors. Perfect for an aperitif.

Smoked and grilled scamorza cheese, accompanied by speck cured ham and mushroom cream. A rich and comforting dish with woody notes.

Fresh salad with tender octopus pieces, tomatoes, garlic, and lemon on a bed of rocket. Light and tangy. A refreshing seafood starter.

Simple salad of peppery rocket, sweet cherry tomatoes, and salty parmesan shavings. Lightly dressed. A fresh and classic side dish.

Salad with tuna, sweet red onions, olives, and tomatoes on rocket. Pronounced Mediterranean flavors. A complete and light dish.

Salad of romaine lettuce, melting grilled eggplant, and scamorza cheese. A vegetarian salad with varied textures. Fresh and tasty.

Potato gnocchi served in tomato sauce with melted provola cheese and basil. Gratiné and served hot. An iconic dish from the Sorrento region.

Large spaghetti served with a simple sauce of Vesuvius cherry tomatoes, garlic, and olive oil. Highlights the quality of volcanic tomatoes. An authentic pasta dish.

Large tubular pasta (Paccheri) served with a slow-cooked meat sauce (ragù) and creamy cheeses. Rich and hearty. A traditional Neapolitan Sunday dish.

Paccheri pasta served with a 'Genovese' sauce made from onions simmered for a long time with meat. Sweet, candied, and very aromatic sauce. A Neapolitan specialty despite its name.

Grilled octopus served on a pumpkin cream with notes of orange and ginger. Accompanied by candied onions. A sophisticated dish combining land and sea.

Pizza with fried dough instead of baked, topped with tomato, ricotta, and smoked cheese. Crispy and soft texture. A different and gourmet pizza experience.

Enriched version of fried pizza with your choice of cured meat. Hearty and rich in flavor. A classic of Neapolitan street food.

Fried pizza topped with Neapolitan meat ragù, ricotta, and buffalo mozzarella. Intense flavors of slow-cooked meat and creamy cheese.

Fried pizza stuffed with sautéed scarole (chicory) with olives, capers, and anchovies. A balance between the bitterness of the vegetable and the saltiness of the condiments.

Classic Italian dessert made with coffee-soaked biscuits and mascarpone cream. Dusted with cocoa. Sweet, creamy, and energizing.

Jellied vanilla cream dessert, served with a sweet coulis. Silky texture and delicate taste. A fresh and light dessert to end the meal.

Small pieces of fried pizza dough topped with Nutella and powdered sugar. Very gourmet and sweet. Ideal for sharing.

Daily suggestion from the pastry chef. Varies according to seasonal products and inspiration. Ask your server for details.

The most traditional Neapolitan pizza, without cheese. Topped with tomato, garlic, oregano, and olive oil. Pure and aromatic flavors.

Simple pizza with tomato sauce and grated Pecorino Romano cheese. A savory and tasty flavor typical of sheep's cheese. An ancient alternative to Margherita.

The classic with tomato sauce, mozzarella, and fresh basil. Represents the colors of the Italian flag. Simple, balanced, and universally appreciated.

Margherita base with salty anchovies. A pronounced sea flavor that pairs well with tomato. Tasty and traditional.

Pizza topped with Gaeta black olives, known for their flavor. Accompanied by tomato and mozzarella. A fruity and rich variation.

Spicy pizza with hot salami (pepperoni type). The heat of the chili enhances the sweetness of the mozzarella. Popular for those who like spicy dishes.

The classic 'Queen' pizza with ham and mushrooms. Gourmet and crowd-pleasing. A sure bet loved by all.

White pizza (no tomato) topped with a selection of sautéed seasonal vegetables. Fresh and vegetarian. Highlights seasonal produce.

Pizza with a generous amount of tomato sauce and creamy burratina (small burrata) added fresh. Hot-cold contrast and creamy texture.

Premium version of Margherita using buffalo mozzarella. Creamier and more flavorful than classic mozzarella.

Fresh pizza with buffalo mozzarella and whole or halved cherry tomatoes. Juicy and rich in milky flavors.

Folded pizza, stuffed with ricotta, mozzarella, and cured meats. Cooked in a sealed way, keeping the ingredients moist. A surprise when cut.

Generously topped pizza with artichokes, mushrooms, cured meats, and olives. An explosion of varied flavors. For hearty appetites.

White pizza with tuna and sweet Tropea red onions. Sweet and savory balance with the richness of tuna. Flavors of southern Italy.

Fresh pizza garnished after baking with rocket, parmesan, and fine cured meats. Contrast between hot dough and fresh topping. Refined and light.

Four-cheese pizza presented in two halves: one with tomato sauce, one without. Allows for variety. Rich and melting.

Traditional Neapolitan pizza with sausage and bitter green vegetables (friarelli or scarole). Smoked mozzarella base. A rustic and authentic taste.

Pizza with smoked mozzarella, topped with sausage and mushrooms. Woody and meaty flavors. Gourmet and satisfying.

Homage to Sicilian flavors with fried eggplant and grated salted ricotta. Tasty and textured. Reminiscent of the 'Pasta alla Norma' dish.

Salmon pizza with capers for acidity. Creamy mozzarella base. A delicate seafood option.

Luxurious pizza with black truffle and Italian cheeses. Powerful and enchanting truffle aroma. For a gastronomic experience.

Extra ingredient to garnish your pizza or dish.

Extra premium ingredient.

Gourmet supplement of truffle-scented egg.

Cheese supplement.