O' Sole e' Napule - Ristorante Pizzeria

A complete menu ideal for tasting various specialties. Includes typical fried appetizers, a pizza of your choice, and a drink. Perfect for sharing a traditional meal.

A classic Italian appetizer that combines the saltiness of cured ham with the sweetness and creaminess of Campana buffalo mozzarella. Fresh and light.

Fresh salad with tomato slices, buffalo mozzarella, and basil, dressed with olive oil. A symbol of Mediterranean cuisine, simple and flavorful.

Thin slices of bresaola (cured beef) served with fresh arugula and parmesan shavings. A protein-rich dish with a strong and slightly spicy taste due to the arugula.

Selection of Italian cured meats, cheeses, and pickled or grilled vegetables typical of Italian tradition. Ideal for starting the meal with a variety of flavors.

Typical cone of fried fish containing anchovies and small octopuses (moscardini). Crispy, flavorful, and served hot.

Boiled mix of shellfish and crustaceans (like octopus, calamari, shrimp) dressed with oil, lemon, and parsley. A fresh and delicate seafood appetizer.

Tender pieces of boiled octopus, simply dressed with oil, lemon, garlic, and parsley, sometimes with potatoes. Authentic sea flavor and soft texture.

Tasting platter for two people with three different seafood specialties. Offers a varied taste of the chef's fish dishes.

Selection of raw or cooked fish marinated in vinegar or lemon (e.g., anchovies, salmon). Tangy and fresh flavor.

Small octopuses stewed in tomato sauce with olives and capers, according to the tradition of the village of Santa Lucia in Naples. Very flavorful and tender, ideal for dipping bread.

Mussels quickly cooked in a pot with plenty of black pepper. A simple dish but rich in intense sea flavor.

Sautéed clams with oil, garlic, and white wine (and sometimes tomato). Served with toasted bread for dipping in the broth.

Chef's specialty that varies based on daily ingredients. Usually includes a mix of hot and cold typical products.

Classic long pasta sautéed with clams, oil, garlic, and parsley. A fragrant and delicate seafood first course.

Flat long pasta dressed with scampi and often a light tomato sauce. Sweet flavor of the crustaceans.

Linguine served with a mix of seafood (mussels, clams, shrimp, calamari). Rich sea flavor.

Refined dish with long pasta and lobster, usually served with the crustacean whole or in pieces in the sauce. Precious and intense flavor.

Fresh egg pasta similar to spaghetti, dressed with mussels and pecorino cheese. A savory and creamy sea and mountain combination.

Rice slowly cooked in broth and finished with a scampi cream. A soft, elegant, and delicately flavored dish.

Risotto with mixed seafood and crustaceans. A classic first course that absorbs all the flavor of the sea.

Large Neapolitan pasta tubes dressed with diced swordfish and eggplant. A tasty dish combining land and sea flavors.

Large format pasta served with crab sauce. Sweet and characteristic flavor of the crustacean.

Thick fresh pasta, typical of the Amalfi Coast, dressed with seafood and finished in the oven in parchment paper to retain all the aromas.

Spaghetti dressed with a simple and flavorful fresh tomato and basil sauce. The essence of Italian cuisine.

Famous Roman dish with a creamy sauce based on eggs, pecorino romano, crispy guanciale, and black pepper. Rich and very flavorful.

Thick fresh pasta dressed with a pecorino romano cream and abundant ground black pepper. A simple but intensely flavored and spicy dish.

Long pasta dressed with tomato sauce, guanciale, and pecorino. A pillar of Lazio cuisine, flavorful and slightly fatty.

Egg pasta dressed with butter and parmesan to create a rich and velvety cream.

Egg pasta served with tomato sauce and meatballs. A hearty and homemade dish.

Fresh egg pasta dressed with sautéed porcini mushrooms. Earthy and fragrant forest flavor.

Large pasta sautéed with delicate zucchini flowers. A dish with a gentle and vegetal flavor.

Potato gnocchi dressed with tomato, mozzarella, and basil, then baked until the cheese is melted. A typical comfort dish from Campania.

Layered fried eggplant bake with tomato, mozzarella, and parmesan. Soft, rich, and very flavorful.

Chef's special creation that varies daily or seasonally.

Prized cut of beef, very tender and lean, grilled. Delicate red meat flavor.

Beef fillet served with a creamy green pepper sauce. The sauce is slightly spicy and aromatic.

Flavorful grilled beef steak. Juicy meat with a good balance of lean and fat.

Bone-in steak cooked on the grill. The bone adds extra flavor to the meat during cooking.

Grilled beef sliced and served on a bed of fresh arugula and cherry tomatoes. A light and tasty classic second course.

Grilled beef slices served with a balsamic vinegar reduction, which adds a sweet and sour note to the meat.

Grilled chicken breast cut into strips, flavored with aromatic herbs. Light and healthy dish.

Beef hamburger served on a plate with a side dish. Simple and nutritious.

Meatballs slowly cooked in tomato sauce, served with a side dish. Soft and flavorful.

Grilled pork sausages, served with a side dish. Rustic and intense flavor.

Thin slice of floured and pan-fried meat, prepared with your choice of seasoning (usually lemon or white wine).

Chicken breast simply grilled, served with a side dish. Lean and dietetic.

Breaded and fried meat cutlet, served crispy with fries. A dish loved by adults and children.

Beef straccetti quickly sautéed and served with arugula, parmesan shavings, and balsamic vinegar. A quick and tasty dish.

Mix of different grilled meats. Ideal for those who want to taste various cuts of meat.

Classic mixed fry of squid rings and shrimp, golden and crispy. To be enjoyed hot with a squeeze of lemon.

Grilled prawns. Grilling enhances the sweetness of the crustacean and adds a smoky note.

Grilled swordfish steak, seasoned with oil and lemon (salmoriglio). Firm and flavorful flesh.

Whole grilled calamari. Tender and light, with a delicate sea flavor.

Grilled salmon steak. Fatty and flavorful fish, rich in Omega-3.

Whole grilled sea bass. White, lean, and delicate meat. Price varies by weight.

Sea bream cooked in a pan with cherry tomatoes, water, oil, and parsley. Cooking method that keeps the fish moist and flavorful.

Fresh fish available daily, prepared according to the chef's recommendations.

Selection of mixed grilled fish and crustaceans. Perfect for tasting different types of seafood.

Simple salad with lettuce and other seasonal vegetables. Light and refreshing.

Rich salad with various ingredients such as mixed vegetables, eggs, tuna, or cheese.

Enriched version of the capricciosa salad with the addition of fresh buffalo mozzarella.

Choice of classic side dishes: sautéed vegetables or roasted potatoes.

Mixed grilled vegetables or stewed escarole with olives and capers in the Neapolitan style.

Fresh bread to accompany the meal.

Mix of typical Neapolitan street food, ideal as a delicious appetizer.

Selection of classic fried items: rice supplì, potato croquettes, mozzarella balls, and pasta frittatine.

Three small fried pizzas with different toppings.

Fried pizza dough strips topped with fresh tomato and cheese shavings.

Spicy version of fried angioletti, with chili sauce.

Fresh seasonal vegetables battered and fried. Crispy outside and soft inside.

Green olives stuffed with meat, breaded and fried.

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

Desalted cod fillet coated in batter and fried. A classic of Roman and Neapolitan fried food.

Breaded and fried crab claws.

Classic French fries.

Toasted bread slices topped with fresh tomato, garlic, and basil.

Mix of bruschetta with various toppings.

Sandwich made with sliced bread filled with mozzarella, dipped in egg, and fried. Stringy and golden.

Pasta timbale with béchamel, peas, and meat, breaded and fried. A must-have Neapolitan street food.

Variation of the classic frittatina with typical Roman dressing (cacio e pepe or amatriciana).

Pasta fritter enriched with mortadella and pistachio.

Rice croquette with a spicy Calabrian 'nduja filling.

Panuozzo filled with cured ham and buffalo mozzarella. As tasty as a pizza but in sandwich format.

Traditional Neapolitan filling with sausage, smoked provola, and friarielli (bitter broccoli rabe).

Fresher version with salmon, buffalo mozzarella, and arugula.

Essential pizza with only tomato, basil, and oil. Simple and light.

One of the oldest Neapolitan pizzas. Topped with tomato, garlic, oregano, and oil. No cheese.

The queen of pizzas: tomato, fior di latte mozzarella, fresh basil, and oil. The colors of the Italian flag.

Flavorful pizza with the addition of salted anchovies and capers to the Margherita base.

Similar to Romana but without capers, with the strong flavor of anchovies.

Seafood pizza without mozzarella. Rich in marine flavors.

Margherita enriched with cured ham slices, usually added after cooking.

Margherita with cooked ham.

Margherita with Neapolitan-style salami (not spicy).

Margherita with pieces of fresh sausage.

Pizza with sliced champignon mushrooms.

Vegetarian pizza with mixed vegetables (eggplant and peppers).

Spicy pizza with seasoned salami.

Pizza rich with various toppings: cooked ham, mushrooms, artichokes, and olives.

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

Classic combination of cooked ham and mushrooms.

Margherita prepared with buffalo mozzarella DOP for a richer and milkier taste.

Pizza with fried eggplant and parmesan, inspired by the eggplant parmigiana dish.

Pizza with diced and fried eggplant.

Pizza reminiscent of lasagna flavors with the addition of fresh ricotta.

Pizza partially closed like a calzone, filled with ricotta and other ingredients.

Flavorful pizza with porcini mushrooms and sausage.

Pizza with strong and spicy flavors with salami, peppers, and chili.

Simple white pizza seasoned only with oil, salt, and oregano. Ideal as an accompaniment or appetizer.

Pizza with a ricotta-filled crust. Topped with cherry tomatoes, buffalo mozzarella, arugula, cured ham, and parmesan.

Light and refreshing Italian lager beer on tap.

Italian red beer on tap, slightly more intense and malty flavor.

Selection of international beers in small bottles.

Special Italian beers in medium bottles.

German wheat beer, cloudy and aromatic.

Large bottle of Coca Cola.

Bottled mineral water.

Classic carbonated soft drinks in glass bottles.

Bottled or canned iced tea.

Orange fruit juice.

Alcoholic aperitif based on prosecco, Aperol, and soda.

House wine served in a carafe.

Selection of fine bottled white wines.

Fresh and aromatic white wine from Campania.

White wine from Vesuvius, mineral and structured.

Southern Italian white wines known for their quality and aroma.

Full-bodied red wines, Tuscan or Sicilian.

High-quality Lazio red wines.

Full-bodied and tannic red wines.

Half bottle of wine.

Sparkling or sweet wines, ideal for aperitifs or desserts.

Glass of house wine.

Glass of superior quality wine (Denominazione di Origine Controllata).

Typical Neapolitan mushroom-shaped dessert, soaked in rum. Soft and spongy.

Traditional shortcrust pastry cake with a filling of ricotta, cooked wheat, and candied fruit, flavored with orange blossom.

Fresh cake with two hazelnut biscuit discs enclosing a ricotta cream and pear pieces.

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

Fried pizza dough strips covered with Nutella. Crispy and sweet.

Sponge cake dome filled and covered with lemon cream. Typical of the Amalfi Coast.

Spherical ice cream covered in cocoa or sprinkles, with a soft center. Chocolate or cream flavor.

Ice cream (usually vanilla or fior di latte) served with a shot of hot espresso poured over it.

Icy and thirst-quenching lemon-flavored sorbet. Excellent as a digestif.

Fresh seasonal fruit.

Italian Espresso.

Espresso coffee with added liqueur ('corretto') or whipped cream.

After-meal liqueur (bitter, limoncello, grappa).