Pizza & Bolle | La Napoletana – Prati

Fried rice ball enriched with 'nduja, a spicy and spreadable Calabrian cured meat. It has a crispy coating and a soft, flavorful filling. Enjoyed hot as an appetizer or snack.

Variation of the classic Roman supplì prepared white with butter, fresh lime zest, and parmesan. Delicate flavor with citrus notes. Crispy outside and creamy inside.

Traditional Roman fried rice croquette with tomato and a heart of melting mozzarella. Breaded and fried until golden. The quintessential Roman street food.

Supplì prepared with sweet datterini tomato sauce and smoked provola cheese. A balance between the sweetness of the tomato and the intense flavor of the cheese.

Cylindrical croquette made from mashed potatoes, eggs, and cheese, breaded and fried. Soft inside with a golden crust. Simple and tasty.

Slice of toasted homemade bread dressed with diced fresh tomatoes, garlic, basil, and olive oil. A fresh and crunchy typical Italian appetizer.

Classic pairing of cured raw ham and slices of sweet melon. A refreshing cold dish, ideal to start the meal.

Fresh salad composed of tuna, oil-marinated artichoke hearts, and tomatoes. A light and nutritious dish, served cold.

Smoked salmon slices served with yogurt and cucumber tzatziki sauce, accompanied by semi-dried tomatoes. A cold dish with Mediterranean and Nordic flavors.

Short pasta served with a spicy tomato sauce (arrabbiata) enriched with tuna. A savory first course with a hint of chili pepper.

Hollow long pasta dressed with tomato sauce, crispy guanciale, and pecorino romano. One of the pillar dishes of Roman cuisine, with a strong and savory flavor.

Pasta salad served cold, dressed with fresh seasonal ingredients. Ideal for a light meal on warm days.

Thin strips of beef quickly cooked in a pan with tomato, oregano, and garlic. The meat remains tender and juicy, coated in savory sauce.

Cold dish with thin slices of bresaola (cured beef), fresh arugula, and Grana cheese shavings. Dressed with oil and lemon. Light and protein-rich.

Tuna fillet briefly seared on the outside and raw in the center (tataki), served with avocado and teriyaki sauce. A Japanese-inspired dish, rich in umami.

Salad with romaine lettuce, croutons, parmesan, and the characteristic Caesar dressing. Often enriched with chicken. Crunchy and creamy.

The most classic pizza with tomato, mozzarella, fresh basil, and olive oil. Soft dough with a high crust. Italian simplicity and taste.

Variation of the classic Margherita topped with buffalo mozzarella from Campania DOP instead of fiordilatte. More intense milky flavor and juicy texture.

Red pizza without cheese, dressed with tomato, garlic, oregano, and oil. A great Neapolitan classic with an aromatic and decisive flavor.

Pizza with tomato, mozzarella, and anchovies. Salty and tasty due to the presence of anchovies.

Rich pizza topped with tomato, mozzarella, cooked ham, mushrooms, artichoke hearts, and olives. A mix of different flavors in every bite.

Pizza with tomato, mozzarella, and spicy salami. Known for its strong and slightly spicy taste.

Pizza usually white (without tomato) or red, topped with mozzarella, sausage, and mushrooms. Rustic and autumnal earthy flavors.

Special pizza that uses three different varieties or textures of tomato (e.g., sauce, confit, fresh). For lovers of authentic tomato flavor.

Pizza with a smoked provola cheese base and a selection of peppers. Smoked and spicy flavor.

White pizza with mozzarella, zucchini flowers, and anchovies. A classic Roman pairing that combines the sweetness of the flowers with the saltiness of the anchovies.

Ancient Neapolitan pizza with tomato, grated pecorino cheese, and basil. Simple but very flavorful thanks to the cheese.

Spoon dessert with a ricotta cream base, combined with the acidity of raspberries and the sweetness of white chocolate.

The most famous Italian dessert, made with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa. Creamy and energizing.

Passion fruit cheesecake