Pizzeria Da Marco

A rich assortment of traditional Italian appetizers. Includes mixed cured meats, fresh cheeses like mozzarella and ricotta, and baked specialties. Ideal for sharing to start the meal.

A selection of sliced Italian cured meats, served on a wooden board. Accompanied by cheeses and olives. A classic and flavorful appetizer.

An assortment of vegetables prepared in various ways, such as grilled or in oil, accompanied by cheeses. A fresh and light option without meat.

A tasting of different types of Italian cheeses, from fresh to aged. Often served with honey or jams to enhance their flavor.

A fresh and simple salad with slices of buffalo mozzarella, tomato, and basil. Dressed with olive oil, it represents the colors of the Italian flag.

A classic combination of fresh and creamy buffalo mozzarella with salty prosciutto crudo. A perfect contrast of flavors.

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

Buffalo mozzarella served with friarielli, a typical Neapolitan leafy green vegetable with a slightly bitter taste, sautéed in a pan.

Toasted bread rubbed with garlic and drizzled with olive oil. Simple, crunchy, and aromatic.

Toasted bread topped with diced fresh tomatoes, garlic, basil, and olive oil. The quintessential Italian appetizer.

Toasted bread garnished with slices of prosciutto crudo. Combines the crunchiness of bread with the savoriness of cured meat.

Bruschetta topped with fresh mozzarella and anchovy fillets. A strong and Mediterranean taste.

Warm toasted bread with lard that melts slightly, flavored with rosemary. Rich and fragrant.

Breaded and fried tomato rice balls with a melting mozzarella center. A beloved Roman street food.

Variant of the classic supplì with a pecorino and black pepper sauce. Creamy and flavorful inside.

The classic Neapolitan 'cuoppo', a paper cone filled with a mix of traditional fried items. Perfect for tasting different specialties at once.

Small leavened dough pizzas, fried and then topped with tomato sauce, cheese, and basil. Soft and tasty.

Fried pasta half-moons filled with hot and stringy ingredients like mozzarella, ricotta, and ham.

Mixed fresh vegetables cut into sticks or rounds, battered and fried. Crispy outside and tender inside.

Fried leavened dough bites, often enriched with seaweed or parsley. Soft clouds of fried dough.

Breaded and fried rice balls, filled with cured meats and cheese. Golden and crispy.

Fried polenta triangles or pieces. Crispy and golden, a typical Neapolitan fried treat (scagliuozzi).

Fried polenta pieces enhanced by the flavor of pecorino cheese and black pepper.

Fried mashed potato cylinders with a soft center of mozzarella and salami.

Small breaded and fried mozzarella balls. Crispy outside and melted cheese inside.

Giant green pitted olives, stuffed with minced meat, breaded and fried. A specialty from the Marche region.

Battered and fried zucchini flowers, filled with mozzarella and an anchovy fillet. Delicate and flavorful.

Breaded and fried cod pieces (desalted salt cod). Tender white fish in a crispy crust.

Classic potato wedges, fried. Golden and salted, loved by everyone.

A medallion of pasta (often bucatini) seasoned with béchamel, meat, and peas, battered and fried. A classic of Neapolitan street food.

Fried pizza dough strips, served savory with fresh cherry tomatoes, oregano, and extra virgin olive oil. A tempting appetizer.

Fried pasta enriched with Neapolitan salami, cherry tomatoes, mozzarella, and ricotta. A rich and complete dish.

Fried pasta served with prosciutto crudo, cherry tomatoes, mozzarella, and ricotta. A mix of fresh and fried flavors.

Fried pasta simply topped with San Marzano tomato sauce, cheese, and basil. Similar taste to fried pizza.

Spicy version of tomato chiacchiere, with the addition of chili pepper for an extra kick.

The queen of pizzas: tomato base, fior di latte mozzarella, basil, and oil. Simple and perfect.

A Margherita pizza enriched with slices of wurstel. Also very popular with children.

Classic Margherita with the addition of soft and flavorful cooked ham.

A premium version of the Margherita with Campana buffalo mozzarella instead of fior di latte. Richer and milkier.

Margherita pizza with the addition of sliced button mushrooms.

A rich and tasty pizza, here offered with spicy salami in addition to the classic base.

Pizza with tomato and mozzarella, finished with slices of prosciutto crudo often added after cooking.

Flavorful pizza with sausage and peppers. A rustic and bold combination.

Pizza with ingredients added raw after cooking: fresh mozzarella, cherry tomatoes, and oregano. Fresh and summery.

Caprese pizza variation with buffalo mozzarella added raw. Even tastier.

Pizza with anchovies which provide a strong savoriness. A classic of tradition.

Roman pizza prepared with buffalo mozzarella and anchovies.

Pizza inspired by eggplant parmigiana, with fried or grilled eggplant and abundant parmesan.

Pizza with a smoky and intense flavor thanks to provola and pancetta.

Rich pizza with buffalo mozzarella, sausage, and the freshness of cherry tomatoes added at the end.

A very generously topped pizza, similar to a capricciosa or quattro stagioni, with egg, artichoke hearts, and mixed cured meats.

Simple pizza with only tomato sauce and oil. Ideal for those who want to taste the dough and tomato or are lactose intolerant.

Traditional pizza without mozzarella, topped with tomato, garlic, oregano, and anchovies. Savory and fragrant.

One of the oldest pizzas: tomato, garlic, oregano, and oil. Absolute simplicity.

Red pizza enriched with capers, which add a salty note to the tomato and herb topping.

Tomato pizza with mushrooms, no cheese. Light and tasty.

Tomato pizza with wurstel, no mozzarella.

White pizza loved by the younger generation, with mozzarella, french fries, and sausage.

White pizza with mozzarella, french fries, and wurstel.

Classic white pizza with mushrooms and sausage, flavors reminiscent of the forest.

Premium version of boscaiola with porcini mushrooms, very fragrant.

Boscaiola pizza enriched with the unmistakable aroma of truffle.

Fresh white pizza with bresaola, arugula, and parmesan shavings added after cooking.

Pizza with a contrast of flavors between the sweetness of zucchini and the bitterness of radicchio.

Delicate and flavorful white pizza with zucchini flowers and anchovy fillets. A Mediterranean taste.

White vegetarian pizza with zucchini flowers and fresh ricotta.

Simple white pizza with mozzarella and button mushrooms.

Pizza for cheese lovers, with a creamy and flavorful mix of four different varieties.

Pizza flavored with basil thanks to genovese pesto, enriched with ricotta and arugula.

Rich pizza with artichoke hearts (typical of Jewish-Roman cuisine), smoked provola, and ham.

Pizza with a strong flavor of radicchio, gorgonzola, and speck. A classic combination from Northern Italy.

The Golosa pizza variation with the addition of crunchy walnuts.

Tricolore pizza with fresh ingredients: red cherry tomatoes, green arugula, and white cheese.

White pizza with cream and corn, reminiscent of mimosa flowers. Sweet and creamy.

White pizza that enhances the sweetness of Pachino cherry tomatoes and the quality of buffalo mozzarella.

Very creamy pizza with a cream and mushroom base.

Simple and flavorful white pizza with prosciutto crudo and cheeses.

Pizza with an intense smoky flavor thanks to the combination of provola and speck.

White pizza with porcini mushrooms.

Pizza with tuna and onion, enriched with cherry tomatoes and olives. Flavorful and aromatic.

Hearty pizza with potatoes and pancetta, refreshed by raw arugula.

The classic 'sausage and friarielli' pizza, an iconic Neapolitan culinary pairing.

Pizza rich in mixed grilled or baked vegetables, flavorful and colorful.

Plain white pizza base seasoned only with extra virgin olive oil, salt, and rosemary. Excellent as a side.

Warm focaccia with mortadella, or topped with slices of fragrant mortadella.

Gourmet focaccia with mortadella, creamy burrata, and crunchy pistachio grains.

Simple focaccia served with prosciutto crudo.

Warm focaccia topped with Colonnata lard, which melts and becomes transparent and sweet.

Focaccia topped raw with fresh ingredients: buffalo mozzarella and cherry tomatoes.

Fresh and rich focaccia with arugula, buffalo mozzarella, cherry tomatoes, and parmesan.

Focaccia with creamy stracchino cheese, prosciutto, and fresh arugula.

Classic filled calzone with tomato, mozzarella, ricotta, and salami. Rich and stringy.

Calzone filled with tomato, mozzarella, and cooked ham.

White calzone (without tomato) with gorgonzola and salami. Intense flavor.

Calzone filled with ricotta, spinach, and sausage. A flavorful combination.

The classic Neapolitan fried calzone, golden and crispy, filled with ricotta, salami, and pepper.

Large sandwich made with pizza dough, stuffed with sausage, friarielli, and provola cheese.

Panuozzo filled with stringy provola and prosciutto crudo.

Fresh vegetarian panuozzo with cherry tomatoes, mozzarella, and arugula.

Rich panuozzo with mixed baked vegetables and cheeses.

Panuozzo with tuna, cherry tomatoes, and arugula.

Panuozzo with eggplant and double cheese.

Filled bread with classic Neapolitan ingredients: salami, ricotta, and pepper.

Simple filled bread with cooked ham and mozzarella.

Filled bread with friarielli and mozzarella.

Delicate filled bread with ricotta and cherry tomatoes.

Vegetarian filled bread with baked vegetables and cheeses.

Essential filled bread with tomato and mozzarella.

Bread with a strong flavor of radicchio, gorgonzola, and speck.

Pasta seasoned with a simple and classic tomato and basil sauce.

Potato gnocchi seasoned with tomato, mozzarella, and basil, then baked until golden. Stringy and delicious.

Pasta seasoned with a rich sauce based on eggs, pecorino cheese, guanciale, and black pepper.

Pasta with tomato sauce, crispy guanciale, and pecorino romano. Savory and tasty.

Pasta with creamy mushroom sauce, sausage, and cream (or tomato depending on the version).

Large pasta tubes served with a mix of seafood (mussels, clams, shrimp, calamari) in a light sauce.

A traditional Neapolitan dish that combines the creaminess of beans with the savoriness of mussels.

Grilled prime cut of beef (entrecôte), served with a side of fresh salad.

Pork sausage served with sautéed friarielli (turnip greens). An iconic main course from Campania.

Grilled beef steak cut into slices, served on a bed of arugula and topped with parmesan shavings. A lighter version of beef tagliata.

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

Floured and fried fresh anchovies. A humble fish dish but rich in flavor.

Breaded and fried calamari rings, served hot and crispy.

Mussels cooked in a pan with oil, garlic, parsley, and pepper. Served with their own sauce.

Rich soup of mixed crustaceans, ideal for seafood lovers.

Small octopuses stewed in tomato sauce with olives and capers, according to the tradition of the Santa Lucia district in Naples.

Simple fresh lettuce salad.

Mixed green salad with lettuce and arugula.

Fresh and colorful mixed salad with seasonal vegetables.

Nutritious salad with beans and shrimp, served on a bed of arugula.

Rich salad with tuna and mini mozzarella balls, a light yet complete meal.

Refined salad with shrimp and parmesan shavings.

Classic large salad with tuna, hard-boiled eggs, and corn.

Exotic salad with pineapple and shrimp, a sweet and savory touch.

The most famous Italian dessert: layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Spoon dessert based on cream, sugar, and vanilla, served with various sauces of your choice.

Typical Neapolitan dessert shaped like a mushroom, very soft and soaked in rum.

Rum babà served with added whipped cream or Nutella for the sweet-toothed.

Indulgent cake that evokes the flavors of Kinder chocolate, sweet and creamy.

Traditional cake from Capri made with chocolate and almonds, flourless. Moist and melt-in-your-mouth.

Crumbly cake made of shortcrust pastry with a creamy filling.

Sweet pizza generously spread with Nutella and often dusted with powdered sugar.

Sweet fried calzoncini filled with hot Nutella.

Sweet fried dough strips served with Nutella.

Portion of fresh fruit selected according to the season.

Microfiltered drinking water served in a carafe or bottle.

Naturally sparkling water.

Large 1-liter bottle of Coca-Cola.

Standard can of Coca-Cola.

Can of Fanta orange soda.

Canned lemon and lime flavored carbonated drink.

Premium Italian lager, balanced and aromatic.

Very popular Sardinian beer, light and refreshing lager.

Classic Italian lager beers.

On-tap light lager beer, medium size.

Small on-tap light lager beer.

On-tap IPA (India Pale Ale) beer, more hoppy and aromatic.

Small IPA beer.

On-tap red beer, with a malty and full-bodied taste.

Small red beer.

Italian espresso.

Herbal digestive liqueur served after the meal.

Grape marc distillate, young and transparent.

Grappa aged in wooden barrels, with an amber color and smooth taste.

Bitter digestive liqueur obtained from gentian roots.

Sweet lemon liqueur typical of Southern Italy.

Sweet anise liqueur, often served with a coffee bean.