Ristorante e Pizzeria Napul'è

Capriccio di mare

According to the chef's imagination

Octopus alla Luciana

Cooked slowly in terracotta and served on fried pizzella

Seafood sauté a francesa with croutons of bread

Pepata di cozze

Verace octopus with boiled potatoes, celery and Tropea onion

Anchovies marinated Neapolitan

Fried cod Neapolitan

Large pan of Argentine prawns

The true aubergine parmigiana

Gilded and fried eggplant with mozzarella, San Marzano tomato sauce and basil, cooked in a wood oven

The meatballs of Grandma Angelica

Beef, Pecorino Romano, eggs, parsley, stale bread, raisins and pine nuts, in ragù on sheep's milk ricotta

Buffalo mozzarella DOP 250 g, served naked for two

Buffalo mozzarella 150 g with San Daniele ham

Buffalo mozzarella 150 g Neapolitan style with aubergines and zucchini alla scapece

Buffalo mozzarella 150 g hot on a bed of fresh porcini mushrooms

Figliata di bufala (from 500 g / 1 kg)

Great mixed fried complete

Crocchè, pizzotella, cod, battered vegetables, white arancino, pumpkin flower with anchovies and mozzarella, grown pasta

Mozzarella in carrozza

With anchovy fillet or cooked ham

Pizzelle or montanare Reginella

Fried and seasoned with tomato sauce and oregano

Neapolitan pasta frittatina

Zeppole and grown pasta

With seaweed and pieces of anchovies in oil

Paccheri Napul'è

Neapolitan ragù with three meats cooked for 8 hours, paccheri di Gragnano or fresh egg fettuccine

Ravioli caprese Lazzarella

Handmade ravioli with buffalo ricotta, spinach, courgette flower sauce, saffron and Parmigiano Reggiano

Ziti alla genovese

Potato gnocchi alla sorrentina

With buffalo mozzarella, provola, fiordilatte, tomato puree, from the wood oven

Terra mia ravioloni

Filled with Parmigiano Reggiano cream and stracciatella di bufala, San Marzano tomato and basil

Tonnarelli alla carbonara

Guanciale d'Amatrice, eggs, Roman pecorino and black pepper

Scialatielli O sole mio

Water and flour pasta with molluscs and crustaceans with Piennolo tomato

Amor all'amo

Handmade ravioli filled with roasted sea bass and Agerola sheep ricotta, with seafood

Spaghetti with horned clams Malafemmina

Clams and lupins, extra virgin olive oil, parsley and black pepper

Stromboli

Paccheri di Gragnano with Bronte pistachio pesto, Pachino and swordfish

Reginella

Fresh tagliolini with half Mediterranean lobster, Piennolo tomatoes and cognac

Fish roasted on charcoal (per hectogram)

The fried sea: 'O cuoppo del pescatore of Posillipo

Shrimps, calamari and paranza with cod, mullet, sole and anchovies

Rombo baked Caravan Petrol

With potatoes, Piennolo cherry tomatoes, artichokes and Gaeta olives

Sea bass in Totò acqua crazza with seafood

Great fillet of sea bream Cilentana

Mussillo di baccalà, Neapolitan baccalà by Angelica Sepe

With onion, Mediterranean aromas, San Marzano tomato sauce, potatoes, Gaeta olives and capers

Chianina steak cooked on charcoal (600 g)

With spiced potatoes and vegetables of the day

Sliced beef Robespierre

With rosemary aromatic oil and wood-fired potatoes

Sliced beef Beware of women

With Giusti balsamic vinegar reduction, rocket and Mediterranean potatoes

Beef fillet with green pepper

Served with vegetables of the day

Cotoletta Special Italian

Veal cutlet fried in butter with salad tomatoes, basil, oregano and mozzarella

Scapece of zucchini

Eggplant a fungetiello

Ripassati friarielli

Scarola with olives, capers and anchovies from Cetara

Artichokes alla romana (seasonal)

Doce doce salad

Rocket and Pachino or Neapolitan datterini tomatoes

Summertime salad

Salad mix with radicchio, carrots, boiled egg and tuna

Divine Coast

Piennolo yellow tomatoes, buffalo mozzarella, basil, grated Amalfi lemons, extra virgin olive oil and marinated anchovies from Cetara

Horn of good luck

Half margherita, half calzone stuffed with Grandma's meatballs, fiordilatte and basil

Monte Faito

Red piennolo tomatoes, sauteed escarole, salted anchovies from Cetara, fiordilatte and oregano

Gold of Naples

Knife-tip sausage, fiordilatte, Neapolitan papaccelle, black olives from Gaeta and chilli

Daniele's marinara

Yellow and red piennolo tomatoes, capers, black olives from Gaeta, garlic, oregano and anchovy sauce

Calzone Special Italian, sausage and friarielli

Fiordilatte, knife-tip sausage, friarielli sautéed in garlic, oil and chilli

Classic marinara

San Marzano tomato, Picerno garlic, oregano and extra virgin olive oil

Margherita the queen of Naples

San Marzano tomato, basil, parmesan, fiordilatte di Agerola and extra virgin olive oil

Daisy with cornicione filled with ricotta

Naples, the scent of memory

San Marzano tomato, fiordilatte, basil, salted anchovies from Cetara

Buffalo

San Marzano tomato, basil, parmesan, buffalo mozzarella DOP from Battipaglia

Napul'è (the most popular in the house)

Cornicione stuffed with ricotta di fuscella, cherry tomatoes, basil, buffalo mozzarella DOP

Sausage and friarielli

Devil

San Marzano tomato, fiordilatte, Napoli salami and Calabrian chilli

Capricious

Mushrooms, artichokes, cooked ham, San Marzano tomato, basil, fiordilatte and black olives from Gaeta

Courgette flowers

Zucchini flowers, buffalo mozzarella DOP, salted anchovies from Cetara

Guaglione

Wurstel, French fries and fiordilatte di Agerola

Fried pizza A oggi a otto

Calzone di scarola

Terra mia oven filled calzone

Gaetanina

Mushroom eggplant, San Marzano tomato, basil and fiordilatte

King Ferdinand

Half margherita, half focaccia with rocket, artichokes and raw ham

Verace

Red piennolo tomatoes, buffalo mozzarella DOP, parmesan and basil

Black tammuriata

Crocchè pizza Lo sfizio di Napoli

Vucchella

Core a core

Malafemmena

Neapolitan pastiera

The caprese of Donna Serena

Ricotta and pears pie

Babà al rhum aged with cream and fresh fruit

Delight with Amalfi lemons

Angelica cake

Tiramisù italiano