a little bit
of Napoli in
the Northern
Beaches
Whether you have been to Italy or not, you may already know that we take our cooking seriously!
The passion for food from the Neapolitan region has been, in recent years, influenced from many cultures including French and Spanish. However, the story starts long before these cultures with the Etruscan, Greek and Roman empires...
Through the years, most of the traditional dishes and recipes are often the creation of mothers and grandmothers rather than that of chefs, which makes many of the recipes ideally suited for home cooking.
Simplicity is the key, you don't need many ingredients to make a tasty dish, you need them to be genuine, fresh and treat them gently as our grandmothers have taught us.
Pizza is the best example of something very simple in theory but extremely connected to the tradition of the Napoletano people.
We are proud to offer the experience of Tastes of Napoli to you here in the Northern Beaches.
We are True Neapolitans with a true heart and passion for cooking and we only use the best ingredients that this beautiful country offers. We brought our oven from Napoli because we wanted it to be made by the best oven makes in the Napoli tradition. This is really a little bit of Napoli here in Manly and we hope you will enjoy what we think is special, genuine and above all an experience that you will remember..
Buon Appetito
Luca e Sasi
“Naples is the birthplace of pizza as we know it, or don’t: The TRUE Neapolitan crust, blistered in wood-fired oven, is softer and floppier than what most of the world knows and loves. It’s puffy, leopard-spotted, light-as-a-cloud rim hugs layers of sweet local tomatoes and divinely melty mozzarella.”
Daniel Young – CN Traveler
Rustic and simple is the way we feel about food and therefore is the way we wanted our restaurant to be. You will feel at home sitting at our tables and enjoying your time with us. And, if you want the chance to see what making a traditional pizza is all about, you can do it sitting at our "pizza-bar"!
It's more or less the same thing as a japanese sushi bar where the sushi master will prepare specials right in front of you. This is what our expert pizzaiolo will do whilst you'll sit there and enjoy a glass of wine. It's also perfect for a quick lunch or dinner with friends!
Licensed and BYO (Wine only)
Our Pizza Napoletana D.O.C. is made with fresh dough and fresh mozzarella using the traditional method and perfectly charred in the wood-fired oven. The result is different from any other pizza you have ever tried. You can now order some of our pizzas in a Stone Ground Flour version. Grains are gently milled without reaching high temperatures; The result is a dough that contains more vitamins, fibres and proteins. This will help maintaining a better digestive system and a healthy brain function. This process requires more time and effort from the producers so it comes at a much higher price for us, which results in a little difference in price for your pizza (additional 3$).
Martina Franca – Puglia (Italy)
Poggio alle Mura, Montalcino – Toscana (Italy)
Poggio alle Mura, Montalcino (Siena) – Toscana (Italy)
Mudgee – NSW (Australia)
Chianti – Toscana (Italy)
McLaren Vale - SA (Australia)
Manduria – Puglia (Italy)
Clare Valley SA – Australia
Mudgee - NSW (Australia)
Central Otago (New Zealand)
Sambuca di Sicilia - Sicilia (Italy)
Poggio alle Mura, Montalcino - Toscana (Italy)
Chianti – Toscana (Italy)
Sambuca di Sicilia - Sicilia (Italy)
Hunter Valley - NSW (Australia)
Marlborough (New Zealand)
Mudgee - NSW (Australia)
Appiano (Bz) - Alto Adige (Italy)
Avellino - Campania (Italy)
King Valley, VIC - Australia
San Martino sulla Marruccina (Ch) - Abruzzo (Italy)
Venegazzù (Tv) - Veneto (Italy)
Mombaruzzo (Asti) - Piemonte (Italy)
We are very proud to serve you the perfect Pizza Napoletana, made by our experienced Neapoletan Pizzaioli using the traditional method that makes it so special and famous all over the world. It means fresh dough prepared two days in advance for the perfect levitation, only the best flours and ingredients for the base and the toppings, and always freshly made mozzarella. The pizzas cook to perfection in our unique wood-fired oven, built in Napoli and shipped all the way to Manly for us. This will make your pizza feel and taste completely different to all other pizzas cooked outside of Napoli. We really hope you will love it as much as we do!
“Naples is the birthplace of pizza as we know it, or don’t: The TRUE Neapolitan crust, blistered in wood-fired oven, is softer and floppier than what most of the world knows. It’s puffy, leopard-spotted, light-as-a-cloud rim hugs layers of sweet local tomatoes and divinely melty mozzarella.”
Daniel Young – CN TravelerWe use additive-free and all-natural flours that are slowly milled for optimal water absorption and superior yield for all of our pizzas. You can now order some of our pizzas in a special Stone Ground flour option rather than the traditional “OO” flour. With this method, grains are gently milled, being ground slowly between two stones without reaching high temperatures. This kind of milling retains a much bigger amount of vitamins and nutrients that are present in two parts of the grain, the bran and the germ. For this reason, stone ground flours are rich in fibres, proteins and vitamins that are vital in maintaining a healthy digestive system together with B and E vitamins and fatty acids that are necessary for healthy brain function. This process requires more time and effort from the producers so it comes at a much higher price for us, which results in a little difference in price for your pizza (additional 3$).
Pizzas can be ordered on gluten-free base. Please note that we cannot guarantee that dishes will be 100% gluten-free as all pizzas are prepared in the same environment.
We are very proud to serve you the perfect Pizza Napoletana, made by our experienced Neapoletan Pizzaioli using the traditional method that makes it so special and famous all over the world. It means fresh dough prepared two days in advance for the perfect levitation, only the best flours and ingredients for the base and the toppings, and always freshly made mozzarella. The pizzas cook to perfection in our unique wood-fired oven, built in Napoli and shipped all the way to Manly for us.This will make your pizza feel and taste completely different to all other pizzas cooked outside of Napoli. We really hope you will love it as much as we do!
"Naples is the birthplace of pizza as we know it, or don’t: The TRUE Neapolitan crust, blistered in wood-fired oven, is softer and floppier than what most of the world knows. It’s puffy, leopard-spotted, light-as-a-cloud rim hugs layers of sweet local tomatoes and divinely melty mozzarella." Daniel Young – CN Traveler
We use additive-free and all-natural flours that are slowly milled for optimal water absorption and superior yield for all of our pizzas. You can now order some of our pizzas in a special Stone Ground flour option rather than the traditional “OO” flour. With this method, grains are gently milled, being ground slowly between two stones without reaching high temperatures. This kind of milling retains a much bigger amount of vitamins and nutrients that are present in two parts of the grain, the bran and the germ. For this reason, stone ground flours are rich in fibres, proteins and vitamins that are vital in maintaining a healthy digestive system together with B and E vitamins and fatty acids that are necessary for healthy brain function. This process requires more time and effort from the producers so it comes at a much higher price for us, which results in a little difference in price for your pizza (additional 3$).
Pizzas can be ordered on gluten-free base. Please note that we cannot guarantee that dishes will be 100% gluten-free as all pizzas are prepared in the same environment.
Chianti – Toscana (Italy)
A Trebbiano and Chardonnay blend that is light, fruity yet still quite dry and suits well with most dishes.
Sambuca di Sicilia - Sicilia (Italy)
This indigenous grape of Sicily has a delicate aroma, fruity (apple and exotic fruits), with floral notes. It’s fresh, full-bodied, tasty, harmonious, persistent with a slightly bitter aftertaste, that remembers almonds.
Hunter Valley - NSW (Australia)
The Ludwig Chardonnay is the first release from Adam’s Leap Wines. Barrel fermented in 20% new French oak, and followed by malolactic fermentation, the result is a classic Chardonnay with subtle characters of brioche, white peach and honeydew which enrich the elegant, crisp and restrained palate.
Marlborough (New Zealand)
Time in oak during the fermentation and further time aging in barrels transform this wine, replacing the zingy goosberry with asparagus, passionfruit, green herbs and grass. More texture and palate weight make this wine great for a meaty white fish dish.
Mudgee - NSW (Australia)
Pinot Grigio is one of Italy's most widely planted varieties and best known white wine styles. The grey colour reference in the name is a reflection of the skin colour at harvest which turns from bright green to a dull mauve-grey.. A wine with refreshing citrus and pineapple flavours and crisp, food-friendly acidity.
Appiano (Bz) - Alto Adige (Italy)
This variety has been cultivated in South Tyrol for over a century, its aromatic complexity develops flavours of apple, peach, apricot or pear. it is one of South Tyrol’s best-loved wines. The considerable temperature difference between day and night is providing this Weissburgunder (Pinot Bianco) with its unique character.
Avellino - Campania (Italy)
From the Sorbo Serpico region in Campania, this is a great example of the Fiano di Avellino varietal. Spicy perfumes of fresh flowers such as Camomile along with picked fruits in the nose while it’s soft and balanced in the palate by its freshness and minerality
Santo Stefano - Abruzzo (Italy)
Rich ruby red with purplish higlights, intensly fruity nose with black cherry and wild berries nuances.
Poggio alle Mura, Montalcino (Siena) – Toscana (Italy)
An innovative blend with typical Tuscan character. Aged in French oaks for two months, it’s fresh and full bodied.
Mudgee – NSW (Australia)
A lively deep purple wine with a complex nose of spicy bright ripe cherry, stewed plums, sweet chocolate oak and a hint of violet and mint. Medium bodied with light grippy tannins and long finish.
Chianti – Toscana (Italy)
Fresh white flowers, pepper and mocha aromas. Basil balsam and black cherry flavours, linger on the palate. Smoth tannins finish.
McLaren Vale - SA (Australia)
Honouring their Italian heritage, a portion of their fruit is made “Appassimento” style, where the grapes are dried prior to fermentation. A perfect foil to rustic meat and pasta dishes.
Manduria – Puglia (Italy)
Ruby red with purple hues. This wine is intense with notes of black berries. Medium body, velvet with good balance.
Clare Valley SA – Australia
This blend of local vineyards has produced a wine with strong regional and varietal definition. The wine has a lively deep purple hue with aromas and flavours of violet, blackberry and mulberry. Further complexity is built through 24 months of American oak maturation.
Mudgee - NSW (Australia)
Sangiovese has been produced in Mudgee for over 30 years. It is light ruby red in colour, quite aromatic, with lifted cherry alongside the typical savoury aromas of thyme, rosemary and aniseed. Sangiovese is well known as a wine for simple meats, wheather by way of a lamb cutlet or red sauce pasta like Bolognese.
Central Otago (New Zealand)
Situated on the alluvional banks of the Clutha River, the wine makers incorporate organic and suatainable farming practises to aid soil health and to express the purest of fruit. Deeply coloured with purple hues, the nose releases fresh red cherry fruits with spicy overtones. On the palate, the wine is elegant and refined with intense red fruit – well ripened with fine tannins and good acidity to match with a range of foods. A long fruit filled finish.
Sambuca di Sicilia - Sicilia (Italy)
Nerello Mascalese is the uniquely aromatic grape that makes up the main part of Etna red wines. Deep ruby red, the arome is full of red fruits and hints of spice, with a pleasant balsamic note. It matches perfectly with cured meats and aged cheese and rich dishes made with red meats like a Lasagna.
Poggio alle Mura, Montalcino (Siena) - Toscana (Italy)
This Brunello di Montalcino is obtained from clones of Sangiovese selected after 20 years of research on this unique grape, aged in French Oak barrels and in Slavonian barrles. The most aristocratic combinationof Montalcino tradition.
King Valley, VIC - Australia
Sangiovese is the perfect varietal for a rosè, plenty of cherry fruits, raspberries and strawberries, some musky floral notes and lift off the top. The palate is all about crisp, dry refreshment.
San Martino sulla Marruccina (Ch) - Abruzzo (Italy)
Consisting of Montepulciano, Trebbiano and Cerasuolo d’Abruzzo DOC, this line is produced with quality grapes from the vineyards of Loreto Arputino (Pescara), a particularly suitable area with excellent exposure and temperature difference.
Venegazzù (Tv) - Veneto (Italy)
This vine’s variety is the most traditional reality in the territory of Asolo. The grapes that grow on mineral soil give the product a definitely structural character which makes it unique and unmistakable as to its other types.
Mombaruzzo (Asti) - Piemonte (Italy)
This sweet wine is the dessert wine par exellence. Straw-yellow of varying intensity, it has an intensely fruit nose which is aromatic and very persistent. The sweet flavour is beautifully balanced with the low alcohol (5% vol) and the never high acidity.
Peroni Nastro Azzuro is brewed to the authentic Italian recipe originating in Italy in the 19th century.
Complex malty, hoppy taste, fruity and floral aroma. This beer is very well balanced giving a constant and refined flavour
Moretti’s production process has remained almost unchanged since 1859!
Only 136kcal, brewed from just three locally sourced ingredients, in the heart of the world’s most famous hop region: Organic Barley Malt, Organiz Saaz Hops and Water from the Žatec foothills in Czech Republic
Aromas of lemon and lime, a light malty palate finishing crisp and clean with hints of spice and citrus
Deep ruby amber appearance, aromas of pine and grapefruit. Full bodied malty flavours with a tight and bitter finish
Inspired by our local beach - Brewed with sea water harvested from our local Freshwater beach.
Gualdo Cattaneo (Pg) – Umbria (Italy)
Crafted according to Selection 19 recipe from the choice of the best Italian spelt and the finest Italian malts. Golden and cloudy in appearance, rich aroma hints of lemon blossom and summer fruit. The delicate flavour of the spelt is accompanied by herbaceous notes from the hops which our master brewers have expertly selected for you.
Gualdo Cattaneo (Pg) – Umbria (Italy)
Crafted according to Selection 28 recipe using the time-honored fermentation technique and superior raw materials. Rosted specially malts result in a characteristic deep copper hue. It’s captivating arome is dominated by the complexity of noble hops that evolve into elegant notes of caramel and orange peel. Smooth body and balanced flavour.
Probably the most famous Italian dessert, invented in Veneto in 1060’s. Made with Savoiardi sponge fingers, Coffee, Marsala, Mascarpone and fresh home-made whipped cream. (Our Tiramisu does not contain raw egg in order to meet the current food safety regulation requirements)
The modern pastiera was invented in a Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, candied citron and aromatic Asian spices.
Torta Caprese is a traditional Italian chocolate cake made with almond or walnut. It’s named for the island of Capri from which it originates.
Literally means “cooked cream”, it is made by baking a blend of thick cream, and honey or sugar. Served with mixed berries sauce.
Lemon and lime cheese cake served with mixed berries sauce.
A scoop of Gelato on which you will pour a hot Espresso. Also really nice with Amaretto or Frangelico on the side (+5$).
Deep-fried Pizza dough fingers with sugar and Nutella on top!
Gelato with a bit of cream on top. Please ask the waiter for the available flavours.
(English breakfast, green, green honey and peach)
Thank you for choosing us! You can easily book a table here. If you have special requests don't esitate to contact us so that we can assist you. Grazie and see you soon!

