Contact Us
Contact Us
Visit Us
2-8 Darley road
2095 Manly – NSW
Opening Hours (Mon-Sun)
12 p.m. – 10 p.m.
Takeaway Available (Mon-Sun)
12 p.m. – 9:45 p.m.
Opening Hours (Mon-Sun)
Takeaway Available (Mon-Sun)
Our set menus are perfect for those looking to dine and enjoy the full breadth of Neapolitan cuisine, but the best bit is the Pizzas will come out for as long as you like!
Please note, we require a Set Menu for groups larger than 12 people on weekend nights, public holidays and during Christmas time.
(price is per person, to be ordered for all guests, kids $20, min. 5 guests)
– Add two pastas (among gnocchi, fettuccine, linguine) +$10
– Add starters burrata and mozzarella and prosciutto di Parma +$10
Set Menus don’t include drinks
🌱 = Vegan Ⓥ = Vegetarian 🌾 = Gluten Free (We don’t guarantee 100% gluten free)
| OLIVE SICILIANE 🌱 🌾 | $9 |
| A small bowl of Sicilian green olives | |
| GARLIC PIZZA CRUST 🌱 / HERBS PIZZA CRUST Ⓥ | $14 |
| Olive oil and garlic / olive oil, oregano, basil, Parmesan cheese | |
| BRUSCHETTE 🌱 | $16 |
| Toasted wood-fire bread with fresh olive oil, cherry tomatoes, garlic | |
| SCUGNIZZI 🌱 | $17 |
| Deep-fried pizza dough fingers with cherry tomatoes, olive oil, oregano, garlic, basil and chilli | |
| PROVOLA IMPANATA Ⓥ | $20 |
| Crumbed fried smoked scamorza cheese | |
| CALAMARI FRITTI | $20 |
| Floured calamari fried with a side of seasonal salad | |
| CAPRESE SALAD Ⓥ 🌾 | $22 |
| Buffalo Mozzarella and tomatoes salad with olive oil, basil and seasoning | |
| BURRATA E PROSCIUTTO 🌾 | $29 |
| Two Fresh Burrata (delicious creamy-heart mozzarella) with Prosciutto di Parma | |
| POLPO AFFOGATO | $28 |
| Baby octopus cooked in Napoletana sauce and black olives served with croutons | |
| ANTIPASTO ALL’ITALIANA 🌾 | $16/person |
| A mix of Italian cured meats and cheeses with grilled vegetables | |
🌱 = Vegan Ⓥ = Vegetarian 🌾 = Gluten Free (We don’t guarantee 100% gluten free)
| GARDEN SALAD 🌱 🌾 | $15 |
| Lettuce, tomatoes, onions, cucumber, green olives, balsamic vinegar, extra-virgin olive oil | |
| SPINACI, PACHINO E PARMIGIANO Ⓥ 🌾 | $16 |
| Baby spinach, cherry tomatoes, Parmesan cheese, carrots, extra-virgin olive oil | |
| RUCOLA E PERE 🌱 🌾 | $16 |
| Rocket, fresh pears, walnuts, yellow cherry tomatoes, extra-virgin olive oil, balsamic dressing |
“Naples is the birthplace of pizza as we know it, or don’t: The TRUE Neapolitan crust, blistered in wood-fired oven, is softer and floppier than what most of the world knows. It’s puffy, leopard-spotted, light-as-a-cloud rim hugs layers of sweet local tomatoes and divinely melty mozzarella.”
Daniel Young – CN Traveler
Lavorazione a pietra – Stone ground flour (+3$)
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 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.
Gluten free (+5$)
Pizzas can be ordered on gluten-free base (round size only). Please note that we cannot guarantee that dishes will be 100% gluten-free as all pizzas are prepared in the same environment.
Vegan cheese (+3$)
Pizzas can be ordered replacing fior di latte or other cheeses with vegan cheese.
🌱 = Vegan Ⓥ = Vegetarian
| OUR PIZZA | ROUND | HALF | METER |
| MARINARA 🌱 | $22 | $50 | $95 |
| Tomato base, oregano, basil, garlic and olive oil | |||
| MARGHERITA Ⓥ | $24 | $50 | $95 |
| Tomato base, fior di latte cheese, basil and olive oil | |||
| MARGHERITA “deVita” Ⓥ | $30 | – | – |
| Smoked scamorza cheese’s Margherita with rocket, cherry tomatoes and Parmesan cheese in the middle | |||
| GIALLO E MOZZARELLA Ⓥ | $26 | $50 | $95 |
| Yellow cherry tomatoes, fior di latte cheese, ricotta cheese, basil and olive oil | |||
| CAPRICCIOSA | $28 | $50 | $95 |
| Tomato base, fior di latte cheese, ham, salame, mushrooms, artichokes, basil and olives | |||
| NAPOLETANA | $26 | $50 | $95 |
| Tomato base, fior di latte cheese, oregano, anchovies, olives, capers, olive oil and basil | |||
| DIAVOLA | $28 | $50 | $95 |
| Tomato base, fior di latte cheese, spicy salame, olive oil and basil | |||
| BOSCAIOLA | $27 | $50 | $95 |
| Italian sausage, fior di latte cheese, mushrooms, zucchini, basil and olive oil | |||
| SICILIANA Ⓥ | $25 | $50 | $95 |
| Tomato base, fior di latte cheese, eggplants, olive oil and basil | |||
| CHEF | $28 | $50 | $95 |
| Cream, ham, fior di latte cheese, mushrooms, basil and olive oil | |||
| FILETTO Ⓥ | $26 | $50 | $95 |
| Cherry tomatoes, smoked scamorza cheese, olive oil and basil | |||
| PIZZA LASAGNA | $28 | $50 | $95 |
| Tomato base, fior di latte cheese, ricotta cheese, ham, salame, black pepper, olive oil and basil | |||
| QUATTRO STAGIONI | $28 | $50 | $95 |
| 4 flavours pizza! Tomato base, fior di latte cheese, ham, salame, artichokes, mushrooms and basil | |||
| ORTOLANA Ⓥ | $28 | $50 | $95 |
| Tomato base, eggplants, zucchini, capsicums, mushrooms, fior di latte cheese, olive oil, basil and oregano | |||
| CALZONE CLASSICO | $29 | $55 | $98 |
| Folded pizza with fior di latte cheese, ricotta cheese, ham, salame, tomato base, pepper, olive oil and basil | |||
| CALZONE BIANCO | $29 | $55 | $98 |
| Folded pizza with fior di latte cheese, ricotta cheese, ham, tomato base, basil, Parmesan cheese and olive oil | |||
| QUATTRO FORMAGGI Ⓥ | $28 | $50 | $95 |
| Swiss cheese, gorgonzola cheese, Parmesan cheese, cream, fior di latte cheese, olive oil and basil | |||
| SALSICCE E FRIARIELLI | $27 | $50 | $95 |
| Italian sausage, fior di latte cheese, friarielli (Neapolitan broccoli), basil and olive oil | |||
| CONTADINA | $28 | $50 | $95 |
| Italian pancetta (pork belly), wood-fire baked potatoes, fior di latte cheese, basil and olive oil | |||
| REGINA | $29 | $50 | $95 |
| Cherry tomatoes, fior di latte cheese, prosciutto di Parma, rocket, Parmesan cheese, olive oil and basil | |||
| MEZZALUNA Ⓥ | $26 | – | – |
| Part of the pizza is stuffed with ricotta cheese, mushrooms and black pepper, the rest is Margherita | |||
| PORCINI | $30 | $50 | $95 |
| Porcini mushrooms, Italian sausage, fior di latte cheese, truffle sauce, basil and olive oil | |||
| MARECHIARO | $29 | $50 | $95 |
| Prawns, tomato base, fior di latte cheese, cherry tomatoes, oregano, garlic, olive oil and rocket | |||
| PIZZA FRITTA – MOZZARELLA E POMODORO Ⓥ | $24 | – | – |
| Deep fried pizza – fior di latte cheese and tomato base | |||
| PIZZA FRITTA – RICOTTA | $26 | – | – |
| Deep fried pizza – ricotta cheese, ham, fior di latte cheese, tomatoes and pepper |
| PIZZE SPECIALI! | |
| TOTÒ | $30 |
| Ricotta stuffed edge, Italian sausage, cherry tomatoes, fior di latte cheese, basil and olive oil | |
| TRE GUSTI | $32 |
| 3 flavours pizza: prosciutto di Parma, cherry tomatoes, Parmesan cheese and rocket, yellow cherry tomatoes and ricotta cheese, salame and tomato sauce, smoked scamorza cheese, basil and olive oil | |
| STELLA (STAR) | $32 |
| 5 flavours pizza! Fior di latte cheese and salame, ricotta cheese and ham, capsicums and fio di latte cheese, eggplants and cherry tomatoes, Italian sausage and mushrooms. The 5 sides are folded as mini-calzoni | |
| CORNETTO | $37 |
| Folded pizza: porcini mushrooms, fior di latte cheese, gorgonzola cheese with prosciutto di Parma and rocket on the side | |
| FIORE | $42 |
| 4 flavours pizza! Artichokes and fior di latte cheese, eggplants and fior di latte cheese, ham and ricotta cheese, salame and mushrooms and fior di latte cheese. Buffalo mozzarella and prosciutto di Parma in the middle | |
| SEAFOOD PIZZA | $48 |
| Prawns, calamari, vongole, mussels, cherry tomatoes, parlsey |
🌱 = Vegan Ⓥ = Vegetarian 🌾 = Gluten Free (We don’t guarantee 100% gluten free)
| GNOCCHI ALLA SORRENTINA Ⓥ | $26 |
| Traditional Gnocchi with Napoletana sauce, smoked scamorza cheese and basil | |
| SPAGHETTI ALLA BOLOGNESE | $29 |
| Zio Vincenzo’s traditional recipe | |
| FETTUCCINE ALLA BOSCAIOLA | $31 |
| Fettuccine with cream, green peas, pork belly, Italian sausage and mixed wild mushrooms | |
| LASAGNA NAPOLETANA | $31 |
| Sheets of pasta layered with Napoletana sauce, fior di latte cheese, eggs, ricotta cheese and meatballs | |
| LINGUINE MARE | $32 |
| LInguine with octopus, calamari, prawns, vongole, mussels and Napoletana sauce | |
| SCALOPPINA | $37 |
| Veal in white wine or lemon or mushrooms sauce with seasonal vegetables | |
| CHEF’S KINGFISH 🌾 | $37 |
| Gratin Kingfish in citrus sauce lied on baby spinach | |
| FILETTO 🌾 | $38 |
| Eye Fillet with green pepper sauce served with vegetables | |
| TAGLIATA DI MANZO 🌾 | $38 |
| Sliced Eye Fillet with rocket, cherry tomatoes and shaved parmesan in red wine sauce |
| GNOCCHI ALLA SORRENTINA Ⓥ | $12 |
| Traditional Gnocchi with Napoletana sauce, smoked scamorza cheese and basil | |
| SPAGHETTI ALLA BOLOGNESE | $12 |
| Zio Vincenzo’s traditional recipe | |
| PIZZA MICKEY MOUSE | $12 |
| Margherita with ham | |
| ITALIAN GELATO | $4.5 |
| A scoop of Italian gelato |
MASSERIA FRATTASI
Here at deVita you will be able to taste wines from one of the best wineries in Italy, exclusively imported by us.
The Sannio Caudino area, near the Taburno mountain, has been cultivated for centuries dating back to the Roman Empire. It’s from 1779 that Pasquale Clemente’s family has continuously produced wines with some of the oldest techniques and without damaging the soil with chemicals or intensive production.
The plants have a density of only seven per hectare and allow a production of 70 precious quintals per hectare. The old techniques used at Masseria Frattasi include the late harvesting and the “appassimento” that has been invented by the Romans and used later on for the very famous Amarone.
| WHITE WINES | CUP | BOTTLE |
| BIANCO DELLA CASA – HOUSE WHITE WINE | $9 | – |
| TOSCANA BIANCO IGT – SENSI | $10 | $32 |
| Pistoia – Toscana (Italy) A Trebbiano and Chardonnay blend that is light, fruity yet still quite dry and suits well with most dishes. | ||
| RIESLING – SCALZI ESTATE | $11 | $48 |
| Barossa & Eden Valley – SA (Australia) Orange blossom and rose petals are at the fore with hints of lime zest and pear flesh. A moreish palate with flavours of pithy grapefruit, early season pineapple and granny smith apples. | ||
| THE LUDWIG CHARDONNAY – ADAM’S LEAP | $11 | $45 |
| 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. | ||
| SAUVIGNON BLANC UPPER AWATERE – CLARK ESTATE | $13 | $56 |
| Marlborough (New Zealand) Every year our Sauvignon Blanc is picked over several nights and each parcel is harvested for specific flavours to compliment the final blend. delightfully aromatic with lifted notes of cool climate stone fruits, blackcurrant bud and gooseberries filling the glass. | ||
| PINOT GRIGIO DOC COLLIO – VILLA RUSSIZ | $13 | $52 |
| Capriva del Friuli – Gorizia (Italy) Perfectly ripened grapes are hand harvested during the chilly early hours of the day. The bunches are then quickly carried to the cellar where they are gently pressed. The first must is pumped into temperature controlled stainless steel vats. Kept on its lees for at least 8 months before bottling. | ||
| FALANGHINA DONNALAURA – MASSERIA FRATTASI (Late Harvest) | $13 | $58 |
| Montesarchio (Bn) – Campania (Italy) Yellow with honey-like highlights. Long scents of pear flowers, according to the quote by Luca Maroni, who has awarded him the best Italian white wine in the guidebook of ‘Annuario dei migliori vini italiani’. |
| RED WINES | CUP | BOTTLE |
| ROSSO DELLA CASA – HOUSE RED WINE | $9 | – |
| MONTEPULCIANO D’ABRUZZO DOCG – BORGO CIPRESSI | $11 | $34 |
| Santo Stefano – Abruzzo (Italy) Rich ruby red with purplish higlights, intensly fruity nose with black cherry and wild berries nuances. | ||
| CAUDIUM AGLIANICO BENEVENTANO IGT | $11 | $48 |
| Montesarchio (Bn) – Campania (Italy) The cultivation of the vine dates back to the Cretan period, about 3500 years ago. Dark red. Scents of wild blackberries, blueberries, plums of red plums. Dense, pulpy, persistent. | ||
| CHIANTI CLASSICO DOCG – CAMPOLUCE – ORGANICO | $11 | $45 |
| Chianti – Toscana (Italy) Fresh white flowers, pepper and mocha aromas. Basil balsam and black cherry flavours, linger on the palate. Smoth tannins finish. | ||
| MERLOT TERRE SICILIANE IGT SOLEA – CANTINE CELLARO | $11 | $48 |
| Sambuca di Sicilia (AG) – Sicilia (Italy) Deep ruby red wine, it has a fruity aroma with hints of blackberry and red currant. It has a long-lasting and wrapping tasting, well structured, with hints of spices matched perfectly with fruit. | ||
| THE INSOLENT CAVALIER SHIRAZ – ADAM’S LEAP | $11 | $49 |
| Hunter Valley – 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. | ||
| CABERNET SAUVIGNON – BUNDALONG | $12 | $52 |
| Coonawarra – SA (Australia) This wine is garnet in colour and displays hints of cas-sis, cigar box and chocolate. The palate is full and tex-tural with lingering tannins. | ||
| NERELLO MASCALESE – NERO D’AVOLA DOC – CELLARO | $12 | $62 |
| 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. | ||
| PINOT NOIR – KURU KURU | $12 | $66 |
| Central Otago (New Zealand) Displaying both elegant red fruits from Alexandra and more structured darker berryfruits and dark cherry from the 2 warmer sites. There is also milk chocolate, spice and beautifully ripe tannins with a long finish. | ||
| BAROLO DOCG – BATASIOLO | – | $119 |
| DOCG Production area – Piemonte (Italy) The color is deep garnet red.The bouquet has all the typical aromas of the grape nebbiolo after the aging period provided by the process of production, showing the dried fruit, flowers, spices, sweets, and the typical delicate herbaceous aromas. | ||
| KAPNIOS AGLIANICO – MASSERIA FRATTASI | – | $119 |
| Montesarchio (Bn) – Campania (Italy) Withering of the grapes in open-air fruit tree. Aging in French oak barriques. The color is purple red. The smell is reminiscent of blackberries and blackcurrant. Full and balanced taste wih melted tannins and a long finish of sweetened toasted coffee, chocolate, tobacco and spices. |
| ROSE WINES | CUP | BOTTLE |
| CERASUOLO D’ABBRUZZO DOC – MASCIARELLI | $11 | $48 |
| 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. |
| SPARKLING WINES | CUP | BOTTLE |
| PROSECCO EXTRA DRY – VAL D’OCA | $11 | $48 |
| Valdobbiadene (Tv) – Veneto (Italy) The must is carefully fermented at controlled temperatures to obtain an elegant straw coloured sparkling wine with aromas of white wild flowers and notes of green apple. | ||
| MOSCATO D’ASTI DOCG – BATASIOLO | $48 | |
| La Morra (Cn) – Piemonte (Italy) Aromatic wine of the most renowned, beautiful yellow-green colour, with characteristic gold reflections and a persistent frame of little bubbles. The typical aromas are those of white flowers of acacia, passion fruit, honey with the undergrowth mineral notes of salvia, thyme and mint typical of our soils. To the taste it is sapid, agreeable with a right acid note to contrast the sugar residual. |
| BEERS | |
| PERONI NASTRO AZZURRO DRAUGHT (5.1%) | cl30 $10 |
| Peroni Nastro Azzuro is brewed to the authentic Italian recipe originating in Italy in the 19th century. | cl50 $16 |
| PERONI NASTRO AZZURRO LIGHT (3.5%) | $9.5 |
| MENABREA PALE LAGER (4.8%) | $9.5 |
| Complex malty, hoppy taste, fruity and floral aroma. This beer is very well balanced giving a constant and refined flavour | |
| BALADIN NAZIONALE (6.5%) | $12 |
| Blonde, 100% Italian craft beer | |
| 4 PINES – KOLSCH (4.6%) | $9.5 |
| Aromas of lemon and lime, a light malty palate finishing crisp and clean with hints of spice and citrus | |
| 4 PINES – PALE ALE (5.1%) | $9.5 |
| Deep ruby amber appearance, aromas of pine and grapefruit. Full bodied malty flavours with a tight and bitter finish | |
| REKORDELIG (4.0%) | $9.5 |
| Premium Strawberry & Lime Cider |
| SOFT DRINKS | |
| SPARKLING MINERAL WATER | $7 |
| STILL MINERAL WATER | $7 |
| COKE / COKE ZERO | $5 |
| FANTA | $5 |
| SPRITE | $5 |
| LIFT LEMON SQUASH | $5 |
| LEMON LIME BITTERS | $5 |
| GINGER BEER | $5 |
| CHINOTTO | $5 |
| GINGER ALE | $5 |
| FRUIT JUICE APPLE | $5 |
| FRUIT JUICE PINAPPLE | $5 |
| FRUIT JUICE ORANGE | $5 |
| DESSERTS | |
| TIRAMISU | $13 |
| 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) | |
| PASTIERA NAPOLETANA | $14 |
| 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 – CHOCOLATE CAKE | $13 |
| Torta Caprese is a traditional Italian chocolate cake made with almond. It’s named for the island of Capri from which it originates | |
| PANNA COTTA | $13 |
| Literally means “cooked cream”, it is made by baking a blend of thick cream, vanilla and sugar. Served with mixed berries sauce | |
| CHEESE CAKE | $13 |
| Lemon and lime cheese cake served with mixed berries sauce | |
| AFFOGATO | $10 |
| A scoop of gelato on which you will pour a hot espresso. Also really nice with Amaretto or Frangelico on the side (+5$) | |
| PIZZA NUTELLA | $24 |
| Pizza with nutella, strawberries and cream | |
| SCUGNIZZI NUTELLA | $17 |
| Deep-fried pizza dough fingers with sugar and nutella on top! | |
| SORBETTO (Vegan) | $10 |
| Italian sorbet, lemon or mango flavours | |
| ITALIAN GELATO | $10 |
| Gelato with a bit of cream on top. Please ask the waiter for the available flavours |
| COFFEE | REGULAR | LARGE |
| ESPRESSO | $3.5 | – |
| MACCHIATO | $3.5 | – |
| PICCOLO | $3.5 | – |
| CAPPUCCINO | $3.5 | $4 |
| FLAT WHITE | $3.5 | $4 |
| CAFFELLATTE (LATTE) | $3.5 | $4 |
| AMERICANO (LONG BLACK) | $3.5 | $4 |
| BELGIAN HOT CHOCOLATE | $4.5 | $5 |
| MOCHA | $4.5 | $5 |
| TEA | $3.5 | |
| (English breakfast, green, green honey and peach) | ||
| Soy Milk Option +$0.5 | ||
| Almond Milk Option +$0.5 |
🌱 = Vegan Ⓥ = Vegetarian 🌾 = Gluten Free (We don’t guarantee 100% gluten free)
| OLIVE SICILIANE 🌱 🌾 | $8 |
| A small bowl of Sicilian green olives | |
| GARLIC PIZZA CRUST 🌱 / HERBS PIZZA CRUST Ⓥ | $12 |
| Olive oil and garlic / olive oil, oregano, basil, Parmesan cheese | |
| BRUSCHETTE 🌱 | $14 |
| Toasted wood-fire bread with fresh olive oil, cherry tomatoes, garlic | |
| SCUGNIZZI 🌱 | $15 |
| Deep-fried pizza dough fingers with cherry tomatoes, olive oil, oregano, garlic, basil and chilli | |
| PROVOLA IMPANATA Ⓥ | $18 |
| Crumbed fried smoked scamorza cheese | |
| CALAMARI FRITTI | $18 |
| Floured calamari fried with a side of seasonal salad | |
| CAPRESE SALAD Ⓥ 🌾 | $20 |
| Buffalo Mozzarella and tomatoes salad with olive oil, basil and seasoning | |
| BURRATA E PROSCIUTTO 🌾 | $27 |
| Two Fresh Burrata (delicious creamy-heart mozzarella) with Prosciutto di Parma | |
| POLPO AFFOGATO | $26 |
| Baby octopus cooked in Napoletana sauce and black olives served with croutons | |
| ANTIPASTO ALL’ITALIANA 🌾 | $14/person |
| A mix of Italian cured meats and cheeses with grilled vegetables | |
🌱 = Vegan Ⓥ = Vegetarian 🌾 = Gluten Free (We don’t guarantee 100% gluten free)
| GARDEN SALAD 🌱 🌾 | $14 |
| Lettuce, tomatoes, onions, cucumber, green olives, balsamic vinegar, extra-virgin olive oil | |
| SPINACI, PACHINO E PARMIGIANO Ⓥ 🌾 | $15 |
| Baby spinach, cherry tomatoes, Parmesan cheese, carrots, extra-virgin olive oil | |
| RUCOLA E PERE 🌱 🌾 | $15 |
| Rocket, fresh pears, walnuts, yellow cherry tomatoes, extra-virgin olive oil, balsamic dressing |
“Naples is the birthplace of pizza as we know it, or don’t: The TRUE Neapolitan crust, blistered in wood-fired oven, is softer and floppier than what most of the world knows. It’s puffy, leopard-spotted, light-as-a-cloud rim hugs layers of sweet local tomatoes and divinely melty mozzarella.”
Daniel Young – CN Traveler
Lavorazione a pietra – Stone ground flour (+3$)
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 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.
Gluten free (+5$)
Pizzas can be ordered on gluten-free base (round size only). Please note that we cannot guarantee that dishes will be 100% gluten-free as all pizzas are prepared in the same environment.
Vegan cheese (+3$)
Pizzas can be ordered replacing fior di latte or other cheeses with vegan cheese.
🌱 = Vegan Ⓥ = Vegetarian
| OUR PIZZA | ROUND | HALF | METER |
| MARINARA 🌱 | $20 | $45 | $85 |
| Tomato base, oregano, basil, garlic and olive oil | |||
| MARGHERITA Ⓥ | $22 | $45 | $85 |
| Tomato base, fior di latte cheese, basil and olive oil | |||
| MARGHERITA “deVita” Ⓥ | $28 | – | – |
| Smoked scamorza cheese’s Margherita with rocket, cherry tomatoes and Parmesan cheese in the middle | |||
| GIALLO E MOZZARELLA Ⓥ | $24 | $45 | $85 |
| Yellow cherry tomatoes, fior di latte cheese, ricotta cheese, basil and olive oil | |||
| CAPRICCIOSA | $26 | $45 | $85 |
| Tomato base, fior di latte cheese, ham, salame, mushrooms, artichokes, basil and olives | |||
| NAPOLETANA | $24 | $45 | $85 |
| Tomato base, fior di latte cheese, oregano, anchovies, olives, capers, olive oil and basil | |||
| DIAVOLA | $26 | $45 | $85 |
| Tomato base, fior di latte cheese, spicy salame, olive oil and basil | |||
| BOSCAIOLA | $25 | $45 | $85 |
| Italian sausage, fior di latte cheese, mushrooms, zucchini, basil and olive oil | |||
| SICILIANA Ⓥ | $23 | $45 | $85 |
| Tomato base, fior di latte cheese, eggplants, olive oil and basil | |||
| CHEF | $26 | $45 | $85 |
| Cream, ham, fior di latte cheese, mushrooms, basil and olive oil | |||
| FILETTO Ⓥ | $24 | $45 | $85 |
| Cherry tomatoes, smoked scamorza cheese, olive oil and basil | |||
| PIZZA LASAGNA | $26 | $45 | $85 |
| Tomato base, fior di latte cheese, ricotta cheese, ham, salame, black pepper, olive oil and basil | |||
| QUATTRO STAGIONI | $26 | $45 | $85 |
| 4 flavours pizza! Tomato base, fior di latte cheese, ham, salame, artichokes, mushrooms and basil | |||
| ORTOLANA Ⓥ | $26 | $45 | $85 |
| Tomato base, eggplants, zucchini, capsicums, mushrooms, fior di latte cheese, olive oil, basil and oregano | |||
| CALZONE CLASSICO | $27 | $49 | $98 |
| Folded pizza with fior di latte cheese, ricotta cheese, ham, salame, tomato base, pepper, olive oil and basil | |||
| CALZONE BIANCO | $27 | $49 | $98 |
| Folded pizza with fior di latte cheese, ricotta cheese, ham, tomato base, basil, Parmesan cheese and olive oil | |||
| QUATTRO FORMAGGI Ⓥ | $26 | $45 | $85 |
| Swiss cheese, gorgonzola cheese, Parmesan cheese, cream, fior di latte cheese, olive oil and basil | |||
| SALSICCE E FRIARIELLI | $25 | $45 | $85 |
| Italian sausage, fior di latte cheese, friarielli (Neapolitan broccoli), basil and olive oil | |||
| CONTADINA | $26 | $45 | $85 |
| Italian pancetta (pork belly), wood-fire baked potatoes, fior di latte cheese, basil and olive oil | |||
| REGINA | $27 | $45 | $85 |
| Cherry tomatoes, fior di latte cheese, prosciutto di Parma, rocket, Parmesan cheese, olive oil and basil | |||
| MEZZALUNA Ⓥ | $24 | – | – |
| Part of the pizza is stuffed with ricotta cheese, mushrooms and black pepper, the rest is Margherita | |||
| PORCINI | $28 | $45 | $85 |
| Porcini mushrooms, Italian sausage, fior di latte cheese, truffle sauce, basil and olive oil | |||
| MARECHIARO | $27 | $45 | $85 |
| Prawns, tomato base, fior di latte cheese, cherry tomatoes, oregano, garlic, olive oil and rocket | |||
| PIZZA FRITTA – MOZZARELLA E POMODORO Ⓥ | $22 | – | – |
| Deep fried pizza – fior di latte cheese and tomato base | |||
| PIZZA FRITTA – RICOTTA | $24 | – | – |
| Deep fried pizza – ricotta cheese, ham, fior di latte cheese, tomatoes and pepper |
| PIZZE SPECIALI! | |
| TOTÒ | $27 |
| Ricotta stuffed edge, Italian sausage, cherry tomatoes, fior di latte cheese, basil and olive oil | |
| TRE GUSTI | $29 |
| 3 flavours pizza: prosciutto di Parma, cherry tomatoes, Parmesan cheese and rocket, yellow cherry tomatoes and ricotta cheese, salame and tomato sauce, smoked scamorza cheese, basil and olive oil | |
| STELLA (STAR) | $29 |
| 5 flavours pizza! Fior di latte cheese and salame, ricotta cheese and ham, capsicums and fio di latte cheese, eggplants and cherry tomatoes, Italian sausage and mushrooms. The 5 sides are folded as mini-calzoni | |
| CORNETTO | $34 |
| Folded pizza: porcini mushrooms, fior di latte cheese, gorgonzola cheese with prosciutto di Parma and rocket on the side | |
| FIORE | $39 |
| 4 flavours pizza! Artichokes and fior di latte cheese, eggplants and fior di latte cheese, ham and ricotta cheese, salame and mushrooms and fior di latte cheese. Buffalo mozzarella and prosciutto di Parma in the middle | |
| SEAFOOD PIZZA | $45 |
| Prawns, calamari, vongole, mussels, cherry tomatoes, parlsey |
🌱 = Vegan Ⓥ = Vegetarian 🌾 = Gluten Free (We don’t guarantee 100% gluten free)
| GNOCCHI ALLA SORRENTINA Ⓥ | $24 |
| Traditional Gnocchi with Napoletana sauce, smoked scamorza cheese and basil | |
| SPAGHETTI ALLA BOLOGNESE | $27 |
| Zio Vincenzo’s traditional recipe | |
| FETTUCCINE ALLA BOSCAIOLA | $28 |
| Fettuccine with cream, green peas, pork belly, Italian sausage and mixed wild mushrooms | |
| LASAGNA NAPOLETANA | $28 |
| Sheets of pasta layered with Napoletana sauce, fior di latte cheese, eggs, ricotta cheese and meatballs | |
| LINGUINE MARE | $29 |
| LInguine with octopus, calamari, prawns, vongole, mussels and Napoletana sauce | |
| SCALOPPINA | $34 |
| Veal in white wine or lemon or mushrooms sauce with seasonal vegetables | |
| CHEF’S KINGFISH 🌾 | $34 |
| Gratin Kingfish in citrus sauce lied on baby spinach | |
| FILETTO 🌾 | $35 |
| Eye Fillet with green pepper sauce served with vegetables | |
| TAGLIATA DI MANZO 🌾 | $35 |
| Sliced Eye Fillet with rocket, cherry tomatoes and shaved parmesan in red wine sauce |
| GNOCCHI ALLA SORRENTINA Ⓥ | $12 |
| Traditional Gnocchi with Napoletana sauce, smoked scamorza cheese and basil | |
| SPAGHETTI ALLA BOLOGNESE | $12 |
| Zio Vincenzo’s traditional recipe | |
| PIZZA MICKEY MOUSE | $12 |
| Margherita with ham | |
| SPARKLING MINERAL WATER | $6 |
| STILL MINERAL WATER | $6 |
| COKE / COKE ZERO | $4 |
| FANTA | $4 |
| SPRITE | $4 |
| LIFT LEMON SQUASH | $4 |
| GINGER BEER | $4 |
| CHINOTTO | $5 |
| GINGER ALE | $4 |
| DESSERTS | |
| TIRAMISU | $12 |
| 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) | |
| PASTIERA NAPOLETANA | $13 |
| 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 – CHOCOLATE CAKE | $12 |
| 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. | |
| PANNA COTTA | $12 |
| Literally means “cooked cream”, it is made by baking a blend of thick cream, and honey or sugar. Served with mixed berries sauce. | |
| CHEESE CAKE | $12 |
| Lemon and lime cheese cake served with mixed berries sauce. | |
| SCUGNIZZI NUTELLA | $15 |
| Deep-fried pizza dough fingers with sugar and nutella on top! | |
| PIZZA NUTELLA | $22 |
| Pizza with nutella, strawberries and cream |
