Est. 1974 · Little Italy, Manhattan

# Napoli's

Authentic Neapolitan Pizzeria

Order Online View Menu

Call us: (212) 555-0174 · Tue – Sun from 11:30 AM · Closed Mondays

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This Week

## Specials

Seasonal creations from our kitchen — available until they're gone.

Chef's Pick $26

### Pistachio & Burrata

San Marzano base, fior di latte, Sicilian pistachio cream, fresh burrata, basil oil, lemon zest.

Vegan $22

### La Norma

Roasted eggplant, smoked ricotta salata, cherry tomatoes, basil, light tomato sauce.

Spicy $24

### Nduja Diavola

Spicy Calabrian 'nduja, fior di latte, San Marzano, Castelvetrano olives, fresh chili.

What We Serve

## Our Menu

Everything made in-house. Dough fermented for 48 hours. Sauce from San Marzanos. Oven fired at 900°F.

### Margherita

San Marzano tomato, fior di latte, fresh basil, extra virgin olive oil.

$18

### Marinara

Vegan

San Marzano tomato, garlic, oregano, extra virgin olive oil. (No cheese.)

$15

### Diavola

Spicy

San Marzano tomato, fior di latte, spicy salami, Calabrian chili.

$21

### Quattro Stagioni

Artichoke hearts, prosciutto cotto, black olives, mushrooms, tomato, mozzarella.

$23

### Prosciutto e Rucola

White base, fior di latte, San Daniele prosciutto crudo, wild arugula, Parmigiano shavings.

$25

### Funghi Porcini

Chef's Pick

White base, fior di latte, porcini mushrooms, truffle oil, fresh thyme.

$24

### Salsiccia e Friarielli

Fior di latte, Italian sausage, sautéed broccoli rabe, garlic, chili.

$23

### Quattro Formaggi

Fior di latte, gorgonzola, smoked scamorza, Parmigiano, drizzle of honey.

$24

### Pistachio & Burrata

Chef's Pick

San Marzano base, fior di latte, Sicilian pistachio cream, fresh burrata, basil oil.

$26

### La Norma

Vegan

Roasted eggplant, smoked ricotta salata, cherry tomatoes, basil, light tomato sauce.

$22

### Bruschetta al Pomodoro

Vegan

Grilled sourdough, crushed San Marzano tomatoes, basil, garlic, olive oil.

$9

### Burrata & Prosciutto

Fresh burrata, San Daniele prosciutto, cherry tomatoes, arugula, truffle honey.

$16

### Arancini al Ragù

Two Sicilian rice balls stuffed with slow-cooked beef ragù and peas, tomato sauce.

$13

### Polpette al Forno

Wood-oven baked meatballs in San Marzano tomato sauce, pecorino, crusty bread.

$15

### Antipasto della Casa

Selection of cured meats, aged cheeses, marinated vegetables, grissini. Serves 2–3.

$24

### Insalata Caprese

Buffalo mozzarella, heirloom tomatoes, basil, aged balsamic, extra virgin olive oil.

$17

### House Chianti

Smooth Tuscan Chianti Classico. Glass / Carafe.

$10 / $32

### Peroni Nastro Azzurro

Italian lager, crisp and refreshing. Bottle.

$7

### San Pellegrino

Sparkling mineral water. 500 ml / 1 L.

$4 / $7

### Acqua Panna

Still mineral water. 500 ml / 1 L.

$4 / $7

### Limonata Artigianale

House-made Amalfi lemon soda with fresh mint. Non-alcoholic.

$6

### Espresso / Doppio

Italian roast pulled on our La Marzocco. Single / Double.

$3 / $4.50

### Tiramisu della Casa

Chef's Pick

Mascarpone cream, espresso-soaked savoiardi, cocoa. Not a drink — but order it anyway.

$9

Skip the wait

## Order Online

Order pickup or delivery through Slice — our preferred ordering partner. Hot pizza, faster.

Order on Slice Call to Order: (212) 555-0174

Or walk in — we love seeing you.

When We're Open

## Hours

Opening hours for Napoli's
Monday | Closed
Tuesday | 11:30 AM – 10:00 PM
Wednesday | 11:30 AM – 10:00 PM
Thursday | 11:30 AM – 10:00 PM
Friday | 11:30 AM – 11:00 PM
Saturday | 11:00 AM – 11:00 PM
Sunday | 11:00 AM – 9:00 PM

Kitchen closes 30 minutes before closing time.
Last slice goes fast on weekends — come early!

Since 1974

## Our Story

Marco Russo grew up in the kitchen behind this very restaurant, watching his grandfather Giovanni shape dough with calloused hands and a quiet confidence. The wood-fired oven at the back wall — the same one Giovanni had shipped from Naples in 1974 — is still the heart of the operation.

After studying under a master pizzaiolo in Naples and returning to New York with a deeper reverence for the craft, Marco took over Napoli's in 2003. He sources 00-grade flour from a mill in Caputo, uses San Marzano tomatoes grown in volcanic soil near Mount Vesuvius, and imports his fior di latte fresh every week.

He believes a perfect pizza needs nothing more than great ingredients, a hot oven, and fifty years of family memory.

> "Fifty years. Same oven. Same dough recipe. We do one thing, and we do it right."

Est. 1974

Find Us

## Location & Getting Here

### Address

Get directions →

### Contact

- (212) 555-0174
- ciao@napolisnyc.com

### Getting Here

- 6 Spring Street station — 4-minute walk
- N/Q/R/W Canal Street station — 6-minute walk
- P Street parking on Mulberry — metered Mon–Sat

### Follow Along

Instagram @napolisnyc Facebook

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