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Insalata mista
Mixed greens, tomato, red onion with house vinaigrette and crispy prosciutto
Rucola con limone
Arugula with lemon caper vinaigrette, red onion and parmigiano reggiano – add crispy prosciutto $1
Caprese
Tomato and fresh mozzarella, basil and extra virgin olive oil
Antipasto misto (serves two)
“gli affettati”- “the slices” a variety of cured meats and
cheeses, pickled and roasted Italian vegetables and olives
Frittura Napoletana (vegetarian)
A sampling of fried Neapolitan street fare
(Ask your server for dtails)
Polpette della Nonna
Homestyle meatballs in tomato sauce
Misto di olive (serves two)
Mixed olives
Side of bread
(bread baked daily)
Pasta del Giorno
Daily pasta- ask your server for details
All our pizzas are hand stretched and baked for approximately 90 seconds in our 900 degree wood-
fired oven creating a pizza that has a light and fluffy crust with a crispy edge and charred spots. True
to the Neapolitan way, our pizzas arrive at the table uncut to preserve the soft thin centre and
toppings. Neapolitan pizza is traditionally enjoyed either with a fork and knife or ripped and folded
and eaten by hand.
Margherita
Tomato, fior di latte, basil
con prosciutto cotto
con salame
Marinara
Tomato, garlic, oregano
Napoletana
Tomato, fior di latte, anchovies, basil
Filetto
San Marzano tomato fillets, fior di latte, garlic, basil
Vesuvio
Tomato, fior di latte, salame piccante, capicollo
Quattro Formaggi
Fior di latte, ricotta, smoked provolone, parmigiano
Salsiccia e Rapini (white or red)
Fior di latte, Italian sausage, broccoli rabe
Prosciutto e Funghi
Tomato, fior di latte, prosciutto, mushrooms
Prosciutto e Rucola
Tomato, fior di latte, prosciutto, fresh arugula
Capricciosa
Tomato, fior di latte, prosciutto cotto, salame, artichokes, mushroom, olive
Substitutions 1 /Add-ons 3
tomatoes, rapini, mushrooms, arugula, artichokes, olives, ricotta, smoked provolone, anchovies,
prosciutto crudo, prosciutto cotto, salame, salame piccante, capicollo, Italian sausage, garlic ($1),
extra basil ($1)
Graffe con Nutella
Handmade Neapolitan fritters made to order
dusted with sugar and cinnamon and drizzled
with Nutella
Tiramisu
An Italian classic made in house daily -
Layers of coffee drenched lady fingers with
Mascarpone cream
Torta Caprese
From the Isle of Capri, a rich chocolate cake
made with roasted almonds and walnuts and
a hint of orange. Completely flourless and
gluten free!
Tris di Dolci
A healthy sampling of our 3 desserts
Drick
Wine, reds, whites, sparkling
Think your friends might be familiar with this business? Ask your friends on Facebook to see what they think.
When the chef behind the most buzz-worthy restaurant opening of 2016 steps inside one of the city’s top food trucks, you just know the result is gonna be good. Phil Scarfone of Nightingale (the latest venture from David Hawksworth) will be manning the brick oven inside Via Tevere Express for one night only on September 13. Unlike the brick-and-mortar Via Tevere pizzeria on Victoria Drive, this food truck specializes in wood-fired paninis stuffed with Italian meats, melted cheese and fresh veggies all served on a blistered, crunchy bun reminiscent of fresh-baked pizza dough.
View this Smart ListWith lineups around the block to snag a table at their Victoria Drive restaurant, you can bet the food at this Neapolitan-style pizzeria is something to write home about. Luckily they have a food truck, too, so your wait, while still a reality, won’t be nearly as long and will end in instant satisfaction. At the truck, which you can find in Railtown, on Burrard and Pender and occasionally outside Brassneck or 33 Acres, they’re serving up saltimbocca, a wood-fired sandwich.
View this Smart List