Antica pizzeria da Michele Roma Tuscolana

Fried pizza dough knots, served with tomato sauce and fresh stracciatella. Crispy outside and soft inside, with a creamy and sweet contrast from the cheese.

A large fresh buffalo mozzarella served with slices of prosciutto crudo. A classic Italian appetizer that combines the creaminess of the cheese with the saltiness of the cured meat.

Baked layers of fried eggplant with tomato sauce, mozzarella, and parmesan. Soft, rich, and flavorful, it is a traditional dish of Southern Italian cuisine.

Soft meatballs slowly cooked in traditional Neapolitan tomato-rich ragù. Served hot in the pan with their flavorful sauce.

Whole breaded and fried buffalo mozzarella, enhanced with mortadella and crushed pistachios. A decadent appetizer with a gooey center and a golden crust.

Fried pizza dough pieces accompanied by a mix of typical Neapolitan vegetables, such as friarielli or eggplant. A rustic and flavorful dish.

A mix of fried typical Neapolitan street food: rice arancino, pasta frittata and potato croquettes. Ideal for sharing as an appetizer.

A rich mixed salad with fresh vegetables, sweet corn, and shavings of aged cheese. Fresh and light, dressed with oil and salt.

A fresh dish composed of buffalo mozzarella and cherry tomatoes, seasoned with oregano, basil, and extra virgin olive oil. It enhances the simple and genuine flavors of Campania ingredients.

One of the most classic and ancient pizzas in Naples. Topped only with tomato, garlic, oregano, and oil, without cheese. Intense and fragrant flavor.

The queen of Neapolitan pizzas with tomato, fior di latte mozzarella, pecorino, and basil. The dough is soft and thin with a fluffy crust.

A unique pizza that combines two classics: half topped as a Margherita (with mozzarella) and half as a Marinara (with garlic and oregano). Perfect for the undecided.

A historic pizza with tomato and a generous sprinkle of Pecorino Romano, without mozzarella. Simple but very flavorful thanks to the aged cheese.

Pizza rich in Mediterranean flavors with salted anchovies from Cetara, capers, and oregano on a tomato and mozzarella base. Bold and savory taste.

A variation of the Margherita that uses the prized Buffalo Mozzarella Campana instead of fior di latte. Richer, milkier, and juicier.

White pizza (without red tomato sauce base) with buffalo mozzarella and sweet red and yellow datterino tomatoes. Fresh and delicate.

Pizza with tomato, mozzarella, and spicy salami. Slightly spicy and very flavorful, a classic loved by many.

White pizza inspired by Nerano pasta, with zucchini and fior di latte, enriched with sausage. A balanced combination of vegetables and meat.

Classic pizza with cooked ham and button mushrooms on a mozzarella base. Soft and delicate flavor, loved by adults and children.

An iconic Neapolitan pairing: pork sausage and friarielli (a local green similar to broccoli rabe, slightly bitter) on a white base with mozzarella.

Gourmet pizza with mortadella, mozzarella, and pistachio cream. A rich and enveloping combination with sweet and savory notes.

Pizza topped with eggplant parmigiana (fried eggplant with tomato and cheese). Very rich and hearty.

Half-moon stuffed pizza, filled with ricotta, salami, pork cracklings (crispy pork pieces) and pepper. Baked, with tomato on top.

Pizza folded and fried in boiling oil instead of baked. The classic filling contains ricotta, pork cracklings, and pepper. Golden and crispy outside, soft inside.

Refreshing Italian draft lager, with a balanced and slightly bitter taste.

Red draft beer with a full-bodied taste and notes of toasted malt and caramel.

Draft double malt beer, intense and aromatic, with a slightly higher alcohol content.

Italian lager beer in a small bottle. Dry and refreshing taste.

Non-alcoholic version of the classic blonde beer, it retains the fresh taste without the alcohol.

Czech lager beer, easy to drink with a soft malt taste and light hops.

Italian premium beer made with pure barley malt. Full and round taste.

Golden craft beer produced specifically for the pizzeria. Balanced taste that pairs well with pizza.

Craft red beer, more structured and intense, perfect for pizzas with strong flavors.

Artisanal Pale Ale style beer, aromatic and hoppy with citrus notes.

Clear and drinkable craft beer, a tribute to Neapolitan tradition.

Natural mineral water in a glass bottle.

Natural sparkling mineral water, slightly effervescent at the source.

Classic sweet carbonated cola-flavored soft drink.

Sugar-free version of the classic Coca Cola.

Sweet carbonated orange-flavored soft drink.

Espresso, strong and aromatic, served in a cup.

Sweet lemon liqueur typical of southern Italy, served chilled as a digestif.

Calabrian herbal amaro, served chilled. Sweet and bitter taste.

German herbal amaro with a strong and spicy taste.

Very intense and dark Hungarian amaro, based on herbs.

Very strong and dry amaro, almost sugar-free.

Clear and dry pomace distillate. Bold taste.

Wood-aged grappa, amber in color with a softer and more complex taste.

Fresh and fruity Campanian white wine, with good acidity. Perfect with pizza or appetizers.

Structured and aromatic white wine, with notes of dried fruit and honey.

Dry and mineral white wine, among the most prized in Campania.

Elegant and delicate white wine from Northern Italy, floral notes.

Light and fruity local red wine, typical of the volcanic area of Naples.

Fruity sparkling red wine from the Sorrento peninsula. Best served chilled and is the traditional pairing for pizza.

Full-bodied and tannic red wine, with notes of dark red fruits. Very structured.

Elegant and refined red wine with aromas of berries.

Symbolic Neapolitan dessert shaped like a mushroom, spongy leavened dough soaked in rum.

Traditional Neapolitan tart with ricotta filling, cooked wheat, and candied fruit, flavored with orange blossom.

Chocolate and almond cake, moist and soft, flourless (naturally gluten-free, but check for cross-contamination).

Sponge cake dome filled and covered with lemon cream. A fresh and fragrant dessert typical of the Amalfi Coast.

Two hazelnut shortbread discs enclosing a ricotta cream and candied pear pieces.

Modern creamy cheese cake enriched with Nutella.

Fresh cheese cake with forest fruit topping.

Semifreddo or cake that combines the crunchiness of praline with the tart sweetness of sour cherries.

Cream puffs filled with cream or custard, covered with a rich chocolate glaze.