{"id":5339,"date":"2026-07-01T15:52:14","date_gmt":"2026-07-01T15:52:14","guid":{"rendered":"https:\/\/www.ravopizzaexperience.it\/?page_id=5339"},"modified":"2026-10-15T14:07:54","modified_gmt":"2026-10-15T14:07:54","slug":"our-menu-12","status":"publish","type":"page","link":"https:\/\/www.ravopizzaexperience.it\/en\/our-menu-12\/","title":{"rendered":"Menu da sostituire"},"content":{"rendered":"
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\n Classic croquette <\/h6>\n
<\/div>\n 4,5 \u20ac<\/span>\n <\/div>\n

Potato croquettes, Parmesan fondue, buffalo ricotta mousse, Parmesan and basil crisp.\n<\/p>\n <\/div>\n

\n \n
\n
\n Croquette <\/h6>\n
<\/div>\n 5\u20ac<\/span>\n <\/div>\n

Potato croquettes with smoked provola cheese, \"Agricola Mariotti km 0\" mortadella, pistachio pesto, homemade basil, and crushed pistachios.\n<\/p>\n <\/div>\n

\n \n
\n
\n perla di polpo <\/h6>\n
<\/div>\n 7\u20ac<\/span>\n <\/div>\n

crocche di patate, carpaccio di\npolipo,maio di polipo<\/p>\n <\/div>\n

\n \n
\n
\n Squid ink risotto balls (2 pieces) <\/h6>\n
<\/div>\n 8\u20ac<\/span>\n <\/div>\n

- Risotto with San Marzano tomatoes from the Sarnese-Nocerino agro (DOP), Caserta fiordilatte, Parmesan fondue, basil.\n- Risotto with lemon, smoked provola, Red Prawn tartare and its mayonnaise, lime zest.\n<\/p>\n <\/div>\n

\n \n
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\n Frittata alla Nerano <\/h6>\n
<\/div>\n 7\u20ac<\/span>\n <\/div>\n

Frittata of bucatini pasta with a home-made courgette b\u00e9chamel sauce, Provolone del Monaco cheese, courgettes in a scapece marinade, and crystallised sage.<\/p>\n <\/div>\n

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\n POLPETTE DI BACCAL\u00e0: <\/h6>\n
<\/div>\n 8\u20ac<\/span>\n <\/div>\n

mantecato di baccala', cipolla caramellata, maio di soia e lime.<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n Montanarine (3 pieces) <\/h6>\n
<\/div>\n 10\u20ac<\/span>\n <\/div>\n

Fried dough clouds:\n- Tomato Coulis, Caserta Fior di Latte, Parmigiano Reggiano, basil.\n- Blow-torched smoked provola, \"Agricola Mariotti km 0\" mortadella, homemade pistachio and basil pesto.\n- Pecorino fondue, summer truffle shavings.\n<\/p>\n <\/div>\n

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\n Fried ice cream (2 pieces) <\/h6>\n
<\/div>\n 10\u20ac<\/span>\n <\/div>\n

Fried pasta cone filled with fiordilatte stracciatella, Parma ham, confit cherry tomatoes, black olive powder. <\/p>\n <\/div>\n

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\n Fried truffle gelato (2 pieces) <\/h6>\n
<\/div>\n 12\u20ac<\/span>\n <\/div>\n

Fried pasta cone filled with porcini mushroom mousse, summer truffle shavings.<\/p>\n <\/div>\n

\n \n
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\n MELANZANA AFFUMICATA <\/h6>\n
<\/div>\n 8\u20ac<\/span>\n <\/div>\n

Stracciatella, caponata, polvere di pomodoro, olio al basilico<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n to follow <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t

\n\t\t\t\tPan-fried pizza with a two-stage cooking process.\nPan-fried pizza is the result of the evolution of traditional pizza through the adaptation of cooking techniques.\n\t\t\t<\/p>\n\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n Solo tomato <\/h6>\n
<\/div>\n 13\u20ac<\/span>\n <\/div>\n

Tomato in two consistencies, confit datterini, stracciata fiordilatte, crystallised basil. (+\u00a33 to add fresh anchovies)<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n Pizza and figs <\/h6>\n
<\/div>\n 14\u20ac<\/span>\n <\/div>\n

Mozzarella di Bufala Campana DOP, Parma ham (aged 30 months), fig mostarda (fresh figs when in season)<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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\n our proposals <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n
\n Aubergine Parmigiana <\/h6>\n
<\/div>\n 13\u20ac<\/span>\n <\/div>\n

Aubergine and red cherry tomato cream, smoked provola, mushroom-style aubergine, Parmigiano Reggiano fondue, confit cherry tomatoes, Parmesan crisps, basil, Evo oil.<\/p>\n <\/div>\n

\n \n
\n
\n Yellow fin <\/h6>\n
<\/div>\n 17\u20ac<\/span>\n <\/div>\n

Yellowfin Tuna:\nFocaccia base, stracciatella cheese, avocado, yellowfin tuna tataki, roasted yellow cherry tomatoes, Taggiasca olives, caramelised red spring onion, parsley Extra Virgin Olive Oil.\n<\/p>\n <\/div>\n

\n \n
\n
\n Greedy <\/h6>\n
<\/div>\n 13\u20ac<\/span>\n <\/div>\n

Tomato coulis, Caserta fiordilatte, Parmigiano Reggiano, fried meat balls filled with pine nuts and raisins, parsley mayonnaise, extra virgin olive oil.<\/p>\n <\/div>\n

\n \n
\n
\n Refined <\/h6>\n
<\/div>\n 15\u20ac<\/span>\n <\/div>\n

Smoked provola, mushroom cream, dollops of sheep's ricotta, crispy porcini, pecorino sauce, summer truffle petals, extra virgin olive oil.\n<\/p>\n <\/div>\n

\n \n
\n
\n Bella di estate <\/h6>\n
<\/div>\n 15\u20ac<\/span>\n <\/div>\n

Yellow tomato velout\u00e9, 30-month aged Parma ham, smoked stracciatella, extra virgin olive oil.<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n Romagnola <\/h6>\n
<\/div>\n 14\u20ac<\/span>\n <\/div>\n

Casertano fiordilatte, \"Agricola Mariotti km 0\" mortadella, fiordilatte stracciata, homemade pistachio and basil pesto, crushed pistachios, Evo oil.<\/p>\n <\/div>\n

\n \n
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\n Calabrian treasure <\/h6>\n
<\/div>\n 13\u20ac<\/span>\n <\/div>\n

San Marzano Dop tomatoes from the Sarnese-Nocerino agricultural area, calabra spianata, nduja pralines, stracciatella fiordilatte, dried chilli pepper fillets, extra virgin olive oil.<\/p>\n <\/div>\n

\n \n
\n
\n Profumi d'estate <\/h6>\n
<\/div>\n 15\u20ac<\/span>\n <\/div>\n

fiordilatte casertano, mousse di\ndatterino giallo, fior zucca, alici fresche, lime\n<\/p>\n <\/div>\n

\n \n
\n
\n nerano <\/h6>\n
<\/div>\n 13\u20ac<\/span>\n <\/div>\n

Vellutata di zucchine, fiordilatte casertano, chips di zucchine, pioggia di caciocavallo, polvere di mentuccia, olio EVO<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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\n Tradition <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n Margherita <\/h6>\n
<\/div>\n 8\u20ac<\/span>\n <\/div>\n

Pomodoro San Marzano dell\u2019agro Sarnese-Nocerino DOP, casertano fiordilatte, basil, EVO oil.<\/p>\n <\/div>\n

\n \n
\n
\n Buffalo <\/h6>\n
<\/div>\n 10\u20ac<\/span>\n <\/div>\n

Pomodoro San Marzano dell\u2019agro Sarnese-Nocerino DOP, mozzarella di bufala campana DOP, basil, extra virgin olive oil.<\/p>\n <\/div>\n

\n \n
\n
\n Provola and pepper <\/h6>\n
<\/div>\n 9\u20ac<\/span>\n <\/div>\n

San Marzano DOP tomatoes from the Sarno-Nocerino agro, smoked provola cheese, ground black pepper, EVO oil.<\/p>\n <\/div>\n

\n \n
\n
\n Tomato solo <\/h6>\n
<\/div>\n 8\u20ac<\/span>\n <\/div>\n

Pomodoro San Marzano dell\u2019agro Sarnese-Nocerino DOP, confit datterini tomatoes, basil, extra virgin olive oil.<\/p>\n <\/div>\n

\n \n
\n
\n Naples <\/h6>\n
<\/div>\n 12\u20ac<\/span>\n <\/div>\n

Pomodoro San Marzano dell\u2019agro Sarnese-Nocerino DOP, fiordilatte casertano, Cantabrian anchovies, fresh oregano <\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n Potatoes and ham <\/h6>\n
<\/div>\n 11\u20ac<\/span>\n <\/div>\n

Creamy potato soup, smoked provola cheese, \"Agricola Mariotti km 0\" cooked ham served separately, Parmesan fondue, crispy Parmesan wafer, extra virgin olive oil.<\/p>\n <\/div>\n

\n \n
\n
\n Only cheeses <\/h6>\n
<\/div>\n 11\u20ac<\/span>\n <\/div>\n

Smoked provola, Campania buffalo mozzarella DOP, buffalo ricotta mousse, Parmesan Reggiano fondue, Parmesan crisp, pecorino cheese, seasonal jam.<\/p>\n <\/div>\n

\n \n
\n
\n Umbra <\/h6>\n
<\/div>\n 11\u20ac<\/span>\n <\/div>\n

San Marzano Tomatoes from the DOP Sarnese-Nocerino area, Caserta fiordilatte mozzarella, \"Agricola Mariotti km 0\" sausage hand-chopped, EVOO.<\/p>\n <\/div>\n

\n \n
\n
\n Napoli 2.0 <\/h6>\n
<\/div>\n 13\u20ac<\/span>\n <\/div>\n

Tomato coulis, fresh anchovies, Taggiasca olives, confit datterino tomatoes, lacrimella capers, fresh oregano, EVOO.<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n conclude <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Tiramisu ingot <\/h6>\n
<\/div>\n 6\u20ac<\/span>\n <\/div>\n

fondant icing.<\/p>\n <\/div>\n

\n \n
\n
\n Cheesecake <\/h6>\n
<\/div>\n 6\u20ac<\/span>\n <\/div>\n

Coconut and chocolate with triple texture.<\/p>\n <\/div>\n

\n \n
\n
\n Red fruit cheesecake <\/h6>\n
<\/div>\n 7\u20ac<\/span>\n <\/div>\n

with red berries in a double texture.<\/p>\n <\/div>\n

\n \n
\n
\n CHEESECAKE ALLE PESCHE E MENTA <\/h6>\n
<\/div>\n 7<\/span>\n <\/div>\n

con confettura di pesca e gel alla menta<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n \n
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\n CHESECAKE CON GEL AL LIMONE <\/h6>\n
<\/div>\n 7<\/span>\n <\/div>\n

con coulis di limone<\/p>\n <\/div>\n

\n \n
\n
\n TORTINO AL CIOCCOLATO <\/h6>\n
<\/div>\n 7<\/span>\n <\/div>\n

su letto di crema inglese. <\/p>\n <\/div>\n

\n \n
\n
\n Mum's Pastiera <\/h6>\n
<\/div>\n 7\u20ac<\/span>\n <\/div>\n

Giovanna's pastiera, a typical Neapolitan recipe.<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

per iniziare Crocch\u00e8 classico 4,5 \u20ac Crocch\u00e8 di patate, fonduta di parmigiano, mousse di ricotta di bufala, cialda di parmigiano e basilico. Special crocch\u00e8 5\u20ac Crocch\u00e8 di patate con provola affumicata mortadella "Agricola Mariotti km 0", pesto di pistacchio, basilico home-made e granella di pistacchio. perla di polpo 7\u20ac crocche di patate, carpaccio di polipo,maio di polipo Suppl\u00ec (2 pezzi) […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-5339","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ravopizzaexperience.it\/en\/wp-json\/wp\/v2\/pages\/5339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ravopizzaexperience.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ravopizzaexperience.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ravopizzaexperience.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ravopizzaexperience.it\/en\/wp-json\/wp\/v2\/comments?post=5339"}],"version-history":[{"count":97,"href":"https:\/\/www.ravopizzaexperience.it\/en\/wp-json\/wp\/v2\/pages\/5339\/revisions"}],"predecessor-version":[{"id":5555,"href":"https:\/\/www.ravopizzaexperience.it\/en\/wp-json\/wp\/v2\/pages\/5339\/revisions\/5555"}],"wp:attachment":[{"href":"https:\/\/www.ravopizzaexperience.it\/en\/wp-json\/wp\/v2\/media?parent=5339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}