3
With just over two weeks until the grand opening of Disney’s new Via Napoli restaurant at EPCOT, we have received its full menu with prices (subject to change):
Antipasti / Appetizers
SICILIAN CAPONATA – $8
PICKLED EGGPLANT SALAD WITH OLIVES, CAPERS, TOMATO & RAISINS
CONTADINO SALAD – $10
A COLORFUL ARRAY OF FARM FRESH GREENS, FAGIOLINI, FENNEL, RADISH COINS & TOMATOES TOSSED IN A RED WINE VINAIGRETTE.
FRITO MISTO – $24
TO BE SHARED BY THE TABLE
AN ASSORTMENT OF JUST-FRIED SEASONAL VEGETABLES, FISH & CHEESE
ARANCINI, MOZZARELLA, CALAMARI,
MELANZANE, ASPARAGI, ZUCCHINI, CARCIOFI
AGRO-DOLCE SAUCE
SWEET & SOUR TOMATO SAUCE
ARANCINI – $10
FRIED SAFFRON RISOTTO BALLS FILLED WITH MOZZARELLA & MEAT RAGÙ
CALAMARI FRITTI – $14
CORN- CRUSTED RINGS SERVED WITH SPICY TOMATO SAUCE
MINESTRONE – $8
HEARTY VEGETABLE SOUP OF FAGIOLINI, ZUCCHINI, PEAS, TOMATO, CANNELINI BEANS & BASIL PESTO
Insalate / Chopped Main Course Salads
CALAMARI – $18
FRIED CORN- CRUSTED CALAMARI, ARUGULA, CARROTS, FENNEL, ORANGE VINAIGRETTE
POLLO – $17
CHOPPED SALAD OF LEMON CHICKEN, ROMAINE, CANTALOUPE MELON, CUCUMBER, RED PEPPER,
GREEN BEANS, VIDALIA ONION, ALMONDS, PASTA CRISPS, HONEY-CITRUS DRESSING
BISTECCA – $19
CHOPPED MESCLUN, GRILLED STEAK, RADICCHIO, WATERCRESS, TOMATO, RED ONION, GORGONZOLA,
ROYAL-GALA APPLE, CUCUMBER, RED WINE-MUSTARD VINAIGRETTE
Wood-Fired Authentic Pizza Napoletana
CAPUTO FLOUR IMPORTED FROM SOUTHERN ITALY, SAN MARZANO TOMATOES, HANDMADE FIOR DI LATTE MOZZARELLA, WATER FROM A LOCAL SPRING JUST LIKE THE SPRINGS IN ITALY’S CAMPANIA REGION MAKE OUR PIZZA AS AUTHENTIC AND DELICIOUS AS THAT FOUND ON THE STREETS OF NAPLES.
Sizes: INDIVIDUAL , LARGE OR “1/2 METER” TO SHARE
MARGHERITA – $15 / $25 / $34.
TOMATO, MOZZARELLA, BASIL
QUATTRO STAGIONI – $17 / $28 / $36
EGGPLANT, ARTICHOKES, PROSCIUTTO, MUSHROOMS
PEPPERONI – $16 / $27 / $35
SPICY PEPPERONI, TOMATO, MOZZARELLA
CALAMARI – $17 / $28 / $36
FRIED CALAMARI, ARUGULA, FENNEL
QUATTRO FORMAGGI – $17 / $28 / $36
MOZZARELLA, PARMESAN, FONTINA, PROVOLONE
ORTOLANO – $15 / $25 / $34
TOMATO, MOZZARELLA, VEGETABLES
PICCANTE – $17 / $28 / $36
ITALIAN SPICY SAUSAGE, BROCOLLI-RABE, TOMATO, MOZZARELLA
CARCIOFI – $17 / $29 / $36
ARTICHOKE, PECORINO, MOZZARELLA, TRUFFLE OIL
PROSCIUTTO E MELONE $17 / $28 / $36
FONTINA, MOZZARELLA, PECORINO, PROSCIUTTO, CANTELOUPE
Pasta Al Forno
BAKED IN OUR SIGNATURE WOOD-FIRED OVENS
“VESUVIO”, “STROMBOLI” & “ETNA”
LASAGNA VERDE – $20
SPINACH, PARMESAN, BESCIAMELLA
CANDELE – $16
CANDLE-STICK PASTA,, SAUSAGE RAGÙ, POLPETTINE, MOZZARELLA, RICOTTA
Pasta di “Via Napoli”
MAFALDINE AMATRICIANA – $22
RIBBON PASTA, GUANCIALE & POMODORO SAUCE FINISHED WITH PECORINO CHEESE
SPAGHETTI E POLPETTINE – $19
HAND-CRAFTED VEAL MEATBALLS & TOMATO SAUCE
FUSILONI TRAPANESE – $17
LARGE CORK-SCREW PASTA TOSSED IN A SOUTHERN ITALIAN PESTO OF VINE-RIPENED TOMATOES, ALMONDS, BASIL
Platti alla Parmigiana
TRADITIONAL PREPARATION SERVED WITH TOMATO SAUCE TOPPED & GRATINÉED WITH PARMESAN & MOZZARELLA CHEESES SERVED WITH SPAGHETTI TORTA
TORINO DI MELANZANE – $18
EGGPLANT
POLLO – $22
CHICKEN BREAST
VITELLO – $26
VEAL CUTLET
Dolci / Sweets
TIRAMISÙ – $8
MASCARPONE CREAM, ESPRESSO COFFEE, LADY FINGERS & CHOCOLATE
GELATO FRIZZANTE ICE CREAM SODA, ITALIAN–STYLE – $10
MADE WITH SAN PELLEGRINO ARANCIATA & VANILLA ICE CREAM
TRADITIONAL DESSERTS FROM OUR CHILDHOOD
TORTA DI SARENA – APPLECAKE WITH ALMOND SORBETTO – $8
ZEPPOLE DI CATARINA – RICOTTA CHEESE FRITTERS – $10
SERVED WITH WHIPPED CREAM, CHOCOLATE SAUCE
GELATI E SORBETTO – $7
VANILLA, CHOCOLATE, PISTACHIO, LEMON SORBET
COPPA DI BRUTTI MA BUONI UGLY, BUT GOOD – $10.
AMARENA CHERRY & VANILLA GELATO SUNDAE WITH THE ‘UGLY, BUT GOOD’ COOKIES OF CARNEVALE
Aperitifs, Signature Cocktails
BELLINI, PEACH PURÉE, PROSECCO SPARKLING WINE – $10
ESPRESSO MARTINI, MADE WITH LAVAZZA ESPRESSO – $12
PRIMAVERA FRESH SQUEEZED ORANGE JUICE, GIN & GALLIANO – $10
ITALIAN MARGHERITA OUR OWN BLEND OF LIMONCELLO & GRAPPA – $11
NEGRONI, COUNT NEGRONI’S FAVORITE, GIN, SWEET VERMOUTH, CAMPARI & BITTERS – $12
AMERICANO, GASPAR CAMPARI‘S FAMOUS COCKTAIL WITH SWEET VERMOUTH & CLUB SODA – $10
GRANITA DI LIMONCELLO, SHAVED ICE, LIMONCELLO, ABSOLUT LEMON – $11
CAPPUCINO FREDDO, SUMMER’PICK ME UP’ FROZEN CAPPUCCINO, COFFEE LIQUEUR, WHIPPED CREAM – $9
ITALIAN SANGRIA – A REFRESHING BLEND OF ITALIAN WINE & FRESH FRUIT
GLASS – $9, PITCHER – $22
DRAUGHT BEER / Imported, Domestic
NOW DEBUTING ONLY AT VIA NAPOLI – LA ROSSA, DOUBLE MALT BEER ON DRAFT
MORETTI, IMPORTED ITALIAN LAGER – $8 mug, $22 pitcher
LA ROSSA DOUBLE-MALT ITALIAN BEER – $9 mug, $24 pitcher
BUD LIGHT – $7 mug, $20 pitcher
SAM ADAMS – $9 mug, $22 pitcher
Acqua Frescas
SIGNATURE HOUSE-MADE, SEASONAL FRESH FRUIT JUICE COOLERS
GLASS $5, PITCHER $15
limonite
BLOOD ORANGE
WATERMELON WITH STRAWBERRY
Mineral Waters / Cold Beverages
SAN PELLEGRINO OR ACQUA PANNA, SPARKLING OR STILL WATERS, 1/2 Liter – $5, Liter – $6.5
Via NAPOLI’S FRESH BREWED ICED TEA – $5
GRASPIA
KIDS “SANGRIA,” A BLEND OF GRAPE & ORANGE JUICES WITH A SPLASH OF SELTZER WATER – $4 glass, $12 pitcher
COKE, DIET COKE , SPRITE – $3
Bevande / Beverages
COFFEE, ESPRESSO, INFUSION
CAFÉ AMERICANO – $3
ESPRESSO – $4
DOUBLE ESPRESSO – $6
CAPPUCCINO – $5
CAPPUCCINO “ALLA PANNA” – $6
CAFÉ FREDDO – $5
INFUSIONS AND TEA – $4
Via Napoli will open on August 5th, adjacent to Tutto Italia Ristorante, another Patina Restaurant Group restaurant in the Italy pavilion at EPCOT.
Restaurateur and longtime Patina Restaurant Group CEO Nick Valenti created the Via Napoli concept, based upon his travels in Southern Italy and his time developing and overseeing the Naples 45 Ristorante e Pizzeria in New York.
“I have always loved the beauty of a simple Neapolitan pizza,” Valenti says. “It’s a perfect food, something beloved by both Italians and Americans. At Via Napoli, we will make pizza the traditional Neapolitan way: with a textured, soft and charred crust. I look forward to bringing it to Walt Disney World, where it should be a welcome addition to Guests visiting EPCOT.”
A unique feature at Via Napoli will be the wood-burning ovens named after the three active volcanoes in Italy – Mount Etna, Mount Vesuvius, and Stromboli. Each oven will be sculpted with the “face of the volcano” — reflecting the gods whose mythology surrounds each volcano’s history.
The architecture and design of the new pizzeria will be based on a mix of traditional Italian styles, with the Florentine architect Stefano Nardini (of Magris & Partners) working in conjunction with Rick Swisher Architect to build it.