DICOPRIO Pizza Fritta

Naples' soul food 'Fried Pizza'. Although not yet familiar in Japan, it has been popular in Naples since after World War II. The pizza dough uses the same Caputo wheat as in Naples. Inside, there is homemade chicory (cooked and pressed pork belly), provolone cheese and ricotta cheese, tomato and basil, and black pepper. All cheeses are from Italy, recreating the classic Naples Fried Pizza. The lard produced when making chicory is used in the frying oil, so the flavor is excellent. Please enjoy the same taste as in Naples.

A luxurious pizza fritta made with 100% premium Wagyu beef from Ishigaki. The Ishigaki beef is made into meatballs and simmered in tomato sauce. A meatball version of the traditional Neapolitan dish 'ragu'. A must-try dish when visiting Ishigaki Island for tourism.

A dish made by thinly slicing pizza dough, frying it in oil, topping it with fresh tomatoes and arugula, and sprinkling Parmigiano Reggiano on top to create a salad-like dish. Because it is not overly seasoned, you can enjoy the flavors of the ingredients. It can be enjoyed as an appetizer, making it a perfect match as a side dish for pizza fritta. At Dicoprio, we recommend Stracetti as a breakfast menu item. Ingredients: pizza dough, fresh tomatoes, arugula, Parmigiano Reggiano.

Frittatina is an essential dish in Neapolitan pizzerias. DICOPRIO was impressed when he first tasted Frittatina at the age of 19. This dish replicates the taste of Frittatina, made with hollow pasta bucatini (using pasta from the Campania region to recreate the authentic flavor), mixed with bechamel sauce, Ishigaki beef, and 100% beef mince. It is then generously topped with Pecorino Romano and Parmigiano-Reggiano cheeses, fried in lard-infused oil to perfection. The rich fat of Ishigaki beef and the flavor of the cheeses create an unforgettable taste that will surely linger in your dreams. Once you try it, you won't forget it! Bucatini, bechamel sauce, Ishigaki beef, beef mince, Pecorino Romano, Parmigiano-Reggiano, tomato sauce.

The Napoli version of 'croquette'. Boiled potatoes mixed with eggs, plenty of Pecorino Romano and Parmigiano-Reggiano. The mixture is filled with smoked Provolone and fried. Please try the cheese-filled Napoli croquette. -----------------Potatoes, smoked Provolone, Pecorino Romano, Parmigiano-Reggiano

Graffe is a soft fried donut coated in sugar, and is a typical dessert from Naples. It is mainly made during the Carnevale (Carnival) period, but can be found sold year-round in bars and pastry shops in Naples.