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Burrata (cheese), salad, pizza, pasta and calamari (squid) are among the many menu gadgets at Naples 15. Clockwise from higher left nook: tesori del mare, calamari al forno a legna alla Malvasia, insalata alla caprese, insalata alla Naples 15 and the “O Sole Mio” pizza.
Naples 15 buys its pasta from Gerardo Di Nola, an organization owned by his good friend Lucio Russo. Diners might begin with creamy and flavorful burrata ($15.95), a contemporary Italian cheese with mozzarella and cream, calamari (fried squid, $21.95), or the Naples 15 salad ($10.95) made with contemporary spinach, oranges and strawberries.
Amongst Naples 15’s substantial pasta entrees are ziti ($29.95) with a two-meat ragu sauce, spaghetti alla vongole veraci (spaghetti with clams, $29.95) and quick, tubular paccheri ($39.95) with prawns, scallops and clams. For these not craving pasta, pizza is the way in which to go.
Recent seafood is used for tesori del mare (treasure of the ocean), a pasta dish with garlic, wine and olive oil at Naples 15.
“The pizza is the emergency room of the abdomen,” Di Scala stated. “In different phrases, when any person’s hungry, the very first thing you say is, ‘Let’s have a pizza.’”
Di Scala cooks pizzas in a wood-fired oven at 1,000°F for 85 to 95 seconds. Every pie is called for a music. “‘O Sole Mio” is a straightforward margherita pizza ($16.95) with San Marzano tomatoes, mozzarella and basil. “The Good Life” ($16.95), a cheeseless pizza with tomatoes, garlic, oregano and olive oil, is Tony Bennett’s favourite.
Naples 15 has a full bar with a plethora of pink and white wines from Italy and France. Diners might conclude with espresso and varied desserts, together with cannoli ($10.95) — fried pastry dough crammed with candy ricotta cheese and sprint of lemon — or baba ($11.95), rum-soaked pastry with contemporary pear and cream filling.
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