Menu 2025 - Vincenzo Capuano Nola
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
November 20, 2025
Type of cuisine
Pizzeria
Menu photos (8)
All food photos (15)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
To share
- Frittatina napoletana
- Bucatini, béchamel sauce, pepper, minced meat, grana padano, provola dei monti, basil
- Montanara al ragu' 2pz
- Neapolitan ragù, grana padano cheese and basil
- Tris di montanare
- Zucchini cream and zucchini chips / pistachio cream and chopped pistachios, pgi mortadella, and roman ricotta / burrata, anchovy, and lemon jelly with a mediterranean flavor
- Crocche' di papate
- Mashed potatoes, pepper, grana padano cheese and smoked mountain provola cheese
- Parmigiana di melanzane
- Classic parmigiana with ragù, fried aubergines, grana padano, basil, served with homemade bread
- Bruschette con pomodorini 2pz
- Bread with red datterino tomatoes, extra virgin olive oil, basil
- Mozzarellone (mozzarella da 1kg) for 4 people
- Served with: warm honeycomb focaccia, seasoned with extra virgin olive oil and salt. Served with fresh cherry tomatoes and basil.
- A' tiella di capuano
- Salami and provola croquettes - patafriariello - broccoli rabe and provola - classic frittatina, nerano, genovese arancino with ragù, limonciotto with shrimp and saffron, white madonna with provola and speck.
- Fiore di zucca pastellato
- Made as per tradition with roman ricotta, salami, pepper and pecorino cheese
- Pizza fritta completa
- Neapolitan cracklings, roman ricotta, hand-crushed tomatoes, smoked provola cheese from the mountains, salt and pepper mix
Salads
- Caprese
- DOP buffalo mozzarella, beefsteak tomato, fresh basil, oregano, and extra virgin olive oil
- Paestum
- Green salad, DOP buffalo mozzarella bites, red cherry tomatoes, tuna, and extra virgin olive oil
- Greca
- Green salad, ripe tomatoes, onion, greek feta, black olives, extra virgin olive oil and salt
- Cesar salad
- Green salad, grilled chicken breast, croutons, crispy bacon, taggiasca olives, caesar dressing
Pizzas
- Don vincenzo
- A crust filled with roman ricotta, roasted yellow cherry tomatoes, and DOP buffalo mozzarella. Served with: shavings of pecorino romano, neapolitan tarallo with lard, pepper, and crumbled almonds, extra virgin olive oil, and basil.
- Domeniche lontano
- Base with buffalo mozzarella, baked potatoes, and neapolitan sausage. Topping: DOP buffalo mozzarella bites, EV00, and basil.
- Abbraccio e mamma'
- Roman ricotta-filled crust, mountain fior di latte base, grandpa enzo's classic meatballs, grana padano fondue, DOP buffalo mozzarella, extra virgin olive oil, and basil.
- Don egidio
- A base with homemade zucchini cream. Served with: zucchini chips, grandpa enzo's classic meatballs, burrata heart, EV00 and basil.
- Tetti illuminati
- Base with fior di latte from the mountains. Topping: pgi mortadella, chopped pistachios and cream, shavings of pecorino romano, extra virgin olive oil, and basil
- Detto fatto
- A base with homemade purple potato cream, fior di latte from the mountains, and pancetta. Fresh from the oven: crispy purple potato chips, grana padano fondue, extra virgin olive oil, and basil.
- Napolitudine
- A base of hand-crushed tomatoes and smoked mountain provola cheese. Topping: grandpa enzo's classic meatballs, tufts of roman ricotta, pepper, extra virgin olive oil, and basil.
The enveloping
- Centro calabria for lovers of 'nduja
- Hand-crushed tomatoes, smoked provola cheese from the mountains, calabrian nduja, neapolitan sausage, extra virgin olive oil and basil
- Ritorno a napoli takes inspiration from the neapolitan gateau
- Base with fiordilatte from the mountains and ground pepper. Topping: neapolitan croquettes, cooked ham, extra virgin olive oil, and basil.
- Marinara contemporanea a great classic revisited in a contemporary key
- Slow-cooked cherry tomato cream, taggiasca olives, anchovies, garlic, oregano, extra virgin olive oil and basil
- Melanzanella for lovers of mushroom-shaped aubergines called "a fungetiello"
- Slow-cooked cherry tomato cream, fior di latte cheese from the mountains, and eggplant mushrooms. Served with: burrata heart, extra virgin olive oil, and basil.
- Marenna antica inspired by an ancient neapolitan summer tradition, simple and ancient
- A base of smoked mountain provola cheese, enriched with neapolitan cracklings, topping: a delicate fresh roman ricotta, and a touch of lemon gel, pepper, extra virgin olive oil, and basil.
- Sorrento contemporanea
- Mountain fiordilatte, lemon béchamel. Out of the oven: roman ricotta, crispy grana padano wafer, and lemon zest.
- Sogno vegano
- Homemade zucchini cream, eggplant mushrooms, a mix of roasted yellow and red cherry tomatoes, vegan cheese, zucchini chips, purple potato chips, oil and basil
The periodicals
- Taglio estivo provola e pepe
- Mountain provola base, a mix of roasted yellow and red cherry tomatoes, pepper, pecorino romano, cream of cherry tomatoes cooked at low temperatures, extra virgin olive oil, and basil.
- Fiore di napoli
- A base of fior di latte from the mountains, roasted yellow cherry tomatoes, and napoli salami. Topping: zucchini flowers to enhance the aroma, tufts of roman ricotta, extra virgin olive oil, and basil.
- Nordica cremosa
- Focaccia base. Topping: smoked salmon and a creamy heart of fresh burrata, sweet and sour onion, crispy mixed salad, extra virgin olive oil, and a touch of fresh basil to complete the harmony.
- Posillipina 2.0
- A crispy base, first fried and then baked. Topping: a creamy heart of fresh burrata, raw red shrimp tartare* and a touch of lemon gel with a mediterranean flavor, extra virgin olive oil, and basil.
The traditional
- Marinara
- Hand-crushed tomato, oregano, garlic, and extra virgin olive oil
- Margherita (available in wagon wheel version)
- Hand-crushed tomato, fior di latte from the mountains, extra virgin olive oil and basil
- Margherita con bufala
- Hand-crushed tomato, DOP buffalo mozzarella, extra virgin olive oil and basil
- Bufala al filetto
- Seasoned datterino tomatoes, DOP buffalo mozzarella, extra virgin olive oil and basil
- Cosacca (available in wagon wheel version)
- Hand-crushed tomato, pecorino romano, extra virgin olive oil and basil
- Napoli
- Hand-crushed tomatoes, fior di latte from the mountains, anchovies, tagiasca olives, extra virgin olive oil and basil
- A' parmigian ro' nonn
- Traditional neapolitan ragù and eggplant parmigiana, mountain fior di latte, grandpa enzo's classic meatballs, grana padano, extra virgin olive oil, and basil.
- Diavola alla nonno enzo
- Hand-crushed tomatoes, fior di latte from the mountains, spicy spianata according to grandfather enzo, extra virgin olive oil and basil
- Come una capricciosa
- Hand-crushed tomato, fior di latte cheese from the mountains, taggiasca olives, mushrooms. Served with: artichoke heart, cooked ham, extra virgin olive oil, and basil.
- Bellaria
- Seasoned red datterino tomatoes and fior di latte from the mountains, served with: burrata heart, cured prosciutto, basil pesto, extra virgin olive oil, and basil.
- Sguardo alto
- A base of fior di latte from the mountains. Served with: seasoned prosciutto, shaved grana padano, seasoned arugula, extra virgin olive oil, and basil.
- Salsiccia e friarielli
- Smoked mountain provola, neapolitan sausage and broccoli rabe, extra virgin olive oil, and basil
- Calzone al forno
- Stuffed with roman ricotta, neapolitan salami, cooked ham, provola dei monti, hand-crushed tomatoes, pepper, extra virgin olive oil, and basil
- A pizz' cu a' scarol
- Stuffed with pan-fried escarole with capers, black olives and anchovies, provola dei monti, pecorino, extra virgin olive oil and basil
The sweet cuddles
- Graffette del nonno
- Vari gusti
- Pizza dolce
- A pizzella with contemporary pizza dough served with hazelnut cream
Bitter and digestive
- Bitter and digestive
- Ask the room staff
Cocktails
- Cocktails
- Ask the room staff
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