Capofitto Menu
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INSALATE Mista $8 - Local Greens, Crispy Onions, Cucumbers, T omatoes Capra $11 - Arugula, Local Chevr e, Almonds and P ancetta Pinoli $10 - F ennel, Orange & Toasted Pinoli, Ricotta Salata Salad I FRITTI Crocche di Patate $5 - Potato and Provola Melanzane $6 - Eggplant “Meatballs” Arancini Gialle $8 - Risotto, Pecorino, Fontina, Saffron ANTIP ASTI Polpette $9 - Local Short Rib and Pork Meatballs We are born from the Capogiro Family. Our menu is deeply rooted in Southern Italy. Our pizze is in the Neapolitan style. Marinara $12 - San Marzano Tomatoes DOP, Local Oregano, Local Garlic and Sicilian Extra Virgin Olive Oil, Basil Margherita $14 - San Marzano Tomatoes DOP, Fior di Latte Mozzarella, Sicilian Extra Virgin Olive Oil, Pecorino Romano , Basil Prosciutto di Parma $19 - S an Marzano Tomatoes DOP, Fior di Latte Mozzarella, Prosciutto di Parma DOP, Arugula, Sicilian Extra Virgin Olive Oil Rapini e Salsiccia $16 - Fior di Latte Mozzarella, Housemade Fennel Sausage, Rapini, Sicilian Extra Virgin Olive Oil, Pecorino Romano, Basil Romana $16 - Piennolo Tomatoes from Vesuvius DOP, Fior di Latte Mozzarella, Gaeta Olives, Sicilian Capers, Sicilian Extra Virgin Olive Oil, Basil Tartufella $19 - San Marzano Tomatoes DOP, Local Mushrooms, Housemade Sausage, Truffle Oil, Pecorino Romano, Basil Genovese $18 - S an Marzano Tomatoes DOP, Eggplant, Stracciatella DOP, Pesto, Sicilian Extra Virgin Olive Oil, Basil Diavola $16 - San Marzano Tomatoes DOP, Fior di Latte Mozzarella, Spicy Calabrese Salami, Extra Virgin Olive Oil, Oregano Carciofi e Guanciale $18 - Artichokes from Puglia, Guanciale, Fior di Latte Mozzarella, Sicilian Extra Virgin Olive Oil, Pecorino Romano, Basil. * Our oven was made on site in 10 days by 3 men from Naples, Italy. They arrived with 23,000 pounds of handmade bricks from Santa Maria, pressed bricks from Salerno, “Biscotto” baking floor from Sorrento an d bags and bags of volcanic sand from V esuvius. She weighs a bit more than a small elephant. She reaches temperatures of 900 degrees and can cook a pizza perfectly in as little as 60 seconds. PIZZE * There is a “Pizza Evolution” in Naples happening. A handful of pizzaiolo are taking this art to another level. Ingredients and care are paramount and the proof is in the taste. Light, airy, crisp with exquisite ingredients with a long fermentation are making their way to the tables of the Napoletani. This is what we are striving for. RIPIENO Ripieno Rosso $17 - Ricotta, Provola , Salame Napoletano, San Marzano T omatoes DOP, Pecorino Romano, Sicilian Extra Virgin Olive Oil Ripieno Blanco $18 - Ricotta, Provola, Chicory, Capers, Olives, Pecorino Romano, Extra Virgin Olive Oil DESSERT Capogiro Gelato $9 - Your Choice of 3 Flavors Affogato $6 - Your Choice of Gelato and a Shot of La Colombe Espresso “Don’t say that this oven LOOKS beautiful. A beautiful woman pleases the eye, but what if she opens her mouth and ‘BLAH! BLAH! BLAH!’? Nothing of substance to say. What matters most is what is on the inside. This oven IS beautiful, but it is what is inside that makes it so.” – Fr ancesc o, Mas ter Ov en Bu ilder, F orno Napolita no
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Opening menu for Capofitto pizzeria and gelateria, Philadelphia PA. (Sept. 2014)
Transcript of Capofitto Menu
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InsalateMista $8 - Local Greens, Crispy Onions, Cucumbers, TomatoesCapra $11 - Arugula, Local Chevre, Almonds and PancettaPinoli $10 - Fennel, Orange & Toasted Pinoli, Ricotta Salata Salad
I FrIttI Crocche di Patate $5 - Potato and ProvolaMelanzane $6 - Eggplant Meatballsarancini Gialle $8 - Risotto, Pecorino, Fontina, Saffron
antIPastIPolpette $9 - Local Short Rib and Pork Meatballs
We are born from the Capogiro Family. Our menu is deeply rooted in Southern Italy. Our pizze is in the Neapolitan style.
Marinara $12 - San Marzano Tomatoes DOP, Local Oregano, Local Garlic and Sicilian Extra Virgin Olive Oil, Basil
Margherita $14 - San Marzano Tomatoes DOP, Fior di Latte Mozzarella, Sicilian Extra Virgin Olive Oil, Pecorino Romano , Basil
Prosciutto di Parma $19 - San Marzano Tomatoes DOP, Fior di Latte Mozzarella, Prosciutto di Parma DOP, Arugula, Sicilian Extra Virgin Olive Oil
rapini e salsiccia $16 - Fior di Latte Mozzarella, Housemade Fennel Sausage, Rapini, Sicilian Extra Virgin Olive Oil, Pecorino Romano, Basil
romana $16 - Piennolo Tomatoes from Vesuvius DOP, Fior di Latte Mozzarella, Gaeta Olives, Sicilian Capers, Sicilian Extra Virgin Olive Oil, Basil
tartufella $19 - San Marzano Tomatoes DOP, Local Mushrooms, Housemade Sausage, Truffle Oil, Pecorino Romano, Basil
Genovese $18 - San Marzano Tomatoes DOP, Eggplant, Stracciatella DOP, Pesto, Sicilian Extra Virgin Olive Oil, Basil
Diavola $16 - San Marzano Tomatoes DOP, Fior di Latte Mozzarella, Spicy Calabrese Salami, Extra Virgin Olive Oil, Oregano
Carciofi e Guanciale $18 - Artichokes from Puglia, Guanciale, Fior di Latte Mozzarella, Sicilian Extra Virgin Olive Oil, Pecorino Romano, Basil.
* Our oven was made on site in 10 days by 3 men from Naples, Italy. They arrived with 23,000 pounds of handmade bricks from Santa Maria, pressed bricks from Salerno, Biscotto baking floor from Sorrento and bags and bags of volcanic sand from Vesuvius. She weighs a bit more than a small elephant. She reaches temperatures of 900 degrees and can cook a pizza perfectly in as little as 60 seconds.
PIzze * There is a Pizza Evolution in Naples happening. A handful of pizzaiolo are taking this art to another level. Ingredients and care are paramount and the proof is in the taste. Light, airy, crisp with exquisite ingredients with a long fermentation are making their way to the tables of the Napoletani. This is what we are striving for.
rIPIenoripieno rosso $17 - Ricotta, Provola , Salame Napoletano, San Marzano Tomatoes DOP, Pecorino Romano, Sicilian Extra Virgin Olive Oilripieno Blanco $18 - Ricotta, Provola, Chicory, Capers, Olives, Pecorino Romano, Extra Virgin Olive Oil
DessertCapogiro Gelato $9 - Your Choice of 3 Flavorsaffogato $6 - Your Choice of Gelato and a Shot of La Colombe Espresso
Dont say that this oven LOOKS beautiful. A beautiful woman pleases the eye, but what if she opens her mouth and BLAH! BLAH! BLAH!? Nothing of substance to say. What matters most is what is on the inside. This oven IS beautiful, but it is what is inside that makes it so. Francesco, Master Oven Builder, Forno Napolitano
