Pizza Campania bakes classic Neapolitan-style pies in a hand-built wood-fired oven, using San Marzano tomatoes, fresh mozzarella, and toppings that run from fennel sausage and prosciutto to pancetta and roasted vegetables. The Margherita keeps it simple with tomato, olive oil, and basil, while pies like Carne E Verde, Gladiatore, and Pig & Fig build out more elaborate combinations of cured meats, cheeses, and fruit. Gluten-free crust is offered as a substitution.
Beyond pizza, the menu covers antipasti like calamari fritti and spinach artichoke dip, a handful of salads, and secondi including spaghetti e polpette and penne picante, with gluten-free pasta available on request. Tiramisu and cannoli close out the dessert list.
Drinks lean into the Italian theme with a wine list built around regional Italian bottles alongside a Belgian- and German-heavy beer selection, plus non-alcoholic wine and cocktail options. The dining room on North Rouse Avenue is built for a rustic, warm feel to match the wood-fired cooking.
Beyond pizza, the menu covers antipasti like calamari fritti and spinach artichoke dip, a handful of salads, and secondi including spaghetti e polpette and penne picante, with gluten-free pasta available on request. Tiramisu and cannoli close out the dessert list.
Drinks lean into the Italian theme with a wine list built around regional Italian bottles alongside a Belgian- and German-heavy beer selection, plus non-alcoholic wine and cocktail options. The dining room on North Rouse Avenue is built for a rustic, warm feel to match the wood-fired cooking.