View Full Version : Via Napoli to open in August!

08-07-2010, 10:22 PM
Pastas, wood-fired pizzas, scoops of sweet gelato – here’s a first look at the menu for the new Via Napoli Ristorante e Pizzeria (http://disneyparks.disney.go.com/blog/2010/03/first-look-pizzeria-at-epcot’s-italy-pavilion/) at the Epcot (http://disneyworld.disney.go.com/parks/epcot/?int_cmp=SOC-intDPFY10Q1Pizzeria22-01-10@0002&CMP=SOC-intDPFY10Q3ViaNapoli08-07-10@0002) Italy Pavilion (http://disneyworld.disney.go.com/parks/epcot/attractions/italy-pavilion/?int_cmp=SOC-intDPFY10Q3ViaNapoli08-07-10@0001). Opening next month the 300-seat restaurant expands dining choices (our favorite Tutto Italia (http://disneyworld.disney.go.com/dining/tutto-italia-ristorante?int_cmp=SOC-intDPFY10Q3ViaNapoli08-07-10@0001) stays).

Created by the Patina Restaurant Group’s CEO Nick Valenti, the menu is based on his travels in Southern Italy and his time developing and overseeing the successful Naples 45 Ristorante e Pizzeria in New York. Valenti spent time in Naples studying the art of dough, crust, sauce and oven temperatures at the famous pizzerias Da Michele and Trianon. A feature at Via Napoli is its wood-burning ovens, cleverly named after the three active volcanoes in Italy – Mount Etna, Mount Vesuvius and Stromboli.

Appetizers: Sicilian eggplant with olives and raisins; salad of lettuce, fagiolini (string beans), fennel and tomatoes; arancini (fried saffron risotto balls) with meat ragù, mozzarella and pomodoro sauce; corn-crusted fried calamari; and minestrone with basil pesto. Or share a plate of arancini, mozzarella, calamari, portobella mushrooms, asparagus, zucchini and carciofi (artichokes).
Main course salads: Manzo (filet of beef) with greens, red onion, gorgonzola, apple and cucumber with a red wine-mustard vinaigrette; chopped salad with lemon chicken, greens, cantaloupe, cucumber, red pepper, green beans, onions, almonds and pasta crisps with honey-citrus vinaigrette; calamari with arugula, carrots and fennel with orange vinaigrette.
Pastas: candele (long, tube-shaped pasta) with sausage ragù; linguine with seafood; malfadine (ribbon pasta) with guanciale (unsmoked Italian bacon) and pomodoro sauce; lasagna verde.
Piatti alla Parmigiana: (dishes topped with Parmesan and mozzarella gratinée): veal, chicken and eggplant.
Wood-fired pizzas: made with caputo flour imported from Southern Italy, San Marzano tomatoes, handmade mozzarella and water from a local spring just like in Italy’s Campania region – 10-inch, 20-inch or 1/2 meter to share: a dozen choices, from a simple pizza Margherita with tomato, mozzarella and basil to carciofi with artichoke, potato, pecorino cheese, prosciutto and cantaloupe.
Sweets: tiramisù, zeppole di ricotta (ricotta cheese-fried dough, whipped cream and chocolate sauce); apple cake with almond sorbetti; gelatie; and vanilla gelato with almond cookies and amarena cherries.

08-07-2010, 10:33 PM
that looks like worth a visit

13-07-2010, 03:45 AM
I just realized I made a lunch rez at San Angel when my friend and I go next month. I'm thinking of cancelling if Via is going to be open!