The first Pantheon was built at the end of the 1st century BC as a temple dedicated to all the gods of the Roman world. The building was later rebuilt, and in 609 it became a church. Its dome, which is one of the largest in the world, is famous for its large central hole, called “oculus”, which is the only light source in the entire building. According to the legend, in ancient times the forum had been sealed with a large bronze cone, transported to Rome by devils: but when Pope Boniface consecrated the Pantheon as a church, the evil spirits fled away from the oculus, taking the pine cone with them!

Our name
Welcome to Malaterra. Ours is one of the many bad names given to Naples everyday, did you know it?It is used to call a sick land, corrupted, upset. A wonderful land which unfortunately is often associated with negative connotations. Malaterra is a battered land, cradle of illegal activities and contaminated products. But however, there is always something good with the bad. This “bad” land, is our land. It is land of good people. It is a special land where good music and good food come together in a unique and very ancient cultural tradition. A land which produces gastronomic delicacies of the highest quality, which are exported and appreciated all over the world. This is our Malaterra. A bad land with a big heart given by a very strong culinary traditions driven by the attention to details, origin and quality. Are you ready to discover it with us?
Our history
My name is Ivan and I am a third generation pizzamaker. I learn this precious art from my grandfather, Ciro: he taught me how to work the dough, how to choose the perfect ingredients and how to perfectly combine them, showing me the most secret pizza techniques, which I hope one day I will be able to pass down to my sons. In 2017 I opened my fist Pizzeria, creating a logo which was able to embody all my ideals: M is the initial letter of Malaterra, the horns represent Buffalo mozzarella cheese, which milk is one of the most genuine and most used products of our traditions. The central part is a position tracker just to remind you where to find the most delicious pizza that you could ever eat: ours of course!


How do we work
In Malaterra you will find the best!
Our dough is made only with excellent flours and mother yeast, respecting a leavening time of over 48 hours that gives to all our pizzas an irresistible fragrance and digestibility. For our toppings we choose only selected ingredients, coming from a highly- controlled supply chain. Many of them are representative of the richness of our territory: Fior di latte cheese coming from Agerola, San Marzano IGP Tomatoes and Buffalo Mozzarella Cheese IGP are only some examples.
OUR SPACES
For our restaurant, in the heart of the roman district of Prati, we chose a particolar style able to convey the most important concepts of our philosophy: Neapolitanism, genuineness, mythology, territoriality. Our spaces are characterized by an impactful and highly suggestive design, in which the classic symbols of the typical Neapolitan pizzerias can be rediscovered under a new and eclectic light. Maradona, Sophia Loren, Merola and other myths of Neapolitan and Italian culture blend perfectly with the colors, shapes and materials wisely selected and combined by the Neapolitan architect Carmine Abate, who conceived, edited and followed the realization of this ambitious project . Thanks to its stylistic and architectural choices, Malaterra offers its visitors a modern but warm environment, that is at the same time minimal but cosy, refined in its simplicity. That’s because our pizzeria is not just a place to stop and eat something good, but a place to feel at home!

Starters
I FRITTI RO’ SCUGNIZZO | ‘A CUCINA E MAMMÀ | A ‘NZALAT
MONTANARE RAGÙ (2 pieces)
Fried pizza dough with 6-hours-cooked ragù sauce, 36-months-aged Parmesan cheese and lettuce leaf basil
O’ PANZAROTTO
Crocchè filled with provola cheese and Neapolitan salami
O’ PANZAROTTO FRIARIELLI E PROVOLA
Crocchè filled with provola cheese and Neapolitan broccoli rabe
ORO DI NAPOLI (for 2 people)
Fried specialties: crocchè, supplì, zeppoline, montanare and fried mozzarella cheese served on battered and fried vegetables
MONTANARE SPECIALI (2 pieces)
Montanare flavoured according to our chef’s fantasy
CROCCHE’ DI PATATE (4 pieces)
Mashed potatoes filled with provola cheese, covered in bread crumbs and fried
SUPPLI’ DI RISO(4 pieces)
Fried rice balls with tomato sauce and filled with fiordilatte cheese
A’ FRITTATIN E PASTA
Pasta omelet with béchamel sauce, filled with boiled ham and peas
PATATE CHIPS
Fresh and crispy potato slices
MOZZARELLA RO’ RE
Buffalo mozzarella cheese PDO with 8-hours-cooked ragù sauce
CAPRESE MALATERRA
San Marzano tomatoes PDO, Buffalo mozzarella cheese PDO, lettuce leaf basil
PARMIGIANA CAFONA
Fried eggplants au gratin with tomato sauce, fiordilatte cheese, lettuce leaf basil and 36-months-aged Parmesan cheese, served with toasted Neapolitan bread crostini
BRUSCHETTA MALATERRA
Neapolitan bread toasted in wood oven with typical neapolitan products, according to our Chef’s fantasy
MOZZARELLA DI BUFALA
Mozzarella cheese PDO
BRUSCHETTA CLASSICA
Neapolitan bread toasted in wood oven, with pachino cherry tomatoes IGP, EVO oil, oregano, lettuce leaf basil
‘NZALAT VERDE
Iceberg lettuce, lattughino lettuce and crunchy endive
‘NZALAT MISTA
Iceberg lettuce, tomatoes, carrot strips, sweet corn
RUCOLA E SCAGLIE
Rocket salad, shavings of 36-months-aged Parmesan cheese
INSALATONA
Mixed lettuce, tomatoes, fillets of tuna in oil, olives




PIZZAS
E SAPORIT’ | E SCIANTOSE | E TRADIZIONAL’
MALATERRA
Crust filled with ricotta cheese and Neapolitan salami, red and yellow cherry tomatoes, buffalo mozzarella cheese PDO, 36-months-aged Parmesan cheese, lettuce leaf basil, EVO oil
A’ STRACCIATA
San Marzano tomatoes PDO, fiordilatte cheese, fried meat balls, mozzarella cheese shreds, 36-months-aged Parmesan cheese, lettuce leaf basil, EVO oil
A’ MAIALINA
Provola cheese, mortadella Bologna IGP, ricotta cheese, pistachio, lettuce leaf basil, EVO oil
A’ CROCCHÉ
Fiordilatte cheese, ham, potatoes crocchè, salted cream, lettuce leaf basil, EVO oil
A’ PREZIOSA
Fiordilatte cheese, yellow cherry tomatoes, anchovies, pecorino cheese PDO, lettuce leaf basil, EVO oil
VEGETARIANA
Fiordilatte cheese, mixed vegetables, lettuce leaf basil, EVO oil
ALICELLA
Rosè base, black olives, shreds of buffalo mozzarella cheese PDO, dried tomatoes, anchovies, lettuce leaf basil, EVO oil
A’ CAPEMONTE
Lettuce leaf basil sauce (pesto), pachino tomatoes IGP, provola cheese, 36-months-aged Parmesan cheese, EVO oil
PARMIGIANA SCOMPOSTA
Fiordilatte cheese, 36-months-aged Parmesan Cheese Cream, Corbarino Tomatoes cooked at a low temperature, fried aubergines chips, lattuce leaf basil, EVO oil
CUCOZZA
Pumpkin cream, provola cheese, Alto Adige speck IGP, lettuce leaf basil, EVO oil
BUFALINA
Pachino cherry tomatoes IGP, Buffalo mozzarella cheese PDO, 36-months-aged Parmesan cheese, lettuce leaf basil, EVO oil
A’ 88
Provola cheese, porcini mushrooms, Caciocavallo silano cheese PDO, black pepper, lettuce leaf basil, EVO oil
CARRETTIERA
Provola cheese, black piglet sausage, Neapolitan broccoli rabe, 36-months-aged Parmesan cheese, lettuce leaf basil, EVO oil
A’ RUGHETTA
Fiordilatte cheese, Parma raw ham, rocket, 36-months-aged Parmesan cheese flakes, EVO oil
A’ NERANO
Provola cheese, fresh zucchini, provolone del Monaco cheese PDO
CALZONE
San Marzano tomatoes PDO, fiordilatte cheese, ricotta cheese, Neapolitan salami, 36-months-aged Parmesan cheese, lettuce leaf basil,EVO oil
PACHINO
Pachino cherry tomatoes IGP, fiordilatte cheese, 36-months-aged Parmesan cheese, lettuce leaf basil, EVO oil
ROMANA
San Marzano tomatoes PDO, fiordilatte cheese, anchovies, 36-months-aged Parmesan cheese, lettuce leaf basil, EVO oil
DIAVOLA
San Marzano tomatoes PDO, fiordilatte cheese, Neapolitan spicy salami, pepper, lettuce leaf basil, EVO oil
MARINARA
San Marzano tomatoes PDO, oregano, garlic, lettuce leaf basil, EVO oil
MARGHERITA
San Marzano tomatoes PDO, fiordilatte cheese, 36-months-aged Parmesan cheese, lettuce leaf basil, EVO oil
TU VUO FÀ L’AMERICANO
Fiordilatte cheese, würstels, french fries, lettuce leaf basil, EVO oil
FOCACCIA
Soft pizza dough with oregano and EVO oil
FRIED PIZZA
Cicoli cured pork meat, ricotta cheese, black pepper, provola cheese




O PRIMM PIATT
PASTAS
GNOCCO ALLA SORRENTINA
Handmade gnocchi with 6-hours-cooked ragù and provola cheese
Ò SCARPARIELLO
Spaghetti with San Marzano tomatoes PDO, 36-months-aged Parmesan cheese, pecorino cheese PDO, pepper and lettuce leaf basil
A’ NERANO
Spaghetti with fresh zucchini, provolone del Monaco cheese PDO, 36-months-aged Parmesan cheese and black pepper




AFTER DINNER
DESSERTS | DRINKS |WINES | LIQUEURS
CAPRESE
BABÀ
with or without cream
PASTIERA
BOMBETTA CON NUTELLA
SUFFLE’
Chocolate or white chocolate
PISTACHIOS SUFFLE’
SOFT DRINKS
Water 75cl – Birra Antoniana Marechiaro 33cl
Coke 33cl – Birra Antoniana Marechiaro 75cl
Zero Coke 33cl – Birra Artigianale Malaterra 33cl
Sprite 33cl – Birra Artigianale Malaterra 75cl – Fanta 33cl
WINES
RED/WINES
Aglianico – Falanghina
Gragnano – Biancolella
Mojo
LIQUEURS
Coffee – Cappucino
Amaro – Limoncello
Cantaloupe – Limoncello Cream
Grappa – Barrique or special Grappa





THE CAPITOLINE WOLF
The Capitoline Wolf is a bronze sculpture depicting a scene from the legend of the founding of Rome. According to the legend, the vestal Rhea Silvia was fertilized by the god Mars and gave birth to twins, Romulus and Remus. When Numitor, grandfather of the twins, was overthrown by his brother Amulius, the usurper ordered them to be cast into the Tiber River. They were rescued by a she-wolf who cared for them until a herdsman, Faustulus, found and raised them. The cave of the she-wolf was the legendary lupercal.

THE COLOSSEUM
The Colosseum is one of the most important symbols of the history of Rome: the amphitheater was commissioned around 70 AD by Emperor Vespasian as a gift to the Roman people, but the current structure represents only 1/3 of the original construction. According to a legend, in ancient times the Colosseum was a pagan temple, where the devil was worshiped, and his name derived from the question “Colis Eum?” (“Do you adore him?”), which the priests used to ask to adepts at the end of each rite. Marziale told that in the early years the amphitheater was also used for the naumachies, the naval battles, which were then abandoned due to the complexity of the preparations they required.