I thank all the editorial staff of the IL DISPARI newspaper; in particular Mr. Gaetano Di Meglio for this wonderful article on the AVPN American Tour event.
Viva The Neapolitan pizza, Viva Napoli and the wonderful Ischia Island !
This is your gateway to Southern Italy and the heart of true Neapolitan cuisine. It has always been a dream of mine to bring The Heart of Naples to Madison & share the experience of my travels through traditional Neapolitan cuisine and enchanting Neapolitan culture. My restaurant is dedicated to my family, my friends, my home city of Naples, and my home away from home – Madison.
Buon appetito e Grazie,
– Chef Salvatore Di Scala
Naples 15 hosts parties of all sizes.
Call (608) 250-6330 today to make a reservation.
The Treasure of the Sea. Featuring a full lobster tail, scallops, prawns, clams, cherry tomatoes, and extra virgin olive oil.
Red Snapper encrusted in a Sea Salt baked in the wood oven encapsulating the beautiful flavor of the Mediterranean Sea
The favorite of Tony Bennet. Pizza Marinara made with San Marzano Tomato, Garlic, Oregano,Olive oil
The Escaped Clams pasta! Spaghetti Sautéed with Pomodori tomatoes, olive oil, featuring a linguini from Gerardo Di Nola.
Scallops sautéed in olive oil, an aromatic herb blend, garlic, lemon juice, and malvasia. Topped with D’Artagnan Beluga Fish Caviar and Black Truffle served with a delicate Papardelle pasta.
Paccheri Gerardo Di Nola with a creamy buffalo ricotta, buffalo mozzarella, basil and Mount Vesuvius cherry tomatoes topped with a delicate extra virgin olive oil.
Flaky pastry stuffed with orange ricotta that tastes like home. Dinner is not complete without this Italian delicacy.
Enjoy a fresh succulent lobster at Naples 15! All of our Lobsters are Cold Water lobster, cooked the way you like with you choice of Gerardo Di Nola pasta!
Cuddlefish wood fire baked with EVO and Parmigianno Reggiano, then stewed in a masterful Pomodorini tomato based stew, served with parpadelle pasta.
Paccheri served with a slow cooked, two meat ragu sauce. Nicknamed ragu guardaporta after the doorman who would supposedly have nothing better to do than watch the slow cooking sauce, this Neapolitan recipe from the 1800’s is made with pork, beef, San Marzano tomato, mozzarella, ricotta, fresh basil, Parmigiano Reggiano, and extra virgin olive oil and Gerardo Di Nola Paccheri pasta.
In 1890 tarte bourdaloue (French pear tart) was created.
The celebrated patissier Coquelin bought La Patisserie Bourdaloue (which is still up and baking on the rue Bourdaloue, Paris 9 th arrondissement) in 1909, and created, among other things, this famous pear tart.
The most signature steak in Italy, this Bistec A La Florentina is herb crusted, baked to savory perfection alongside our wood oven. Try it for yourself, this steak is cooked exactly the way you like it!
In Naples once upon a time there was a beautiful habit. When a person was happy for some reason and wanted a coffee, instead of paying for one they paid for two. One they drank and the other was reserved for someone worse off who couldn’t afford it. In other words this was a coffee offered to humanity.
Here at Naples 15 we would like to take the initiative of the caffe sospeso and offer the Pizza Margherita suspended.
Our customers may participate by paying only half price for the second (suspended) pizza as a donation. You can enable those whom are less fortunate to eat a hot meal. This can also be done traditionally with a coffee. As a Neopolitan I grew up with this tradition and I believe it makes the heart feel better when you can do something for someone you don’t know and receive nothing in return.
If you are in need, please come in and ask our wait staff if there are any suspended pizzas available.
Learn more about this popular Neopolitan tradition. Or please read this excellent book written by acclaimed author and philosopher, Luciano De Crescenzo called; IL Caffe Sospeso.
UPDATE: We’ve been getting a lot of awesome press (Internationally!) for running this great program. Visit the links below and take a look at what the rest of the world thinks. Grazie!