2 Crocche
£8.90
Two fresh mashed potato croquettes, coated in Panko breadcrumbs, filled with smoked mozzarella, parmigiano reggiano and black pepper.
Two fresh mashed potato croquettes, coated in Panko breadcrumbs, filled with smoked mozzarella, parmigiano reggiano and black pepper.
Two quiches with bucatini pasta, with bechamel sauce, cooked ham and pecorino romano DOP.
Two breadcrumb-coated rice balls stuffed with beef ragu, peas and 24 months Parmigiano Reggiano DOP
A pot of Nocellara olives from Sicily
Homemade focaccia, with garlic, oregano, and salt.
Swiss chard sauteed in a pan with toasted bread.
A plate of anchovies with toasted bread.
A different style of crispy pizza, first fried and then cooked in the oven, with tomato sauce, fior di latte, sliced pepperoni, chilli jam, parsley.
Cherry tomatoes, rocket salad, grana padano shavings.
Classic caprese salad, made with fresh basil, tomatoes and buffalo mozzarella.
Tomato sauce, fior di latte, parmigiano reggiano 24 months, basil, evo oil.
Slow-cooked tomato sauce, Cetara anchovy fillets, taggiasche olives, capers, garlic oil, semi-dry cherry tomato.
Tomato sauce, smoked mozzarella, selection of four different ground peppers, evo oil, basil.
Tomato sauce, fior di latte, spicy salami, basil, evo oil.
White base with fior di latte, high quality cotto ham, Napoli salami, grilled artichokes, shiitake mushrooms, Gaeta black olives, evo oil.
Tomato sauce, nduja from spilinga, buffalo stracciatella, basil, evo oil.
smoked mozzarella, friarielli, sausage, EVO oil
folded pizza with tomato sauce, fior di latte, buffalo ricotta, black and white pepper, basil, EVO oil
Tomato sauce, vegan mozzarella, evo oil, basil.
slow-cooked tomato sauce, taggiasche olives, semi dry cherry tomato, capers, garlic oil
vegan mozzarella, Shiitake mushrooms, Oyster mushrooms, King Oyster mushrooms, black truffle powder
vegan mozzarella, swiss chard, spinach, boiled and smashed potatoes, black pepper, EVO oil
Slow-cooked Neapolitan ragu with beef, 24 months parmigiano reggiano fondue, basil, evo oil.
Buffalo ricotta, fior di latte, buffalo stracciatella, crispy parmigiano reggiano chips, dry blue stilton, homemade piennolo cherry tomato jam.
fior di latte, swiss chard, spinach, boiled and smashed potatoes, black pepper, cacioricotta from Cilento, EVO oil
Smoked mozzarella, Shiitake mushrooms, King Oyster mushrooms, Oyster mushrooms, Mango & Ginger white Stilton, black truffle powder
San Marzano DOP tomato ragu, fior di latte, sausage, ricotta salata
slow-cooked beef and onion ragu, fior di latte, 24 months Parmigiano Reggiano, EVO oil, basil
San Marzano DOP tomato ragu, tuna belly by Armatore, caramelized onions, taggiasche olives, capers, EVO oil
Grilled baby gem with anchovy fillets.
Deep-fried pimento peppers.
Sautéed friarielli
Thin sponge made with ground hazelnuts, filled with a light-as-a-cloud mixture of cow’s milk ricotta and whipped cream, studded with cubes of pear cooked in syrup.
A classic from the Amalfi coast; sponge cake with a heart of lemon custard and a delicate Sorrento lemon cream cover.
Lady finger biscuits dipped in espresso coffee, topped with Mascarpone creamy cheese and dusted with chocolate powder.
Lady finger biscuits dipped in resh milk, topped with pistachio Mascarpone creamy cheese and dusted with pistachio nuts.
Sweet and flavourful mixture of Mascarpone cream over a crumbled biscuit base.
Two fresh mashed potato croquettes, coated in Panko breadcrumbs, filled with smoked mozzarella, parmigiano reggiano and black pepper.
Two quiches with bucatini pasta, with bechamel sauce, cooked ham and pecorino romano DOP.
Two breadcrumb-coated rice balls stuffed with beef ragu, peas and 24 months Parmigiano Reggiano DOP
A pot of Nocellara olives from Sicily
Homemade focaccia, with garlic, oregano, and salt.
Swiss chard sauteed in a pan with toasted bread.
A plate of anchovies with toasted bread.
A different style of crispy pizza, first fried and then cooked in the oven, with tomato sauce, fior di latte, sliced pepperoni, chilli jam, parsley.
Cherry tomatoes, rocket salad, grana padano shavings.
Classic caprese salad, made with fresh basil, tomatoes and buffalo mozzarella.
Tomato sauce, fior di latte, parmigiano reggiano 24 months, basil, evo oil.
Slow-cooked tomato sauce, Cetara anchovy fillets, taggiasche olives, capers, garlic oil, semi-dry cherry tomato.
Tomato sauce, smoked mozzarella, selection of four different ground peppers, evo oil, basil.
Tomato sauce, fior di latte, spicy salami, basil, evo oil.
White base with fior di latte, high quality cotto ham, Napoli salami, grilled artichokes, shiitake mushrooms, Gaeta black olives, evo oil.
Tomato sauce, nduja from spilinga, buffalo stracciatella, basil, evo oil.
smoked mozzarella, friarielli, sausage, EVO oil
folded pizza with tomato sauce, fior di latte, buffalo ricotta, black and white pepper, basil, EVO oil
Tomato sauce, vegan mozzarella, evo oil, basil.
slow-cooked tomato sauce, taggiasche olives, semi dry cherry tomato, capers, garlic oil
vegan mozzarella, Shiitake mushrooms, Oyster mushrooms, King Oyster mushrooms, black truffle powder
vegan mozzarella, swiss chard, spinach, boiled and smashed potatoes, black pepper, EVO oil
Slow-cooked Neapolitan ragu with beef, 24 months parmigiano reggiano fondue, basil, evo oil.
Buffalo ricotta, fior di latte, buffalo stracciatella, crispy parmigiano reggiano chips, dry blue stilton, homemade piennolo cherry tomato jam.
fior di latte, swiss chard, spinach, boiled and smashed potatoes, black pepper, cacioricotta from Cilento, EVO oil
Smoked mozzarella, Shiitake mushrooms, King Oyster mushrooms, Oyster mushrooms, Mango & Ginger white Stilton, black truffle powder
San Marzano DOP tomato ragu, fior di latte, sausage, ricotta salata
slow-cooked beef and onion ragu, fior di latte, 24 months Parmigiano Reggiano, EVO oil, basil
San Marzano DOP tomato ragu, tuna belly by Armatore, caramelized onions, taggiasche olives, capers, EVO oil
Grilled baby gem with anchovy fillets.
Deep-fried pimento peppers.
Sautéed friarielli
Thin sponge made with ground hazelnuts, filled with a light-as-a-cloud mixture of cow’s milk ricotta and whipped cream, studded with cubes of pear cooked in syrup.
A classic from the Amalfi coast; sponge cake with a heart of lemon custard and a delicate Sorrento lemon cream cover.
Lady finger biscuits dipped in espresso coffee, topped with Mascarpone creamy cheese and dusted with chocolate powder.
Lady finger biscuits dipped in resh milk, topped with pistachio Mascarpone creamy cheese and dusted with pistachio nuts.
Sweet and flavourful mixture of Mascarpone cream over a crumbled biscuit base.
Tucked away on the charming Red Lion Street in Richmond, Napoli On The Road offers an experience that genuinely lives up to its name-a culinary journey through the streets of Naples. The Napoli On The Road Richmond Menu is a tribute to the authenticity of Neapolitan pizza, crafted with care and a deep respect for traditional techniques, all while embracing a modern twist that appeals to London’s diverse food lovers.
The menu stands out for its simplicity and clarity, showcasing a tight but powerful selection of pizzas. From the classic Margherita-featuring perfectly blistered dough, velvety tomato sauce, and fior di latte mozzarella-to more inventive options like the 'Mortazza' topped with mortadella, pistachio cream, and burrata, there’s a consistent commitment to quality ingredients. Each pizza is baked in a high-temperature oven, delivering that signature leopard-spotted crust that’s crisp on the outside and soft within.
What differentiates this pizzeria from its competitors is the chef’s attention to balance. The dough is light and digestible, and toppings are never overwhelming-every bite feels intentional. Their seasonal specials and rotating gourmet selections add a layer of excitement for returning guests, offering variety without sacrificing the Neapolitan ethos.
Service is warm and welcoming, with staff who are clearly passionate about the food and happy to offer recommendations. The rustic, minimalist setting enhances the street-food-meets-modern-bistro vibe, making it perfect for a casual lunch or a relaxed evening out.
In short, Napoli On The Road Richmond succeeds not just as a pizzeria but as an ambassador of Neapolitan culinary culture in southwest London. Whether you're a purist or an adventurous eater, this spot delivers an experience rooted in authenticity and refined by expertise.
