Napoli, by way of East Commercial Blvd.
Welcome to NapulEATan Pizzeria & Deli, where the flavors of Naples come alive right here in Ft. Lauderdale, FL. Our family brings generations of Italian tradition to every dish, using authentic recipes passed down through the years and fresh dough made in house daily. Whether you're craving a perfect Neapolitan pizza, hearty pasta, or a classic Italian sandwich, we make it easy to enjoy genuine Italian cuisine.
The dishes we're known for
San Marzano DOP tomato, mozzarella, grated parmesan, and basil.
San Marzano DOP tomato, mozzarella di Bufala, parmesan, and basil.
San Marzano DOP tomato, mozzarella, and spicy salami.
The Roman classic — Pecorino Romano and freshly ground black pepper.
Mozzarella, truffle pesto, and mushrooms.
Mortadella, pistachio pesto, stracciatella, and arugula.
Dinner and a show, every week
Live Italian music Thursdays, Italian & Spanish Fridays, American Saturdays — no cover, no reservation, all through dinner. Bring the family.
See the Lineup →
Grown in the volcanic soil of Vesuvius and protected by law. Every red pie starts here.
Real buffalo mozzarella and house-pulled fresh mozzarella — never the shredded stuff.
Prosciutto di Parma, bresaola, speck, mortadella — sliced to order for sandwiches and taglieri.
2500 E Commercial Blvd
Fort Lauderdale, FL 33308 · (954) 706-0615
Word of mouth, amplified
The closest thing to a pizzeria in Naples I've found in South Florida. The Bufalina is worth the trip alone.
The mortadella sandwich with pistachio pesto is unreal. A real deli counter — they slice everything to order.
Cacio e pepe done right — proper Pecorino, proper pepper. Our Sunday tradition now.
Tagliere board for our office party was gorgeous and generous. The prosciutto di Parma melts in your mouth.
Leopard-spotted crust, 90 seconds out of the pizza oven, blistered and airy. This is the real thing.
Stories from the kitchen
Four ingredients, no shortcuts, and a slow rise that does most of the work. Why our dough tastes the way it does.
Three Roman classics, one shared soul. How to tell them apart and how to pick the right one.
What the DOP stamp actually certifies, why it matters on a pizza, and how to tell the real thing from the label.