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From the Moretti Oven

Uzbek dishes born in a Neapolitan Moretti oven — local flavours and the fire of Italian tradition.

Samsa

Samsa from the Moretti oven on a ceramic plateSamsa from the Moretti oven on a light plate

  • Four-cheese samsa

    60 000

    A cheese explosion of stretchy mozzarella, rich Dorblu, delicate Maasdam and creamy Gouda. Served with honey

  • Alfredo samsa

    55 000

    Tender chicken thigh, mushrooms and mozzarella in a creamy Parmesan sauce

  • Bolognese samsa

    55 000

    Slow-cooked beef in a rich Bolognese sauce with fragrant spices and soft cheese

  • Chopped beef samsa

    70 000

    Juicy chopped beef, tail fat, onion and Eastern spices. Served with tomato sauce

  • Spinach and cheese samsa

    50 000

    Spinach and mozzarella in thin dough. Served with a creamy sauce

Mains

also from the Moretti oven

Lula kebab Neapolis on Neapolitan flatbread with herbsSlow-cooked beef under a golden cheese dome in a cast-iron panVeal with roasted vegetables in a cast-iron pan

  • Lula kebab “Neapolis”

    105 000

    Juicy lula kebab on a soft Neapolitan flatbread

  • Slow-cooked beef under a cheese dome

    180 000

    Slow-cooked beef with juicy tomatoes and onion under a layer of melted cheese

  • Veal with vegetables

    190 000

    Tenderloin baked with aubergine, courgette, sweet peppers, onion and tomatoes

  • Shurpa

    60 000

    A hearty soup with tender beef, chickpeas, potatoes and carrots

  • Flatbread

    15 000

Prices are in Uzbek som (UZS).

Moretti Forni Neapolis

The heart of Naples on our terrace

Real Neapolitan pizza follows simple, very strict rules: 510 degrees and no more than a minute in the oven. For centuries only the wood-fired ovens of Naples could deliver that heat.

510 degrees is a threshold no electric oven in the world had reached before the Moretti Forni Neapolis. Its dome and floor are lined with the same refractory clay as the centuries-old ovens of Naples — but here the heat is perfectly even and constant. It doesn't depend on the firewood, the wind or a tired stoker: the hundredth pizza of the evening comes out as flawless as the first.

And the heat is clean — no smoke, no soot, no ash. The dough rises in seconds and stays light and airy, while the toppings keep their freshness and juice. Nothing stands between the fire and the flavour.

We brought this marvel of engineering to Tashkent so that every evening on our terrace you can taste pizza — and more — exactly the way it is loved in Italy itself.

«No compromises. Only passion, tradition and outstanding taste.»

The Moretti Forni Neapolis Neapolitan oven
510°degrees
Book a table+998 98 575 55 55