Apericena

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    The Art of True Neapolitan Pizza.

    Pizza

  • Margherita (RED)

    Passata di pomodoro, mozzarella fiordilatte, basil, EVOO.

  • Diavola (RED)

    Passata di pomodoro, hot salame, mozzarella fiordilatte, basil, EVOO.

  • Prosciutto e Rucola (WHITE)

    Mozzarella fiordilatte, prosciutto, arugula, shaved Parmigiano Reggiano, EVOO.

  • Salsiccia e friarielli (WHITE)

    Salsiccia, friarielli, provola cheese, garlic, EVOO.

  • Capricciosa (RED)

    Passata di pomodoro, mozzarella fiordilatte, ham, mushrooms, olives, artichokes, basil, EVOO.

  • Tarantina (RED)

    Passata di pomodoro, olives, anchovies, capers, garlic, oregano, basil, EVOO.

  • Vongole (WHITE)

    Middleneck clams, pecorino and clam juice reduction, garlic, oregano, EVOO, lemon zest.

  • Mortacchiosa (WHITE)2

    Whipped ricotta, garlic, pistacchio crumble, sliced mortadella, EVOO.

    From garden to table

    Salads

  • Toscana

    Tuscan-style panzanella with cannellini beans, fresh vegetables, ripe tomatoes, and toasted pane sciocco, finished with extra virgin olive oil and aromatic herbs.

  • Siciliana

    Roasted beets paired with sweet Sicilian orange supremes, toasted pistachios, and baked ricotta salata, dressed with extra virgin olive oil.

  • Caprese

    Sliced cuor di bue tomatoes and fresh fior di latte mozzarella, finished with oregano, basil, and extra virgin olive oil.

  • Cesare

    Fresh romaine hearts tossed with house-made focaccia croutons, aged Parmigiano Reggiano, and a traditional Caesar dressing prepared in-house.

    An evening in Roma, with timeless flavors

    L'IMPERO ROMANO

  • Carbonara

    A Roman favorite featuring bronze-drawn mezze maniche, crispy guanciale, rich egg yolks, Pecorino Romano DOP, and cracked black pepper.

  • Amatriciana

    Bronze-drawn pasta enveloped in a rich sauce of San Marzano tomatoes, crispy guanciale, peperoncino, and finished with aged Pecorino Romano DOP.

  • Cacio e Pepe

    A refined Roman classic featuring handcrafted bronze-drawn tonnarelli enveloped in a silky Pecorino Romano DOP and black pepper sauce.

    BEGIN YOUR ITALIAN CULINARY JOURNEY

    Appetitosi

  • Carpaccio di filetto

    Delicately sliced filet mignon, dressed with EVOO and lemon on peppery arugula, shaved Parmigiano Reggiano, cracked pepper, and Maldon salt.

  • Apericena board

    An assortment of premium Italian cold cuts and cheeses, paired with olives, seasonal accompaniments and fruits. Designed for sharing.

  • Fritto misto di mare

    Calamari, shrimp, market fish and zucchini, delicately fried in a semolina and rice flour crust.

  • Polpo alla griglia

    Char-grilled octopus, pomme pavè on arugula with olives, capers, lemon, EVOO.

  • Crostini Corleone

    Fior di latte mozzarella, confit pomodorini, and delicate Prosciutto di Parma.

  • Bocconcini di Melanzane

    Eggplant stuffed with Parmigiano and whipped sheep ricotta, mozzarella and tomato confit.

  • Salsiccia e friarielli

    A timeless Neapolitan classic featuring Italian sausage and rapini sautéed with garlic, EVOO, and a hint of chili pepper.

  • Impepata di cozze2

    Fresh mussels simmered in your choice of Bianco (white wine, garlic, lemon, peperoncino, parsley) or Rosso (light tomato, garlic, peperoncino, parsley), finished with black pepper in the traditional Neapolitan style.

  • Olive Ascolane

    Hand-stuffed green olives filled with a savory blend of veal and pork, lightly breaded and fried until golden crisp. A beloved specialty from Italy's Marche region.

ONLINE RESERVATIONS

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booking information

Call to reserve a table: 772-323-0355

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Restaurant address

Visit us at

12495 SW Community Blvd
Port Saint Lucie, FL 34987, USA

Business Hours

Tue - Thu, Sun : 3pm - 10pm, Fri - Sat: 3pm - 11pm

Holidays: Check for updates
Closed Monday

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