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Strapizzami menu

1 dishes across 5 sections €1 to €10 Pizza restaurant

Prices transcribed from the printed menu, last checked

Menu Strapizzami photo menu 1
Photographed in store, August 2026. See all 4 pages

Photos of the printed menu

Photographed in store in August 2026. The dish list below covers everything we could read clearly; the full card has more.

Strapizzami photo menu 1 Strapizzami photo menu 2 Strapizzami photo menu 3 Strapizzami photo menu 4 Strapizzami photo menu 5 Strapizzami photo menu 6 Strapizzami photo menu 7 Strapizzami photo menu 8 Strapizzami photo menu 9 Strapizzami photo menu 10

Pizze 50 dishes

  • 1 - Fornarina €4.50

    doppio impasto, olio extravergine d'oliva, origano

  • 2 - Marinara €5.50

    pomodoro, aglio, origano

  • 3 - Margherita €6.50

    pomodoro, mozzarella, origano

  • 4 - Pugliese €7.00

    pomodoro, mozzarella, cipolle, origano

  • 5 - Bufala €7.50

    pomodoro, mozzarella di bufala, origano

  • 6 - Carciofi €7.50

    pomodoro, mozzarella, carciofi, origano

  • 7 - Patatine €7.50

    pomodoro, mozzarella, patatine, origano

  • 8 - Wurstel €7.50

    pomodoro, mozzarella, wurstel, origano

  • 9 - Salsiccia €7.50

    pomodoro, mozzarella, salsiccia, origano

  • 10 - Salame €7.50

  • 11 - Tre porcellini €7.50

  • 12 - Diavola €7.50

  • 13 - Vulcano €8.50

  • 14 - Prosciutto cotto €7.50

  • 15 - Prosciutto cotto e funghi €8.00

  • 16 - Calzone €7.50

  • 17 - Calzone farcito €8.50

  • 18 - 4 stagioni €8.50

  • 19 - Capricciosa €8.50

  • 20 - 4 Formaggi €7.50

  • 21 - Zola €7.50

  • 22 - Cip e Ciop €8.00

  • 23 - Zola e mele €8.00

  • 24 - Zola e radicchio €8.00

  • 25 - Speck e zola €8.50

  • 26 - Speck e brie €8.50

  • 27 - Tirolese €8.50

  • 28 - Pancetta e zucchine €8.50

  • 29 - Salsiccia e scamorza €8.50

  • 30 - Salsiccia e mascarpone €8.50

  • 31 - Livignasca €8.50

  • 32 - Trepalina €9.00

  • 33 - Italia €7.50

  • 34 - Primavera €8.50

  • 35 - Vegetariana €8.50

  • 36 - Napoli €7.50

  • 37 - Tonno e cipolle €8.00

  • 38 - Simpson €8.00

  • 39 - Frutti di mare €8.50

  • 40 - Verderosa €8.50

  • 41 - Norvegese €9.00

  • 42 - Bresaola €8.50

  • 43 - Valtellina €9.50

  • 44 - Carpaccio €9.50

  • 45 - Pizabela €9.50

  • 46 - Prosciutto crudo €8.00

  • 47 - Crudo e rucola €8.50

  • 48 - Crudo e grana €8.50

  • 49 - Speciale €10.00

  • 50 - Davide €10.00

About these prices

Restaurants change prices without notice, and a menu photographed in August may already be out of date. Treat these figures as a guide, not a quote. If you spot a difference, tell us and we will re-check it.

Strapizzami is a charming pizza restaurant nestled in the heart of Livigno, Italy, located at Via Saroch, 260. It offers a warm and inviting atmosphere for anyone craving delicious pizza in a relaxed setting. Whether you're dining with friends, family, or enjoying a casual date, Strapizzami provides a perfect spot to unwind. The restaurant features a variety of seating options, including outdoor seating where you can enjoy the fresh alpine air, as well as takeaway and dine-in services to suit your preferences.

The menu at Strapizzami is designed to cater to all tastes, with a focus on fresh ingredients and bold flavors. You’ll find a mix of classic pizzas and unique offerings that are sure to satisfy even the most discerning pizza lovers. For those looking for something quick but tasty, there are plenty of small plates and vegetarian options available. Pair your meal with a refreshing beer or enjoy a glass of alcohol as you savor your pizza.

One of the great things about Strapizzami is its versatility. Whether you're popping in for a quick bite or sitting down for a more leisurely meal, the restaurant’s atmosphere fits every occasion. The service is always friendly and attentive, making it easy to enjoy a relaxing meal in a beautiful setting. With its combination of great food, excellent service, and a cozy vibe, Strapizzami is a must-visit for anyone in Livigno who loves pizza.

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Prices transcribed the same way, each with the date last checked.

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