• ESTD 1995

Cooked from the heart,
Served in Kathmandu.

Authentic Italian pizza, pasta, and coffee,

made the way Annamaria has made it since 1995.

What we Cook

Everything on this menu has a reason to be here. A recipe carried from Naples. A sauce that started in a jar. A pizza named in a moment of laughter. This is Italian food made with memory.

The Rompipalle

Our tribute to Nepal. Spicy meat sauce, coriander, chillies - the only pizza on the menu born from local spice. The name has a story. Ask us.

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The Margherita

Tomato, mozzarella. Nothing more. The pizza that tells you everything about a kitchen.

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Lasagna Tradizionale

Layers of fresh homemade pasta, slow meat sauce, béchamel, Parmesan. The kind of dish that takes all afternoon to make and about four minutes to finish.

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EXPLORE THE FULL MENU

The stories behind the dishes

SANEPA - MORNINGS

OPENS : 8:00 AM

Mornings at Fire And Ice.

Before the city gets loud, there is a quiet table in Sanepa waiting for you. breakfast isn’t just a meal; it’s an Italian ritual - unhurried, generous, and done the right way.

Pull up a chair, watch the morning light settle, and let a coffee that actually takes its time remind you of the difference between simply grabbing a bite and truly eating well.

Plain Croissant

Butter, jam. Freshly baked. Some mornings ask for nothing more.

Cappuccino

Freshly ground Illy espresso, steamed milk. The coffee Annamaria never changed.

Italian Set Menu

Orange juice, fresh bread, butter and jam, cappuccino. A full Italian morning.

BREAKFAST AT SANEPA

VIEW BREAKFAST MENU

STORY OF 3 DECADES

Thirty-one years. One kitchen.

Annamaria Forgione arrived in Kathmandu from Naples in 1988 and never quite left. She started by selling homemade tomato sauce at a farmers market. Then one day, she opened a door in Thamel.

That was January 10, 1995. Fire And Ice Pizzeria has been open every day since.

READ ANNAMARIA'S STORY