Pizza was born in Naples, and Neapolitans treat it with bottomless seriousness: slow-risen dough, a wood-fired oven at 430–480°C, and just 60–90 seconds of baking. The result — an airy, leopard-spotted rim (the cornicione) and a soft center.
What to order
The two classics protected by Neapolitan tradition:
- Margherita — San Marzano tomatoes, mozzarella, basil and olive oil.
- Marinara — tomatoes, garlic, oregano and olive oil. No cheese, on purpose.
The pizzerias to know
L'Antica Pizzeria da Michele
Via Cesare Sersale 1. Open since 1870 and serving only margherita and marinara. The line is long — take a number at the door and wait outside. Naples at its most distilled.
Gino e Toto Sorbillo
Via dei Tribunali 32. One of the city's most famous names, on the historic pizza street. Long-fermented dough and obsessive ingredients; expect a queue here too.
Di Matteo
Via dei Tribunali 94. A beloved institution also famous for pizza fritta — fried pizza stuffed with ricotta and ciccioli, true Neapolitan street food eaten from the hand.
50 Kalò
Piazza Sannazaro 201/B, near the Mergellina waterfront. Pizzaiolo Ciro Salvo is a pioneer of the "new generation" — high-hydration dough and cloud-like rims.
Pizzeria Starita a Materdei
Via Materdei 27/28. A historic pizzeria (since 1901) where Sophia Loren filmed a scene of L'Oro di Napoli. Try the angioletti — fried dough strips with toppings.
Before you go in
- Patience — at the famous places you'll wait 30–60 minutes at peak times. Worth it.
- Pizza is personal — in Naples everyone orders a whole pizza for themselves.
- Price — a margherita at the best places generally costs €5–9. Cheap and great is not a contradiction here.
- Look for the AVPN seal — the True Neapolitan Pizza Association, which certifies adherence to tradition.
