Right Now, Here Are The Best Pizzeria In Naples, Italy

In The Birthplace Of Pizza, There Are Over 800 Pizzerias, But Only 100 Are Certified By The Associazione Verace Pizza Napoletana (Avpn), The Regulating Agency That Safeguards And Ensures That The Art Of Pizza-Making And The Ingredients Used Are In Conformity With Neapolitan Tradition.

Even While Keeping An Eye Out For Pizza Vera Signs That Have Been Given By The Avpn And Are Displayed Above Restaurant Doors Is The Most Obvious Way To Find A Good Pizzeria In Naples, The Queue That Forms On The Street Outside Is The Best Indicator Of Whether Or Not The Pizza Is Any Good.

If There Aren’t Any Hungry-Looking Neapolitans Waiting Outside The Neighborhood Pizzeria, Then There’s A Good Chance That The Pizza Hasn’t Won Over The Favor Of The Community As A Whole.

Pepe In Grani Is The Best Pizzeria In Italy.

Caiazzo Is Located Approximately 50 Kilometers (About 30 Miles) To The North Of Naples, And Anyone Who Is Serious About Their Pizza Should Make The Trip There.

Pepe In Grani Was Recognized As Italy’s Most Outstanding Pizza Restaurant By The Publication 50 Top Pizza, Which Made Its Debut In 2017.

Luciano Pignataro, One Of Italy’s Most Renowned Wine And Food Journalists, As Well As The Creators Of The Dop Mozzarella Guild: Le Strade Della Mozzarella, Are Behind The Creation Of A New List Called 50 Top Pizza, Which Is Based On The Popular World’s 50 Best Restaurants List.

Pilgrims From All Over The World Line Up For Hours To Get A Slice Of Owner Franco Pepe’s Version Of The Margherita Pizza As Well As Other Other Gourmet Concoctions.

The Pizzeria Is A Three-Story Minimalist Modern Space Tucked Away In An Alley In Caiazzo.

The Margherita Sbagliata, Which Translates To “Margherita Done Wrong” And Costs €8, Is His Specialty Pizza.

It Is Baked White, With Only Mozzarella, And Then, After It Has Been Cooked, It Is Sprayed With Pure Tomato Puree And A Basil Concentrate. This Prevents The Pizza From Becoming Soggy.

Because Franco’s Pizza Deviates From The Established Norm, He Is Considered A Maverick By Some Italians.

Pepe, On The Other Hand, Is Quite Content To Defy Authority In His Quest For Perfection. Because He Is So Concerned With Where His Food Comes From,

He Chooses Tomatoes Grown In The Area Over The More Conventional San Marzano Tomatoes And Makes His Own Flour Blend, Which Has A Higher Nutritional Value And Is Easier To Digest.

In Addition To This, He Is Overly Concerned With The Finer Points Of The Process, Such As Ensuring That Delicate Herbs, Such As Basil And Oregano, Are Not Heated, As He Believes That This Will Ruin Their Flavor.

Beginning With Fried Pillowy Cones Of Dough Topped With An Aged Cheese Fondue And A Sprinkle Of Dried Olives, The Tasting Menu Then Moves On To A Range Of Pizzas And Concludes With A Dessert Pizza.

The Tasting Menu Is Best Experienced In A Company Of Three Or Four People. Craft Beer That Was Specifically Brewed For The Restaurant By A Brewery That Is Close By Is Used To Wash It Down.

The Pizzas Made By Pepe May Have Received Approval By The Avpn, But Because Of The Defiance That Led To Their Creation, They Do Not Meet The Criteria Set Forth By Unesco.

In December Of 2017, Unesco Included The Traditional Art Of Pizza Manufacturing On Its List Of “Intangible Heritage.” Fans Of Franco Don’t Care About This Fact; They Are Willing To Pay An Above-Average Price To Eat Food Made By Him, Especially If It Is Served In An Elegantly Simple Restaurant That Symbolizes His Forward-Thinking Philosophy.

It Is Also Possible To Stay In One Of The Property’s Two Bedrooms, Both Of Which Have A Simple Style, Located Above The Dining Area At A Price That Starts At €100 Per Night For Bed And Breakfast.

Fratelli Cafasso, Fuorigrotta

It Would Be Stupid To Skip Out On A Pre-Game Visit To Fratelli Cafasso, Which Is Run By One Of The Great Pizza-Making Families In The City, If You Were Going To A Football Game At The Stadio San Paolo In Fuorigrotta (Napoli’s Home Ground).

The Stadium Is Located In Fuorigrotta. You Won’t Be Too Sluggish To Sing Through The Litany Of Chants Required Of You At The Match If You Order The Classic Mouthwatering Pizza Made By The Cafasso Brothers And Delivered A Little Smaller Than Normal.

La Masardona, Case Nuove

Since The 1930s, When The Family Of The Current Head Chef, Enzo Piccirillo, First Started Selling Calzoni To Hungry Market Laborers On Their Way Home From Work, The Restaurant La Masardona Has Specialized In Serving Deep-Fried Calzoni.

It Is Interesting To Note That The Pizzeria Was Named After A Formidable Female Ancestor Of Piccirillo’s.

This Ancestor, Known As “La Masardona,” Was Responsible For Relaying Clandestine Messages Verbally Between Rebels In Her Role.

However, It Would Appear That Everybody Has Finally Gotten The Memo, As What Was Once The Best-Kept Secret In The Seedy Case Nuove Sector Is Now Universally Recognised As The Temple Of Fried Pizza In Italy.

Pizzeria Napoli Tutino, Porta Nolana

The Neapolitan Solution To The Problem Of Waiting In Line For Pizza Is Called Pizza Portafoglio, Which Literally Translates To “Wallet-Shaped Pizza.”

It Is A Relatively Small Pizza That Is Folded Into Quarters And Served Out Of The Restaurant Window Wrapped In Brown Paper To Hungry Customers Passing By.

The Tutino Family Has Been Producing Pizza For Five Generations, And In Order To Keep Up With Customer Demand, They Have No Fewer Than Three Wood-Fired Ovens Burning At All Times.

Before Venturing Through The Chaotic Porta Nolana Street Market, Stop At Tutino’s And Pick Up Some Of Their Delicious Pizza Portafoglio As A Source Of Sustenance.

Pizzeria da Attillo, Montesanto

Each District Of Naples Functions Almost Like A Little Town, Complete With Its Own Parish Church, Plaza, Market, And Typically A Variety Of Trattorias And Pizzerias From Which To Pick.

It’s Possible That Locals Have Different Opinions Regarding Which Grocery Store Carries The Greatest Mozzarella Or Which Fishermen Offers The Freshest Clams, But There’s Almost Always Agreement Regarding Which Restaurant Serves The Best Pizza.

In The Montesanto Neighborhood, Which Is Home To The Oldest Market In The City, The Pizzeria Da Attilio Is The One That Gets The Most Love; Nevertheless, You Should Get There Early Because It Has A Tendency To Run Out Of Dough Before Closing Time.

L’antica Pizzeria da Michele Forcella

There Is No Better Place To Try A Margherita Or Marinara Pizza Than At Da Michele, Which Makes Nothing But Those Two Varieties. Neapolitans Hardly Ever Order Anything Other Than A Margherita Or Marinara Pizza.

The Pizzas Are Being Churned Out Of The Wood-Fired Oven In The Restaurant’s Focal Point, Which Is Located In The Middle Of The Space.

The Atmosphere Gives You The Impression That You Have Less Than Three Minutes To Sit Down, Eat, And Pay For Your Meal, But The Overall Experience Is Well Worth It And Provides A Nice Option For A Straightforward Lunch.

Starita, Materdei

Because Most Neapolitans Spend Sundays At Their Grandmother’s House Eating Rigatoni Al Ragù And Watching Napoli Play Football On Tv, Starita Is The Only Decent Pizzeria In The Center Of Town That Is Open On Sundays.

This Is Because Starita Is The Only Pizzeria In The Center Of Town That Is Open On Sundays. The Pizza From Starita Is More Compact And Has A Deliciously Doughy But Airy Crust, In Contrast To The Enormous Size And Somewhat Sloppy Nature Of The Pizza From Sorbillo.

For Dessert, You Absolutely Must Have The Restaurant’s Specialty, Which Consists Of Fried Dough Balls That Are Drenched In Warm Nutella; You Can Work It Off By Jogging Through The Local Underground Cemetery.

Carminiello, Secondigliano

Carminiello Is Famed For Its Range Of Freshly Fried Goodies As Well As Its Pizza. These Freshly Fried Treats Include Battered Sliced Aubergine, Croquettes, And Rice Arancini That Are Heaped Up Behind The Glass Counter At The Entrance. Carminiello Is Located In The Northern Suburbs Of The City.

It Is The Ideal Place To Enjoy One’s Final Pizza In Naples Before Departing The City Via Airplane Because It Is Located Just Outside The Airport But Is Devoid Of Any Tourists.

Gorizia 1916, Vomero

The Gorizia 1916 May Be Found In The Affluent Neighborhood Of Vomero And Is Considered Something Of An Institution.

It Has Been Run By The Same Family For Nearly A Century, And It Is Legendary For Having Remained Open Throughout Both World Wars. Since Then, It Has Been An Important Part Of The Community.

The Restaurant’s Art Deco Interior, White Tablecloths, And Quintessential Career Waiters Dressed Elegantly In Waistcoats, White Shirts, And Black Bow Ties Have Attracted Some Of Naples’ Most Notable Figures Over The Years.

These Diners Are Drawn In By The Restaurant’s Reputation For Providing Excellent Service.

Sorbillo, Centro Storico

Because It Serves What Many Consider To Be The Best Pizza In The City, The Line To Get Into Sorbillo Can Be Up To An Hour And A Half Long.

It Is Well Known That Sorbillo Creates Enormous Pizzas Using Organic Ingredients From The Campanian Region.

Those Who Are In The Know Grab A Cool Beer And A Bag Of Taralli Crackers From The Unassuming Marble Aquafresca Kiosk Next Door, Which Has Been Staffed By The Same Signora For The Past 50 Years.

This Helps To Make The Wait More Bearable.

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