San Marzano tomatoes and mozzarella campana are just some of the main ingredients of the traditional Italian pizza. Who’s going to conquer Queen Margherita? Here’s our list of the top 8 pizza masters in the city!
SORBILLO AI TRIBUNALI
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Gino is more of a celebrity than a pizzaiolo. He has appeared on Masterchef Italy as well as Masterchef Australia and his pizzeria is a town’s staple. All the ingredients are locally sourced and top quality!
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Established in 1901, this pizza place is often regarded as a piece of local as well as national history. 750 pizzas are served daily from just one oven.
L’ANTICA PIZZERIA DA MICHELE
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Opened in 1870 by the Condurro family, it has seen five generations of pizza masters succeed each other to carry on with the tradition. Quality is their motto and they focus primarily on two classic pizzas, the marinara and the margherita.
CONCETTINA AI TRE SANTI
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Located in the chaotic working class district of Sanità, this excellent pizzeria has been run by the Oliva family for over 60 years. Modern and imaginative pizzas feature on the menu alongside various fried specialties.
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In dialect “50” means “dough” and kalò means “good”. This pizzeria offers sophisticated, well-sourced toppings but to appreciate its incomparably light crust at its best, they recommend you the simple margherita or marinara.
pizza - cool - traditional - €€Pizzaiolo Enzo Coccia was trained on the streets of Naples. You can order an inventive pizza with yummy ingredients such as ventresca pancetta, yellow cherry tomatoes and ricotta di bufala.
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Naples' remarkably light deep-fried pizza dough stuffed with pork ciccioli (dried lard cubes), salami, ham, smoked provola cheese, ricotta and tomato. There’s also an escarole, olive and provola version!
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A family trattoria with the “mamma” cooking garlicky spaghetti with mussels and her son, the pizzaiolo, waiting tables. Just when you think no carbs can surprise, here come porcini mushrooms folded into a singed, tender, tubular pizza-cannolo.
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