PIZZA

MASTERS

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 and have a pizza named after them before they leave?

 

 

SORBILLO AI TRIBUNALI
family run - family - pizza - cosy


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 of the best quality! 

 

 

STARITA
pizza - dates - traditional - cozy


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! (And we still manage to burn our home cooked frozen pizzas)

 

 

L’ANTICA PIZZERIA DA MICHELE
family run - friends - pizza - traditional


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
family run - family - pizza - cool


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.

 

 

50 KALO
pizza - friends - cool - traditional

€€-€€€
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 either the simple Margherita or marinara.

 

 

LA NOTIZIA
pizza - friends - 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.

 

LA MASARDONA
pizza - cool - traditional


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!

ATTILIO
pizza - cool - traditional


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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