Ah, pizza; so simple and yet so delicious. But where did this dish originate from? Invented in the 18th century, the true and original pizza, that today has many interpretations, came from Naples. So with so many pizzerias in Naples, how do you know which ones are the best? Let’s preface the following list of pizzerias in Naples by saying that it’s difficult to get bad pizza in Naples. The following pizzerias are exquisite and sure to dazzle you every time.
Donna Sofia Ai Tribunali
In 1936, Gaetano Esposito had his own bakery. The amazing scent of his freshly baked bread would wake everyone in the entire district up at dawn. From the nearby narrow streets, women came out of their homes to get a piece just out of the oven. Among the most beautiful of these women was Sofia, every Neapolitan man’s dream. In her honor, Mr. Esposito’s grandchildren, Gaetano and Marco Zarelli, named their pizzeria, that was founded in 2012, after her. Their desire was to bring back the same irresistible fragrance to its original location. This place gets an A+ for salt to tomato ratio in their sauce. They add just the right amount to the tomato to bring out its amazing flavor. Just perfect.
Pizzeria Antonio e Gigi Sorbillo
The pizza here is absolutely sublime. The owner, Gigione shared with us that the secret to good pizza is not only the
ingredients used but how you handle them. Gigione said that a good forearm is key in tomato preparation because tomatoes must be squeezed manually. He told us that anyone who uses any type of blender to create the tomato sauce doesn’t know jack. That’s because blending tomatoes with the seeds still inside makes the tomatoes bitter, which is a definite no-no. For an amazing pizza from a place that is dedicated to a good quality product, this is the place for you.
Antica Pizzeria e Friggitoria Di Matteo
This pizzeria is world famous and while I don’t wish to contest this classification, I would like to insert a little “buyer
beware” warning. Though Italy in general is not a customer service country, my experience here as a sit-down customer still left a little to be desired. As I waited for a table, I overheard a neapolitan couple in dialect say, “Chist va lent,” which means “They’re slow.” Not only that; I had to ask repeatedly to even get a menu, let alone be served, and another couple at the table next to me, while mid-order, had their waiter walk off on them without so much as a “be right back.”
Worry not though; there is a solution to avoid all these service snafus and still get a delicious Di Matteo pizza quickly and efficiently. They’ve got a to-go counter right at the entrance where you can order your food and it moves very quickly, so you can order what you want and go!
Located just about 14 kilometers from the city center in a province of Naples called Torre del Greco, the pizza here is out-
of-this-world. I had the opportunity to talk with the owner, Vincenzo Di Prisco and he told me that it is very important that not only the ingredients used for his pizza be delicious and of good quality, but also that the dough be highly digestible. To ensure this, the pizza dough is left to rise over 36 hours and is 60 percent hydrated. The menu rotates every six months so be sure to try the “La Zucca” pizza in the Fall/Winter and the “La Vialdo” in the Spring/Summer. Two thumbs way up!
If anyone has seen the 1954 Sofia Loren movie, “L’oro di Napoli,” then they’ll recognize this pizzeria as the one Loren
owned in the movie. This isn’t what makes Starita special though. With over 110 years of experience in the business and four generations of family keeping it running, starting as a cellar for tastings and evolving eventually into a pizzeria; then, finally going one step further and expanding to include locations in New York and Atlanta, you can be sure you won’t regret it if you stop in for a delicious pie.
Next time you’re in Naples be sure to stop by one of these amazing pizzerias. Come taste pizza the way nature intended it: the Neapolitan way…Happy eating!
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