Exploring Naples’ Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe

Post Published September 23, 2024

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L'Antica Pizzeria da Michele, established in 1870 by Michele Condurro, embodies the heart of Neapolitan pizza. Its enduring legacy, now spanning five generations of the Condurro family, has solidified its place as a beacon of traditional pizza-making. The focus here is on quality ingredients rather than lavish toppings, resulting in a straightforward, affordable menu that has drawn both locals and global travellers. While the original location is a historical gem that's been unchanged for years, it wasn't until 1930 that they moved to their current space in Naples. It's interesting how, after a relatively quiet life, Julia Roberts' "Eat Pray Love" unexpectedly thrust it onto the world stage, creating the bustling atmosphere the pizzeria is known for. You'll likely see a lively, social scene where conversations are shared with strangers as you all delight in simply delicious pizzas. If you are exploring Naples, it's a short walk from the Piazza Garibaldi train station, and its inclusion on lists like this (as recommended by Franco Pepe) will help you experience the pizza that many believe defines the genre.

Established in Naples in 1870 by Michele Condurro, L'Antica Pizzeria da Michele embodies the essence of traditional Neapolitan pizza. For five generations, the Condurro family has run the business, preserving the art of pizza-making using techniques passed down through time. Their current location, opened in 1930, has become a landmark in the Neapolitan culinary scene.

The pizzeria champions a minimalist approach, prioritizing high-quality ingredients over elaborate combinations. They offer a limited menu, mainly featuring the classic Margherita and Marinara, emphasizing the purity of flavors. This focus on essential elements ensures a cost-effective yet delicious experience.

This steadfast approach to authenticity attracted global attention after its appearance in the movie "Eat Pray Love". The film brought a wave of tourists, resulting in longer lines and a significant rise in the pizzeria's fame. The restaurant itself offers a unique environment where people from all walks of life gather, experiencing the heart and soul of Naples.


Da Michele uses traditional methods including a 24-hour dough fermentation process, which uses natural yeasts to break down the gluten in the flour. This process results in a lighter and more digestible pizza crust. Furthermore, they use a high-hydration dough containing over 60% water, resulting in a airy texture, a defining characteristic of a truly authentic Neapolitan pizza.

Da Michele uses local ingredients to uphold the Naples identity of their pizzas. This includes using quality San Marzano tomatoes and fior di latte, both originating in the Campania region. This dedication to local sourcing ensures that each bite encapsulates the regional character and traditions of Naples. The pizzeria's popularity is demonstrated by its long lines, which highlight the deep respect and craving for an authentic pizza experience.


The success of L'Antica Pizzeria da Michele is a testament to a legacy of family tradition and an unwavering commitment to traditional practices. Their journey from a small neighborhood pizzeria to an international sensation exemplifies the appeal of Neapolitan pizza across cultures. The expansion into the US market with their Hollywood location in 2019 showcases the global demand for the authentic da Michele experience. Today, the pizzeria stands as a testament to Neapolitan pizza, a symbol of Italy's culinary heritage that continues to attract locals and visitors alike. It is a remarkable example of culinary tradition seamlessly navigating the global landscape.

What else is in this post?

  1. Exploring Naples' Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe - L'Antica Pizzeria da Michele A Slice of History Since 1870
  2. Exploring Naples' Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe - Pizzeria Gino Sorbillo Crafting Neapolitan Tradition on Via dei Tribunali
  3. Exploring Naples' Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe - 50 Kalò di Ciro Salvo Elevating Pizza with Precision and Passion
  4. Exploring Naples' Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe - Starita A Family Legacy of Pizza Excellence Since 1901
  5. Exploring Naples' Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe - Pizzeria La Notizia Salvatore Lioniello's Artisanal Creations
  6. Exploring Naples' Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe - Concettina ai Tre Santi Innovative Flavors in the Sanità District
  7. Exploring Naples' Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe - Pizzeria Da Attilio Authentic Wood-Fired Pies in the Spanish Quarter





Exploring Naples’ Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe

Nestled on Naples' bustling Via dei Tribunali, Pizzeria Gino Sorbillo embodies the spirit of classic Neapolitan pizza. The Sorbillo family's legacy began in 1935 with Luigi Sorbillo and Carolina Esposito, establishing a tradition that Gino Sorbillo continues today. This commitment to the craft has led Gino to expand the family business beyond Naples, with multiple locations in Italy, and even a presence in New York and Miami. However, the core remains faithful to the foundational Neapolitan pizza techniques, earning it a prominent place in Naples' food scene. Despite the pizzeria's international acclaim, it maintains a remarkable affordability, with a meal typically costing around 12 euros. It's this commitment to both authentic pizza and accessibility that fuels the crowds that regularly form outside. The long lines are a testament to its popularity and the enduring appeal of Sorbillo's approach to Neapolitan pizza. It's a remarkable achievement for a pizzeria to become an international icon for its devotion to tradition, and Sorbillo's recognition as part of UNESCO's Intangible Cultural Heritage of Humanity further confirms its significance within the realm of Neapolitan food culture. The pizzeria, in essence, serves as a visible symbol of the enduring connection between heritage and pizza in Naples, reminding us of the passion and skill that can be found in a seemingly simple dish.

### Pizzeria Gino Sorbillo: A Neapolitan Pizza Icon on Via dei Tribunali


Pizzeria Gino Sorbillo, situated on Naples' historic Via dei Tribunali, is a prominent example of Neapolitan pizza tradition. This street, with its roots as a bustling marketplace dating back to the 16th century, has always been a significant hub for food, especially pizza. The Sorbillo family has a deep history with pizza, with Luigi Sorbillo and Carolina Esposito establishing the original pizzeria back in 1935. Gino Sorbillo carries this legacy forward, focusing on classic techniques to preserve the family's style, a harmonious blend of skill and regional pride.


Gino Sorbillo has garnered attention, including a Guinness World Record for crafting the largest pizza ever, a massive "Ottavia" weighing over 1,200 kilograms, a testament to his creativity and commitment to pizza. It's noteworthy that the Sorbillo approach emphasizes a careful fermentation process for the dough, typically extending to 48 hours, using natural yeast for a lighter and easier-to-digest crust. This highlights the attention to detail that makes their pizza stand out.


Ingredient selection is paramount at Pizzeria Gino Sorbillo. They utilize San Marzano tomatoes and fior di latte, which are staples of genuine Neapolitan pizza, known for their delicate interplay of sweetness and creaminess. While many pizzerias concentrate on classic choices like Margherita and Marinara, Sorbillo presents a more expansive menu, incorporating seasonal additions and innovative twists on conventional flavors, making the menu both diverse and attuned to the local context.


The restaurant's prominence extends beyond Naples itself. Gino Sorbillo has drawn a diverse clientele, from local figures to international stars, making it a destination for pizza enthusiasts worldwide. He champions local producers and artisans, integrating their products into the dishes, fostering a deeper connection between gastronomy and the economic fabric of the city. The international growth of the Sorbillo brand, with pizzerias in Milan, New York, and beyond, highlights the growing global fascination with Neapolitan pizza.


Beyond running a successful pizzeria, Sorbillo acts as a passionate advocate for Neapolitan cuisine. His global participation in culinary events shines a light on the rich traditions and pizza-making techniques of Naples, working towards preserving and propagating this important cultural practice. This underscores that Pizzeria Gino Sorbillo has become more than just a pizza establishment. It has grown into a powerful symbol of Naples’ pizza heritage, recognized and appreciated within a global culinary landscape.







50 Kalò, helmed by Ciro Salvo, is a Neapolitan pizza haven that seamlessly blends classic techniques with modern innovation. It's earned a coveted spot in the Michelin Guide, solidifying its reputation as a top-tier pizzeria in Italy. The focus on Neapolitan pizza, both the classic and the more unique fried varieties, has garnered significant attention. Ciro Salvo's mastery of dough fermentation and his insistence on top-quality ingredients from the local region are at the heart of 50 Kalò's success. These practices lead to pizzas that are not just delicious but genuinely represent a taste of the region. Located in Mergellina, a beautiful part of Naples near the Bay, 50 Kalò attracts locals and travelers alike. Priced very reasonably at around 20 euros for two (excluding drinks and gratuity), it offers a unique opportunity to experience the essence of Neapolitan pizza. While a top pizza experience in this city of amazing pizza, its also surprisingly affordable, making it a must-try destination.

50 Kalò, helmed by Ciro Salvo, stands out amongst Naples' numerous pizzerias, achieving a Michelin Guide listing and widespread acclaim for its Neapolitan pizzas and fried pizza varieties. The name itself, "50 Kalò," reflects a Neapolitan tradition, with "50" representing bread dough and "kalò" meaning "good"—a simple nod to the quality of their foundation. Established in 2014, 50 Kalò has become a driving force in reimagining modern Neapolitan pizza. Its influence extends beyond the region, with a London branch opened in 2018, amplifying the pizzeria's reach.

The approach at 50 Kalò is centered on precision and a passion for ingredients. They champion local sourcing, utilizing organic tomatoes, fior di latte from Agerola, and Caserta pork, a dedication to regional flavors. Their dough undergoes a meticulous 48-hour fermentation process, a detail many pizzerias overlook. This fermentation impacts texture, digestibility, and the overall flavor profile. The dough itself boasts a hydration level that can surpass 70%, resulting in a remarkably airy and soft crust. This seemingly simple detail underscores the impact hydration has on the final product.


Ciro Salvo's expertise is evident in the pizzeria's execution. His deep understanding of dough fermentation and cooking methods is instrumental in delivering the perfect pizza. The high-heat wood-fired oven, operating around 470°C, ensures a rapid cooking time, around 60 to 90 seconds, achieving that coveted balance between crisp and chewy. This precision, paired with the high-quality ingredients, makes a meal at 50 Kalò a memorable one.

While upholding traditional methods, 50 Kalò embraces innovation with seasonal additions and creative toppings. It reflects a wider trend of incorporating local agriculture into their offerings, enriching the standard pizza experience. The pizzeria's role in educating aspiring pizzaioli is noteworthy. They conduct workshops, furthering their reach and influencing the wider pizza community. This highlights the pizza's growing international appeal and the importance of retaining authentic techniques.

Located in the Mergellina district, near the Bay of Naples, 50 Kalò's position makes it a prime stop for culinary tourists. A dinner for two here can be found for about 20 euros, making it a relatively accessible dining experience. The rise of 50 Kalò and the similar focus on tradition amongst other Naples pizzerias indicates a cultural shift, where appreciation for traditional foodways is increasing and guiding future culinary practices. The restaurant itself, with its open kitchen concept, invites guests to observe the craft, highlighting the skills involved in delivering a perfectly made Neapolitan pizza. It's a testament to the ongoing fusion of tradition and innovation within Neapolitan pizza.







Exploring Naples’ Culinary Scene 7 Must-Try Pizzerias Recommended by Master Pizzaiolo Franco Pepe

Starita Pizzeria, a Naples institution since 1901, traces its roots back to a modest wine cellar in the Materdei neighborhood. Over time, the business transitioned through various phases, from a fried food shop to the esteemed family-run pizzeria it is today. Starita's claim to fame rests on its commitment to Neapolitan pizza, its reputation among the oldest and most respected pizzerias in the city. Their menu features inventive variations on pizza, most notably the "Montanara Starita", a fried pizza adorned with classic tomato sauce, mozzarella, and basil. It's a testament to their dedication to the traditional craft of pizza making, known in Italian as Arte Bianca, passed down through generations of the family.

Starita has welcomed a remarkable array of patrons, including notable figures like the Pope and Sophia Loren. The pizzeria is situated in close proximity to the Materdei train station, making it a convenient pit stop for visitors. What stands out is their remarkable speed of service, often delivering pizzas to tables within just four minutes of ordering. It has evolved into a landmark, drawing locals and travelers seeking authentic Neapolitan flavors, becoming a cultural destination in the city. Starita's appeal lies in its multi-sensory experience. The pizza, the historic ambiance of the Naples alleyways, the aromas emanating from their wood-fired oven, all contribute to a truly memorable experience. Franco Pepe, a respected master pizzaiolo, highlights Starita's contribution to Neapolitan gastronomy, adding it to his must-visit list for discerning pizza enthusiasts. Starita isn't just a place to grab a slice, it's a journey through a culinary history built on tradition and a deep connection to Neapolitan culture.

Starita, a pizzeria with roots stretching back to 1901, stands as a testament to Naples' culinary heritage. Founded by Alfonso Starita in the Materdei district, the establishment has evolved over generations, transitioning from a wine cellar to a fried food outlet and eventually a pizza haven. Its long-standing presence has cemented its position as a Neapolitan institution, renowned for its pizza and drawing in both locals and visitors.

This family-run restaurant boasts an inventive menu that marries tradition with creativity. The 'Montanara Starita'—a deep-fried pizza with the usual suspects of tomato, mozzarella and basil—is a prime example of their adventurous side. Notably, Starita has served a diverse clientele including the Pope and Sophia Loren, highlighting its unique place in the broader culinary landscape.

The pizzeria's core values seem to be deeply rooted in tradition and the time-tested art of Neapolitan pizza-making, what's locally referred to as Arte Bianca. Pizzaioli, following practices passed down through generations, strive to make authentic pizzas using local ingredients when available.

The quick turnaround time, about four minutes from order to plate, speaks to a well-oiled operation. The location, conveniently situated close to the Materdei station, adds to its ease of access. This efficient service, combined with its place amongst Naples' historic streets and the captivating ambiance of the wood-fired oven, provides a stimulating, multi-sensory experience.

Starita's impact extends beyond the confines of its dining room. It is more than a pizzeria; it has become a recognizable part of Neapolitan identity. While there are certainly many well-regarded pizzerias, this one stands out as an example of how to craft a unique culinary experience that bridges generations and appeals to a broad audience. As recommended by Master Pizzaiolo Franco Pepe, it's a destination that shouldn't be missed when exploring the culinary richness of Naples.







Pizzeria La Notizia, situated on Via Michelangelo da Caravaggio in Naples, is renowned for its dedication to traditional pizza-making techniques. It's a place where age-old methods are embraced to create truly artisanal pizzas. Enzo Coccia, a master pizzaiolo, leads the team, ensuring that every pizza embodies the heart of Neapolitan tradition. This commitment to quality and authenticity has earned La Notizia a prestigious spot in the Michelin Guide. Yet, unlike many Michelin-starred restaurants, it manages to retain a welcoming, unpretentious atmosphere. It's a place where pizza is celebrated as a fundamental part of everyday life, creating a comfortable and informal dining experience for all. While they're open most nights, it's worth noting that they don't accept reservations and are always busy. So be prepared to possibly wait a little, which can be part of the experience and gives you time to soak in the restaurant's warm ambiance and get a glimpse of how the pizza magic happens in real time. This commitment to the story behind the pizza craft, combined with the simple yet high-quality food, makes La Notizia a must-visit for any pizza lover exploring the culinary wonders of Naples. It's a great example of how delicious and traditional Neapolitan food can be within a simple, unpretentious setting.

Pizzeria La Notizia, a creation of Salvatore Lioniello, stands out for its meticulous approach to traditional pizza-making techniques. Their dedication to the craft is evident in several key aspects. They employ a 48-hour fermentation process for their dough, which fosters complex flavors and improves digestibility. This careful process is paramount to producing a quality Neapolitan pizza.

A high hydration ratio, exceeding 65% in some cases, makes the dough incredibly airy and soft, a defining characteristic of a true Neapolitan pizza. It's this soft texture that contributes to a pleasant eating experience.

Ingredient sourcing is taken very seriously. They stick to classic Neapolitan ingredients like San Marzano tomatoes and fresh fior di latte, both from the Campania region. These ingredients are key to achieving the authentic Neapolitan pizza flavor that many people seek.

La Notizia is deeply committed to preserving the integrity of Neapolitan pizza, strictly following the guidelines set forth by the Associazione Verace Pizza Napoletana. This includes using a wood-fired oven that reaches temperatures of over 900°F (482°C), crucial for cooking pizzas correctly.

Established in 2004, La Notizia has garnered international recognition, attracting both local and foreign pizza enthusiasts. Its success has elevated it to a global culinary focal point.

The restaurant's open kitchen concept allows customers to view the entire pizza-making process. This transparency provides a unique opportunity to engage with the craftsmanship involved.

The high temperature of the wood-fired oven leads to exceptionally quick baking times, about 60 to 90 seconds. This demonstrates how high temperatures can deliver a delicious crust quickly.

Lioniello prioritizes his customers, tailoring each pizza to meet individual requests. It's a personalized approach that adds a thoughtful element to the traditional pizza-making craft.

Pizzeria La Notizia has accumulated a significant amount of positive feedback from different sources, cementing its place amongst the top pizzerias. These accolades show the quality of their approach and further solidify their reputation.

Besides serving pizza, La Notizia invests in food education by organizing pizza-making workshops. These workshops help preserve the time-honored techniques of Neapolitan pizza, ensuring that its history and local heritage continue to be cherished and respected.







Concettina ai Tre Santi, a Neapolitan institution located in the energetic Sanità district, has been a local favorite since 1951. Through four generations of the Oliva family, the pizzeria has grown from humble beginnings as a street-corner purveyor of fried pizza to a culinary star, earning recognition in the 2024 Michelin Guide Italy. Their success comes from a creative approach to pizza, blending traditional techniques with contemporary flavor profiles. Pizzaiolo Ciro Oliva continues the family's legacy by carefully selecting high-quality ingredients, mainly from local sources. This focus on quality and innovation has helped the establishment become a prominent part of the culinary scene in Naples, a city brimming with artisanal food traditions.

The pizzeria's setting within a bustling, working-class neighborhood further enhances its appeal. It isn't just a place to eat delicious pizza, it's a window into the unique culture and history of Naples. Concettina ai Tre Santi represents a modern, exciting approach to food in the city, a place where local traditions combine with an inventive spirit. Both residents and visitors are drawn to the unique flavors and the high standards upheld at Concettina, making it a must-try for anyone exploring the culinary landscape of Naples.

Concettina ai Tre Santi, a pizzeria nestled in Naples' Sanità district, offers a compelling blend of tradition and innovation, which is rather fascinating.

Established in 1951 by the Oliva family, the pizzeria has a rich history and is now run by the fourth generation, Ciro Oliva. Originally, it gained fame as a street corner deep-fried pizza spot, gradually evolving and refining its craft over the years. It's interesting to see how this business has successfully adapted to changing times and tastes.

The pizzeria has achieved notable recognition, including a spot in the 2024 MICHELIN Guide Italia. Its innovative approach to pizza, featuring high-quality ingredients and a willingness to experiment with flavors, has set it apart. This includes using seasonal vegetables and artisanal cheeses—a modern take on traditional pizza.

The Sanità district itself has a captivating history, dating back to Roman times. This historical context adds a unique layer to the experience of enjoying pizza in this lively, if somewhat chaotic, working-class neighborhood. It seems that the pizza scene within this part of the city is more adventurous than in other parts.

Ciro Oliva's approach to pizza-making is particularly noteworthy. He treats pizza as a canvas for culinary exploration, blending traditional techniques with contemporary ideas. For instance, the pizzaiolos use specialized dough starters, impacting the dough's fermentation, texture, and flavor profile. This focus on the scientific aspects of pizza-making is very intriguing.

Furthermore, Concettina ai Tre Santi actively collaborates with local farmers and producers, ensuring high-quality ingredients like heirloom tomatoes and local mozzarella. This adds to both the flavor and the local economy. Their innovative approach to pizza has drawn the attention of global food enthusiasts and critics, propelling it to become a representative of Neapolitan cuisine on a larger stage.

The pizzeria also organizes pizza-making workshops, which allows aspiring pizzaiolos to learn from Ciro Oliva. This dedication to culinary education underscores the significance of Neapolitan pizza within the culinary world and helps ensure that the craft continues for future generations.

It's remarkable that despite its innovative approach and culinary acclaim, Concettina ai Tre Santi maintains affordability. This is something that many visitors appreciate. It shows a unique approach to fine dining and is clearly appreciated by a wide range of people.

This pizzeria is a fantastic example of how a family tradition can be passed down while still adapting and evolving. They haven't just stuck with the tried and tested but instead have added a modern element to it. It clearly demonstrates that old traditions can coexist with innovative ideas and new approaches in the kitchen. The result is a unique and exciting culinary experience that has captured the attention of both locals and visitors.







Tucked away in Naples' vibrant Spanish Quarter, Pizzeria Da Attilio has earned a reputation for its distinctive Neapolitan pizzas. A highlight is their unusual eight-crimped star-shaped pizzas, generously filled with ricotta. With a generally positive reputation, averaging around 4 out of 5 stars in reviews, it's become a go-to spot for pizza lovers. The restaurant tends to fill up quickly, demonstrating its popularity among locals and visitors alike. The traditional wood-fired oven is a central feature of the space, adding a genuine artisanal feel to the dining experience. Service is typically friendly and efficient, making it a pleasant stop in the busy old city. Da Attilio has caught the attention of various food experts, including a respected master pizza maker, highlighting its successful blend of classic techniques and some interesting innovations. It's a must-visit for anyone interested in experiencing the heart and soul of Neapolitan pizza culture.

### Pizzeria Da Attilio: A Deep Dive into Neapolitan Pizza Tradition in the Spanish Quarter


Pizzeria Da Attilio, nestled in Naples' vibrant Spanish Quarter, is a haven for authentic Neapolitan pizza. It's gained renown for its unique eight-crimped star pizzas stuffed with ricotta, a captivating twist on a classic form. This pizzeria isn't just a restaurant; it's a testament to the enduring traditions of Neapolitan pizza-making, evident in the techniques and ingredients they employ.


A notable aspect is their 36-hour dough fermentation. This extended process enhances the dough's flavor complexity and promotes easier digestion by breaking down gluten proteins. It's fascinating to see how such seemingly simple actions have a profound impact on the pizza's quality. The pizzeria holds steadfast to the traditional aspects of Neapolitan pizza, as seen in their use of the classic "Pizza a Ruota di Carrello" which shows the deep connection of this style to the area.


The focus on ingredients is equally compelling. Da Attilio exclusively uses San Marzano tomatoes, a Protected Designation of Origin (DOP) product. This means they're cultivated in a specific region, guaranteeing consistent quality and flavor. This commitment to quality highlights the significance of using ingredients that are both authentic and high-quality, directly impacting the taste of the pizza.


Their traditional wood-fired oven, reaching temperatures of about 480°C (900°F), cooks pizzas in a remarkably short 60-90 seconds. This intense heat results in the characteristic crisp and chewy crust, a hallmark of authentic Neapolitan pizza. It's truly amazing to observe how this method, unchanged for generations, can deliver such a consistently delicious pizza.


Situated within the Spanish Quarter, the pizzeria is immersed in a historically significant area. This adds to the experience as you can explore the history of the neighborhood while savoring your pizza. The pizza culture within the quarter reflects Naples' past, and Da Attilio plays a role in carrying this culinary history forward.


The ingredients are sourced daily from local markets, reflecting a strong emphasis on freshness and quality. It's commendable that they continue to prioritize this approach. It shows a dedication to authentic flavors and reinforces the traditional farm-to-table practices deeply embedded in Italian cuisine.



Da Attilio also explores the use of different flour blends, incorporating ancient grains like spelt and Kamut. These experiments show that innovation can occur even within highly traditional disciplines like pizza-making. These variations provide a diverse range of flavors and textures, extending the possibilities of what a Neapolitan pizza can be.


While known mainly for its local clientele, Pizzeria Da Attilio has begun gaining recognition outside of Italy. Gastronomic publications from various countries have highlighted their authentic pizza making techniques, putting the Neapolitan pizza style on a global stage. It's fascinating how a traditional food culture is finding wider acceptance and even influencing the pizza styles that are appearing in other parts of the world.


Furthering the culinary community, Da Attilio holds pizza-making workshops to help share knowledge and traditions. This educational initiative fosters a spirit of excellence within the pizza making world. The workshops are not only great for the local community, but can provide a path for aspiring pizzaiolos to enter the culinary profession.


While firmly rooted in tradition, Pizzeria Da Attilio embraces a modern twist by incorporating seasonal ingredients into its menu. It is a very thoughtful approach. The inclusion of seasonal variations highlights the restaurant's ability to respect its heritage while adapting to modern tastes and culinary trends.



Da Attilio, therefore, provides a fascinating glimpse into Naples' pizza traditions and serves as a reminder of how food can connect us to the past while still being contemporary and innovative. The pizza may be the star of the show, but the overall experience, the surrounding history, and the attention to detail elevate this pizzeria to a must-visit for any discerning pizza lover exploring Naples.


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