Walking through the streets of Naples, the smell of freshly baked pizza is impossible to ignore. At 50 Kalò, the light and airy dough sets the stage for a perfect bite, while Sorbillo’s margherita is a classic that holds up visit after visit. Starita takes a more inventive approach, offering combinations that surprise without abandoning tradition. Every pizzeria here carries its own story, rooted in the city’s deep love for food and the craft of the pizzaiolo.
Before you go: Visitor details can change. Check 50 Kalò di Ciro Salvo | Naples – Facebook and 50 Kalo – Official Menu Page before you go.
50 Kalò
Located at Piazza Sannazaro 201/B in the Posillipo area of Naples, 50 Kalò is a modern pizzeria that has won over locals with its exceptional ingredients and carefully considered pizza offerings. The smell of fresh dough, tomatoes, and basil greets you at the door, setting the tone for a genuine Neapolitan pizza experience.
At 50 Kalò, the pizzaiolos work the wood-fired oven with quiet confidence, producing pizzas that are light and airy, with just the right amount of char from the high heat. One bite of their ‘Quattro Formaggi‘ pizza, topped with a blend of four cheeses, had me hooked. It’s clear they prioritize high-quality organic ingredients, including DOP and IGP-certified produce.
The pizzeria’s position near the Mergellina seafront adds to its appeal. Note that 50 Kalò does not accept reservations, so expect a queue, especially on weekends. For anyone seeking a serious Neapolitan pizza experience in Naples, it consistently delivers.
Sorbillo
As I approached Sorbillo, the long line of eager customers waiting outside told me I was in for something special. This pizzeria on Via dei Tribunali was established in 1935 by Gino Sorbillo’s grandfather and has since become one of the most iconic addresses in Naples. Gino Sorbillo, the current owner, has played a significant role in shaping contemporary Neapolitan pizza culture. The excitement in the air was real, and I felt a genuine thrill of anticipation.
Stepping inside, the aroma of freshly baked Neapolitan pizza hit me immediately. The pizzas here are large, with a soft center and a puffy cornicione—authentic in every sense, if a little unwieldy to eat. I tried the ‘Pizza Marinara Extravergine,’ topped with San Marzano tomatoes, extra-virgin olive oil, and fresh basil. The crust was characteristically thin at the center with a well-risen edge—classic Neapolitan style. Each bite was a clean, balanced expression of the tradition.
For those who enjoy a scenic setting, Sorbillo Lievito a Madre by the waterfront offers the same quality in a more open environment. Whether you visit the original Via dei Tribunali location or the waterfront variant, the standard remains high.
Starita
When I visited Starita in Naples, the small, intimate dining room felt immediately welcoming. The pizzas, made with genuine Neapolitan ingredients, were outstanding—each one balancing tradition and craft in equal measure. Their ‘Pizza del Papa‘ was a clear statement of the kitchen’s commitment to quality.
Authentic Neapolitan Ingredients
The pizzas at Starita stand out for their use of carefully sourced local ingredients, including certified mozzarella di bufala campana D.O.P and San Marzano tomatoes. The mozzarella, known for its creamy texture and rich flavour, makes every bite count. The San Marzano tomatoes, sweet with a slight tang, pair naturally with the cheese.
What sets Starita apart is its adherence to the standards of the Associazione Verace Pizza Napoletana. That commitment shows in everything from the carefully prepared dough to the restrained use of toppings. Each pizza is cooked in a traditional wood-fired oven, producing a crisp outer crust and a soft, yielding center.
These simple, authentic ingredients produce flavours of real depth. Starita ensures that every pizza is a faithful expression of Neapolitan tradition rather than a performance of it.
Signature Pizza Varieties
Among Starita’s signature pizzas, the ‘Pizza Starita‘ stands out immediately—anchovies and capers on a tender crust, showcasing the kitchen’s preference for fresh, well-matched ingredients. Crafted by third-generation pizzaiolo Antonio Starita, each pizza is a considered tribute to Naples’ pizza tradition.
The ‘Montanara Starita‘ is another highlight. The dough is fried to a golden crisp, then topped with tomatoes, mozzarella, and anchovies and finished with marinara sauce—a distinctive take that has earned a loyal following among locals and visitors alike.
For variety, the ‘Fritto Misto‘ offers a mix of fried zucchini flowers, shrimp, and mozzarella on a light, airy base. And the ‘Pizza Fritta,’ deep-fried and filled with ricotta, mozzarella, and tomato, balances crispy and creamy textures with ease.
The ‘Di Matteo‘ pizza pays tribute to the nearby Pizzeria Di Matteo, with a wood-fired crust topped with mozzarella, tomatoes, and anchovies. Cheese lovers will find the ‘Quattro Formaggi‘—mozzarella, parmesan, gorgonzola, and ricotta—hard to pass up.
Cozy Dining Atmosphere
Centrally located in Naples, Starita has a small, intimate setting with rustic wooden accents and vintage decorations that make it well suited to a relaxed evening with friends or family. The limited number of tables gives the room a quiet, unhurried feel.
Soft lighting and the occasional sound of traditional Neapolitan music in the background add to the sense that time moves a little slower here. The narrow streets and classic architecture surrounding Starita reinforce its place as a genuine neighbourhood institution.
Despite its popularity with visitors, Starita maintains a straightforward, welcoming character. As a family-run pizzeria committed to high-quality ingredients and traditional methods, it delivers a meal that feels rooted rather than staged—whether you eat inside or take a seat outside.
Di Matteo
Stepping into Di Matteo feels like being welcomed into a traditional Neapolitan kitchen. Standout options like the ‘pizza con fugassa’ are built on fresh, high-quality ingredients, and the pizzaiolos’ commitment to authentic technique comes through in every bite.
Authentic Neapolitan Techniques
Di Matteo has been serving authentic Neapolitan pizzas on Via dei Tribunali since 1936, and its dedication to tradition is evident in every stage of preparation. The dough is made with type ’00’ flour, and the process—combining water, yeast, and salt before gradually incorporating the flour—is carried out with careful attention to texture and consistency.
The dough relies on a yeast selected for low acidity, contributing to the clean, balanced flavour that defines the finished crust. Toppings are kept simple: certified mozzarella di bufala campana D.O.P and fresh San Marzano tomatoes, used without excess.
At Di Matteo, the pizzas are baked in wood-fired ovens at high temperatures, achieving the ideal char and smoky depth in around 90 seconds. The result is a crust that is crisp at the edge and soft at the center—exactly as it should be.
- Di Matteo’s dough preparation
- Wood-fired oven baking
- Simple, balanced toppings
- Type ’00’ flour and San Marzano tomatoes
- High-temperature baking
Every detail at Di Matteo reflects the discipline of true Neapolitan pizza-making.
Signature Pizza Offerings
Enjoying a slice of the signature ‘Pizza Di Matteo‘—rich with anchovies and capers—I felt connected to a tradition that has been running since 1936. The crust had a texture that was both crisp and chewy, and the wood-fired oven left a smoky note that lingered pleasantly.
The ‘Pizza Margherita Extravergine‘ is another strong option. Finished with fine extra-virgin olive oil, it elevates the classic Margherita without overcomplicating it. Bright San Marzano tomatoes, creamy mozzarella, and fresh basil come together cleanly.
The ‘Pizza Marinara DOC‘ features fresh garlic and San Marzano tomatoes in a straightforward, satisfying combination. The ‘Pizza Fritta,’ stuffed with anchovies, capers, and ricotta, is worth trying for its contrast of crispy exterior and rich filling. Seasonal options—such as pizzas with zucchini flowers or burrata—mean there is usually something new to consider.
Cozy Dining Atmosphere
As I worked through the Pizza Margherita Extravergine, the atmosphere at Pizzeria Di Matteo made the meal feel complete. On Via dei Tribunali, the outdoor tables offer a front-row view of one of Naples’ most animated streets. Inside, vintage decorations and the occasional sound of traditional Neapolitan music create a setting that feels genuinely lived-in rather than curated.
The staff are friendly and willing to point you toward their favourites, which adds a personal note to the visit. The compact size of the room gives it an intimate quality that suits both a quiet dinner and a casual meal with friends.
- Rustic outdoor seating: Watch the bustle of Via dei Tribunali.
- Warm interior design: Vintage decor and traditional music.
- Attentive service: Staff happy to recommend their favourites.
- Historic charm: A working piece of Naples’ culinary history since 1936.
- Intimate setting: A small room that keeps the focus on the food.
Di Matteo’s atmosphere and its traditional Neapolitan pizzas reinforce each other naturally.
Da Michele
In the heart of Naples, Da Michele has been satisfying pizza lovers with its traditional Neapolitan pizzas since 1830. Widely regarded as one of the best pizza places in the city, its reputation rests on simplicity and consistency. The menu offers just two choices: the classic Margherita and the Marinara. The Margherita—fresh tomatoes, mozzarella, and basil—is a precise, unfussy thing, baked in a traditional wood-fired oven.
Entering Da Michele feels like stepping into another era. The no-frills setting, shared by locals and visitors in equal measure, reflects nearly two centuries of unbroken practice. Watching the pizzas being shaped and baked, with the smell of fresh dough in the air, is quietly absorbing.
Da Michele remains a family-run business, now reported to be led by Michele, a fifth-generation member of the founding family. Eating here is less about novelty than about understanding what Neapolitan pizza, at its most essential, actually is.
La Masardona
After Da Michele, I was keen to try something different, and La Masardona—known for its deep-fried calzoni—was the obvious next stop. Located in the Case Nuove neighbourhood, La Masardona has been a fixture since the 1930s. Walking in, the sense of continuity with an older Naples is immediate.
La Masardona is more than a pizzeria; it carries a piece of the city’s history. Named after a female ancestor said to have carried secret messages for revolutionaries, the place has deep roots in Naples’ past. The fried pizza here honours that legacy—golden and crisp on the outside, rich and savoury within.
Here’s how to make the most of your visit:
- Arrive early: La Masardona opens early in the morning—check the current listing before you go, as hours can change.
- Order the classic fried calzone: A must for first-time visitors.
- Browse the full menu: Traditional dishes and fried starters beyond the calzone are worth exploring.
- Take in the atmosphere: The history and character of the place are part of the experience.
- Talk to the regulars: They often have the most useful recommendations.
Visiting La Masardona was as much about understanding Naples as it was about eating well.
La Notizia
Stepping into La Notizia, I was struck by its understated, rustic-chic decor—a good fit for a pizzeria that takes its craft seriously without making a show of it. Set in a quieter residential part of Naples, away from the tourist-heavy centre, it has a warm and genuinely intimate feel. The wooden tables and vintage details make you feel like a guest rather than a customer.
Run by pizzaiolo Enzo Coccia, La Notizia has built a strong reputation for quality and authenticity. Coccia’s approach to classic Neapolitan pizza is thoughtful and inventive without being showy. The pizzeria’s seasonal menu reflects his commitment to fresh, well-sourced ingredients, and it changes regularly to follow the best local produce.
One of the highlights is the pizza tasting menu, which pairs each course with a carefully chosen wine—a genuine pleasure for anyone interested in both food and the wines of Campania. I ordered the pizza margherita extra virgin, a clean, well-balanced combination of fresh tomatoes and high-quality extra-virgin olive oil. La Notizia is worth seeking out for anyone who wants to see what considered Neapolitan pizza-making looks like.
Concettina Ai Tre Santi
Near Piazza del Gesù Nuovo, I came across Concettina Ai Tre Santi—a family-run pizzeria with a strong following for its creative seasonal pizzas and well-chosen wine pairings. It sits comfortably between tradition and invention, and the balance feels earned rather than forced.
As soon as I stepped inside, the warmth of the place was apparent. The smell of pizzas baking in the wood-fired oven was hard to resist. The seasonal tasting menu offered combinations that were unexpected but well-considered—a truffle and anchovy pizza stood out, as did a zucchini with stracciatella that was lighter than I expected.
The wine list leaned into local and regional bottles, with Aglianico and Falanghina among the options. Each pairing felt deliberate rather than decorative.
To make the most of your visit:
- Try the seasonal pizza tasting menu
- Explore wines from the Campania region
- Enjoy the relaxed, family-run atmosphere
- Check current opening hours before visiting, as lunch and dinner service is typically offered Monday to Saturday
- Look for the balance of tradition and creativity in each dish
Concettina Ai Tre Santi lives up to its reputation as one of the more interesting addresses on Naples’ pizza circuit.
Frequently Asked Questions
What Is the Most Popular Pizzeria in Naples Italy?
Sorbillo on Via dei Tribunali is among the most visited and widely discussed pizzerias in Naples. The atmosphere is lively, the history is genuine—the pizzeria was established in 1935—and Gino Sorbillo, the current owner, has become a prominent figure in Neapolitan pizza culture.
What Is the Original Pizza Place in Naples?
Antica Pizzeria Port’Alba, which opened in 1738, is often cited as Naples’ first pizzeria. Locals debate the claim, with some pointing to Brandi—established in 1780—as an equally strong contender.
Who Is the Best Pizza Maker in Naples?
Just thinking about it makes my mouth water—Gino Sorbillo is widely regarded as one of the finest pizza makers in Naples. His skill with traditional techniques and sheer love for pizza turn every bite into a memorable experience.
What Is Special About Pizza in Naples?
Neapolitan pizza is defined by its thin, soft center, puffy cornicione, and the quality of its ingredients—San Marzano tomatoes, local mozzarella, and dough made with care and restraint. The pride that pizzaiolos take in their craft, passed down through generations, gives the food a character that is difficult to replicate elsewhere.
