The five Best Pizzerias in Naples
Here are five favorites that are very much out of the ordinary.
Fantastic fine dough at 50 Kalò
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You can’t talk about pizza in Naples without including Ciro Salvo at 50 Kalò. In Neapolitan, 50 kalò means “fine dough” and you'll definitely find 50 Kalò is one of the most popular pizzerias in Naples, famous for its moist dough, that’s left to rise for at least 20 hours. This dough is then transformed into pizzas of the highest quality that are also very easy to digest. Ciro Salvo is an ambassador for slow food and they only use carefully selected ingredients. Expect to find long lines but bear in mind that Ciro Salvo pizzas are worth the wait.
All in the family
Pizzerie Gino Sorbillo
According to baker Gino Sorbillo, a pizza from Naples is like a good coffee. If steam doesn’t rise from coffee or pizza, you should turn around and walk away. Pizza should also be eaten immediately. All ingredients should be recognizable and the pizza should be soft. It should be sliced into triangles and when you lift a slice, the tip should point downward and not be hard. Only then can you call it a genuine pizza from Naples, he says. Sorbillo has several pizzerias in Naples, the first of which is on Via del Tribunale in the center of Naples. Sorbillo’s father is the 19th of 21 siblings in a family where every sibling bakes pizzas. It’s no exaggeration to say Sorbillo has pizza in his blood.
Historic pizzeria in the heart of Naples
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Pizzeria Da Attilio has been here in the lively Pignasecca district between the Spanish quarter and the wide shopping street Via Toledo, since 1938. The restaurant’s interior is plain and welcoming. Over the years, thousands of guests have sat in the two small rooms and enjoyed absolutely wonderful pizzas. Owner Attilio Bacchetti knows what he’s doing as he stands by the hot pizza oven close to the entrance. The most popular is il sole nel piatto (“sun on a plate”), a sun-shaped pizza whose edges are stuffed with delicious ricotta cheese with a topping consisting of sweet cherry tomatoes, buffalo mozzarella and cep mushrooms.
Youthful and modern
Concettina ai Tre Santi
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Ciro Oliva is a young man and fourth generation pizza baker in one of the oldest districts in Naples, La Sanità. His pizzeria, La Concettina ai Tre Santi, is located a mere stone’s throw from the imposing archaeological museum. The contemporary red interior is warm and inviting, the service is quick and attentive and the pizzas are absolutely fantastic. Try a traditional Margherita with day-fresh mozzarella, juicy tomato sauce made from San Marzano tomatoes or o´rrau, a pizza with a homemade meat ragu and mature parmigiano reggiano cheese. It’s impossible to leave here without a huge smile on your face.
Two ambitious brothers
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Francesco and Salvatore Salvo are two ambitious brothers who have reached the top of the list of most popular pizzerias in Naples through sheer hard work. They have two premises today, the historic pizzeria in the San Giorgio a Cremano district in south Naples and a second, close to the beach in the center of Naples. Tradition, excellent ingredients plus a superb selection of different olive oils characterize the restaurant. They also have local wines of the very highest quality. They’re also famous for their cuoppo, deep-fried croquette potato, mozzarella and arancini or deep-fried stuffed rice balls.
Text by Åsa Johansson