The 9 Best Pizzerias in Naples for 2023

The Best Pizzerias in Naples 2023: The Gambero Rosso Tre Spicchi recipients

Naples, an Italian icon of pizza worldwide, boasts a rich gastronomic heritage (and more!), but above all, it holds the record for one of the finest leavened products: pizza. If you find yourself wandering the beautiful city of Naples and want to treat yourself to good pizza, here are the top places not to miss, according to the 2023 Pizzerie d'Italia Guide by Gambero Rosso. Take note!

10 Diego Vitagliano

Despite venturing beyond borders, the focus remains firmly rooted in tradition, where pizza continues to play the leading role. A Neapolitan-style pizza enhanced by careful and constant dough study, light and melt-in-your-mouth, recognisable, soft yet with a touch of crispiness. Try the various interpretations of Margherita and Marinara, a true celebration of timeless classics.

50 Kalò

Ciro's pizza is in the Neapolitan tradition, large-sized, with a thin crust but with hydration beyond standards, making it highly digestible. Twenty pizzas, 6 vegetarian pizzas, and 2 fried pizzas, along with croquettes, frittatas, and supplì: the choice is yours!

Da Attilio alla Pignasecca

The pizzeria da Attilio has always been one of the temples of pizza. Here, tradition reigns, led by great classics like the good and reassuring Margherita, a selection of special pizzas like the Carnevale pizza with eight corners stuffed with ricotta and fiordilatte from Vico Equense, San Marzano tomatoes, Benevento sausage, and a mix of Parmigiano Reggiano and Pecorino Romano.

La Notizia

Classic pizzas on the menu, followed by cleverly devised new interpretations. Try the Baccalà in a casserole pizza, the Procidana pizza with grilled cherry tomatoes, smoked scamorza, parsley, basil, oregano, and, among the latest creations, the Grissini Pizza with Vesuvius piennolo tomatoes, buffalo ricotta, mozzarella di bufala, spicy breadstick crumbs, and prosciutto.

Oliva da Concettina ai Tre Santi

Ciro Oliva, the street urchin of pizza, is now a professional capable of combining the pleasure of taste with a continuous and passionate narrative of Neapolitan culture. The pizza style is Neapolitan with a "studied" dough of extreme lightness and melt-in-your-mouth texture. The menu is extensive, offering the possibility to choose a traditional pizza with five interpretations of Margherita, up to tasting courses (Naples at 30 euros, Sanità at 50, Gastronomy Experience at 80) that become the narration of Naples and the Oliva family.

Francesco & Salvatore Salvo

A gem of Neapolitan dining because calling it a "pizzeria" would be reductive: the Salvo brothers excel in the capital by offering customers an all-round experience. Margherita and Marinara are sublime, the Cosacca would not be out of place on royal tables. The Neapolitan address is the most revolutionary, and so the evergreen Oceano, with fiordilatte, seaweed buffalo ricotta, smoked amberjack, pink pepper, lemon zest, and much more...

Sorbillo

Sorbillo: a name, a guarantee. Gino is a popular figure in Neapolitan gastronomic culture, and tourists and locals flock from all over the world to visit the entrepreneur pizzaiolo and influencer on Via dei Tribunali, attracted by his international fame and the renowned quality of his pizzas. A thin-crust disk generously sized, with a resilient core and a crispy and airy crust, with an authentic, steaming, and inviting appearance.

Starita

What was once the beloved neighborhood pizzeria and fry shop by Neapolitans is now a brand that promotes a typical dish of Campanian gastronomic identity in Italy (in Milan, Turin, and Florence) and worldwide: fried pizza. The original shop in Materdei continues to be the fertile womb from which rituals and gestures are passed down, offering recipes of a street food that pleases everyone with its unique and delicious taste. The family, now in its fourth generation, with great commitment and passion, upholds the name of authentic Neapolitan pizza and proposes products made with top-quality ingredients. And don't think that's all. Because there's also the wood-fired oven, which celebrates pizza in its most original and authentic form, with Margherita and Marinara leading the way.

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Masardona

With that quintessentially Neapolitan ability to encapsulate a world of goodness in dough and fry it lightly, without fears or regrets, La Masardona has been delivering strong emotions since 1945. Street food, steaming and stringy, in the post-war period fed the poorest families, combining ingenuity and necessity. Today, it's the icon of daring and authentic goodness to be savoured while strolling through the alleys of Naples.