A Guide to Eating Pizza in Naples, Italy

Pizza is arguably the most beloved food in the world. According to public data, more than 5 billion pizzas are sold worldwide each year, and it is estimated that 350 slices are eaten every second. When we think of Italy, we think of pizza and pasta. However, making pizza in Italy, specifically in Naples, is an art form where physicality, passion, and craft merge.

Currently, the title for the world’s best pizza in the United States and in the world, is Una Pizza Napoletana in NYC, founded by New Jersey native Anthony Mangieri. I watched his amazing video on Eater LA before going to Naples. Anthony has been a pizza maker for over 20 years, and his energy and passion for his craft are truly infectious. Although pizza was the start of everything, Anthony’s first love was bread. Growing up in a time when there was no social media or pizza-making books, he immersed himself in bread books.

He said, “I was 12 or 13 years old. I had been going to Naples with my family, and I fell in love with it. It’s where my family is from. I had never tasted anything like it (dough) in America. The ones in Naples were so different in taste that I was like, “Oh my God, I have to figure out a way to make this.”

“I used to have all these photographs on my wall of me with my mom and different pizza makers in Naples. People were secretive about this stuff, and that turned me on about it,” he recalled.

For the wood-fired oven, Anthony said: “This oven, Acunto, was handmade in Naples. Every little inch in that oven makes the pizza cook differently.” He then shoves the wood shavings from underneath the oven into the opening. He continued: “This is something that’s very traditional, only in the city of Naples. You don’t want to add wood every time you heat the pizza because then you’re going to overheat the oven.”

Yes, the experience of eating pizza in Naples is as unique as Anthony described. However, after this pizza tour, I concluded that just because a pizza place is on the prestigious 50 World’s Best Pizza list, it doesn’t always mean that it’s going to hit it out of the park. 

Before we dive into the pizzas, you should know these interesting facts that will make eating pizza in Naples an even more memorable experience. 

Why is pizza in Naples so good?

Pizza in Naples goes beyond a flat piece of dough, cheese and tomato with a few leaves of basil. 

Mount Vesuvius is an active volcano located just 6 miles from the city. Areas with volcanic soil are very rich in minerals, creating the perfect soil for harvesting luscious produce. One of the many things Naples is known for is the plum San Marzano tomato, renowned for its balanced sweetness, low acidity and highly concentrated flavor. This is why you can’t go to Naples and not get a marinara pizza!

If you go on a pizza tour in Rome or Tuscany, the pizza will still be as good but slightly different. Franco Pepe, owner of Pepe in Grani in Caserta, said:

“Neapolitan food isn’t just pizza; there’s an amazing cuisine using products, which I also use on my pizza, that you can’t find anywhere else in the world, cultivated in the volcanic soil of Vesuvius. Like the piennolo [tomato], the apricot, the wines… our mozzarella.  The parmigiana di melanzane (aubergine parmigiana); the Neapolitan ragù that simmers for hours…. those are the things you have to eat in Naples.”

After my trip in August, I penned a love letter to Naples on my Instagram. It’s such a unique city! I went with my dad, who missed two of the best pizzas I had (Starita and Da Michele). He missed Starita because his flight left earlier than mine. In Da Michele, we went our separate ways that day. He got major FOMO when I showed him the picture from Pizzeria Starita!

Naples, the birthplace of pizza

Although pizza can be traced back to Naples in the early 19th century, the Etruscans, an ancient civilization, were already eating piadina, a flatbread they’d add toppings to.

In 1889, Queen Margherita of Savoy and her husband, King Umberto I, were visiting the Royal Palace of Capodimonte in Naples. Tired of the refined European royalty dishes, Margherita wanted a real taste of peasant food. Her staff summoned a popular pizza maker at the time, Rafaello Esposito Brandi, who prepared three pizzas for her: the mast’nicola (lard, basil, and hard cheese), the marinara (tomato, garlic, small fish, and herbs), and the pizza alla mozzarella (tomato and mozzarella). As he was about to serve the final one, Rafaello’s wife thought that by adding basil, the pizza would resemble the Italian flag. The Queen’s favorite, as you may guess, was the last one that Rafaello named after her. Two centuries later, the margherita pizza remains a global culinary sensation, praised for its brilliant simplicity. This pizza is a shining example that by using just a few high-quality ingredients, you can create a masterpiece of flavors.  

Some stories say that Margherita ventured on her own into the streets of Naples and went to Rafaello’s pizzeria, Pizzeria della Regina d’Italia, now called Pizzeria Brandi. As I was walking purposelessly on the streets of Naples, I happened to walk past it. The plaque outside the restaurant commemorating the birthplace of the margherita pizza caught my attention, so I took a picture.

Pizzeria Brandi and Pizzeria Port’Alba are on my list for my next trip to Naples (hopefully next year). The latter is believed to be the world’s oldest pizzeria, established in 1738! 

At the end of the 19th century, Italians migrated to the United States, bringing their recipes and culinary traditions. From New York to Chicago-style, it would be an understatement to say that Americans love pizza.

Didn’t you get tired of eating pizza every day?

When most non-Italians think of eating pizza, they think of a thick, American-style pizza. The magic of Neapolitan pizza is that even though they might seem intimidatingly big, they’re EXTREMELY light and very easy to digest. So even after eating a big pie, I still had room for something else. This, coupled with an average of 20,000 steps a day, made eating pizza a total breeze.

Pizzeria Starita

Before going to Naples, I did some serious research on what Italians deemed the “best” pizza in Naples by typing “le migliore pizzeria di Napoli” (the best pizza in Naples) on the Google search bar. The majority of responses on Reddit pointed to Pizzeria Starita, which is off the beaten path, away from the historic center and the main drag of the bustling Quarteri Spagnoli.

In 1901, Alfonso Starita opened Starita as a wine cellar, which eventually turned into one of the most iconic pizzerias in Naples. Pizzeria Starita has also been featured in the movie The Gold of Naples (1954), starring the one and only muse that embodies Naples like no other, Sophia Loren.

Since Pizzeria Starita was conveniently located on the way to the airport, I went on my last day before catching my flight. When I told the taxi driver that I was heading to Starita, he shouted, “a migliore pizza di Napoli!” (the best pizza in Naples!). He also said that Pizzeria Starita and L’Antica da Michele were his two favorite pizzerias. Once he stopped at a traffic light, he showed me his phone with Google Translate open. It read, “Whenever I go to Pizzeria Starita, I always get two margheritas”.

Luckily, Pizzeria Starita was already open before 12 pm, so I had more time to fully enjoy my pizza. 

“Should I get the margherita or should I try the marinara?” I asked. The young server quickly jumped to recommend the marinara. “For me, it’s the best”, he said. After I told him that this was going to be my last pizza before catching a flight and that I wanted a memorable pizza, he replied, “Trust me, the marinara. You won’t regret it.”

Boy, was he right. This ended up being my favorite pizza in Naples. The pizza itself was very simple: tomato sauce, cherry tomatoes and diced garlic drizzled with oregano and pecorino cheese. However, there was so much flavor that I had to pause and appreciate this harmonious blend. With one bite, the cherry tomatoes burst with a delightfully sweet juice. The oregano was off-the-charts – very earthy, pairing perfectly with the pecorino cheese and garlic. I’ve had many pizzas throughout my life, but never have I had a pizza where each ingredient complemented each other so seamlessly. Last, but certainly not least, that fluffy crust, which I recently learned was slightly fried, yet it didn’t feel heavy or oily in the slightest. The quality of the ingredients and how they balanced each other out, the light yet punchy seasonings, the crust… It’s safe to say that Pizzeria Starita truly masters the art of making pizza. I was on cloud nine. 

On the table next to me, there was a guy from Miami who said he went to Starita per a local’s recommendation. “I didn’t think it would be this good!” he said. On my way out, I had to congratulate the pizzaiolos for making such an unbelievable pizza. Once I left, my taxi driver was waiting for me to drop me off at the airport. He wasn’t too surprised when I told him how much I enjoyed it. 

Pizzeria Starita: Website and Instagram

L’Antica Pizzeria da Michele

Although L’Antica Pizzeria da Michele is not included on Italy’s 50 Best Pizza list, it is the most popular pizzeria in Naples thanks to the famous scene in Eat, Pray, Love (2010), where Julia Roberts unapologetically declares her love of pizza. 

L’Antica Pizzeria da Michele was founded in 1870 by Michele Condurro. In 1930, he relocated the pizzeria to its current location on Via Cesare Sersale. Today, Da Michele has become a pilgrimage site for pizza enthusiasts who travel from all over the world. The hype is such that it has been nicknamed “the sacred temple of pizza”. 

With 44 locations worldwide, the extended Condurro family can be found at the original location, overseeing the bustling pizzeria that draws hour-long lines. I felt bad for the pizzeria right across the street, where the host could be seen outside with a menu in hand, inviting tourists who were put off by the long lines.

Given Da Michele’s wild popularity, I was a little apprehensive of going, but I had to check it off my list! Many online reviews deem Da Michele overhyped, a tourist trap, and mediocre. Some even said that after waiting for so long, the pizza wasn’t warm – but I had the complete opposite experience. 

Are there better margherita pizzas in Naples? Probably yes. However, out of all the pizzas I’ve had on this list, Da Michele ended up being my favorite margherita pizza in Naples. The star of the show, just like Pizzeria Starita, was the tomato sauce. Da Michele uses Naples’ widely renowned San Marzano tomatoes, wonderfully sweet and flavorful with a perfect acidity – juicy but not soggy. A true delight to eat with the stretchy and slightly charred crust. The mozzarella was creamy and delicate but not too milky, allowing the vibrancy of the tomato to come through. Overall, this pizza was simplicity at best. Additionally, the fact that the taxi driver who drove me the next day to Starita – and who told me he was from Naples – recommended Da Michele earns bonus points.

In the Eat, Pray Love scene, Julia Roberts talks to her friend while chowing down on the pizza, not letting go of the slice and relishing every bite. That’s exactly how I felt. It was so good that I couldn’t stop. I wasn’t that hungry going in, but I ended up eating all of it!  

When you get to Da Michele’s, you will find two lines – one for dine-in and one for takeout. For dine-in, once you check in with one of the Condurro family members at the entrance, you’ll be given a ticket. There are two dine-in areas: the original one where Julia Roberts ate, and a newer one right across the street with two levels. I ate at the latter in the lower level, which I found to be more relaxed than the first one, where its chaos reminded me of a fish market. 

I cannot recommend enough dining in rather than eating the pizza sitting on a sidewalk. This pizza deserves to be leisurely enjoyed on a table. Not to mention that it’s not cut and because it’s so big, it’ll take a while to finish it. 

If you go to another Da Michele location outside of Italy, know that the experience and outrageously cheap price won’t be the same. In Naples, the location is very no-frills and the menu is very straightforward: only four pizzas and no desserts! The USA locations are a far cry from the no-frills ambiance and bustling activity that makes the Naples location so charming. They’re catered to a different clientele and are very upscale, offering a wide range of cocktails, appetizers, desserts, pastas and 8 types of pizzas. 

When I returned to my hometown, my brother and I got a diavola pizza from Da Michele’s local outpost in Madrid. This pizza is topped with spicy salami (you won’t find this at the original location). I took a small bite, something I regretted almost instantly. The salami was too heavy, and so was the cheese. Afterward, my brother said that the pizza was good but that he still felt it in his stomach. Very rarely will you find a heavy pizza in Naples! 

Although I still haven’t been to the Los Angeles location, people who have been to both attest that there are definitely a few noticeable differences between the margherita pizza from Naples and the US. These franchises are under different owners, and I highly doubt that the ingredients and preparation are executed to a tee like in its Naples counterpart.

Da Michele: Website and Instagram

I Masanielli di Francesco Martucci

Tourists who travel to Naples may not be aware of Caserta, a small city in the Campania region, located just 30 minutes from Napoli Centrale station. Not only is this sleepy commuter town known for its production of Buffalo mozzarella, but it’s also known for having the largest royal palace in the world, as well as being a hub for the world’s best pizzas.

Boasting a heap of accolades and awards, I Masanielli di Francesco Martucci was ranked number one on Italy’s 50 Best Pizza list in 2025. There are currently seven pizzerias in Caserta included on this list. 

Today, Francesco is one of the most famous pizzaiolos in the world, but his rise to the top wasn’t overnight. Born to a teen mother, Francesco started to make pizzas when he was just 10 years old while also cleaning and washing dishes to help provide for his family. In 2001, Franceso said that pizza was going through its lowest points. There wasn’t the emphasis on quality that there is today. That same year, Francesco, his brother Sasá, and his sister opened I Masanielli, a modest pizzeria that operated through takeout and delivery with a meticulous emphasis on quality. It was, as he says in his own words, a revolution. He said, “Only a few pizzaioli stood out, and for me, the best of all was Francesco Pagliaro – not just my mentor, but the true pioneer of quality.”

Francesco’s pizzeria became a lab to bring his innovative and forward-thinking ideas to fruition. In 2012, he expanded the pizzeria with sit-down service. 

Francesco said on thechefawards.com: “In 2012, I decided to open a proper pizzeria with tables, but no one wanted to give me a loan. I heard a lot of “no’s” before finally opening I Masanielli on Viale Lincoln, thanks to a €15,000 loan and the support of some friends. The first years were tough. I remember one Friday night – the place was empty. A family came in, looked around, and quickly left. That moment hit me hard, but it also strengthened my resolve. You can’t expect to be liked by everyone. What matters is staying true to your vision and connecting with those who believe in it. In 2014, things started to change after we were featured in a well-known local publication. From there, it took off.”

Despite being named the best pizzeria in Italy, I was shocked to find that I Masanielli was not on TripAdvisor’s Top 10 of restaurants in Caserta. Pizza in this Italian region is a different beast.

I made the reservation about a month and a half in advance for 12pm, the opening time. Since we were cutting it close, we snagged a taxi from the Caserta station. The taxi driver looked at us in disbelief when he found out that we traveled all the way to Caserta for pizza. He dropped us off, where a swarm of at least 30 people were eagerly awaiting for the doors to open. I didn’t take pictures of the entrance, but it looked like this.

Once the doors opened, it was pandemonium. We successfully managed to get in and snag a table. The interior was surprisingly spacious, with a dark yet cozy atmosphere. The walls were filled with vintage album covers, artworks of iconic women like Frida Kahlo, and of course, a dedicated wall showcasing Francesco’s collection of awards. Overall, Francesco’s personality is beautifully captured in every corner of the restaurant .

We ordered two pizzas: a margherita and, of course, his world-renowned pizza: Futuro di Marinara.  

In this pizza, the dough is steamed at 100 °C, fried at 180 °C, and finally, baked at 400 °C. The thermal shock through different temperatures is what creates that unique, out-of-this-world texture. The pizza is topped with an intensely vibrant roasted tomato cream. The olives are from Caiazzo, anchovies from Trapani and capers from Salina — garnished with wild garlic pesto and peppered with oregano from Ischia. 

The anchovies, olives and pea-sized capers paired flawlessly with the soft tomato cream, which balanced the strong umami flavor with its slight sweetness. It was like a warm, comforting hug. The oregano and small chunks of garlic pesto added an intense burst of herbiness that somehow complemented the tomato cream. Then, the soft crunchiness from the dough put a bow on this marvellous combination of flavors and textures. Even the crunchy sound when it was deeply satisfying. Although this is a fried pizza, it was incredibly light. My dad and I were so blown away by what we had just tasted that we couldn’t leave without ordering another one. If you’re going to Naples, you can’t miss Francesco’s Futuro di Marinara pizza. Besides the magical crust, the highlight for me was the way the soft tomato cream and the anchovies, a true essence of the Italian sea, melded so well.

In the video, Francesco said: “How do I amplify something? How can I improve it? Perhaps by giving it a more modern twist. When it came out, it was something new. No one in Campania would have had the courage to put a crunchy pizza on the menu. 2016. Everything changed.” 

This marinara pizza is a twist on the traditional pizza alla Casertana, which looks like this.

The margherita pizza shone on its own. From the rich tomato sauce to the soft and airy crust, this pizza is just an entry into Francesco’s world, known as Martucciland. A true masterpiece. It wouldn’t be fair to say that Francesco’s margherita was better than Da Michele’s. The latter is rooted in 19th-century pizza and has a more rustic appearance. While Francesco’s pizza also draws from traditional techniques, his avant-garde approach comes to the forefront.

Before we left, I had to take a peek at the kitchen to see I Masanielli’s well-oiled machine. The kitchen is so big! Sadly, Francesco wasn’t in that day. Once we exited the restaurant, I made sure to let the host know that we had made it to our 12pm reservation slot and she crossed my name off the list. Make sure you check in with the host; otherwise, the card that you used to make a reservation will be charged a no-show fee! 

I Masanielli di Francesco Martucci: Website and Instagram

Francesco’s IG: @francescomartucciland

A trip to Caserta is not complete without paying a visit to the Royal Palace of Caserta. We rented electric bikes and rode all the way to the top to access the breathtakingly beautiful Royal Gardens. In June 2023, actor Leonardo DiCaprio visited the palace with his father and stepmother, followed by a hearty meal at Francesco’s brother’s pizzeria, Sasá Martucci! Interestingly enough, Leonardo’s Italian ancestors are from the Caserta region.

Diego Vitagliano 

Born in Naples in 1985, Diego Vitagliano is part of the new generation of pizzaiolos who introduced the high puffy pizza crust, known as canotto, which means inflatable boat. 

It’s interesting to see how years ago, if you dared to be creative with pizza, a symbol of Italian nationalism and cultural significance, it was the equivalent of messing with the law. It was a very risky move, like when Francesco Martucci introduced crunchy pizza on the menu. 

In the late 2010s, canotto pizza was deemed a passing fad in Italy. Today, Neapolitan pizza is often associated with a high, bubbly crust. As I was reading a review from L’Antica da Michele, someone complained that the crust wasn’t thick enough, but what that person may not know is that Neapolitan pizza is traditionally flat. 

Diego’s 110% hydration dough is made with low salt and undergoes a 36-hour leavening process, yielding an impossibly fluffy and bubbly crust. 

After being #1 on the 50 Top Pizza World list in 2023 and a bevy of awards, Diego has built a pizza empire with three outposts in Naples. In 2025, his namesake pizzeria sits at #2 on Italy’s Best Pizza, preceded by I Masanielli di Francesco Martucci.

Diego’s dough technique and innovative approach without losing the traditional Neapolitan essence have turned him into one of the most renowned pizzaiolos in Naples. 

Vitaligano’s flagship location is in Bagnoli, an industrial neighborhood on the outskirts of Naples. This was our first pizza stop, and given the trek that we had to make from the city center in order to get to Bagnoli, we decided to change our reservation to Via Santa Lucia, located in the center of Naples. Luckily, I managed to get a reservation at 12pm. The host was very strict and said that 12 was the only time they could accommodate us. If you’re not going solo, don’t show up without a reservation! 

The restaurant on Via Santa Lucia features a modern decor. A wall with a big photo of the iconic, highly esteemed Diego Maradona is at the center, flanked by Vitagliano’s impressive framed awards collection.

We ordered two margherita pizzas. The crust was spectacular: light, billowy-soft, slightly chewy with a prominent tangy flavor. As I was savoring it, it was no wonder why Diego became a pioneer of this pizza style.

However, there was one tiny detail that prevented me from enjoying my pizza. There was too much cheese! 🙁 In the margherita pizzas I’d had throughout this trip, the tomato-to-cheese ratio was well-balanced, complementing each other. Here, the amount of cheese was a bit overwhelming to the point where I couldn’t fully appreciate the nuances of the tomato sauce. If you’re a fan of puffy crusts, then a visit to Diego Vitagliano is mandatory — it truly was the star of the show! As far as the pizza goes, I can’t say that it made a lasting impression on me. My dad liked his, but he wasn’t blown away. Remember, pizza is very subjective!

Diego is currently based in Barcelona, working as a chef in the Spanish-based pizza chain Grosso Napoletano, which was named the #1 Best Artisan Pizzeria Chain in the world this year! 

Diego Vitagliano: Website and Instagram

50 Kalò

Ciro Salvo is another third-generation pizzaiolo whose meticulous research on dough has made him one of the most important pizza chefs in Italy. Growing up in his family’s pizzeria opened by his grandmother in 1968, Ciro got the pizza-making bug from a very young age. In 2014, after years of extensive dough research to make the best and easily digestible pizza ever, he opened 50 Kalò. In 2018, 50 Kalò expanded to London, and in 2020, this outpost was named Europe’s Best Pizza. British news outlet The Independent did a write-up on the London location when it opened in 2019, titled, “Forget pizza toppings, it’s all about the dough.”

After sightseeing Naples on the hop-on, hop-off bus, we were starving and excited to check out yet another highly praised pizzeria. Except for the London location, 50 Kalò does not take reservations, so we made sure to be there exactly at 7 on the dot. 

We ordered two pizzas: margherita and cacio e pepe. It pains me to say this, but this was an extremely disappointing margherita pizza. The tomato sauce was very dull. In the pizzas you’ve seen above, the flavor of the tomato hits you in the face. Unfortunately, this wasn’t my experience. Maybe we came on an off day? I thought maybe they used a different variety of tomatoes, but according to multiple sources, they use San Marzano and other varieties, highlighting the carefully selection of each ingredient that goes into the pizza.

Lastly, for a pizzeria that is touted for its dough, this crust was a HUGE letdown. Not only was it barely charred, but it didn’t have any discernible taste. Even by looking at the picture, the crust reminds me of a crispy flatbread. Texture-wise, it should have been cooked slightly longer. When I tell you that I left the crust, you know it was serious. Also, can you notice how the appearance of this margherita pizza pales in comparison to the others? It lacks vibrancy.

As I see more pictures of 50 Kalò pizzas on TripAdvisor, I can confirm that we came on a bad day. 

These margherita pizzas look beautiful: lightly charred, airy crust, vibrant colors… but I wonder, how is the tomato sauce?

Sometimes I look at pictures from my Naples trip and suddenly, nostalgia seeps in when I reminisce about the wonderful memories and the incredible food I’d had. 50 Kalò’s margherita pizza was so unmemorable that up until the week before this post went live, I completely forgot that I took the picture with my dad’s phone. I hadn’t seen it since!

I still can’t get over the fact that indeed, you can have mid margherita pizza in Naples. 

However, not all was lost! The cacio e pepe pizza saved the night. The crust was a lot more airy. The flavors were well-balanced and the cheeses shone on their own without overpowering the other. I particularly loved how the creamy ricotta on top blended so well with the pepper. 

50 Kalò: Website and Instagram

Ciro Salvo’s IG @cirosalvo50kalo

La Notizia

We missed this one! Hopefully next year when I go back to Naples, La Notizia will be my first stop. Not only is La Notizia far from the tourist centre, but they also open at 7PM, so make sure to plan accordingly. Owner Enzo Coccia, seen in the video below, said in one interview that the most important thing about a pizzaiolo is to never lose passion. Enzo’s seamless coordination with his staff is a testament that pizza in Naples is truly an art form. La Notizia also became the first pizzeria in Naples to be featured in the Michelin Guide!

La Notizia: Website and Instagram

Overall thoughts

Being featured on the 50 World’s Best Pizza list is a tremendous accomplishment, but at the end of the day, consistency in quality is what matters.

Based on my experience, if I had to recommend two places for anyone who’s going to Naples, they would be Starita and L’Antica da Michele. It goes without saying that if your itinerary allows, try to go to I Masanielli di Francesco for the Futuro di Marinara. That pizza will forever live in my dreams. I stuck to the pizza list for the sake of sharing them on the blog. However, do not shy away from trying one of the hundreds of pizzerias in Naples — unless someone is at the front with a menu trying to attract customers or you see fake pizzas on display. That’s when you know it’s a spot catered to tourists.

Pizzeria Pavia was another highly recommended spot by Italians on one of the TripAdvisor forum threads.

In the US

In 2023, a study by the Federal Organization of Litmus Surveys named LA the best pizza destination in the United States! There’s so much good pizza in LA, and there’s a reason why Pizzeria Sei has been named the second-best pizzeria in the United States (read my review here). Their margherita pizza is the best margherita pizza I’ve had outside Europe. The San Marzano tomato sauce was so fresh with so much intensity in flavor that I could have drank a whole gallon. Last year, owners William and Jennifer shared a picture on Instagram from the family-owned cheese factory in Caserta!

The dough, albeit drawing from the Tokyo-style technique with its pinchy crust, was mind-blowing: crisp, airy with a slight yeasty taste and a deeply rich flavor due to the long fermentation process, and so soft you instantly made an indentation with your fingers upon holding it.

If you can’t go to Naples and you live in Southern California, don’t worry, Pizzeria Sei will transport you there through this Tokyo-style Neapolitan pizza. 

Have you been to Naples? If so, what’s the best pizza you tried there?