Pizza Tour: the best pizzas in Naples

by Alessia Giannino

In Naples, it's almost impossible to eat a pizza that isn't worth writing home about. There are hundreds and hundreds of pizzerias, turning out thousands of pizzas every day, but which are the best, and where should you go to eat them?

Margherita

The Margherita is the queen of pizzas: the very best, without doubt, is served at Michele a Forcella. This is one of the most important and best-known pizzerias in the world, so much so that tourists from every corner of the globe make a point of stopping here when they arrive in Naples. Even Julia Roberts, in the film “Eat, Pray, Love”, is captured with a beaming smile and pure delight in her eyes as she tucks into Michele's margherita. Here, only two types of pizza are made, margherita and marinara, and they are, without question, the best in Naples — and therefore in the whole world.

Montanara

The Montanara is considered something of a “little sister” to the Margherita. It's simply a fried pizza base topped with tomato, parmesan and basil. It is, quite simply, wonderful. The best version in Naples is made at Pizzeria Starita, which fries it and then finishes it off in the oven. A real treat for anyone who loves fried food and refuses to give up on pizza.

Sausage and friarielli pizza

Salsicce e friarielli (sausage and friarielli) is the must-have of Neapolitan pizza. A real bomb of flavour, but if you've never tried it, you simply can't imagine how irresistible it is. Friarielli are a leafy green vegetable found only in Naples: similar to broccoli, but a touch more bitter, and they've always been the perfect match for sausage. Gino Sorbillo on Via dei Tribunali turns out a pizza with sausage, friarielli and provola cheese that would make anyone envious.

Fried pizza

The best fried pizza is served at Esterina Sorbillo. There's simply no comparison. You can try it in several varieties, from the traditional one with pork scratchings and ricotta, to the version with little meatballs from Macelleria Tortora. A pizza that stays light, even though it's fried, without that greasy aftertaste you often find elsewhere.

Sostar

The Sostar is a rather special pizza that you can only find in one place: Pizzeria Di Napoli. It's a pizza that's half filled with ricotta, provola and salami, and half topped with rocket, shavings of parmesan, top-quality prosciutto sliced fresh, and cherry tomatoes. What makes this pizza so good isn't just the lightness of the dough, but also the high quality of the ingredients. Try it — you won't regret it!

Pino Daniele pizza

At the pizzeria Porzio you absolutely must try the Pino Daniele pizza with porcini mushrooms, sausage, provola and chopped almonds. A pizza that's a little more inventive than the others, yet with a flavour that gives even the most traditional recipes a run for their money.

The "special" montanara

If you find yourself on the seafront, it's impossible to miss the pizzeria 50 Kalò. Here too, tradition meets innovation: both the classic pizzas and more unusual, gourmet ones are made. The fried-and-baked montanara with burrata and artisan mortadella is a perfect example of this pairing: an excellent, light pizza made with quality ingredients.

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