Addres: Piazza Sannazaro 201/B
Website: 50kalo.it
Europeo di Mattozzi
If not everyone in your group wants to eat pizza, this reliable all-rounder, not far from the port, is a good choice. As well as excellent pizza, it has a long and varied menu of Neapolitan standards such as pasta with potatoes and provola cheese and fishy fritto misto. The traditional pizzas, from the crudaiola (raw tomato, bufala mozzarella and basil) to salsiccie e friarielli (bitter greens) are great too, and there is a fine babà cake to round things off. The atmosphere is of old Naples; rooms are filled with period furnishings, paintings, copper pans, books and bright ceramics, tables are laid with white cloths, and many of the clients are local. Service can be a bit gruff, but the food is great.
Address: Via Marchese Campodisola 4
Website: instagram.com
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Pizzeria Brandi
One of Naples’ oldest pizzerias, this place is widely credited as being the birthplace of one of the most famous dishes of all time: the pizza margherita. The pizza has since become an international icon of Italian cuisine and is still executed remarkably well at Pizzeria Brandi, using the finest San Marzano tomatoes, fior di latte mozzarella from Agerola on the Amalfi Coast, basil from the Vesuvian villages and the best Campanian olive oil. There are many other toppings to choose from, but when the original is done so well, why veer off-piste?
Address: Salita S. Anna di Palazzo 1/2
Website: pizzeriabrandi.com
Isabella de Cham
Unusually, this small, contemporary temple to the stomach-challenging pizza fritta is run by an all-female team headed up by Sanità-born Isabella de Cham. She offers both familiar versions of the deep-fried pockets of light and crispy dough, such as the Classica stuffed with ciccioli (pork rind), ricotta, pepper and fresh basil and the more unusual Donna Isabella with rocket, provola and cacciocavallo cheeses cut by zingy lemon zest. For dessert, try the Millefritta, a tempting play on the trad millefoglie made with thin discs of fried dough layered with whipped ricotta, hazelnuts and apricot jam from Vesuvius.
Dining and Cooking