The news1-Da Concettina ai Tre Santi
In the heart of Rione Sanità, between the millennial history of the Catacombs of San Gennaro and the sacred (and profane) images dedicated to Maradona, stands one of the temples of Neapolitan pizza: Da Concettina ai Tre Santi. Here the Oliva family has been carrying on, for over sixty years, a legacy of commitment and creativity.
The restyling of the interior has managed to keep the soul of the restaurant intact, while the menu ranges between pizzas with innovative flavors and traditional offerings, including a fried pizza with crispy generosity, a true symbol of the Neapolitan gastronomic spirit.
La Notizia 53
For Enzo Coccia, undisputed master of the white art, pizza is first and foremost culture. His pizzeria, located at 53 Via Michelangelo da Caravaggio (with an additional location at 94/a), has become a landmark for fans of the genre. Here the dough, fragrant and fragrant, enhances both the more traditional recipes and the more creative versions.
@Alessandra Farinelli
You won’t find any fried goods on the menu, but MICHELIN inspectors suggest trying “la ‘mpustarella,” a five-grain whole-wheat flour sandwich with consistently surprising fillings.
3.0 Ciro Cascella
In the Chiaia district, among the elegant streets that connect Posillipo, Vomero and Montecalvario, lies one of the most modern expressions of Neapolitan pizza. The name 3.0 is not accidental: Ciro Cascella has developed an evolved dough, obtained from the combination of three different flours, with a fermentation of 24 hours and a leavening of 12. The result? A high, puffy and fluffy crust, so good it deserves a separate tasting.
Carefully selected fillings enhance the best of Campania’s produce, while the restaurant also offers cereal and gluten-free doughs for a tailor-made experience for everyone.
Da Attilio
Among the lively alleys of Montecalvario, in the bustling market district, Da Attilio has been a true institution since 1938. This historic restaurant, now in its third family generation with Francesca Bachetti at the helm, has kept its authenticity intact.
The classic pizza is an ode to tradition, but the menu also offers such goodies as the eight-pointed star pizza and the crocchettone stuffed with Benevento sausage, provolone and friarielli. No reservations are accepted, so arm yourself with patience: the wait will be amply rewarded.
Salvo
Overlooking the beautiful Riviera di Chiaia, right in front of the gardens of the Villa Comunale commissioned by Ferdinand IV of Bourbon, Pizzeria Salvo is a must-visit for Neapolitan pizza lovers. “Here you will find one of the best pizzas in the city in the classic Neapolitan version, soft and huge, exceeding the diameter of the plate,”, MICHELIN inspectors stress.
But the taste journey does not stop with pizza: frittatine di pasta, made with bucatini or spaghetti, béchamel sauce, diced cooked ham and provolone cheese, are an ode to the Neapolitan street food tradition.
Dining and Cooking