The oldest pizzeria, the Antica Pizzeria Port’Alba, opened in Naples in 1738. Pizza Margherita was created in 1889 in honor of Queen Margherita of Savoy. Yet beyond these famous moments, Naples remains home to dozens of pizzerias where tradition isn’t just preserved—it’s lived daily. Here are 17 pizza spots where centuries of technique, family recipes, and wood-fired mastery continue to define what authentic Neapolitan pizza truly means.
Antica Pizzeria Port’Alba
The oldest pizzeria, the Antica Pizzeria Port’Alba, opened in Naples in 1738. This makes it not just Naples’ first pizzeria, but arguably the world’s first dedicated pizza establishment. The narrow storefront still operates much as it did centuries ago, serving simple marinara and margherita pizzas from wood-fired ovens.
But fame doesn’t always equal excellence. Being known as one of the oldest pizzerias in Naples means Port Alba enjoys a continuous stream of new clueless tourists to its doors every year.
L’Antica Pizzeria da Michele
Founded by Michele Condurro in 1906, Da Michele is a legendary pizzeria in Naples that has been passed down through five generations of the same family. Da Michele has been around since 1870, and they’ve kept things almost stubbornly simple: just two types of pizza—Margherita and Marinara.
No frills, no toppings, no requests for extra mozzarella (don’t even try). The Julia Roberts connection from “Eat, Pray, Love” brought worldwide fame, but locals knew long before Hollywood arrived.
Pizzeria Gino e Toto Sorbillo
— Photo by Sopotniccy
If there’s one name that comes up again and again when talking about Naples’ best pizza, it’s Sorbillo. Pizzaiolo (pizza chef) Gino Sorbillo has been Italy’s go-to TV pizza chef for a number of years and has opened several locations in cities like Rome, Milan, Miami, and Tokyo. The original location on Via dei Tribunali remains the heart of the operation.
Sorbillo’s pizza is thinner than elsewhere in Naples, majestically risen and topped with the best ingredients. Always crowded. For good reason.
Pizzeria Starita a Materdei
Tucked away in the Materdei district, this historic pizzeria has been around since 1901, serving some of the best pizza in the city without the same blockbuster fame (or chaotic lines) as its more touristy counterparts. Starita is best known for its Montanara, a lightly fried pizza before it’s baked to perfection, creating a crisp-yet-airy bite that is truly next level.
And the Angioletti—fried pizza dough strips with fresh tomatoes and arugula—might be the greatest snack ever invented.
Pizzeria Brandi
A popular legend from Naples suggests Raffaele Esposito, a 19th-century pizzaiolo (pizza-maker in Italian), created the pizza Margherita in 1889 at Pizzeria Brandi. He named Pizza Margherita in her honor; this is how this pizza is still universally known. The story might be debated by historians, but the pizza remains exceptional.
Brandi is one of the more elegant and atmospheric pizzerias, offering many traditional Napoletano side dishes. The wine selection pairs beautifully with their classic pies.
Di Matteo
Founded in 1936, Pizzeria Di Matteo in Naples is still run by the Di Matteo family and beloved for its traditional pizzas as well as Neapolitan fried specialties like pizza fritta. One of its claimants to global fame is that President Bill Clinton dropped by in 1994 during the G7 Summit, seeking out the legendary “libretto pizza” and helping elevate Di Matteo’s reputation internationally. The location on Via dei Tribunali retains the look and feel of old-Neapolitan street-pizza culture, even amidst the crowds.
50 Kalò
For a unique twist on traditional pizza making, head to 50 Kalò. Here pizzaiolo Ciro Salvo creates both traditional and modern pizzas in an elegantly chic space. The secret to his soft and light pizza is a more hydrated dough, which has earned his pizzeria a spot in the Michelin Guide.
The technique represents evolution within tradition—respecting the fundamentals while pushing boundaries.
Pizzeria La Notizia
“I am a craftsman at the service of one of the oldest businesses in Naples, a pizzaiolo. A pizzaiolo with an identity, a brain, and a soul,” writes Enzo Coccia of Pizzeria La Notizia, the first pizzeria to be included in the Michelin Guide. Located in Vomero, this spot serves both traditional pies and experimental variations.
The “Procidana”—with grilled cherry tomatoes, smoked scamorza, parsley, basil, and oregano—demonstrates how innovation can honor tradition.
10 Diego Vitagliano
A pizzaiolo since the age of 14, Diego Vitagliano is the founder and owner of one of Naples’ most celebrated pizzerias: 10 Diego Vitagliano. He is a pioneer of the canotto style, a new trend in pizza-making that features a thick and airy crust.
The beer selection here ranks among the world’s best, perfectly complementing the innovative pizza styles.
Concettina ai Tre Santi
This trendy pizzeria, located in Naples’ historic Sanità district, has made a name for itself thanks to the personable, ambitious Ciro Oliva, a fourth-generation pizzaiolo who took over his family’s place when he was just in his mid-20s. The “San Gennaro” pizza features tarallo crumbs—a distinctly Neapolitan touch.
Once considered one of the city’s most dangerous areas, the neighborhood of Sanità has seen a resurgence–and part of it can be attributed to the success of this family-owned spot.
Trianon da Ciro
Founded in 1923, this pizzeria is named after the nearby theater, whose stage saw the greatest actors of that time, including Totò. It proudly claims a long tradition and the simplest ingredients, and its oversized pizza goes beyond the edge of the dish, hence the name “a ruota di carretto” (cartwheel).
The theatrical connection runs deep—every pizza here performs its own small drama.
Pellone
Located near the train station, Pellone’s baked pizza is spongy as I like it, perfectly risen, and therefore lighter than you can imagine: even if the size is huge, you will not feel it in your belly.
Plus, they serve fried pizza. Not ideal pre-train travel. Trust the locals on this one.
La Masardona
Operating since 1945, La Masardona on Via Giulio Cesare Capaccio in Naples is a four-generation, family-run institution and a reference point for pizza fritta (fried pizza). Under the Piccirillo family, they’ve preserved the tradition of frying dough filled or topped with fresh, humble ingredients — ricotta, cicoli, escarole — always hot, always casual. The original location remains in Naples, and since 2019 there’s a newer branch in Piazza Vittoria and one in Rome. For true Neapolitan street-style pizza, this is one of the best.
I Decumani
A few meters away from Sorbillo there is another great pizzeria, which is less popular than its fellow traditional pizza places in the area, so finding a seat is a nicer experience at “I Decumani” than at any other pizza place in the city centre. Sometimes the best experiences happen away from the crowds.
You can order pizza with filled crust here—a small rebellion against tradition that somehow works perfectly.
Pizzeria Salvo
With its relaxed, neighborhood feel and a commitment to quality that rivals the big names, Pizzeria Salvo is well worth the short trip out of the city center for an authentic, no-fuss Neapolitan experience. The frittatina di pasta—fried pasta with béchamel and ham—deserves equal billing with any pizza.
Worth the journey. Every time.
Pizzeria La Centenaria
This authentic neighborhood spot maintains traditional methods without the tourist crowds found elsewhere. The wood-fired ovens here have been burning continuously for decades, creating that perfect leopard-spotted crust that defines true Neapolitan pizza.
A local favorite where tradition speaks louder than fame.
Pizzeria da Attilio
I first found out about Atilio from watching Ugly Delicious by David Chang. Television exposure brought international attention, but the pizza speaks for itself. The pizza here is delicious, though some prefer Attilio or Sorbillo.
The crust achieves that perfect balance between soft and structured that defines proper Neapolitan pizza.
The weight of tradition
These seventeen pizzerias represent more than restaurants—they’re guardians of a centuries-old craft where pizza must be baked in a wood-fired oven, reaching a temperature of at least 905 degrees Fahrenheit (480 degrees Celsius), and pizza is baked for 60–90 seconds. In Naples, tradition isn’t preserved in museums; it’s practiced daily, one perfect pie at a time.
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