The most delicious pizza in Rome. Pizzeria Baffeto - possibly the best pizza in Rome Name of pizzeria in Italy

Pizza in Rome , despite the fact that Naples has the status of the birthplace of this delicacy, it is absolutely not inferior to the original. A special feature of the capital’s samples is their thin dough, which will appeal to experienced pizza lovers. The pleasant crunch can easily be explained by the fact that one of the ingredients is olive oil.

Features of Italian pizza

Pizza, as you know, is popular not only in Italy, because it can be tasted in many cities around the world. Considering that pizza is recognized as the national Italian dish, there is no doubt that this country has a special attitude towards the delicacy. The difference is not only in taste, but also in presentation.

Pizza in Italy comes in two varieties. To prepare the first, a wood-burning oven is used; the final shape of the dish is a circle. It is most often served in pizzerias. The second one looks like a large rectangle, which is cut into pieces and taken out to visitors.

Round pizza is ordered one per person; it is not customary to share it among several people. In most cases, the dish is served whole without cuts. The visitor controls himself using a fork and knife. In addition, the dish can be rolled into a tube. Round pizza is prepared without adding grated Parmesan; it is also not served separately. In terms of drinks, the choice is huge, but Italians enjoy the taste of the dish with water or wine.

Round pizza is often served for dinner, as well as when meeting a group of friends. For lunch, locals prefer the rectangle-shaped take-out pizza mentioned earlier.

With this, a brief analysis of the characteristics of Italian pizza can be completed by starting to determine the places in Rome where this dish is prepared best.

Dar Poeta

A small pizzeria in , which is known throughout the city for its special approach to cooking.

The peculiarity of the dish is that the pizzaiolo (pizza preparation specialist) uses only natural ingredients and does not add yeast to the dough, which promotes favorable digestion in the future. Fillers come in a variety of different types. In most cases, mozzarella or salami are chosen; Italian prosciutto ham is quite popular. There are unusual solutions with apple or Grand Marnier liqueur. The restaurant gained popularity largely thanks to the Sarmonata pizza, which contains arugula, gorgonzola and salmon.

Secret ingredients or a special technique for preparing dough are not the specialty of this pizzeria, because it’s all about the shape of the dish - a cone with the chosen filling.

Obviously, such a serving has its advantages, since it is convenient to eat pizza of such an unusual shape even outside the table. The good news is that the cone contains a huge amount of filling. To create the filler, we use the freshest products that have not been frozen, so you can be 100% confident in protecting your stomach from troubles. The pizzeria is located next to Campo dei Fiori.

You can eat at the pizzeria for 12 €.

A pizzeria located some distance from the most popular tourist routes around the city. You can find it next to the landscape park on Pincho Hill.

The delights of this establishment completely justify deviations from the goal. Guests can choose from 30 cooking options. Considering that the cuisine is as close as possible to Neapolitan, Gaudi is suitable for tasting pizza, which is considered traditional for the southern city. A thick layer of dough and the use of anchovies for the filling are the main features. Such pizza in Rome will not leave anyone indifferent.

You can eat at the pizzeria for 12 €.

Pizza in Rome: Est! Est! Est! – Pizzeria Ricci

Here you can understand what a family Italian pizzeria is at its best. You can find the establishment on Via Genoa 32. The pizzeria is more than a hundred years old, but even now it manages to delight both locals and guests of Rome. All pizzas use thick Neapolitan-style dough. Deviations from traditional options are allowed for the sake of visitors, so you can ask for the dough to be thin. The size of the dish is not so large, so two servings are often ordered for one person.

Pizza in Rome: Formula 1

This representative of the list looks more like a canteen for students, which is not surprising, since one of the largest universities in Rome is located nearby. An additional factor that attracts the attention of students is the excellent price-quality ratio. There is no point in discussing the modesty of the setting, because behind the simplicity lies the amazing taste of the dish, which even a student can afford.

You should definitely try the “four cheese” pizza, which is characterized by the most delicate taste. The establishment is located a ten-minute walk from Termini station, on Via degli Equi 13.

You can eat at the pizzeria for 10 €.

Acchiappafantasmi

The best pizza in Rome for kids is served here. The establishment will definitely add to the collection of pleasant memories of the capital of Italy. Acchiappafantasmi offers you to taste not only very tasty pizza, but also an original version of its preparation in the form of a ghost. You can understand the trick from the name, which translates as “Ghostbusters”.

Guests can sample Calabrian cuisine, which is not often found in Roman catering establishments. The pizza with fish, prepared in accordance with the recipe of the specified cuisine, deserves special mention. The establishment is located on Via dei Cappellari 66, not far from Campo dei Fiori.

You can eat at the pizzeria for 12 €.

La Montecarlo: pizza in Rome for noisy groups

Any tourist who arrives in the capital of Italy will definitely learn about this establishment. It is located in a very busy part of the city, not far from Piazza Navona at Vicolo Savelli 13. A romantic dinner at La Montecarlo is not the best idea.

The pizzeria will definitely appeal to a group of several people who cannot sit in silence for a long time. The establishment is regularly visited by locals and travelers, as well as Italian celebrities. The menu is not limited to pizza, as guests are regularly served homemade desserts and large portions of Italian pasta.

You can eat at the pizzeria for 14 €.

At Via Sa Francesco a Rima 158 there is an establishment for which the Roman style was chosen. Traditional Roman pizza is prepared here, and the atmosphere inside is friendly, despite the lively conversations. The classic Margherita pizza deserves special attention. Al Prosciutto and a variant called Capricciosa are also worth trying.

You can eat at the pizzeria for 12 €.

Pizza Re

The main emphasis in this establishment is on making Neapolitan-style pizza. Traditional recipes are a postulate, so experiments are excluded. The pizza served here combines the best of what the artisans have created in the southern Italian city.

As the owners themselves note, standard pizza in Rome does not require special skills, unlike Neapolitan pizza, which is difficult to prepare. A fluffy and truly tasty dough will only be obtained if you treat its creation with special care. Be that as it may, guests of the establishment have the opportunity to taste delicious pizza, joining the Italian traditions. The establishment is located at Via di Ripetta 14, not far from Piazza del Popolo.

You can eat at the pizzeria for 12 €.

Despite the fact that Da Baffetto is in last place on the list, this in no way detracts from the merits of a truly legendary pizzeria. You can find it in Rome not far from Piazza Navona, at Via del Governo Vecchio 114. By the way, not long ago a second point of the brand appeared next to Campo dei Fiori.

The establishment is regularly visited by ordinary workers, students, and world celebrities. No matter how different everyone is from each other, the goal is the same - the desire to find out why pizza in Rome tastes so great.

Guests are invited to choose the toppings and size of the pizza. This can be a standard Margarita or an option with a more intricate filling with seafood, tomatoes, ham and more.

Needless to say, the pizzeria is always packed to capacity, and finding a place is a small victory. Often you have to share a table with strangers.

You can eat at the pizzeria for 12 €.

Our tips for Rome:

• How to avoid queues at Rome attractions. Tickets to the Colosseum bypassing the queue.
• How not to be deceived by local taxi drivers. Book a taxi in advance with fixed rates online. The most reliable service for ordering a taxi - KiwiTaxi .
• Rome City Pass is a single card that will simplify the organization of your holiday in Rome and help significantly save time and money.

I have an Italian friend. He is from Rome, and we met last summer in Kamchatka.
When he found out that I was going to Rome, he wrote: the best pizza in the city center of Rome is in piazza del teatro Pompeo 18 or via del governo vecchio 114 "da baffetto"
After that, it became clear what to dream about first :)
On the first evening we went to "Baffeto" on governo vecchio 114, very close to piazza Navona. The second pizzeria is also somewhere nearby, but it is located in a tiny area that was not on the paper map. And the street was governo vecchio. By the way, a very beautiful street.

The pizzeria opens after lunch at 18:30
We arrived at 18:50, one hall and all the tables on the street were already occupied. By 19:00 another hall was occupied. By half past seven there were no more places on the second floor. Moreover, everything was very fast - we were about the twentieth table half an hour after opening, and we waited about 10 minutes for our order, hardly more.

Second hall. Tables are covered with paper sheets. Behind the door you can see the cutting shop - they grind the cheese, grind the fillings, and then take it all to the kitchen, carrying it through the hall itself.

At first I was worried - who cares about huge bowls of grated mozzarella))
Mozzarella is ground like this - in a meat grinder. Kilograms and kilograms.

There are quite a few drinks - homemade wine, beer, juices, soda. It's not about drinks.
The wine is very simple, cheap (2 euros per glass), great to wash down with pizza.

A strange caprese with tough suluguni-like mozzarella. But the butter and basil are very tasty.

But here it is pizza.
There was some confusion when ordering; we tried to ask for a 4-cheese pizza with zucchini flowers. And they brought - that's right - a 4-cheese pizza and a pizza with zucchini flowers :)

Very tasty.
From the word “taste” - very bright 4 cheeses (gorgonzola is in the lead, the rest are catching up), greenish delicate zucchini flowers fused with mozzarella. Juicy filling and thin but not soggy dough.

I don’t know about the best one, but this pizza can definitely count on a solid five and a place among the nominees for the title of best.
We continue our research :)

UPD
Part 2, added two days later

Today we found ourselves in this pizzeria again. We were walking home in the evening and got a little lost in the Navona area. My husband said, “We walked here recently, past the pizzeria.” I claimed that we walked from the other side of the square. In the end, he said: “Okay, let’s bet. If we go to Baffeto now, you’ll buy me pizza.” I agreed (more likely out of surprise - for the first time I heard from him “let’s argue”) ... and ten seconds later we approached Baffeto from some unknown direction.

And today we are so lucky. Firstly, we fell into the hands of the owner himself. Working with guests is his thing. I sincerely believed that a wise person should not even order food, drinks, or sweets - he just needs to say “do what is best.” And all will be well.
Very charming:

And secondly, we were seated right in front of the pizzaiolo - the master who makes the pizzas. I wrote something about how fast it is. No, it's not fast, it's lightning fast.

Pizzas are prepared 8-10 pieces at a time.
The first master (he is on the left, not very visible) is responsible for the dough. He forms dough balls of equal weight and rolls them into thin circles for the pizza base.
The second straightens them slightly and places them on the marble surface of the table.

Then he scoops up the tomato paste with a ladle and pours it onto the dough with a soft, round motion and smoothes it out with a circular shaking motion.

These are all very small seconds.
Then, in a lightning-quick motion, he sprinkles it with cheese. First, place a handful of cheese in the center, then quickly smooth it out. There are pizzas without a tomato base and without cheese. For example, we prepared Nutella pizza - this is a baked dough base, which is thickly spread with Nutella (chocolate-nut spread).

Then mushrooms.

And then - meat, sausages, eggs, zucchini, zucchini flowers, anchovies - for each of the pizzas. Orders are piling up on a platform above the board - the master checks them.
The master seems to be tearing the toppings into pieces and throwing them towards the pizzas. Pieces of minced meat are still flying, and he is already taking and throwing the next ingredient.

There's a stove behind me. A few more seconds and all the pizzas are thrown there with the help of a large shovel.

After a few minutes, the pizzas are taken out, placed on large iron plates, and the waiters almost run around carrying them to the tables. At this time, dough balls for the next pizzas are prepared and the table is wiped down.

Here is our “signature” pizza. It contains a lot of vegetables, exceptionally tasty minced meat and an egg broken into the center (like a master beats eggs! If you need to break 10 pieces into ten pizzas, he hits them on the edge of the table, just on the table, with both hands at the same time, lightning fast).
This is a "big" pizza. It is approximately 25 centimeters in diameter, very thin.

Another funny thing. We tried to order tea. The owner concentrated, walked around, searched, and found two bottles of iced tea in the supplies. There is no hot tea on the menu at all. No, not at all.
I had to take a beer.

PS
And great tiramisu.

The impressions from the second trip are excellent - even better than from the first.
On the way home we were already talking about a third visit :)
There are many versions of where the best pizza is. Today I would become O Baffeto's biggest apologist.

Not many countries can boast that their national dish has become the property of the whole world. Italy is famous for two such products: pasta and, of course, pizza. Pizza can be divided into two categories: and pizza that is made in other countries. This may seem stupid, but it’s a fact, or there are some special products or people, but after trying Italian pizza at least once, the other one will seem somehow wrong, unreal.

The main and irreplaceable component of Italian pizza is. Italian pizzerias will never use any other cheeses. Traditional Italian pizza It has a round shape and is always cooked in a wood fired oven.

Pizza Margherita is considered standard, which includes products such as tomatoes, mozzarella and basil. But today there are a great many varieties of pizza, and I think every tourist who has visited Italy will find something that he likes.

• Pizza Marinara is a traditional Neapolitan pizza made with mozzarella, tomatoes, anchovies, oregano and a lot of garlic.
• Pizza Napoli - tomatoes, mozzarella and anchovies.
• Pizza Capricciosa - this pizza contains mushrooms, ham, artichokes, olives and ½ boiled egg, the composition can be changed depending on your personal preferences.
• Pizza Pugliese - tomatoes, mozzarella, capers and olives.
• Pizza Veronese - tomatoes, mozzarella, mushrooms and cured meat (prosciutto crudo).
• Pizza di Sicili - can have many fillings, ranging from olives, seafood, hard-boiled eggs and peas.
• Quattro Formagi - four types of cheese are used here: gorgonzola, ricotta, parmisan and mozzarella.
• Quattro Stagioni - tomatoes, mozzarella, artichokes, sausage or ham, mushrooms and tomatoes. You can find pizzas that use basil pesto instead of tomato sauce. Tuna in oil, shellfish and shrimp are widely used for filling.
• Pizza Pachino e rughetta - cherry tomatoes, arugula, dried meat and mozzarella.
• Pizza al taglio is also known as Pizza rustica - tomatoes, mozzarella, marinated mushrooms, onions and artichokes.
• Focaccia - only olive oil and spices are used as filling.
• Sfincione is a thick Sicilian pizza with tomato sauce, anchovies and caciocavallo (local Italian cheese).
• Calzone is a pizza shaped like a cheburek, but filled with vegetables, ham, ricotta, spinach and mozzarella.

Recently, a new trend of dessert pizza has been gaining momentum, for which chocolate, honey, fruit jams, and yogurt are used as ingredients.

Recipes for Italian pizza can be listed endlessly; when traveling around Italy in each of its regions, you will definitely find something new, even any pizzaiola prepares any of the above pizzas in his own way.

In addition, I want to say that the first thing you should do when you come to Italy as a tourist is try real pizza.

I don't like visiting Roman pizzerias. The ingredients are often of poor quality, which mediocre pizzaiolos leave floating on the surface of the pizza like passengers on a shipwrecked ship, you are served arrogantly and hastily, according to the old habit of sending the client away as quickly as possible, considering him almost a sitting bag, stored inside the establishment at the behest of a pike.

Roman opinion

Passaparola - Roman word of mouth

The Romans will not forgive themselves for bad pizza. They will talk about this along the passaparola chain and complaints will not concern money spent, but disappointed expectations.

The best pizzerias in Rome

There are no more than two dozen of them, oddly enough. The assessments are comprehensive: the quality of the pizza, the level of service, the variety of the menu, the ingenuity of the pizzaiolo, the availability of free space around the table and even the selection of beers and wines. As you know, the dough for a good pizza should rest (stand, rise, rise) for about 72 hours. Good pizza is baked only in a wood-fired oven. Abandoning the traditional method of baking pizza was once one of the conditions for the country to join the European Union. Italy has neglected him and will always neglect him.

So, eight of the best pizzerias in Rome.

La Gatta Mangiona (Eating Cat)

They write about her Il Messagero, Il Giornale And Republica, it is placed in the top-ten from Piedmont to azure Sicily, and patient groups of people waiting for take-out pizza at the entrance of the establishment indicate a slightly sad anticipation of the holiday of the stomach of those who were not lucky enough to book a table.

Dinner begins with a whim, such as an impeccable selection of cheeses, cured meats and cured meats, or scamorza with roquette and anchovy seasoned with olive oil in a clay pot. Or bruschetta, “fortified” with black pepper and kachkaval from the Italian South. However, these can also be light, aromatic suppli (from the French - surprises) stuffed with asparagus and crocus, as well as potato croquettes, chickpea falafel, not to mention calzoncelli with a filling of your choice. All this is intended to postpone for a while the cannonade of heavy artillery - pizza.

A good Roman pizzeria can be recognized by its selection of selected brands of beer. They are not cheap, and they are usually not available for retail sale. La Gatta Mangiona will offer tastings of more than 60 beers from Germany, France, Holland and Belgium. Tuscan beers can be a pleasant surprise.

Address: Via F. Ozanam, 30-32, 00151 Rome, Italy

00100 Pizza

The secret of the name of this most popular pizzeria in the Eternal City is simple: 00 - a type of first-class flour in Italy, and 100 - universal postal code of Rome. Let's skip the symbolism and look behind the scenes...

Soooo! Here we are offered 30 types of pizza, rolled in a pan (!), we can choose Tortellino, Greenwich, Testarossa, Del Capo, Ceci, Fagioli all’uccelletto, Focaccia Pugliese, etc.

But people here like to experiment, remembering that pizza is the most democratic Italian dish in terms of content. How about cow tail pizza? Or with cutlets in sauce? Or with chicken alla cacciatora, capsicum, cuttlefish or just tripe? Finally, with beef tongue in green sauce or giblets accompanied by artichokes?

Here we will be offered Trapizzino - an innovative mix of traditional tramezzino (light sandwich) and pizza in versions Normal And Piccolino. If pizza isn't our thing, there are some restored relics of Roman cuisine on the menu that modern city dwellers know little about. For example, young beef stuffed with brisket, ham, garlic and seasoned with black pepper, oregano and cloves. It was once a traditional Sunday dish for the Romans and took hours to prepare.

Address: 00100 Pizza, Via Giovanni Branca, Roma, Italy

La Fucina

Seven days a week from 19.45 to 23.00, on a famous street in the Roman zone of Portuense, a culinary spectacle takes place under the strict guidance of Eduard and Emmanuela Papa, owners of the famous Roman pizzeria La Fucina. In a homely atmosphere, to the sounds of muffled music, the tables are covered with hot sliced ​​pizza, for which customers easily pay from 30 euros (the cost of dinner).

Pizza here is offered in four categories: sea(seafood), Earth(for example, with chicory and ricotta), tradition(margherita, marinara, etc.) and Classic della Fucina- for example, with wild salmon or San Giovani prosciutto with potatoes and Gorgonzola.

Biologically pure products, the highest grades of flour, proper aging of the dough are the calling card of the pizzeria. Let's add more than 30 brands of European beer and about 45 brands of famous wines and - voila - people want to come here as if on a holiday.

Address: Via Giuseppe Lunati, 25/31, Roma, Italy

Antica schiacciata romana

A stylized pizzeria has been open in the Monteverde Nuovo area for about 5 years Antica Schiacciata Romana, which managed to attract the attention of gourmets and the local press in a short time.

The dough here is aged for 48 hours, the traditional flatbread (schiacciata) is offered in dozens of varieties, and the traditional antipasto is light and flavorful. The pizza is large in size and, according to critics, far exceeds the average taste parameters of Roman pizza.

Customers are served by polite and responsive staff, which partly compensates for the inconvenience of parking in this area in the evening. The highlight of drinks is beer Menabrea in three varieties, and home-made dolci perfectly complement the hearty dinner program.

Address: Via Folco Portinari, 38, 00151, Roma, Italy

Il secchio e l'olivaro

In the Portuense zone of the capital there is an establishment that, by Roman standards, is rated an order of magnitude higher than a good pizzeria. The overall picture is complemented by a parking lot for guests, a children's playground and a panoramic summer terrace, where in summer you can find relief from the sweltering Roman heat.

The highest quality ingredients are used here, the pizza is baked in handmade baking sheets made of a special alloy, San Marzano tomatoes, “Francia” brand mozzarella, and “Molino Alimonti” flour are used. Here you will encounter the smells of the past and the centuries-old traditions of Civitavecchia cuisine.

Unlike its competitors, the pizzeria Il secchio e l'olivaro does not rely on the variety of pizza, but on traditional recipes and quality. The highlight of the program are the famous Margherita, Marinara, Napoletana, Fungi (with mushrooms) and Provola (a famous type of cheese). But the variety of bruschetta may take you by surprise.

Address: via Portuense 962, 00148 Roma

La pratolina

Rome's Prati quarter has delicious and eye-catching pizza. The place is called La Pratolina. Here you will be offered more than 37 types of pizza, juicy, filling, organic and not very expensive by local standards. A wood-burning stove lined with volcanic stone is one of the secrets.

Based on the origin of the ingredients, at least 12 Italian regions are well represented.

Address: Via degli Scipioni, 248 250, 00192 Rome, Lazio, Italy

Sforno

This famous pizzeria is located in the Tuscolana zone of the capital. Ingenuity, but also strict control over the origin of ingredients, are two reasons for success Sforno.

Appetizers (so-called sfizzi - fads) and a wide assortment of bruschettas precede the pizza, of which gourmets highly recommend trying “Cacio e pepe” and the Anglo-Saxon “Greenwich” with Stilton blue cheese; “Fiori” with mozzarella, “Testarossa” and “Iblea” also deserve respect.

Twenty types of reputable beer brands will satisfy the taste of even the most demanding.

The pizzeria received many positive reviews and reviews in the press. Among others: newspaper "Espresso", portal Gambero Rosso and Roma c"e,

Address: Via Statilio Ottato, 110/116, 00175 Roma

Pizzarium

On Meloria street (Prati zone) there is a small workshop of the emperor of Roman pizza - Gabriel Bonci. The whole city knows this name, people listen to his advice, and the masterpieces of the workshop are in great demand. He was unanimously chosen as the most talented representative of the craft in Central Italy.

Pizzarium- this is not a pizzeria, but a snack bar: it sells the so-called pizza a taglio - portioned pizza.

Address: Via della Meloria 43, 00136 Roma

Tel.: 06-39745416

This is also interesting:

Editor's Notes. Pizzerias are not included here Alla Napoletana. Obviously, the list can be expanded, and classification of pizzerias by zones and quarters of Rome would give a completely different result.

Pizza is one of the most famous and beloved dishes all over the world. Italy is rightfully considered the birthplace of pizza, but, oddly enough, it was the Americans who brought it worldwide fame, spreading the fashion for this dish. Surprisingly, pizza recipes are very simple. The dough consists of only four ingredients, and the choice of filling depends only on the chef’s imagination! Crispy, flavorful thin-crust pizza is one of the reasons for the pride of the Italian people.

Naples is considered the hometown of pizza, and only when you arrive in this city, you will understand: here really is the most delicious pizza in Italy! Before traveling to Naples, read our article and you will never miss the most famous pizza places in the city.

1. Da Michele

Address: via Cesare Sersale, ⅓, metro station Stazione centrale.

Opening hours: Monday - Saturday 11:00 - 22:30.

The main character of the film “Eat, Pray, Love” (performed by Julia Roberts) falls in love with “that same” margarita at Michel’s. Here you can choose a tomato pizza with a double helping of mozzarella or a classic, flavorful marinara, but there are no other flavors here. Traditions are still respected here and divisions are not accepted, so guests eat everything together, sitting at long tables.

2. Lombardi

Address: Via Foria, 12/14, Cavour metro station.

Opening hours: Tuesday - Sunday from 12:00 to 15:30 and from 19:00 to 01:00.

It all started in 1982, when Errico Lombardi began preparing small pizzas stuffed with cracklings and ricotta. Almost immediately, the Lombardi family (by the way, one of the three oldest pizza-making families in Naples) became famous in many countries, “blowing up” even New York with their pizza. There are a huge number of jokes associated with this family, but where else can you hear them if not within the walls of the famous pizzeria? A great excuse to enjoy steaming pizza!

3. Gorizia

Address: Via Albino Albini, 18/20, Quattro Giornate metro station.

Opening hours: daily, 12:00 - 16:00 and 19:30 - 00:00.

The pizza here is simply amazing. The roots of this establishment go back to 1962. The table here is served exclusively with the best local products, which, together with the ancient culinary traditions and talents of the chefs of the Campania region, form a truly remarkable union!

4. Brandi

Address: Salita Sant "Anna di Palazzo, ½, metro station Dante.

Opening hours: Monday - Saturday 12:30 - 15:30, 19:30 - 00:00.

Since the opening of the establishment, pizza has been taken out of the oven here with the signature cry of “Pronto c” a pala!” (“Ready with a shovel!”). In 1997, Luciano Pavarotti came here for lunch along with Lucio Dalla and Edoardo Bennato. The maestro at that time was on a strict diet that Nicoletta imposed on him. However, when his companion left to make a phone call, he quickly ate the pizza she ordered, asking the chef to make exactly the same one so that she would not notice anything. The joke was a 100 success!

5. Di Matteo

Address: via Tribunali, 94, Piazza Dante metro station.

Opening hours: daily from 9:00 to 00:00.

They serve excellent snacks from arancini (a pastry with rice and meat inside) to croque (a potato and egg dish) and, of course, pizza. While waiting for a snack, you can stroll along the discesa dei pastori on San Gregorio Armeno street. This is a picturesque street dotted with handicraft shops, and items with the theme of the resurrection of Jesus Christ are especially common here.

6. Starita

Address: Via Materdei, 27/28, Materdei metro station.

Opening hours: Monday - Saturday 12:00 - 15:30, 19:00 - 00:00; Sunday - 19:00 - 00:00.

It is in this pizzeria that the beautiful Sophia Loren loses her ring in the “pizza on credit” episode of the film “The Gold of Naples.” Starita is one of the city's most beloved pizzerias. More than 750 pizzas a day are taken out of the oven alone. The name of this establishment has become a sign of quality and a real brand throughout Italy. You don't want to miss the opportunity to try a slice of the famous pizza here, do you?

7. Di Napoli

Address: Via Marc "Antonio, 31, Lala metro station.

Opening hours: Wednesday - Monday from 13:00 to 15:00 and from 19:00 to 00:00.

This little-known pizzeria, located in the Fuorigrotta quarter, boasts some of the most delicious pizza in the city and even the world. Here they attach great importance to the quality of the primary ingredients - from the flour used to the filling components. For example, the ricotta here is so soft that it blends into the dough. The resulting taste is simply divine, so it’s impossible to even regret what you ate. Goodbye diet!

8. La notizia

Address: Via Caravaggio, 53, Lala metro station.

Opening hours: Sunday - Thursday 19:30 - 00:30; Friday and Saturday 19:30 - 01:00; Monday is a day off.

A small place with a cozy atmosphere, where you feel at home.

The pizzeria's owner, Enrique Coccia, often eats pizza with his guests and exudes an infectious passion for his business. Here you can find unusual creations and tastes. Worth a visit!!

9. Pellone

Address: Via Nazionale, 93, Garibaldi metro station.

Opening hours: Monday - Saturday 19:00 - 00:00.

At Pellone, the pizza toppings are infused for at least 8 hours, and the dough is rolled out more than usual. The result is a fluffy, soft and simply huge pizza, which when you see it on the table, you can’t help but smile! Come here and see if you can finish this pizza!

10. Umberto

Address: Via Alabardieri, 30, metro: Amedeo.

Opening hours: Monday 19:00 - 00:00; all other days: 12:30 - 15:30, 19:30 - 00:00.

Pizzeria Umberto appeared as a small trattoria back in 1916, and today it is a favorite place for all connoisseurs of good cuisine, who flock here not only from Naples, but also from neighboring cities. In order not to miss a single interesting gastronomic event, follow the calendar!

11. Sorbillo

Address: Via dei Tribunali, 32, Dante metro station.

Opening hours: Monday - Saturday 12:30 - 15:30; 19:30 - 00:00.

This name is a guarantee. Sorbillo is perhaps the most famous pizzeria in Naples, and certainly the most beloved. The owner of this place is the nineteenth of twenty-one sons... Each of whom is a pizza master! Brother Antonio is his right hand, and what a good one: in his free time he practices boxing. Pizza from Sorbillo will blow your mind with its unique taste!

12. La figlia del presidente

Address: Via del Grande Archivio, 23, metro: Piazza Cavour.

Opening hours: daily from 12:00 to 16:00 and from 19:30 to 00:00.

Maria Caccalli came up with one of those pizzas that make you fall in love from the first bite! Her invention brought together all the best and highest quality from the south of Italy - from dry tomatoes from Puglia to Sicilian cheese, from mozzarella from Campania to Basilicata peppers... What can I say, all of Italy in one taste!

13. Trianon

Address: Via Pietro Colletta, 44/46, metro: Garibaldi.

Opening hours: daily 12:00 - 14:30, 19:00 - 23:00.

A must-visit for all lovers of real pizza, Naples and beyond. Since 1923, clients such as Toto Cutugno and Nino Taranto have come to Trianon. They serve authentic Neapolitan pizza, famous all over the world. You don't want to miss out on the gold... of Naples?

14. Dell "Angelo

Address: Piazzetta Nilo, 16, metro: Dante.

Opening hours: Tuesday - Sunday 11:00 - 00:00.

The signature dish of Pizzeria Del Angelo is pizza framed with toppings. Try choosing between ricotta puree, ham mousse and four cheese cream!

15. Mattozzi

Address: via Filangieri, 16, metro: Amedeo.

Opening hours: Monday - Saturday 20:00 - 02:00.

This place is owned by one of the oldest Neapolitan families - pizza masters. The history of the pizzeria dates back to 1883, and during its existence it has seen many famous people around the world among its customers. Even today, real traditional pizza is taken out of the oven here. Here they serve not just pizza, but passion and love for life and their business.