Naples’ Famous Neapolitan Pizza
Neapolitan pizza is so special and unique, it’s included on UNESCO’s list of intangible cultural heritage. While it is the style of pizza that came with immigrants to America and gave rise to “New York” style pizza, in Naples it may only be made with specific local tomatoes and protected local cheese, and the dough must be formed by hand and cooked in a stone oven with an oak-wood fire for no more than 90 seconds.
Pizza is perhaps the prefect illustration of the idea that a very simple food can taste extraordinary when prepared carefully and with high-quality ingredients. There is a reason that people who have eaten pizza their whole lives rediscover it and fall in love with it all over again in Naples.
However, the tourist trade does threaten the important pizza traditions of Italy, so the Associazione Verace Pizza Napoletana was formed in 1984 to protect and advance traditional Neapolitan pizza. The association promotes “Pizza vera Napoletana”, by certifying pizzerias and suppliers, and training the next generation of pizza makers in the traditional way. Only the best local suppliers are members of the association, and only pizzerias that honor these traditions are allowed to become members. For a list of pizzerias that are members of the association, and serve the best, most traditional Neapolitan pizza, click here for a current list.
Some of the Associazione’s most famous members, and most frequently recommended places for excellent pizza in Naples, are:
Da Michele/Di Matteo: L’Antica Pizzeria Da Michele Napoli is one of the most famous pizza places in the world, and is often ranked among the top 10 pizza places in the world. Founded in 1870 and still operated by the Condurro family, and was featured in the book and film “Eat, Pray, Love”. Today, the menu remains simple and the pizza is extraordinary, although there is usually a line to get in the door.
Near Da Michele is competitor Di Matteo, also a local favorite with frequent long lines at lunch time. Di Matteo was visited by then-President Clinton in 1994, and he is fondly remembered there to this day.
Among pizza-lovers, comparing Da Michele and Di Matteo has become something of a debate and friendly rivalry. It’s best to try both and decide for yourself.
La Pizzeria Sorbillo: Restauranteur and pizza chef Gino Sorbillo is changing the face of Neapolitan pizza. He makes it in the traditional way, using the traditional ingredients, but instead of sticking to the two- or three-pizza classic options of other pizzerias, he changes his offerings every few months. His restaurant attracts so many tourists that it has transformed the neighborhood. And in 2013 he was voted Best Pizza Restaurant by Italy’s prestigious Gambero Rosso food guide, and has won the Neapolitan Pizza Championship. While his frequent visits to American TV shows, the crowds outside his restaurant, and his unconventional approach to tradition may make him something of a controversial figure locally, his pizza is extraordinary and well worth the wait in line.
Everyone in Naples has their own opinion about which is the “best” pizza place, and the debate is likely to go on for generations. The simplicity of ingredients allows each to stand out and make a difference, inviting comparisons of the texture of the dough, the smoothness of the cheese, the fineness of the olive oil. For visitors, it’s best to visit the famous classic pizza places, but be open to recommendations from locals; often the very best pizza is to be found in a little corner shop, without much atmosphere, where nobody speaks English.
