Pizzas in Naples: You Won't Find This Taste Anywhere Else!

To fully understand pizza, you must taste it in the very place where it was born — Naples, says renowned Italian pizza master Daniele Uditi. Despite living in the US for over 15 years, he still considers himself a true Neapolitan.

"No matter where I live, I will always be from Naples," he told the BBC. Incidentally, pizza itself also hails from Naples. Its invention is widely attributed to chef Raffaele Esposito in the 19th century, who created a special pizza using white, red, and green ingredients to represent the Italian flag.

Uditi, a judge on Hulu's 2022 show "Best in Dough", acknowledges that pizza is made differently around the world but insists that only in Naples can you experience its real taste.

Pizza in Naples: a different experience

"To understand pizza, you have to eat it where it was born, folded wallet-style — al portafoglio," he says. This is a street-food style where pizza is folded twice and eaten on the go. "With the noise of the city around you, watching a Neapolitan eating pizza while on the phone and walking with a box too small for the oversized slice — that’s the real deal."

Can pizza be too big? "It’s not perfect," Uditi admits. "Neapolitan pizza is a handmade product, so it's not always a perfect circle. But that's just like Naples itself — flawed, vibrant, and full of character."

Uditi's Top 3 Pizzerias in Naples:

Pizzeria La Notizia 53 (Enzo Coccia)
Located in the green Capodimonte district, it's popular with professors, students, and couples alike. Uditi praises its classic Margherita: "A perfect balance of ingredients — nothing overpowering."

Antonio Starita
Near the Rione di Sanità district. Famous for montanara — fried dough topped with tomato sauce, mozzarella, and basil. "Light, not oily dough, and sauce cooked like a deep-flavored sugo."

Tip: Avoid peak hours. Visit in the afternoon or near closing time.

Pizzeria Concettina ai Tre Santi
Run by the founder's grandson, Ciro Oliva. "He preserves tradition while keeping it exciting." Try the Fondazione San Gennaro with salami, smoked provola, and Neapolitan crackers. "He added texture to soft pizza — and it worked!" Read 'Zamin' on Telegram!