If you're in the historic district in Naples, depending on who and how you ask, you may get pointed…read morein different directions to Sorbillo's. Why? Multiplie locations exist, six in Naples, three on the same street! At first I wondered if it was a "Ray's Pizza" situation* though turns out they are all legitimately related, arising from the success of the pizzeria opened in by Gino Sorbillo. Aside from Naples they have locations in several other Italian cities (Rome, Milan, Bergamo, Turin, Bologna, Padua, and Genoa), even a location on Tokyo.
This specific location where the pin is dropped on the Yelp map is for Gino e Tito Sorbillo, eponymously named for the now famous pizza chef and his brother, and the nicer sit-down version of the restaurant.** This is the original shop where it all began, and the business' historical headquarters. Outside, you'll see a couple paper cutouts of the chef, with a chef's coat and a smile.
The unwavering popularity of their pizza is undeniable--one look at the crowds outside this storefront and it's immediately apparent. Be prepared as the wait is not for the faint-hearted or the extremely hungry. Luckily I had a snack before arriving (see separate review for Sfogliatelle Mary).
9:05pm: I arrived to a semi-circular crowd centered around the doorway of Gino e Tito Sorbillo. Headed up the hostess stand and she said 20-25 minutes so I figured why not.
9:30pm: the crowd around the door seems to have increased, at least stayed the same, a handful of parties were called up. I realize now that the hostess gives everyone the same estimate. Watching many parties that were there when I arrived--they are still waiting too.
9:50pm: I'm considering leaving at this point since there's significant second-hand smoke from multiple people smoking outside, though the crowd of people in front of the restaurant is going strong.
10:00pm: I go up to the stand and ask how much longer the wait will be, she says "oh you're a single diner right? I forgot, let me check."
10:05pm: she calls my name and ushers me inside. I'm seated at bar table seating at a window which works for me. Staff is quick to pass a menu, and take an order.
10:20pm the wait for the pizza after ordering was faster than expected. It only took about 7-8 minutes.
Getting to the pizza--if you look up the definition of a Neapolitan style pizza, this is it! Served straight outta the oven as an entire pie, extremely thin, saucy in the middle, floppy base though evenly leopard-spotted on the bottom and the crust, pillowy and airy crust with a slightly crisp exterior. The tomato sauce was very fresh, and I loved the varying texture of the dough, great baked/slightly charred flavor. I got the Antonio which included regionally sourced cherry tomatoes, olives, capers, anchovies, basil. While I love both ingredients, the fish and capers together unfortunately were way too salty, I had to pick off some of these. Also I have to say as the pizza cooled, the room temp saucy dough wasn't quite as appealing as when it was hot. lol so if you consume it quickly it'll be fine! The serving size was also very generous, see pic with my hand next to the pie, I couldn't finish it in the end!
Staff was quite friendly overall and I appreciated that they didn't pack the house or rush diners inside even with so many people waiting. That being said it was still pretty busy so you'll have to flag them down. After the meal, bring your bill up to the register to pay.
*if you're familiar with NYC you'll know there are about 20 different Ray's Pizzas all claiming to be the original, which one is real? no one knows...
**The other two locations on the same street are more casual, one is a takeout spot probably to handle the overflow from the main restaurant.
