Pictures sum it up. Service was friendly and quick. The bread at the beginning was absolutely…read moredelightful (light, crunchy surface, soft warm inside). We did manage to throttle back and not eat all of it lol, as we wanted to still enjoy our starter and pizza. The oils provided were the perfect compliment for the bread, the salad (and the crust of the pizza). Salad was fresh and light. Pizza rolled out next and we still believe this to be the best pizza we ever had. Not heavy, but filling. The flavors were so rich and bright. Of course I had to have a local beer which paired well. The seating was outside, which was covered in an ivy like feel. It was lemon trees providing adequate sun coverage and of course looked beautiful. We would highly recommend checking out Donna Stella if you're in Amalfi.

Eating among the lemon trees. This place was picturesque as you sit among actual Amalfi lemon…read moretrees eating your meal. It's like an outdoor patio. It is kind of hidden away and looks almost like you are entering someone's property. There was a wait but they seemed to remember faces and I did get seated after about 30 minutes, though they did seem pretty busy for a Sunday night. I ordered the lemon ravioli since I had been eating a lot of pizza and read that people enjoyed it. In my opinion, the lemon ravioli didn't have as much flavor as I would have liked, it seemed a little bland and didn't really taste like there was much lemon flavor and the quantity was a little small. Cooked well though. I think I would come back again but order the pizza instead. They did have a longer wait if you didn't make a reservation. Their lemon tiramisu (8€) was definitely worth it. Very creamy and not too sweet and had more of that lemon flavor that I was looking for. I wish I had come in a group, so they I could have tried more things, but no worries that can be next time.

We drove south from Rome to Caizzo on a Thursday. It's a small hillside town. We arrived about 20…read moreminutes before opening (7 pm). The doors opened unexpectedly and Franco Pepe poked out his head and shouted out "Buenaserra!". Before they started calling out the reservations, a large wedding party was ushered in for a reception! It was an unexpected surprise that only added to the joy of eating at this establishment for the first time. Fried appetizers are common at Naples' pizzerias. They were uniformly good everywhere but these were the best we had on the trip ROCCO: Cone with 12-month Grana Padano DOP fondue, pecorino cheese,Piennolo del Vesuvio DOP tomatoes, dried Casertano pork sausage, chili pepper, pecorino chips, basil. CIRO: Cone with 12-monthGrana Padano DOP fondue, rocket pesto, dehydrated Caiazzo black olives. As a side note, most pizzerias did not have any salads or vegetable sides. Now for the pizzas. PORKASERTA: San Marzano tomatoes, fiordilatte cheese, smoked scamorza cheese, dried Casertano pork sausage, oregano and EVOO. This is the pizza that will haunt my dreams. The aroma of the pizza was indescribably porky, and the flavor was the most porky thing I've ever eaten. The "dried sausage" had wonderfully soft fat, and the slices were a little less than a ¼" thick. MARGHERITA SBAGLIATA: Campana DOP Buffalo mozzarella cheese, purée of "riccio" tomatoes, basil reduction, EVOO. This is the pizza that Franco Pepe is known for. It was good and I'm glad we tried it, but I did not find it to be a major improvement over a normal Margherita. LA PICCANTE: Fiordilatte cheese, San Marzano tomato, spicy salami, oregano and EVOO. This was my second favorite pizza that we tried here. RICOTTA E PISTACCHIO: Cheesecake al pistacchio della pasticceria Pepe. It was the perfect way to end the meal. The waiters at most of the pizzerias we visited were extremely knowledgeable about the technical aspects of pizza. I found out that they use a custom flour, the dough ball weight is 281 grams and the bake time is about 2 minutes (which I verified by watching their kitchen cam TV on the dining room wall). The pizzas all had more cheese than I was expecting. The crust was extremely light and it was not salty like Da Michele. I'd estimate it to be under 3%. They do use a bit of old dough as part of their fermentation process. Getting to meet Franco Pepe was the cherry on top. He's not a schmoozer, but he did briefly visit all the dining areas. This was our overall favorite pizzeria we visited and it's very possibly the best Neapolitan pizza in the world.

Out of all the pizzas I've had in the world, this is by far number one. I know that may not be…read moresaying much since it's in Italy, but I've had my fair share of pizzas while I was there and this is still the top choice. The wait to get in may be long, but I've never ordered 5 of the same pizza (Scarpetta) anywhere else.

An agriturismo in my paternal grandfather's hometown, we discovered La Cantina di Baffone a few…read moreyears back and I have never gone for a visit without at least one meal there. Just down the hill from downtown Montecalvo, a small, hillside town 60 miles east of Naples, the restaurant seems to be far from civilization in a relaxed and peaceful setting surrounded by olive and cherry orchards ... AHHHHHHH! Owned by the lovely and very kind Daniela Racioppi, who does most of the interacting with guests, she greeted me warmly as usual and quickly gave us the menus. Knowing the menu very well, we quickly ordered some mineral water and a liter of the local red wine for the four of us as well as some bruschetta (€1.50/$1.75 - FYI: the "ch" in Italian is pronounced like our "k', so it is pronounced brew-sket-ah, not brew-shet-a) and a Caprese salad (€5/$5.75). The bruschetta was delish and the Caprese salad was bigger and better than most places that charge between €7/$8 and €12/$13.75. Having been born about 15 miles away, my grandmother's cooking was very similar to the dishes found in this region, so I always feel right at home here. None of the pizzas are over €5 ($5.75) and they are the cheapest I have seen in recent memory, here or in Naples, and the most expensive thing on the menu is just €7 ($8). Naples is chock full of fabulous pizzerias, so my focus on this occasion was on the cucina tipica (local cuisine), Montecalvese in this case. For our first courses (primi), my cousin Gino, nephew Francesco and I all had the Cicatielli e Broccoli (€5/$5.75). Cicatielli (dialect) is a local pasta that is known as Cavatelli in other parts of Italy. With just the right amount of perfectly cooked pasta, the broccoli leaves were not overwhelmed by the light, olive oil sauce holding the pasta together. Top it with some grated Parmigiano Reggiano and you have a delicious pasta dish that would easily cost two to three times the price elsewhere. As they say, "great minds think alike", so the three of us also ordered the Patane e Pupini (€5) for our secondi (second dish), a traditional combination of roasted sweet sausage, chunks of stewed beef, red and green bell peppers, and potatoes. My grandma used to make this and it was one of my dad's favorite dishes, and Da Baffone always does an excellent job in their preparation. Along with some local bread, I had to "fare la scarpetta" (to do the little shoe) with the leftover sauce, using a small piece of local bread to mop up the wonderful juices I could not possibly have left behind. My Italian-born wife always tells me that it is frowned upon in public, but I could not resist. Thoroughly stuffed, I had no room for dessert, but Gino and Francesco order the cheesecake (€2.50), a house specialty, one drizzled with caramel and the other a fresh fruit sauce with strawberry, raspberry, and cherry from trees in the adjacent grove. The graham cracker crust was perfect and the filling as good as any stateside restaurant, a dessert easily fetching twice the price at most places. Cantina di Baffone is a rarity and a place you can only find only off the beaten track in a place only locals know. The prices are ridiculously cheap, the portions big, and the food incredible. For a party of four, we ate extremely well for €15 per person, including drinks, making this restaurant an exceptional value. We only see my relatives once every year or two, but the next time we are in Montecalvo we will return to Cantina di Baffone for another inexpensive and delicious meal. This is as good as it gets folks! CombatCritic Gives Cantina di Baffone 10 Out Of 10 Bombs ... TravelValue Does Not Get Any Better Than This Folks ... More Bombs Are Better!

We found this walking through the town. If you want great pizza, pizza is all they do and have…read moremany options personal or full size. The crust is amazing and everything was so fresh. A winner! The tomato and buffalo mozzarella with the Parma ham was delicious!!!

The food was fantastic Service was good, serving team was…read morevery considerate. Some of the best pizza in town.

Yelp Review #25 (2026)…read more Visited in June 2026. There are two lines when arriving. There is a to go line that's pretty short, an a dine in ticket line that you receive from the employee by the entrance. If you visit their museum to learn about the history of Antica, then your indoor seating is expedited. After the museum, we sat down and ordered our delicious pizza. They offer four different types of pizza.

We heard 100X that this needed to be a stop on our trip, so we came by today for lunch…read more There was no signs or direction on how to order, and a lot of tourists seemed confused...no worries, we asked. A long line on the side of the building was for ordering to go. And if you wanted to sit down you grabbed a ticket number. We got a number and waited. Our number was skipped, but we thought maybe they were calling small parties first, we were a group of 5. My husband went to show the man our number and he said, you need to wait and so we did. Another 10 or so groups were called and got a little impatient so my husband went again and tried to speak with the man. He sort of yelled at my husband that why didn't he come tell him sooner....which he had tried? Anyways. He did try to accommodate us quickly after that, but we did wait about 40mins total I would say. We sat down and a middle aged woman took our order but she was quite rude. The whole time she was staring down a table next to us, it seemed she was focused on if they were paying their bill to the counter instead of her. (We understood later why she was so worried about this). We got 3 pizzas and 4 small cokes for the table. Our pizza came basically uncooked. The pizza was raw and soaked and we couldn't even cut it. The only part that was sort of cooked was the crust. There was too much commotion in the store to even talk to anyone. So we ate the edges, drank our sodas and just wanted to leave. We looked around for a server but we didn't see anyone so, my husband got up to pay the man at the little desk at the front and we found out they charged us 1€ a person to sit down, so a 5€ total for us, which we understood as a service fee, that's fine makes sense since we used up some space. My father and I were last to leave the table and this original female server comes yelling at us that we didn't pay. So I show her the receipt, I tried to be understanding that maybe they have dealt with people skipping out? So I tried not to taking the shouting too much to heart. I don't know but I was calm and wanted her to feel comfortable that we had paid our bill. She nods that she sees it and then proceeded to keep her voice raised and tell us that this didn't include her tip which was mandatory. I don't know why I would tip you for crap service and uncooked food. My father wanted to leave without making a scene so he dug out 3€ from his pocket for her. But I regret not telling her to keep their voice down and that if a tip was required they should put it on the bill and walk out. 0/5 Service 1/5 Food

Fantastic pizzeria serving a good selection of pizzas and salads. All with quality, fresh…read moreingredients. Staff are very friendly, and attentive without being intrusive. And most speak multiple languages, which is great for tourists, but we also saw many locals having lunch here too.

We started with a fried rice ball and potato ball. They were very good. Very light breading and not…read moregreasy, almost like they were air fried. We then ordered the Frankie's Bar pizza. Slightly spicy with an excellent flavor. We also had the pesto gnocchi which was excellent. Lots of pesto! Our waitress was excellent. The place was packed but she was on top of it!

Go eat there, seriously just go. The owner/waiter is storybook Italian charming and food is great…read more So I like pasta, who knew at 42. Generous pour of house wine and you get little gifts (food) when you come in.... it's what you want as a visitor to this country ...

This is a place where the owner really takes pride in serving you the best food he can. The…read morefriendliness of this place is also overwhelming. He makes sure you leave filled with good food and a sense of having dinner with the family. We have eaten her twice now on our two day stay. If you are looking for great food and friendly service, look no further. I had steak and gnocchi. Outstanding. Don't overlook this place. Eat, enjoy and be happy.

Do NOT eat here. It's a SCAM! I've eaten in many places in Italy in the Napoli region. I've…read morenever seen any places that charge a 3.50 EURO per person sit-in fee. They don't tell you. If you did not look at your bill and start to wonder why it's so high, it is this hidden fee. You might wonder if this fee help at for anything free - absolutely not. You do not get anything free. You need to pay for water. There's no free bread or anything. When you ask them, they say it was on the menu and they don't show you where it is. Since they left a menu at the door, I then looked and it was in the second page in SMALL light orange letter on a GLOSSY white menu. You can barely read it but if you place around with the lighting ant holding the menu in different angles then you will see it. I read such awesome review by others so I want to try it. Don't believe the review about the pizza. You are simple paying for an overly expensive, glorified bread that barely has topics and cheese. See my pictures. The pizza is small and cost 30-50% more than other places. In some cases, I don't even know if you can call it a pizza. I should have know when it's prime dinner time and there's only one other table. I think the people who wrote the review stayed at the hotel that it's connected to and was too lazy to find found elsewhere. So they order a pizza and took it to their room.

Our waiter Salvatore was absolutely amazing. Very attentive and gave us really great…read morerecommendations. This place is a little bit pricey, but also I feel as though it was worth it for our first time Europe travel. It's right outside of Pompeii at the exit , so knowing it was in a toy area we knew that we might be paying a little bit more for the food. But the service made up for everything, it seems as though it's very team service and a lot of the workers were helping us not just Salvatore. Overall, we had a really great experience and would be back.

The best pizza I have ever had! Had 4 different kinds and the multi tomato pizza was the best! Wish…read morewe could go again before heading back to Texas!

I Masanielli is located in Caserta. The city is not charming in any way. As we made our…read morereservations months in advance, we were the first party called. Franceso Martucci, the pizza chef, is known for applying advanced culinary techniques. A large portion of the pizzas on his menu has dough that is fried, steamed, and then cooked in the oven. Did it make a lovely, light crust? Yes. Is it better or more tender than the pizzas we had elsewhere that had only been fried or had only been baked in an oven? No. APPETIZERS: FRITTATINA VEGETARIANA: Crispy potatoes sautéed in Normandy butter with red peppers, Salina capers, sun-dried Caiazzan olives, fondue and 28-month aged Parmigiano Reggiano Bianca, Buffalo milk cheese, béchamel scented with cubeb pepper, and fresh basil. This was just a single bite. POLENTA FRITTA. Corn polenta, wild garlic, cubebe pepper, pecorino cheese; served with onion mayonnaise (no eggs, with soy milk). Everyone at the table liked this, PIZZAS: UNA VOLTA Fior di latte cheese, Semi-aged Agnone Caciocavallo cheese, blue cheese by Fattorie Garofalo, marinated Scottona beef top round with garlic, olive oil and parsley, lime mousse, Sichuan pepper, cubeb pepper. The toppings were the star on this one, and it was not overly blue-cheesy. ASSOLUTO DI POMODORO: Roasted cherry tomato cream, piennolo tomato sautéed, yellow tomato sautéed, San Marzano PDO tomato mousse, dried piennolo cherry tomato, chips of red datterino, Piennolo tomato jam, extra virgin olive oil Matilde Misuraca. This was a tomato-forward pizza. Did I enjoy it? Absolutely. Was it better than a plain Cosacca that I had later that week at Pizzeria Salvo? No. VIA EMILIA  Fior di latte cheese, Mortadella Bologna PGI, flakes of 28-month-aged Parmigiano Reggiano made from Bianca Modenese cow's milk. Although my wife ordered this pizza, this was my daughter's favorite. It had the best bake of the pizzas we tried, probably because the toppings were added post-bake,

We had to wait 45 minutes to get into this restaurant, and another 30 minutes for the pizza to be…read moregiven to us, but I have to say it was worth it I ordered the basic Margherita Pizza here - and it was really cheap - around 5.5 euros This pizza was amazingly good The first thing I have to mention was how incredibly fresh the tomatoes were. I haven't eaten tomatoes this good on a pizza before, they felt super authentic and local The crust wasn't as airy as another place I've been, but it was still quite soft and pleasurable to eat. The bottom of the crust, though, was unparalleled. It was so unbelievably soft, and didn't even feel like you were eating pizza. A lot of the pizza I've eaten in the past has included this hard bottom curst that's noticeable, but this bottom crust just floated through each bite like butter. Holding up a slice was so floppy The cheese was also fantastic - I do wish there was slightly more of it - but it was still amazingly good I tried a bit of a vegan pizza that someone at my table ordered - and my god that was astoundingly good - even better than the margherita I had. If I was here again I would definitely order the pizza that had white sauce rather than tomato sauce - because even though the tomatoes were really good, I think I just prefer the alfredo-style sauce on pizza.

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.