Ultimate Guide to Pizza in Italy
May 1, 2020 | Best Restaurants in Italy , Italian Food , Naples, Italy , Pizza in Italy , Rome, Italy
Of all the experiences I’ve had during my career in Italian food and wine, there was nothing quite like working with chefs when pizza in Italy, and around the world, was undergoing a culinary evolution. Pizzaioli (Master Pizza Makers) treated their dough like a living being – and it kind of is. Safely guarding their secret recipes at all costs. Making the perfect pizza dough was, and still is, a slow and arduous process. Once a chef decides on a flour there’s no going back. However, each chef would agree that every pizza recipe despite its differences, is deeply rooted in one common theme: simplicity.
So good, this Pizza in Italy is protected by UNESCO
Put pizza and Italy together and the first thing that comes to your mind is the birthplace of pizza in Italy – Naples. Although the word “pizza” has been documented back in 997 AD, recipes reminiscent of modern day pizza didn’t appear until the 1700’s. Appealing to all social classes, pizza in Italy didn’t make its way to Italy’s most northern region until the late 1950’s and it was not until after World War 2 that pizza started to make its mark on the world. During this time Pizzaioli in Naples had hundreds of years to hone the art of pizza making, so important to Italy’s cultural heritage that the Art of Neapolitan ‘Pizzaiuolo’ was inscribed in 2017 under the protection of UNESCO’s intangible cultural heritage .
America’s Favorite Italian Pizza
Along with Italy’s wave of immigrants from the south, came the culinary tradition of Neapolitan pizza making. For those living abroad, Neapolitan pizza has become the undiscussed king of pizza . Defined by the “Cornicione” which literally means molding or crown, you’ll only find it when biting into a slice of pizza napoletana.
How do you know if the pizza you’re eating is eligible to garnish the name “ Napoletana ”. Well, it has to follow a few basic rules before its UNESCO worthy:
- It uses only type 00 or 0 wheat flours that are of medium strength. Lately you’ll also come across some Neopolitan pizza in Italy made with wholewheat flour.
- The percentage of water that is added during while mixing is about 58%-65%
- Fresh brewer’s yeast is used and sometimes leftover yeast from the previous day.
- No animal fats, or vegetable oils can be used
- 3% of Salt in relation to the weight of the flour
- The end result should be soft dough that isn’t excessively stringly
Italy’s favorite pizza
Born in Naples, pizza has evolved into many different varieties including the roman pizza called “ Scrocchiarella ”. One of the crunchiest types of pizza in Italy, its name literally “something that makes a crunchy sound when you eat it.” Whether it’s the love of the sound or simply the taste, digging into a slice of Roman pizza was chosen by Italians as their favorite way to experience eating pizza in Italy (aside from Naples of course). In Rome you’ll often find pizza sold by the “ Meter” and not by the slice or pie. It’s also common practice not to drink wine with pizza in Italy, but instead order up a pint of beer.
Even though Roman pizza isn’t UNESCO protected, there are still some general rules that apply to making Roman style pizza in Italy:
- It’s made with 00 or 0 soft wheat flour of medium or even low strength.
- The percentage of water in the dough must be between 55% and 60% of the weight of the flour.
- Use of fresh brewer’s yeast in direct doughs. In some cases liquid pre-doughs such as poolish are used to create crispness in the structure of the pizza.
- Extra virgin or seed oil in a percentage between 2% and 3% weight of the dough. This is different from Neapolitan pizza which doesn’t allow oil from vegetable sources.
- Sea salt up to between 2% and 3% of the weight of the flour.
- Roman pizza is kneaded with spiral kneaders and worked both at room temperature with dough made in the morning for the evening.
- The dough is allowed to rest for up to 48-72 hours.
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6+ Best Pizza Tours in Naples To Go On in 2024
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Are you looking for the best pizza tours in Naples, Italy? We are here to help!
Naples is one of the most famous cities in Italy when it comes to food. While there are loads of dishes you can try here, the most popular is the pizza, a true Italian staple that originated right here, in Napoli!
If you’re a pizza lover and plan to visit Naples soon, then you should consider joining one of the local pizza tours.
🍕 BEST PIZZA TOUR IN NAPLES
Our top pick is this 3.5-hour Pizza & Co. Food tour is the best tour overall and has amazing reviews. It includes pizza but also other Neapolitan staple foods.
Food tours and classes are perfect if you’re looking for a fun way to spend the afternoon while learning how to cook authentic pizza.
🔎 Table of Contents
1. 3.5-Hour Pizza & Co. Food Tour
⏰ Duration: 3.5 hours
🌱 Vegetarian option: Yes, but not vegan. All pizzas contain dairy, and some dishes may contain meat. Contact the tour provider to inquire about vegan or vegetarian options.
>> CLICK HERE TO SEE THE PRICES <<
This 3.5-hour food tour gives you the chance to munch on pizza and is an excellent way to explore the city and its most wonderful sights.
During the tour, you’ll visit five different restaurants where you can indulge in pizza and other popular Italian dishes.
This is by far the best tour for pizza lovers since it’s the only one that focuses so much on pizza.
Most food tours in Naples will give you an overview of all Neapolitan dishes (which is not a bad thing since they are all delicious) but this one will truly give you a chance to discover many types of pizzas.
FUN FACT: The pizza Margherita was invented in Naples in honour of the unification of Italy which is why it uses only 3 ingredients featuring the colours of the Italian flag (basil for green, mozzarella for white and tomato sauce for red).
What are the reviews like?
⭐ Rating: 4.6 / 5 – See all reviews here
❤️ “I wanted to learn about the local foods and she delivered. I thought every stop and sample was well chosen and so enjoyable.”
❤️ “This tour gave many great tastings of Naples as well as a chance to see many sites of Naples.”
What is included?
- Tour guide . During this 3.5-hour tour, you will have a dedicated tour guide showing you around the city of Naples and explaining everything you need to know about the dishes you try.
- Different dishes . While pizza is the main attraction of this tour, you’ll have the opportunity to eat other Italian foods.
- Coffee. You will get to try a traditional Neapolitan espresso but you will also have the opportunity to get other drinks as you go (at your own expense though).
What type of pizza will you try? You will get to taste a pizza marinara or margherita as well as a fried pizza (Naples’ favourite pizza).
The meeting point is Piazzetta Duca d’Aosta in the centre of Naples. If staying near the centre, you can walk, drive, or use public transport to reach the meeting point.
>> CLICK HERE TO BOOK <<
2. Small Group Naples Pizza Making Class
⏰ Duration: 1 hour
🌱 Vegetarian option: Yes
Interested in learning how to make an authentic margarita or marinara pizza in a more personal setting?
Look no further than this Small Group Naples Pizza Making Class , one of the best pizza-making classes in Naples!
During this 1-hour session, a professional will teach you how to make a delicious, fresh pizza without rushing through the process.
Despite it only being an hour long, this class shows you everything you need to know and is a fun way to spend an hour when you have no other plans.
Not only will you assemble the pizza, but you’ll also make the dough from scratch .
Cooking classes are always a great thing to do while travelling because it’s very good fun, you learn plenty and you get to bring the recipes back home and make these dishes way after your trip.
⭐ Rating: 5 / 5 – See all reviews here
❤️ “Such an amazing experience!! Something that we will remember for a long time.”
❤️ “Fantastic experience!! Such an enjoyable time.”
- Professional teacher to guide you through the recipe.
- Hands-on pizza-making session.
- Drinks (alcoholic and non-alcoholic).
The meeting point is at the Fountain of Neptune , making it a handy spot for anyone staying in the center of Naples. Simply walk or use public transport to reach the destination.
The L1 metro and buses are just some ways to get to one of the best pizza making classes in Naples.
3. Authentic Pizza Class, Secret Dough, Appetizer, and Drink
⏰ Duration: 2 hours
🌱 Vegetarian option: Yes
If you’re looking for one of the best pizza food tours in Naples, this authentic pizza class is sure to impress you!
With an entire 2 hours of class time, you can create a unique Italian margarita or marinara pizza from scratch.
As you cook, sip on a cool beverage and get to know your guide as they discuss the history of Naples cuisine.
Not only do you get to make the pizza, but you also get to taste it once finished!
If you like the recipe given during the class, feel free to use it at home to make homemade Italian pizza.
⭐ Rating: 4.5 / 5 – See all reviews here
❤️ “Brilliant fun. Superb pizza class.”
❤️ “We had a wonderful time making the most delicious Margherita pizza I have ever made.”
- Professional pizza cook who will guide you and give you an interesting history lesson on Italian pizza and general cuisine.
- Authentic Naples pizza recipe
- Beverages and snacks
- All cooking appliances
Like the other tours mentioned in this guide, the Authentic Pizza Class is easily accessible because it’s located in the centre of Naples.
You may take the metro or bus, but feel free to walk if you want to get some physical activity before the pizza indulgence commences!
4. Street Food Tour With Local Guide
⏰ Duration: 2.5 hours
If you’re looking for a walking tour with food tastings mixed in along the way, consider this Street Food Tour with a Local Guide!
During the 2.5-hour session, you and your group can walk around the most beautiful parts of Naples while indulging in the most delicious local cuisines.
Street foods on offer include fried pizza, arancini, and gelato (to name a few), so be sure to come on an empty stomach.
⭐ Rating: 4.8 / 5 – See all reviews here
❤️ “Super nice, might be one of the experiences that I will never forget in my life.”
❤️ “The food portions were very generous. Our guide was amazing!!”
- Guided tour of Naples . As this tour lasts 2.5 hours, there are plenty of places to see along the way. Luckily, you’ll have an experienced tour guide to discuss each attraction and its history.
- Authentic Italian street food . Any foodie will be happy to learn that this tour allows you to indulge in some of the tastiest street food in Italy! To top it all off, some ice-cold gelato is offered at the end of the tour.
Piazza Bellini is the meeting point for this street food tour, which is easily accessible via public transport and on foot.
5. Food Tour With Davide
🌱 Vegetarian option: Yes, but some dishes may contain meat.
The Food Tour with Davide brings you along the authentic streets of Naples and away from the tourist traps .
You can munch on pizza, vegetables, sweets, and many other foods during this 2-hour food tour, making it the perfect activity for anyone looking to fill their stomach.
⭐ Rating: 4.9 / 5 – See all reviews here
❤️ “He was personable, funny, and shared so much knowledge on Neapolitan food”
❤️ “Friendly, knowledgeable and passionate. He showed us some amazing places, food related and some beautiful architecture.”
- Guided tour . Your tour will bring you to the different food stops and tell you about the area’s history.
- Various Italian dishes . You’ll have the chance to taste multiple Italian dishes, such as pizza and fried foods.
The meeting point for the tour is the Statue of Dante , located right outside the metro station. So, simply hop on the underground train and make your way to one of the best pizza tours in Naples!
6. Pizza Workshop in Naples
Tasting Neapolitan pizza is certainly a divine experience, but learning how to make it before eating it is even better!
The Pizza Workshop in Naples is one of the greatest Naples pizza tours around, so be sure to check it out if you want to create your own from scratch.
❤️ “It was a great experience and the pizza was delicious.”
❤️ “Our sweet instructor has a dynamic personality and made the entire class so fun.”
- Ingredients for the pizza.
- Other foods, such as bruschetta with tomatoes and basil, and lemon sorbet.
- Professional pizza chef who will guide you along the way.
- Beverages, including red and white wine.
Located on Via San Carlo , you can get to this workshop via bus or by foot, depending on where your hotel is. There is a bus stop near the entrance.
FAQs about pizza tours in Naples
Why is naples known for pizza.
Naples is known for pizza because it is widely considered to be the birthplace of modern pizza.
The original Neapolitan style of pizza, also known as the “true” Italian pizza, was invented in Naples in the late 19th century.
The traditional ingredients used and cooking techniques developed here were then adopted by other regions around Italy and beyond.
What is the most popular pizza in Naples Italy?
The two most popular pizzas in Naples are the pizza Margherita and the fried pizza. Both originated from Naples and are the locals’ favourite.
What is Naples’ most famous food?
Pizza is the food Naples is the most famous for but there are also many other dishes and desserts that originated in Naples. This includes Sfogliatelle, Minestrone napoletano and the rum baba.
What pizza is from Naples?
The most popular pizza in Naples is the classic Neapolitan Pizza, which is made with a simple combination of fresh tomatoes, mozzarella cheese, olive oil, basil and oregano.
Other popular pizzas include Marinara (with garlic and tomato sauce), Margherita (with tomato sauce and mozzarella) and the pizza fritta (fried pizza).
It is believed that the pizza Margherita was invented in the late 19th century to celebrate the unification of Italy and its new flag.
This is why the three colours of the pizza Margherita are the ones featured on the Italian flag: basil for green, mozzarella for white and tomato for red.
It was named after Queen Margherita who was the Queen of the newly formed Kingdom of Italy.
How do people in Naples eat pizza?
Pizzas in Naples are usually served as a whole (not sliced) and eaten with a knife and fork.
How is Naples pizza different?
Neapolitan pizza is made with a very thin, chewy crust and topped with simple ingredients like fresh tomatoes, mozzarella cheese, olive oil, basil and oregano.
It is also cooked in a wood-fired oven at a high temperature for a short period of time to get the perfect texture and flavour.
Do people in Naples eat pizza with a fork?
Yes, people in Naples usually eat pizza with a fork and knife rather than by hand. This is because Neapolitan pizzas tend to be quite thin and fragile.
It is also considered more polite to use cutlery when eating pizza in Naples.
Final Thoughts
Hopefully, this guide gave you an idea of which pizza tour in Naples is best for you. Consider whether you want a workshop-style experience or a tour guide before booking – both options will give you a different experience.
Still unsure?
This 3.5-hour Pizza & Co. Food tour is the best pizza tour in Naples. It has amazing reviews, includes pizza and other Neapolitan staple foods.
You may also be interested in:
- Day trip from Naples to Pompeii: How to visit Pompeii in one day from Naples, Italy
- 12 Best Food Tours in Naples to go on in 2023
Founder of Beeloved City, I am originally from France and have been living in the UK since 2016. I've travelled to 25 countries as a backpacker, travel coordinator and for holidays. I spent a year in Australia before eventually settling down in Manchester, England
Secrets of Pizza: Original Naples Pizza Tour
- Try four tastings, including two types of pizza, at unique small businesses in the Spanish Quarter of Naples. This tour provides plenty of food for a full lunch.
- Step into the kitchens of Naples’ most beloved pizzerias before they officially open for the day, watching master pizzaioli toss the dough and light the traditional wood-fired ovens.
- Chat with the people behind the pizza and learn the secrets of the original Neapolitan recipe straight from the masters themselves.
- Dive deep into each of the building blocks of Neapolitan pizza—the dough, oven, tomatoes, and cheese—and learn about the unique role that each element plays in the final delicious product.
- Taste freshly prepared cheeses from a local grocery store and learn why mozzarella wasn’t always the cheese of choice when it comes to pizza toppings!
Tour description
Take a deep dive into the world’s most popular dish on a carefully crafted naples pizza tour..
If you want to take your love of pizza to the next level, this is the tour for you. We’ll take you behind the scenes of some of Naples’ best-loved pizzerias and introduce you to the ingredients, history, and people behind this humble working-class meal-turned-international phenomenon. With a Naples local (and fellow pizza lover) leading the way, you’ll gain a deeper understanding of pizza and what sets Naples’ original recipe apart—all before the pizzerias even open to the public.
Discover the ingredients and techniques perfected by Neapolitan artisans and pizzaioli throughout the centuries.
Start your Naples pizza tour at a local produce shop, where you’ll get a crash course in the simple yet flavorful ingredients that make up this culinary staple. We’ll introduce you to our friends Angelo and Tina, whose homemade tomato sauce is one of our personal favorites (and after one taste, you’ll understand why). You’ll also try the raw material itself: tomatoes so fresh they taste like they’ve just been plucked from the vine.
Next, we’ll stroll through the streets of the Spanish Quarter, dotted with a unique mix of religious iconography interspersed with murals dedicated to Diego Maradona. It’s a fitting leadup to the first pizzeria on our tour, named in honor of the Argentine soccer great who once played for Napoli. Step into the kitchen and watch as pizza dough is expertly crafted from a few simple ingredients before biting into a crispy and delicious fried pizza.
At our next stop, you'll learn why only certain types of wood can be used to fuel the traditional ovens that give Neapolitan pizza its irresistibly crunchy crust. Hear from the expert team as they share their wisdom on creating pizza perfection and watch as the oven is fired up for the day. (Craving pizza already? No worries—we’ll be back to try the finished product very soon.)
Before that, though, you’ll head to a small neighborhood grocery store for an introduction to all things cheese. In addition to tasting a selection of top-quality cheeses, you’ll learn about the differences in texture and flavor—and even hear which kind was used before mozzarella became the preferred cheese for pizza.
Get insights that will help you further appreciate every bite.
It's time for the highlight of your Naples pizza tour: a taste of truly authentic pizza napoletana . Head back to the pizzeria where we fired up the oven earlier and sit down to tuck into a freshly made Margherita pizza. The centuries-old techniques and top-quality ingredients you’ve discovered throughout the morning will make your meal even more memorable.
In two and a half delicious hours, you’ll take your love of pizza even further than most. With your guide's expertise, you'll learn how every aspect of Neapolitan pizza—the ingredients, the preparation, and the history behind it—makes the final product so much more than the sum of its parts.
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The Ultimate Naples, Italy Pizza Tour Itinerary
- Last Updated On: September 10, 2023
It’s no question that pizza is the world’s food. You can find this Italian staple in pretty much every single country in the world now. Whether it’s on a beach in Madagascar , or in the mountains of Peru , pizza is universal and done in some form everywhere.
However, not all pizza is created equal. Most definitely not. Pizza originated in Italy and specifically originated in the Naples area (or so they say). The traditional Neapolitan style pizza is in my opinion also the most superior. Like when I was in Mexico City and spent days eating different style of tacos , I spent all my time in Naples essentially eating at different pizzerias. It was a whirlwind of a few days as I ate pretty much nothing nothing else but pizza, beer, and wine.
If you like pizza and are visiting Naples for any amount of time, you will have all you need in this post as I visited the most famous pizzerias. If you are also a pizza fanatic, then you can also attempt this dangerous gauntlet, otherwise just choose the restaurant that most appeals to you!
Naples was the first stop on my epic multi week trip through the Amalfi Coast and Capri.
History of pizza in Naples
The fact that you found this post on Google means you probably already know something about pizza, Naples, and how they’re related to each other. The history of the pizza and specifically the original type of Neapolitan pizza you’ll find in Naples is fascinating. It’s not just some random guy that mashed up a few things together but the amalgamation of numerous cultures and people that were thriving in Naples centuries ago. Naples was one of the biggest port cities in Europe. It was a hub for international trade, and home to people from all over the world.
The world pizza, actually originated from the Arabic word for pita, or bread. The original Arab bread was large and round. It was made from flour and water, and baked in an oven. These were baked all over town and would serve as the base for the Neapolitan pizza.
Mozzarella, specifically the buffalo mozzarella, is the next essential ingredient. Buffaloes are not indigenous to Italy or any part of Europe for that matter. In fact, they were brought in from India by the Normans to do hard labor. It wasn’t until much later that people discovered their milk is also delicious.
Tomatoes, of course, serve as the last pillar of the Neapolitan pizza. Tomatoes are not indigenous to Europe either. They are a Central and South American fruit brought to Europe after discovering the Americas. The original tomatoes were round and yellow, hence why they are called “pomo d’oro” or golden apples. They were originally thought to be poisonous and used more as decorative “exotic” plants that no one tried to eat. It was only later that people discovered how delicious they were and now Campania is famous for its tomatoes.
Pizza started out as flatbread with tomatoes before someone decided to put it all together to what we know today. Basil, tomatoes, buffalo mozzarella and dough. The colors thereafter inspired the modern day Italian flag (or so the saying goes, but I’d like to believe this is true).
What makes Naples style pizza so unique?
Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin.
The pizza is cooked in a wood oven that is heated to insane temperatures at 400c and cooked for only 60-90 seconds. That’s why getting a pizza is very quick in Naples and it’s not meant to be this long drawn out dinner. Some pizzerias have huge lines and look impossible to overcome, but they move fast because pizza in Naples is not meant to be an all night affair.
The dough is topped with raw, pureed San Marzano tomatoes from Italy. It can use only two types of mozzarella cheese. One is fior di latte made from cow’s milk and the other is mozzarella di Bufala, made from water buffalo milk, typically raised in the Campania and Lazio marshlands in Italy. Finally, Neapolitan pizza is topped off with fresh basil and extra-virgin olive oil. The ingredients must be all-natural and fresh.
Because that crust is so light (even though quite large,) certain areas become charred very quickly, which is why it’s important not to overcook and completely burn this type of crust. But just as large as that crust is on the sides, it’s just as thin on the bottom. In fact, Neapolitan pizza is so thin on the bottom that it’s not usually possible to even pick it up with your hands. Always be sure to offer a fork and knife when serving up this dish!
Gina e Toto Sorbillo
The most famous pizzeria in Naples is probably Sorbillo and Michele. If not famous, then for sure the biggest tourist attractions because Sorbillo has 12,000 Google Maps reviews and Michele has almost 20,000. Not many places like this in the world that get this type of recognition!
Sorbillo is located on Via Tribunali, one of the main streets in central Naples. They have a large restaurant space by other pizzeria standards and it’s impossible to miss. As you approach it, you will see the large crowds of people lined up waiting to sample the deliciousness that is Sorbillo pizza.
Don’t be intimidated by the crowds. They look huge and insurmountable but remember that the lines move quick because the pizza takes a minute to cook. Simply walk up to the front, put your name in with the doorman and wait for your name to be called. There are a bunch of bar vendors next door to Sorbillo that sell drinks for a very friendly price. €2 Aperol spritz is on the menu as well as wine, beers, and cocktails.
There looked to be about 20-30 people in front of me and the time flew by with the help of all the drinks. I think we waited about 30-40 minutes to get in.
I ordered the Diavola pizza which is a standard margerita pizza with spicy salame, usually my go to dish. I know traditional Napoli style pizza is just the cheese, sauce, and basil but I just love having meat with my pizza.
The pizza comes out piping how as you’d expect and it is incredibly tasty. Eating it is a bit of an art but I was told I could cut it into slices, fold it in half and tuck the end of the pizza into itself so it’s kind of a sandwich. This way you can get a bit of all the flavors in one bite.
Sorbillo’s pizza is absolutely delicious. The crust is amazing, the sauce aromatic, and the cheese is divine. I really enjoyed the texture of the dough which is what I used to distinguish from different pizzerias.
In the end, we had two pizzas, two glasses of red wine, coperto for 2 and the bill was €22. You should never expect to spend much on a pizza in Napoli because it is not meant to be an upscale luxurious experience. It’s a street food through and through, originally meant for working class.
Location: Via dei Tribunali, 32, 80138 Napoli NA
L’antica Pizzeria Da Michele
Not far from where I was staying is the even more famous Pizzeria Da Michele. It’s a bit of an institution for locals and tourists alike. At all times of the day, you can expect long lines waiting for this pizza. I visited during October 2019 and the lines were at least 20 people deep. The trick is to come here when the first open at 11:30am to snag a table.
Michele only has two pizzas: Margerita and Marinara. They don’t stray from their roots and you can’t order any other styles of pizza. Margerita is the classic pizza with cheese, and Marinara is without the cheese. Almost all Napoli style pizza is topped with extra virgin olive oil but Michele uses soybean oil which gives it a more full and creamy flavor.
The pizza is very delicious with a perfect dough and crust. The cheese is fiore di latte (cow’s milk) and goes perfect with their home made sauce. The pizza is also much bigger than other ones and I was very full after consuming the whole thing.
It’s a must visit so make sure to stop in on any trip to Naples.
Location: Via Cesare Sersale, 1, 80139 Napoli NA
Pizzeria Di Matteo
Located down the same street as the famous Sorbillo, Matteo is no slouch either in its popularity amongst locals and tourists alike. Pizzeria Di Matteo specializes in traditional pizzas as well as fried pizzas which are a Naples street food delicacy.
The lines here are not as long as in Sorbillo or Michele so if you’re looking for an equally delicious experience but without the crowds, then this is the place to be.
The pizza here I thought was delicious, although not quite as tasty as the one from Attilio or Sorbillo. The crust wasn’t as soft as the other places but the toppings were top notch. Expect to pay no more than 15 euros a person for dinner and drinks here.
Location: Via dei Tribunali, 94, 80138 Naples NA
Pizzeria Da Attilio
I first found out about Antilio from watching Ugly Delicious by David Chang. In his first episode, they explore pizza in different parts of the world. Mark Lucali, a famous NYC pizza chef in his own right, travels to Naples to try out the “original style pizza”. They visited Antilio and the pizza just looked absolutely amazing. I knew I had to go.
I came on a weekday as soon as they opened and was the only one in the restaurant. I met the pizzaolo himself and was able to watch him make his famous pizzas right in front of me, snapping photos and videos along the way. He seemed like he was quite used to the action now, especially after Netflix has made him an inevitable celebrity for US food travelers.
I ordered the star shaped pizza. This is like a normal margerita pizza but with corners that have been rolled to a point and stuffed with ricotta cheese. In total, he has 8 corners perfect for 8 different slices stuffed with delicious fresh ricotta cheese. The pizza was topped with salsiccia, bufala cheese, and all around deliciousness.
This pizza was absolutely divine. The dough was kneaded and cooked to perfection in his wood oven. The texture was a perfect mix between chewy and soft allowing you to taste just the subtle hint of the oven char. The cheese and the meat complimented each other perfectly. The sauce was of the top quality you’d expect from San Marzano tomatoes. I was greeted with the rich and creamy flavors of the ricotta that was the perfect ending to each slide. All in all, a must visit!
Location: Via Pignasecca, 17, 80134 Napoli NA
Pizzeria Imperatore 1906
I walked by this pizzeria after eating at Sorbillo and it looked very appealing. As the name suggests, Pizzeria Imperatore 1906 has been operational for over a hundred years now and they know their stuff very well.
I came here the following evening and got a table right by the oven, admiring the pizzaolo and his craft. The pizzas here are cooked in the traditional way and it was one of the best pizzas I’ve had. The dough is absolutely superb and char just perfect. The staff were also very friendly and the vibe was perfect. If you are looking for an alternative to Michele and Sorbillo without the wait, and with a more warm atmosphere than Matteo, then this is the spot to be.
Location: Via Duomo, 218, 80138 Napoli NA
Pizzeria Concettina ai Tre Santi
Another amazing pizzeria I ate at was at Tre Santi north of the main center. I found Tre Santi just by perusing through Google Maps and I’m glad I did. It’s a bit of a more modern youthful take on the traditional pizza. I think the owner is a younger guy who is putting new twists in his pizzas allowing for more topping combination that what would normally be “Acceptable”.
The inside is a nice atmosphere too with lots of energy and pizzas being dished out constantly. The pizzas themselves were absolutely divine as to be expected.
Location: Via Arena della Sanità, 7 Bis, 80137 Napoli NA
Other things to eat in Naples
It’s clear that Naples is a destination for foodies. There is so much deliciousness to consume in this town it’s a bit overwhelming. I didn’t even eat non-pizza Italian food when there are so many shops that serve amazing pastas and seafood. Prices in Naples are very affordable compared to say nearby Amalfi coast so you’ll never worry about breaking the bank.
Although I didn’t eat at many other places, here are some other foods that are a must try on your
Tandem d’asporto
This is not a pizza restaurant but it’s located in the old town and is a must visit for anyone that likes home cooked Italian food. Tandem is known for its ragu and meatballs which is the perfect way to mix it up in between pizza sessions. Also, if you’re feeling like you’re running low on protein and overdosing on carbs, you probably are and this is the perfect remedy to that.
Located in the old town nearby to many of the famous pizzerias, this little shop dishes out some of the best meatballs with ragu sauce I’ve ever had. This place is definitely more of a to-go type of spot but they have other locations where you cans it down and have a proper meal. Nevertheless, for €6, get the Cuzzetiello which is a thick bread with round and crunchy edges stuffed with meatballs and ragu.
This is the perfect to-go dish and you’ll be in meatball heaven. Alternatively, skip the carbs and just get the meatballs with ragu with nothing else. Make sure not to skip on the provolone cheese!
Sfogliatelle Attanasio
If you like desserts and pastries, look no further than eating the sfogliatelle in Naples. Famous to the Campania region, the sfogliatelle is a mix of a croissant, cannoli, and absolute deliciousness in one pastry. It’s essentially a crispy croissant textured pastry stuffed with ricotta cheese with powdered sugar sprinkled on it.
There is no better place in the world perhaps than at Sfogliatelle Attanasio. It’s located right near the central train station and is a must visit as soon as you step outside. The lines are long but that means you are in the right place. Attanasio serves these pastries warm and fresh out of the oven. I’m not a dessert person normally but this pastry really blew my mind. The combination of the sweet juicy crunch of the pastry combined with the warm and sweet ricotta was something out of this world.
Best of all, these are only €1.30 each and they have two versions of them: Crispy and soft. Both are a must try but the crispy with its sugary juices are my preferred. Whatever you do, do not go anywhere but Attanasio. I tried sfogliatelle from a few other shops and it was akin to eating boxed pizza after dinner at Sorbillo.
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Looks like you were in Naples in 2020 not 2019! No one was wearing masks yet in 2019 and ALL your pics have ppl in masks, including you.
Yes you’re right!
Our Delicious, Independent Naples Pizza Tour
This Naples pizza guide was written in partnership with Expedia.com.
Naples and pizza: those are two words that simply go together, so when we decided to head down to Naples and explore the city, we immediately knew that the best way to structure our visit would be through a Naples pizza tour.
Rather than head out for a single day, though, we wrote our own, marking down our best picks for pizza in Naples and embarking on a multi-day independent Naples pizza tour.
We teamed up with Expedia for our explorations, with their Naples city guide helping us find nearby sights to break up the doughy madness (and also making us desperate to make a return trip when it’s the right season to visit the Amalfi Coast).
But while November may not be beach season, it is the perfect time for pizza in Naples, and we definitely had an unforgettable experience in the city.
We finished this Naples pizza tour so completely stuffed that we probably won’t taste another slice for weeks!
Some links in this post may be affiliate links. If you make a purchase through one of these links, we may earn a small commission at no extra cost to you. Please see our disclosure policy for more detail.
Table of Contents
How We Put Together Our Naples Pizza Tour
Our naples pizza tour stops, okay, but which one is your favorite, more epic naples pizza tour stops.
Essentially, we did lots and lots of googling to put this Naples pizza tour together.
We’re hardly the first people to want to eat their weight in pizza while in Naples–even the Michelin Guide has put in their share of work in rounding up the best pizza in Naples, and pizza features prominently on any guide to what to eat in Naples –so many articles later, we cultivated a list of Naples pizza shops that we thought would show us a cross-section of the pizza culture in the city.
Our picks ranged from classic and historical (including where pizza margherita was invented) to trendy and modern, and all five shops are within walking distance of Naples’ major tourist attractions.
Want to follow in our footsteps? We highly recommend it–eating our way through the best pizza in Naples was incredibly fun, perfectly manageable over a few days in Naples, and a fantastic way to structure a visit to the city.
L’Antica Pizzeria da Michele
L’Antica Pizzeria da Michele may have gotten an uptick in publicity from Julia Robert’s filming Eat Pray Love th ere–but since the pizzeria opened in 1870 and they’ve been recognized by the Michelin Guide, they’ve definitely been popular in Naples for much longer than that!
Not only is the pizza here completely delicious, boasting our favorite crust that we tasted in the city, the atmosphere is incredible: the menu is tiny (two choices: pizza margherita or pizza marinara), customers sit squished close together at tiny tables, and the pizza oven is completely visible along the back wall of the restaurant.
Surprisingly, given its popularity, this was also the least expensive pizza we had in a restaurant in Naples–each pie was 4 Euros, and the prices can only rise as high as 5 Euros (if you opt for the bigger size or double the cheese).
This is the only place we waited for a table for–about 30 minutes on a weekday in November–rumor has it that you can avoid the wait by showing up right when they open at noon.
Pizzeria di Matteo
Looking for cheap prices, a giant menu, and great pies just steps away from Naples’ Duomo? Welcome to Pizzeria Matteo.
This was neither our favorite nor least favorite stop on our Naples pizza tour: the atmosphere was a bit lacking inside, but the pizza (we opted for rucola and parmesan) was tasty and the prices were competitive, coming in at only 6 Euros for our pizza.
The location itself is a bit of a selling point, as most people visiting Naples will almost certainly be close by at some point.
Pizzeria de’ Figliole
Before arriving in Naples, if someone had stated that they were eating fried pizza, I would have immediately assumed that they were at a carnival or fair in the USA, home of deep-fried just-about-anything.
But, no–fried pizza is as Neapolitan as they come, dating back hundreds of years. It was originally considered a poverty food, but seeing as it’s completely delicious, it has stuck around over the decades and remained a favorite in Naples.
No Naples pizza tour could be complete without sampling at least one fried version, and Pizzeria de’ Figliole is the place to go to try it.
Ingredients are already chopped and prepared under the glass countertop, and when we walked in and ordered, the woman behind the counter started stuffing some dough on the spot!
In less than five minutes, we watched our fried pizza get assembled, dumped into and then scooping out of the deep fryer, wrapped in paper, and delivered to us as a takeaway order–all for a whopping 4 Euros.
Pizzeria Brandi
Before arriving at Pizzeria Brandi, we had heard it described as a historical must-see on a Naples pizza tour (margherita pizza was invented here!), but not actually a remarkable pizza.
Well, everyone has different tastes… but we loved this pizza.
The crust, sauce, cheese, and basil combined into a perfect flavor (we ordered the margherita, of course), and the price was fair at 6.5 Euros for a pie.
The restaurant itself was also cozy and warm, boasting lots of dark wood and feeling like every bit like the nostalgic Naples pizza joint that it is.
Pizzeria Gino e Toto Sorbillo
Sadly, this is the only destination on our Naples pizza tour that we would rate slightly disappointing… and by slightly disappointing, I mean that we would have raved about this pizza when eating anywhere but Naples, but it just couldn’t quite stack up to its impressive neighbors.
That being said, this pizzeria is one of the most commercially successful in Naples, with locations in Milan and New York in addition to its Naples locations… so if you happen to be in Milan or NYC where the competition for Napoli-style pizza is less stiff, you’ll likely be thrilled with this pizza!
Sorbillo is known for its inventive ingredients, so if you’d like to step outside of a traditional pizza order in Naples, this is the place to do it.
That’s always the first question, right?
And, just like answering what our favorite country is, it’s hard to say.
If we had to choose one of these pizza shops that you just simply couldn’t skip on your own Naples pizza tour, though, it would be L’Antica Pizzeria da Michele.
S ure, it’s popular, but the combination of the utterly delicious pizza and distinct environment makes it an unmissable Naples pizza tour experience in our minds!
That being said, when we eventually return to Naples, we’ll probably be most likely to return to Pizzeria Brandi–we loved the cozy atmosphere and their delicious (and original!) margherita pizza.
Even once we narrowed down our list of possible stops on our Naples pizza tour, there was simply no way we were going to hit them all–these locations didn’t make the cut, either due to location or time, but they’re still on our list for next time!
This pizzeria is known for its modern twist on Naples pizza tradition, and for the beautiful views from the terrace at its Chiaia location.
Pizzeria La Notizia
Pizzeria La Notizia has two locations in Naples, located right down the street from each other–making them a perfect addition to a Naples pizza tour!
The 53 Via Michelangelo da Caravaggio location is known for its traditional pizzas, and down at 94 Via Michelangelo da Caravaggio, Pizzeria La Notizia has a more experimental style.
Pizzeria dal Presidente
Pizzeria dal Presidente is famous for–what else–having a president eat there. President Bill Clinton ate at this pizzeria while in office, and it has been famous ever since.
We passed by partially because of how cheesy the advertisements outside were–lots of promotion of various celebrities who ate there–but it is a popular pizzeria, and the advertising makes some sense as there are some would-be imposters with similar names nearby.
Pizzeria Starita
Pizzeria Starita is famous in part for Sophia Loren filming a scene there for her 1954 movie “The Gold of Naples”.
However, as the pizzeria was founded in the 1940’s and is popular to this day–even getting a nod from the Michelin Guide–it’s still definitely well worth a visit on a Naples pizza tour.
About Kate Storm
In May 2016, I left my suburban life in the USA and became a full-time traveler. Since then, I have visited 50+ countries on 5 continents and lived in Portugal, developing a special love of traveling in Europe (especially Italy) along the way. Today, along with my husband Jeremy and dog Ranger, I’m working toward my eventual goal of splitting my life between Europe and the USA.
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PIZZA TASTING
Pizza tasting tour in italy, italian food tasting tour: every italian area has a different local specialty taste them all thanks to our tasting tours, visit local markets and discover the regional specialties..
Italian Pizza tour: every Italian area has a different Local Pizza! Taste them all thanks to our Pizza tasting tours, visit local bakers and discover the regional specialties. Enjoy our Italy pizza tasting tour, through the main attractions in each city and let mouthwatering treats guide you through the discovery of the best places to eat in each Italian City.
After our Italy pizza tasting tour you will leave with a full stomach, thanks to the best food, local knowledge and sightseeing tips, to enhance the pleasure of a trip that you will remember for a lifetime!
- Duration: Half Day
- Places of interest: every Italian city Pizza tasting
- Private tour leader English speaking Exclusivity: All our tours are PRIVATE, not sharing with other guests
- Languages: All languages available on request
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Guide to the Pizzas of Italy
Pizza in Italy varies by region, just as all other Italian food does. While you may find pizza all across Italy, two cities are the best known for it—Naples and Rome. The pizzas of Naples and Rome may look similar, but there are some key differences. When most people think of pizza, they think of the thicker, slightly doughier (but not heavy) Neapolitan style pizza . Roman pizza , on the other hand, has a decidedly more thin and cracker-y crust. Both are delicious, and which one you prefer depends on personal taste. People accustomed to a “New York” style pizza may actually prefer Roman pizza, since the crisp crust is reminiscent of a New York slice.
Sicily also has its own variations of pizza, but these often lean towards focaccia-territory. What really makes a Sicilian pizza is the use of local ingredients, like semolina flour in the dough, or anchovies, capers, or breadcrumbs as a topping. Other regions, like Puglia and Genoa, are famous for their focaccia, which is similar to pizza but not quite the same. If you’re in a region that isn’t known for their pizza or focaccia, we would recommend sticking to the local classics, otherwise you risk pizza disappointment.
Neapolitan style pizza has a long history. The most well-known Neapolitan pizza is the pizza margherita, which has fresh tomato, mozzarella, and basil. Before the 1700’s, however, there were no tomatoes in Italy. Before then, a sort of flatbread was popular, but it didn’t look like the pizza we know today. Once tomatoes hit Italy (and the locals stopped being suspicious of the new fruit), it was discovered that tomatoes made an excellent pizza topping. Before pizza margherita, pizza marinara was the local specialty, so named because it was prepared by the wives of the fishermen who adorned a simple, fluffy dough with a garlicky, oregano topped tomato sauce.
Since then, many variations on the classic have been created and perfected. Pizza alla napoletana is very similar to pizza marinara, but with the key addition of olives and anchovies. Most Neapolitan style pizzas are topped simply, so as not to overwhelm the subtle flavors of the dough. Because the dough is so light and full of air, each bite releases a cloud of steam that is packed with flavor and aroma. You won’t find penne alla vodka on top of any Neapolitan pizza.
While round pizza is certainly the most well-known pizza, there is also another option—pizza fritta, or fried pizza. This pizza is very similar to a calzone. Quite simply, pizza dough is topped and stuffed with ingredients like tomato sauce and cheese, then folded over onto itself to make a half moon. The edges are sealed and the whole pizza is deep fried, resulting in a pizza fritta. This style of pizza is also very conducive to being eaten on the go.
Yet another variation on the fried pizza is the montanara, in which a round of pizza dough is deep fried then (traditionally) topped with just tomato sauce and pecorino, or maybe a little mozzarella. This style of pizza recently became popular in the United States, where often after it is topped it is quickly baked in a wood fired oven, which renders the crust even lighter. Montanara pizza is another popular street food.
Neapolitan pizzas are always personal sized. They are cooked quickly at remarkably high temperatures, always in a wood fired oven. The dough is soft and the toppings are usually saucy, so eating them with a fork and knife is a must. Make sure you order a few typical Neapolitan fritti to start, such as the frittatina di bucatini (like a rice ball, but with chopped pasta instead of rice), or potato croquettes. Try it at 50 Kalò, a fantastic pizzeria near the bay.
50 Kalò, Piazza Sannazaro, 201, Naples, Italy
Roman pizza has not been around for nearly as long as Neapolitan pizza. Like in Naples, a sort of flatbread was popular among the Romans, but it wasn’t until after World War II that Roman pizza as we know it today was really invented. Roman round pizzas are characterized by a strong, high protein crust with a long fermentation period. The result is a crisp, dense dough that holds up well to a variety of toppings. It might seem like the dough is heavy, but the long fermentation process actually starts breaking down the carbohydrates in the dough, making it easily digestible and very light.
Roman pizza toppings can vary. There are of course the classic pies like margherita and marinara, but there are also some uniquely Roman specialties. Capricciosa is one which has prosciutto, olives, hard boiled egg, and mushrooms over tomato sauce. The Boscaiola is another Roman pie, which has mushrooms and sausage over cheese. The thin, durable crust of Roman pizza can stand up to these different and delicious toppings. You’ll find these pizzas inside pizzerias, where you sit down at a table and order your own personal pie. Again, make sure you order a few fritti, like suppì, before your meal. Beer is also encouraged.
Rome is also well known for its pizza al taglio, or pizza by the slice. Instead of sitting down with a whole pizza, you can go to a bakery, choose from a variety of different pizzas, and have a slice cut off for you. The pizza is then weighed and wrapped in butcher’s paper, and you can take it to go or sometimes eat it standing up over a bar or sitting on stools.
The most basic pizza al taglio is pizza bianca, which is simply dough topped with olive oil and salt. Pizza bianca is often a little bit thicker than other doughs, so it is a little bit chewy and airy. This is a great way to appreciate the simple, delicious flavors of the pizza dough. Then there is pizza rossa, which is simply pizza dough brushed with a thin layer of plain tomato sauce. Pizza bianca and pizza rossa make for delicious breakfast snacks if you’re not into the typical Roman breakfast of a cappuccino and a cornetto.
Pizza al taglio toppings can vary from the plain to the more extravagant. La Renella in Trastevere makes an excellent, simple pizza topped with just olive oil and red onions, but they also make more rich pizzas such as the ever popular chicory and sausage. Pizza al taglio will often be folded in half, almost like a sandwich, and it is entirely acceptable to eat it on the go, though we recommend finding a piazza or a bench to sit and enjoy it.
Now, all you have to do is visit Naples and Rome, do a taste test, and decide which type you like best! You can also join us on a tour of Naples or Rome , where you’ll be sure to sample pizza as well as other regional specialties.
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The Serious Eats Guide To Pizza In Naples
A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner.
Nobody said the life of a Serious Eater is an easy one.
We talked to pie-men, timed ovens, watched dough being stretched and topped, and all that other fun, nerdy stuff that pizza-obsessives enjoy doing. (Ok, my wife may have been a bit of an unwilling assistant in this endeavor. Bless her for always being a good sport).
Here now, I present to you the Serious Eats guide to Eating Pizza in Naples.
Identifying a Neapolitan Pizza In The Wild
If you're to ask the Associazone Verace Pizza Napoletana —one of the few certification organizations that dole out authenticity certificates to pizzerias around the globe—what constitutes a true Neapolitan pizza, you'll be met with an extraordinarily stringent set of rules. God help the pizzaiolo who claims to be making true Neapolitan pizza and gets audited on his process.
Among the criteria (which is outlined on this 11 page document ) are such things as:
- Compressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams. (Saccharomices cerevisiae) (See Italian Decreto Ministeriale. 21/03/1973 e 18/06/1996). The use of Natural yeast is also permitted (see appendices).
- The dough must be made by slowly adding flour (1.7 to 1.8 kilograms depending on protein content) to a water, yeast, and salt mixture over the course of ten minutes and must mix on low speed for precisely 20 minutes.
- The dough should have a final pH of 5.87, ±10% and a final density of 79 grams per cubic centimeter
- When stretched, the center of the dough must be no more than .4 centimeters (±10%) in thickness.
- The following variations of fresh tomatoes can be used: "S.Marzano dell'Agro Sarnese-nocerino D.O.P"., "Pomodorini di Corbara (Corbarino)", "Pomodorino del piennolo del Vesuvio" D.O.P."
- Certified mozzarella di bufala campana D.O.P, mozzarella S.T.G.
And so on. I sense a lucrative business in certification guarantees would be possible if an enterprising lawyer decides to take it up.
Natural Gestation Habitat: Wood-Fired Oven
The traditional domed, wood-fueled ovens that a Neapolitan pizza is baked in has remained identical in design for several hundred years. Made with stone or brick and completely sealed (aside from the door and the chimney), it's this oven that allows a pizzaiolo to stoke wood fires (oak, ash, beech, or maple are recommended, though there is no restriction other than that it must be free of moisture or excessive smoke) up to crazy high temperatures. A minimum floor temperature of 905°F and a minimum air temperature of 800°F are required.
There are strict protocols in place for oven sizes—the dome must be 45 to 50 centimeters high, while the door must be 22 to 25 centimeters. The floor space is defined at 140 to 150 centimeters in diameter.
To aid browning of the upper surface, a pizzaiolo might lift the pie up to the top of the dome of the oven for a few seconds as the pies finish, a process that should take between 60 and 90 seconds. Talk about fast food!
Remember folks: these are all rules set up by the extraordinarily strict Associazione Verace Pizza Napoletana . It's not to say that excellent Neapolitan- style pizza can't be made via methods that don't quite fit their stringent criteria. Most pizzerias we love in New York wouldn't make the cut for veracity, but they sure as s$%t are damned delicious nonetheless.
Identifying Markings: Leopard-Spotted Bottom
When inserted into the oven, the moist, loose Neapolitan pizza dough should instantly start to puff, creating bubbles with thin walls and micro- bubbles on top of them, with even thinner walls. These thin walls will quickly brown in the air of the oven and against the hot stone floor while the rest of the pizza will remain more pale. It's this interplay of smoky, slightly bitter notes that comes from the charred spots and the soft, mild, pale dough in between that gives a Neapolitan pizza its great complexity.
By-Products: Soupy Center
Unlike a crisp-crusted New York-style or hefty deep dish Chicago-style pies, a Neapolitan pizza will have a soft, tender, nearly soupy center. Some folks find this off-putting. I personally like the sauce, oil, and whey-soaked bits of tender crust that form down in there, and I'll fight my wife for my share of it.
Other Characteristics: Sparse Toppings
There are two "basic" Neapolitan pizza styles that cover the vast majority of the pizzas you'll find in Naples: the Pizza Marinara , which combines tomatoes, oregano, olive oil, and garlic (and in which "the green of the oregano and the white of the garlic has perfectly amalgamated"), or the Pizza Margherita which uses tomatoes, olive oil, fresh mozzarella di bufala (water buffalo milk mozzarella), and basil leaves (applied before cooking so that their green color has been "slightly darkened by the cooking process.").
That's it , as simple as that. Some of the fancier pizzerias will offer variations with toppings, but in all cases, the toppings are added extremely sparsely, with an eye towards balance and simplicity. You will never see an American-style "Pizza Supreme," that is so loaded with toppings that the crust is entirely lost. Neapolitan pizza is first and foremost about the interplay of dough, sauce, and olive oil.
How Neapolitans Eat Their Pizza
Option one: knife and fork.
At a sit-down pizzeria, this is how it's done. You will never see a pizza come pre-cut into "slices," as that would cause the very soupy toppings to seep underneath and turn the whole thing soggy. You could try to manually cut it into slices, but they'll be so floppy that you'll need several extra fingers just to hold them out.
In other words, perhaps Donald Trump should consider moving to Naples.
Option Two: The Quad-Fold
Before I'd actually been to Naples, I'd heard over and over that "pizza in Naples is always eaten with a knife and fork." Always.
I don't know whether things have changed in recent years or it's simply misinformation, but Naples actually has a very lively no-utensils-required street-pizza ("street-za?") scene, with many of the older pizzerias selling whole pies out of display windows on the street for only a euro or two.
So if they don't cut them into slices, how does one eat them? The Quad-Fold . The pizza is placed on a sheet of heavy duty paper, folded in half once, then folded again, much like you'd see in a Paris crepe-shop.
What you end up with is a tidy little pizza package, ready to be picked at with your fingers, or waiting for you to dive right in mouth first. Does it disturb the sauce and cheese distribution? Yeah, sure it does. But Neapolitan pizzas are a pretty slapdash affair to begin with. Don't worry, it'll still taste plenty good.
Where to Get Pizza in Naples
It's impossible not to run into a decent pizza if you take a stroll down Via Tribunali, a street which runs between the train station and San Domenico Maggiore. Most of the old pizzerias in Naples are in that neighborhood, getting sparser and sparser as you move away. Here's a map of eight of the best and most notable—a good full days' eating if you want to plan a trip around pizza.
View Pizza in Naples in a larger map
The Street-za
Sure, you can sit down at any one of these fine and historic establishments, but their real draw (particularly for pie-heads with a schedule to keep!) are their heated outdoor display windows, where for a couple euros (usually less!), you can grab a hot pie to go.
Antica Pizzeria e Friggitoria Di Matteo
The best of the Street-za's we tried, though it may have been luck of the draw—our pie had come fresh out of the oven, the crust still crackling slightly as it was folded. Very sparse on the cheese (what can you expect for a single euro?), but a bright tomato sauce and a great charred flavor to the tender crust.
This is the pizzeria President Clinton visited during the 1994 G7 summit in Naples. You can see his picture up on the wall.
Pizzeria di Matteo
Via dei Tribunali, 94, 80138, Naples, Province of Naples, Italy ( map ).
Il Pizzaiolo del Presidente
Riding on the coattails of the fame that Clinton's visit brought to Di Matteo, the brother of the pizzaiolo at Di Matteo opened up his own restaurant—this one actually named after Clinton—just down the block. Even though the place should technically be called Il Fratello del Pizzaiolo del Presidente, we won't knock him for it, because his product is (almost) every bit as good as his brother's.
Via dei Tribunali, 120-121, 80138 Naples, Province of Naples, Italy ( map )
Antica Pizzeria Port'Alba
At over 182 years old, Pizzeria Port'Alba is widely regarded as Napoli's first pizzeria, and as such, perhaps the first official pizzeria in the world. Am I allowed to disparage such a storied pie? I won't hold back—the pie we had was a little pale and lacked significant charring, but the texture was still wonderful, with a melt-in-your-mouth tenderness and bright, fresh-tasting tomatoes.
Via Port'Alba, 18, 80134 Naples, Napoli, Italy ( map )
The Classics
Once you move out of the street-za and 1 euro+ category, a couple of pizzerias immediately jump out as must-visits.
Pizzeria Trianon Da Ciro
Equally swamped with tourists and locals alike, Trianon is a sprawling, three floor pizzeria that offers more than 20 toppings variations. Check out the work station on the first floor as you walk in for an up-close view of the action. Just don't expect the harried pie-men to stop and smile for the picture.
The pies at Trianon are nothing to scoff at, but certainly not the best in Naples. If you find the traditionally soupy Neapolitan pie to be too wet, you may well prefer the pies here, which come out with sturdier, denser crusts, and a drier top. It's almost dry and crisp enough to pick up a slice with your hands.
While the sauce is as bright and fresh as anywhere, the cheese you'll find is drier and stretchier than most.
Via Pietro Colletta, 44/46, 80139 Naples, Province of Naples, ( map )
Pizzeria Da Michele
Yes there are lines. Yes, it's packed with tourists who want to "eat at that place Julia Roberts at at in Eat, Pray Love!". Yes, the service is quick (though in Neapolitan fashion, always friendly). And yes, they WILL kick you out of your seat if you plan on lingering.
All that said, the line moves fast, and its easy to forgive the servers their brusqueness when your pie appears in front of you.
The pies are cooked rapid fire in the brick-lined wood-burning oven in the front of the dining room. They cook so fast that two pizzaioli work in tandem, one lowering a pie onto the oven floor just as the other removes one.
I pulled my timer out (as I always do at a first time pizzeria visit) and measured the cook time for the pies.
One minute nine seconds! Seriously! It's the fastest pizza cook time I've ever recorded anywhere. The resultant pies are also significantly different than most I've had.
They're soft. Very soft. Like, the texture of a thick blanket, soft. And wet. Very wet. Good luck even thinking of eating these guys with anything but a fork and knife.
Da Michele uses sunflower oil rather than olive oil on their pies (an Italian sign on the wall explains that they want to let the tomatoes and cheese stand out—I say they just want to save a few bucks), but the pies are nevertheless spectacular.
If you don't like soupy pizza (Serious Eats Overlord Ed is in this camp), you may well find it disappointing. Negative online reviews are most often of then "this was so soupy" or "the sauce slid off the pizza onto my boyfriends shoes when we were walking down the street" variety.
But if you can handle the wetness, you'll find a perfect balance of char, bread, bright tomatoes, and fior di latte (they don't use buffalo mozzeralla here either) that melts on your tongue in a way like no other pizza I've had.
Via Cesare Sersale, 1, 80139 Naples, Province of Naples, Italy ( map )
The Best: Pizzeria Starita
Luckily, the best pizza I tasted in Napoli happens to be available right here in New York as well. Starita is run by Antonio Starita, a legendary pie-maker who loves to chat with customers as his team makes his fantastic pies (that he doesn't speak any English and we speak no Italian, but that didn't stop him from trying to engage us).
And yep, that's the same Antonio Starita who trained protégé Roberto Caporuscio of Kesté in the West Village. Last year, Don Antonio opened in midtown, near Times Square, also run by Caporuscio. The pizzeria is named after Antonio Starita, and features a menu with some serious nods to his pizzeria in Naples.
The Margherita pie is a little firmer than the true Neapolitan style you'll see at Da Michele, but to my mind, it's the perfect level of soupiness to crispness. The juices definitely pool in the center as you eat (take a look at the photo up at the top of this post), but the edges and underbelly still retain a thin, thin layer of crispness that adds textural contrast to the whole deal. It's a really exquisite pie.
Starita may well be better known for his Montanara pie, a pizza which is first deep-fried before being topped with sauce and smoked mozzarella and finished off in the oven. The end result is extra crisp, well-puffed like a cruller, and not at all greasy.
The seasonal appetizers we tried were also fantastic. I particularly enjoyed our ricotta-stuffed deep-fried zucchini blossoms which were rich in the center and crisp on the outside.
Pizzeria Starita
Via Materdei, 27, 80136 Naples, Province of Naples, Italy ( map )
Also Notable: Europeo di Mattozzi
Ed's favorite pizzeria in Naples is Europeo di Mattozzi, a healthy 20 minute walk from the downtown cluster of pizzerias, and a big step up in terms of decor and service. It's a charming restaurant with some seriously delicious food beyond the pizza.
We enjoyed the octopus salad, as well as a dish of pasta with clams and broccoli, perfectly simple, and perfectly delicious.
The pizza itself was also great, though to my mind, a little too firm and cheese-laden. It's understandable why some might call it the best in Naples, though.
Europeo de Mattozzi
Via Marchese Campodisola, 4, 80133 Naples, Province of Naples, Italy ( map )
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Home » Tours » Little Italy Pizza Tour
Little Italy Pizza Tour
This amazing forage into the world of pizza in the heart of New Haven’s Little Italy on Wooster Street takes you to some of the top-rated pizzerias in the country. We focus on pizza, history and pizza (did we mention that?) with a little stroll, and some beer and wine. The 3-3.5 hour tour visits the iconic Sally’s Apizza from 1938 including a plain tomato pie with garlic, mozzarella pie & white potato pie paired with their own Sally’s Apilz beer. After a digestive and historic walk we enter the welcoming Zeneli Pizzeria for their Neapolitan pizza including a pizza marinara & pizza margherita along with Italian beer or wine. We scooch over to GIOIA Market for a Sicilian style Margherita & a Potato pizza where we get a chance to purchase Italian specialty products. Finally, we head back to New Haven style apizza at historic Frank Pepe Pizzeria Napoletana from 1925 for a plain tomato pie with garlic, mozzarella pie & white clam pie along with some Genesee lager. All-in-all you will try 10 different pizzas, have options for wine, beer and soda, and then get to vote on your favorite pizza of the day!
-tour is rain or shine, lasts 3-3.5 hours and about 1/4 mile of walking -guests will be sitting inside in two stops but there are two standing stops with limited or no seating -there are no gluten-free pizza options on this tour -please consider bringing some cash to tip your guide ($15-$20 per person is customary)! -parking is free on Wooster Street or in a pizzeria parking lot
A little bit more about the Tour De Italy Community and the Pizza you Love!
See what tour de italy is doing to keep you safe and our pizza the best during these hard times, as featured in 95.5wsb, winners of the best booth award at the taste of fayette 2019.
Tour De Italy
Best pizza in town.
As Featured in Fayette Women's Magezine
"Great Service, Great People, Great Times"
Tour de italy prides itself on being family owned and family friendly. owner, mark weiss, loves to interact with customers and make sure that their experience at tour de italy is delicious and fun.
Pizza and Gelato Making Cooking Class in Florence
Create the authentic food of italy with an expert pizzaiolo chef, homemade lunch, and wine.
Want to know the secrets of making pizza and gelato the Italian way? For a Florence experience to remember, join an expert pizzaiolo chef for a lesson in making two of the iconic foods of Italy. In this fun cooking class, you’ll make authentic thin crust pizza from scratch and find out the ingredients and techniques that make gelato so uniquely delicious. With a home-cooked meal, wine, and recipes that’ll wow your friends at home, it’s the perfect Florence foodie experience!
- Learn how to make pizza and gelato in Florence
- Professional pizza-making instructor
- Fun for adults and kids alike
- Pizza dough made the Italian way
- Build your own perfect pizza
- Fresh local ingredients
- Create delicious gelato for dessert
- Enjoy your creations and take home the recipes
Your experience begins in the heart of Florence near Piazza della Signoria. Head into the cooking school where you'll be welcomed as if it was a family kitchen, and after an introduction with your expert chef instructor, it's time to put on your apron and get cooking! First up, you'll learn the secrets behind authentic Italian pizza making while creating your own masterpiece, before a class in the art of traditional gelato making. This is Italy, so you'll get to eat your creations, of course, paired with delicious local wine at a sit-down meal.
Florence Cooking Class Description
Your 3-hour class includes:
Gelato and pizza making class
Expert local pizzaiolo chef as your teacher
Homemade dinner with wine (or soft drinks)
Graduation certificate
Recipe booklet to take home
Maximum group size of 20
Learn from a Professional Italian Chef
Before your cooking class begins, you'll meet your instructor for today—a highly respected local chef who specializes in pizza making ( pizzaiolo in Italian). They'll guide you through the class with all the expertise and charisma you'd expect from an Italian chef, plus a healthy dose of patience! Watch a true master at work as you recreate their finely-tuned pizza and gelato making techniques.
Pizza Making from Scratch
Making pizza at home can seem like an overwhelming task but not when you know what you're doing. Learn hands-on with the chef and go step-by-step from kneading the dough and rolling it out to creating the perfect sauce.
Whether you are a purist or adventurous with your pizza toppings, assemble your own masterpiece from a spread of wonderful local produce. The result will be an authentic thin crust pizza made with all the stuff you like and worthy of an Italian dinner table!
Learn to Make Authentic Gelato
While in Italy, we strongly recommend eating as much gelato as possible since they just don't make it the same anywhere else. But today you'll learn their secrets! After baking crispy delicious pizzas, it's time for dessert.
Your gelato-loving chef will tell the story of Italy's famous ice cream and explain the importance of gelato in the Italian culture. You'll discover the raw ingredients that go into each sweet creation and the range of flavors you can use to make your own delicious Italian ice cream.
Homemade Meal and Recipes
With all that fantastic food you've made, it'd be a waste not to eat it! The dinner table will be set for you to enjoy the fruits of your labor, along with some tasty local wine or soft drinks.
At the end of your pizza and gelato making class, you'll receive a booklet with some local recipes to try at home when you want to wow your friends and family. Entertaining, instructive, and easygoing, our gelato and pizza making class in Italy is perfect for foodie travelers and families seeking an activity that kids will rave about back home!
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What you get with this tour
See what people are saying
15 total reviews
Great experience for a family!
5 star experience.
This was one of my most favorite experiences while in Italy. It was a fun group and great demonstration and class. And the finished products were favoloso!
Fantastic, highly recommend!
What a great experience! We're avid cooks, but learned some new tricks - Instructor Tomaso was both informative and fun; thank you!
show more reviews
Frequently Asked Questions
What to bring?
Just a healthy appetite and a camera to capture those pizza-making moments.
What if I have special dietary requirements?
Please contact us after booking to let us know your requirements. We’ll work with our partners to accommodate your needs.
Can I bring my children to this cooking class?
Of course, kids love this Florence experience! They have to skip the wine, of course, but otherwise they can join in like everyone else.
Is this tour run by The Tour Guy?
No, this tour is operated by one of our trusted and vetted partners in Florence.
Free 24-hr cancellation on group tours! Learn more
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Tuscany Pizza and Gelato Cooking Class from Florence
Availability
Important details, tuscany pizza and gelato cooking class from florence highlights, why we chose this tour.
Our Tuscany Pizza and Gelato Cooking Class from Florence is available daily (March-October) and Mon-Sat (end of October-mid January). What better way to experience the delightful Tuscan region than through your palate? Take things to a whole new level by learning how to prepare traditional Italian cuisine at home!
Accompanied by a professional chef, you’ll journey to a beautiful private estate in the hills above Florence. Enjoy a glass of chianti while learning about Italy’s culinary history. Then roll up your sleeves and learn the art of pizza-making, from secrets to kneading dough to how to cook your masterpiece to perfection in a traditional wood oven. Then feast on your creation while enjoying more wine or a cold glass of beer. Save some room for your next challenge: making gelato!
The Tuscany Pizza and Gelato Cooking Class starts and ends in Florence with guaranteed departures.
- We hand-pick each tour and experience which we offer
- Led by a true local expert full of passion
- Hassle-free experience promise. We take care of everything so you just have to enjoy
- Great memories and the best stories guaranteed
- Easy booking, easy cancelation and best price guaranteed
Tuscany Pizza and Gelato Cooking Class from Florence Itinerary
14:30 or 17:00 - pickup from florence.
- Pickup will be from a centralized location in Florence (Piazza dei Cavalleggeri in front of Biblioteca Nazionale.
- The 16:45 option is available from mid March to the last Sunday of October
Pizza & Gelato Cooking Class
- Head to a private Tuscan estate, meet your local chef and be welcomed with wine and an appetizer
- Pick fresh ingredients from the estate’s garden
- Learn how to make your own gelato from scratch
- Create your very own pizza using the ingredients you handpicked
- Enjoy tasting your culinary creations alongside wine and beer
19:30 or 22:00 -Drop off in Florence
- The tour will end near the National Library
If you have any questions about our Tuscany Pizza and Gelato Cooking Class from Florence, please contact us. Our team is standing by and will be happy to help
Book Tuscany Pizza and Gelato Cooking Class from Florence as a private tour, and customize the itinerary and locations for yourself, your family or a small group.
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CNY Pizza Tour, stop #10: Owner went from Italy to Jersey to B’ville to perfect this favorite pizza
(It’s a debate every Central New Yorker has had at some point: Who’s got the best pizza? This year, we’ll do our best to find out. I’m on a quest to find the best pizza shops in the Syracuse area. Throughout 2024, I’ll visit 50-plus pizzerias. At each, I’ll sample their most popular pizza, or whatever they recommend. As I go, I’ll score each one, and tell readers a little bit about the shop itself.)
Baldwinsville, N.Y. — Sometimes it’s just easier to choose your meal by letting a true expert do it for you.
At Sal’s Pizza & Restaurant in Baldwinsville, that expert is Sal LoMedico. He’s been cooking pizza since he was a child in Southern Italy. He’d go to work with his parents in their restaurant, where he learned how to make marinara sauce and hand-toss their homemade dough.
After the family immigrated to the United States, Sal continued making pizza in New Jersey and then Upstate New York. In 2015, he and his wife, Meow, opened their own pizzeria on East Genesee Street.
On a recent Friday smack dab in the middle of this Lenten season, Sal decided he would be bringing home one of his margherita pizzas. In fact, this meatless specialty served as the centerpiece at least two other tables inside his newly renovated bar here.
“This is one of our best pizzas,” Sal said. “The flavors blend together so nicely. You can taste how fresh everything is.”
Very well. I’ll have what he’s having.
Let’s go grab one of these Vatican-approved slices ...
Address: 41 E. Genesee St., Baldwinsville. (315) 638-8505
Do they deliver: Yes, and you can order online and have it waiting for you to pick up. But I highly recommend the bar, especially if you visit on a sunny afternoon when the garage-door-style windows are open.
What I ate: A 16-inch margherita pizza containing only sauce, shredded mozzarella, sliced tomatoes, basil and fresh mozzarella slices.
Why this pizza? I asked Sal what he would make if he were closing up shop for the night and wanted to bring a pizza home for the family. This was it. “This will please everyone at the table anytime of the year,” he said.
RATINGS (out of 5)
Crust: 4 . For something that’s just flour, water, yeast, salt and sugar, pizza dough means a lot to Sal. He’s been making his own dough since hanging around a New Jersey pizza shop when he was 10 years old. This was when he learned just how important the amount of time the ingredients spend in the mixer really is. It must be 6½ minutes. Not 6 minutes. Not 7 minutes. “It’s all about consistency,” he said. “The crust you’re going to eat today will taste the same as the crust you’re going to eat years from now.”
This was probably my sixth pizza from Sal’s over the past few years, and the crust has always been the same. It’s about ⅜ of an inch thick at the center and ¾ on the edge. It’s not too crispy, but it holds everything together nicely, even on his hefty Big Mac pizza . The crust’s flavor is subtle and actually adds to the pizza’s flavor, especially on the margherita.
Toppings: 4 . For such a simple pizza, there’s a lot going on here. You get a layer of Sal’s pizza sauce, an old family recipe. Then it’s a Grande-brand baccio blend of mozzarella cheese topped with eight full slices of California tomatoes. He finishes it with a dozen basil leaves and a dusting of Tuscan spices. Once the basil hits your tongue, Sal’s southern Italian roots come through. It’s almost like those aromatic green leaves are dancing a tarantella in your mouth.
Value: 4 . Pizza is relatively cheap here. A 16-inch basic cheese pizza runs $15.25, so $21.75 is a bargain for such a flavorful gourmet pizza.
Charisma: 4 . This pizza awakens all of the body’s senses. First, you will see just how attractive it is, with the red tomatoes, white cheeses and green herbs all on a golden crust. All the while you’re smelling the steam rise from the LoMedico sauce. Then you feel cheese give some resistance as you pull the slice away from the others. Then you hear the crust break when you give it the New York fold. Finally you experience the taste of vegetables, dairy and bread coming together.
Total: 16/20 . You can eat this pizza in the summertime, when vegetables and herbs are in season locally. You can eat this pizza in the wintertime, when all we do is think about nice weather around the corner. And you can enjoy this pizza on any given Friday during Lent. It’s just what the Pope might do.
Charlie Miller finds the best in food, drinks and fun across Central New York. Contact him at (315) 382-1984, or by email at [email protected] . (AND he pays for what he and his guests eat and drink, just so you know.) You can also find him under @HoosierCuse on Twitter and on Instagram . Sign up for his free weekly Where Syracuse Eats newsletter here .
©2024 Advance Local Media LLC. Visit syracuse.com. Distributed by Tribune Content Agency, LLC.
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Tour de Italy is a family-owned Pizzeria serving New York Style Pizza and Italian restaurant favorites to Fayetteville, Ga, and the surrounding areas. ... At Tour de Italy, we are more than just the best pizza, salads and pasta. We are making memorable experiences and we are an extension of exceptional service. We strive to extend the ...
The percentage of water in the dough must be between 55% and 60% of the weight of the flour. Use of fresh brewer's yeast in direct doughs. In some cases liquid pre-doughs such as poolish are used to create crispness in the structure of the pizza. Extra virgin or seed oil in a percentage between 2% and 3% weight of the dough.
You will get to taste a pizza marinara or margherita as well as a fried pizza (Naples' favourite pizza). The meeting point is Piazzetta Duca d'Aosta in the centre of Naples. If staying near the centre, you can walk, drive, or use public transport to reach the meeting point. 2. Small Group Naples Pizza Making Class.
Ultimate Naples Food Tour. 5. From $91. VIEW TOUR. Discover the history and meet the makers behind the world-famous Neapolitan pizza on this fascinating Naples pizza tour that takes you behind the scenes of the world's most beloved food.
Order PIZZA delivery from Tour De Italy in Fayetteville instantly! View Tour De Italy's menu / deals + Schedule delivery now. Tour De Italy - 1240 Georgia 54 W, Fayetteville, GA 30214 - Menu, Hours, & Phone Number - Order for Delivery - Slice
The Ultimate Naples, Italy Pizza Tour Itinerary. It's no question that pizza is the world's food. You can find this Italian staple in pretty much every single country in the world now. Whether it's on a beach in Madagascar, or in the mountains of Peru, pizza is universal and done in some form everywhere. However, not all pizza is created ...
Tour de Italy, 1240 Hwy 54 W, Ste 201, Fayetteville, GA 30214: View menus, pictures, reviews, directions and more information.
Our Naples Pizza Tour Stops L'Antica Pizzeria da Michele. L'Antica Pizzeria da Michele may have gotten an uptick in publicity from Julia Robert's filming Eat Pray Love th ere-but since the pizzeria opened in 1870 and they've been recognized by the Michelin Guide, they've definitely been popular in Naples for much longer than that!. Not only is the pizza here completely delicious ...
Enjoy our Italy pizza tasting tour, through the main attractions in each city and let mouthwatering treats guide you through the discovery of the best places to eat in each Italian City. After our Italy pizza tasting tour you will leave with a full stomach, thanks to the best food, local knowledge and sightseeing tips, to enhance the pleasure ...
Guide to the Pizzas of Italy. Pizza in Italy varies by region, just as all other Italian food does. While you may find pizza all across Italy, two cities are the best known for it—Naples and Rome. The pizzas of Naples and Rome may look similar, but there are some key differences. When most people think of pizza, they think of the thicker ...
Get a true taste for southern Italy on this 5-hour culinary experience from Sorrento. Led by a local guide, travel to a pizzeria, cheese factory, and family-run farm for tastings of their top products, including homemade bread, lemonade, and extra virgin olive oil. Learn the secrets behind Italian family recipes and try your hand at pizza making, Neapolitan style. Top it all off with coffee ...
Tour de Italy, Fayetteville, Georgia. 1,529 likes · 6 talking about this · 3,518 were here. At Tour de Italy, we offer award-wining Pizzas, Salads, Pastas and more! Our authentic NY style pizza
The dough must be made by slowly adding flour (1.7 to 1.8 kilograms depending on protein content) to a water, yeast, and salt mixture over the course of ten minutes and must mix on low speed for precisely 20 minutes. The dough should have a final pH of 5.87, ±10% and a final density of 79 grams per cubic centimeter.
Specialties: Tour de Italy takes your tastebuds on a tasty tour of Italy & New York with hand tossed pizza, calzones, strombolis, sandwiches, and desserts! Our family friendly atmosphere, genuine staff, and authentic food keep people coming back! Using fresh ingredients, our cooks will make you fall in love at first bite! We also deliver through third party apps (Grubhub/Uber Eats/ Doordash ...
Little Italy Pizza Tour. This amazing forage into the world of pizza in the heart of New Haven's Little Italy on Wooster Street takes you to some of the top-rated pizzerias in the country. We focus on pizza, history and pizza (did we mention that?) with a little stroll, and some beer and wine. The 3-3.5 hour tour visits the iconic Sally's ...
A little bit more about the Tour De Italy Community and the Pizza you Love! See What Tour De Italy is doing to keep you safe and our pizza the best during these hard times. As featured in 95.5WSB. Winners of the Best Booth Award at the Taste of Fayette 2019. Best Pizza in Peachtree City, GA.
E-Bike Tour Through Florence and Tuscan Countryside. Ride along Tuscany's majestic rolling hills, visit a medieval village, and sample local delicacies! as low as $89.49. Book this farm to table food tour, including pizza cooking and gelato making in a farmhouse in Tuscany! Includes round trip transport from Florence.
This pizza making class is the ideal place to get your hands in the famous dough that's known throughout the world. You'll join 15 or fewer people in this Naples pizza making class, where a maestro pizzaiolo will share traditional methods for making the perfect Margherita pizza from flour to wood-fired oven. Plus you'll discover why Neapolitan ...
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E-Bike Tour Through Florence and Tuscan Countryside. Ride along Tuscany's majestic rolling hills, visit a medieval village, and sample local delicacies! as low as $89.49. Create the food of Italy with an authentic gelato and pizza making class in Florence. Cooking course with an expert pizza chef, dinner, and wine.
Book Tuscany Pizza and Gelato Cooking Class from Florence as a private tour, and customize the itinerary and locations for yourself, your family or a small group. Request a Quote. From. $109 /person. Don't leave Italy without learning how to replicate your favorite flavors at home with our Pizza and Gelato Cooking Class!
A 16-inch basic cheese pizza runs $15.25, so $21.75 is a bargain for such a flavorful gourmet pizza. Charisma: 4 . This pizza awakens all of the body's senses.
Toby's Original Little Italy Pizza. The first stop in Tampa Bay for Dave (according to his Instagram stories) was Toby's Original Little Italy Pizza. Located at 3523 49th Street N, St. Petersburg, FL 33710. They've been in business since 1972. The One Bite app has its rating at 7.4 based on 54 local reviews.