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.

There's pizza, and there's pizza in Napoli. As a native New Yorker, I'm blessed to have grow up…read morewith solid pizza but the pizza I had at 50 Kalo took me to a place I hadn't been before. I visited 50 Kalo twice and I'm more than OK with it being the only pizza I tried in Napoli because every crumb was divine. The dough is tasty and provides a foundation for a perfect pizza constructed from quality ingredients. Everything from the cheese to the basil was fresh and that was what made every bite superb. There's a wide variety of options to cater to any taste so you should be able to navigate the menu to find something that hits the spot. I personally loved the margherita con bufala, which was simple but perfect in terms of texture and taste. The service here was great and the team was very welcoming and quick to make sure I was accommodated whenever I needed something. The place is busy and full of energy and for what you get, the prices are surprisingly very reasonable. Definitely worth a visit!

Great pizza. Airy, light. Crazy, but tokyo has them beat. this lacked the ingredient perfection,…read moreand the cook on the pizza. the bread had great flavor though. also, the 50 kalo pizza is famous, but i wouldnt get it again. essentially, vegeterian pizza. oh, but each pizza is 10 dollars which is so good.

Hands down the best pizza I have ever had in my life. We went to Starita in Naples, and it…read morecompletely blew me away. The highlight is definitely the way they do their dough. the crust is actually lightly fried first and then baked in the oven. It sounds heavy, but it's somehow perfectly light, crispy on the outside, fluffy on the inside, and just so, so good.

Never fall for the tourist trap but always go where the locals go!! This has been the best…read moreNeapolitan Pizza we've had. Off the beaten path but you know they're doing something right since 1901 when there's a line outside and it's packed inside and we were probably the only non-Italian customers. Service was amazing very friendly people. And the best part of it, Domino's pizza is way more expensive in the US . Got the Montanara Starita which the pie is Double cooked by first frying the base and then baked in the oven, seasoned with Neapolitan meat sauce, smoked provola, Pecorino Romano DOP, basil.....Mama Mia!! Also got the Romana which is Tomato puree, fiordilatte from Campania, anchovies in oil, Gaeta olives, basil....delicioso. And to top off our meal..we ordered the Little Angels fried which are born from a recipe from Don Antonio's mother, who loved to eat these small cylindrical pieces of fried pizza dough sprinkled with sugar. They are ideal both as an appetizer, accompanied by fresh tomato and arugula, and as a dessert, garnished with Nutella or pistachio cream. Be careful though, because they can be addictive!! Grazie Mille @pizzeriastarita

By far our favorite dinner in Positano and much better than Michelin-starred neighbor Zass, La…read moreSponda stuns with its view, romantic candlelit ambiance, incredible food, live music that performs table to table, and trendy crowd. We sat right in front of Miles and Keleigh Teller at dinner. The crab appetizer and rooster ravioli were the highlights of our meal. The lamb entree was also excellent. I would skip the tart tartine and instead go have a night cap at the Don't Worry speakeasy bar next door that has a live DJ set with vinyl records. It was epic and we shut the place down at 2am.

If you are lucky enough to score a table at La Sponda for five people...consider yourself very…read morefortunate! That's how we felt!!! From the moment we arrived, the evening felt magical. The atmosphere is absolutely breathtaking, romantic, elegant, and uniquely Positano. Every detail was perfection. The service was flawless, warm, and incredibly attentive, but what truly made the night unforgettable was the legendary Maître D', who has been with La Sponda for 44 years. His charm, professionalism, and passion for hospitality elevated the entire experience and made us feel genuinely special. Then there were the roaming musicians, who have been at La Sponda for 33 years performing!! They transformed dinner into something straight out of a movie. The music floating through the candlelit restaurant created an energy and emotion that simply cannot be replicated. La Sponda is not just a restaurant, it is THE Positano experience. An unforgettable evening we will talk about forever. It felt like an absolute DREAM!!

From the owner: Disponiamo di un vasto assortimento di giochi e giocattoli, di ogni tipo e per tutte le età,…read morearricchito da una variegata offerta di videogames, consolle, accessori e costumi di Carnevale/Halloween, più una selezione di articoli di cartoleria dedicati alla scuola: zaini, diari, astucci, quaderni e accessori vari. Assistiamo e guidiamo il cliente nel servizio pre e post vendita, soddisfacendo con attenzione e dedizione le diverse esigenze, come l'acquisto di prodotti fuori catalogo o temporaneamente non disponibili.