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

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

Possibly the best pizzeria in the Cilento region. There are 4 pages worth of fantastic pizza…read morecreations on the menu, some rather original and quirky. The toppings are all really high quality and there are lashings of them. The local olive oil used gives their pizza a delicious richness that words can't describe. This place hasn't won countless awards for nothing, a MUST if you are in the area. Buonissimo!

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

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

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

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

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

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

5 star Pizzeria in Praiano! Slightly uphill but worth the extra 2 min walk. This is the best…read morepizzeria in their area and a hidden gem in this community. When it comes to pizza, I'm a snob and this place has it all. Here's the KEY--Their speciality is fried pizza. This is very unique! After making their super fresh dough, they lightly fry it. Afterward they sauce and add toppings. Then they quickly bake it in a fire oven. I promise you, it's great. This is a great pizza to share and definitely a novelty. The have a "la super" margherita-- which is a margherita pizza that is 70cm long. This is great is you have a group and it can feed about 4-6, if you get appetizers. We also had: Capri which is pizza with red sauce, basil, beefsteak tomatoes and fresh mozzarella. A traditional margherita- the best in this area. Melagianella- an eggplant dish, with basil and Parmesan. Tasty Fried Food- a mix of fresh, fried vegetables. Caponata napoletana- delicious! We got this without meat. Similar to bruschetta, just much better. Service was excellent. We enjoyed this place so much, we went twice. They do take reservations and do have outdoor and indoor seating. Please see my photos and check this place out. You won't regret it because I don't!

Magnificent view! Great veriaty of local craft beer. Pizza was just amazing! Incredable how tasty…read moreit was. Waiter is overwhelmingly kind. The only downside is 15% of the check goes as coperto,meaning whatever you've had you have to add 15% on top of that that's what you'll pay at the end.

They pizza is amazing!!! Coming in from New Jersey and was looking for a quick family meal. You…read morewill not be disappointed. Very nice place.

Omg. Excellent in every way, best pizza in the area, another local spot! Even the flight attendants…read morecame for a pickup.. must try!!

Best lamb chops and garlic bread I've ever eaten! Perfectly cooked, beautifully served. Delicious…read more and generous glass of red wine for only $6 Love this place!!

Back again last night in Sorrento to eat at the best restaurant here…read more You must try the lasagna meatballs you will not believe how real Italian food tastes.

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

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