The best Italian pizzerias and restaurants Campania

This restaurant is a family affair. Founded in 1916 by Umberto and his wife, it offers traditional Neapolitan family cuisine. In 1951 the children, Giuseppe and Mario, took over the business, enlarged it and turned it into a place for artistic encounters in which many evenings end on the air ofAnima e core. Today, the grandchildren have taken over; stars of the show business, fashion, ministers and writers frequent the Umberto, listed as the "historical place" of the real Neapolitan restoration.

This restaurant was originally a canteen for fishermen; it has become an unmissable address, one of the best on the seafront with, in addition, a magical view of the Bay of Naples! Maria, the daughter of the founder of the place, and her two sons, Gianluca and Vicenzo, take care of this restaurant, whose name pays homage to the prominent belly of its first owner. On the wall are photos of the many personalities who have come to enjoy typical fish-based cuisine, including Cannavaro, a close friend of Vincenzo's, and Ralph Fiennes.

Perched on the hill overlooking Sorrento, the hotel also houses the Villa Letizia hotel. Again, it is difficult to resist the quality of the view and the work of the chef. One of the better restaurants in town.

A little bit lost in the forest, a little bit far from everything, near a magnificent thermal spring with soothing virtues. Fortunately the bus stops at the bottom of via Nitrodi, two minutes from the restaurant. Rustic decoration for an exceptional quality/price ratio, knowing that the dishes are as copious as they are tasty. Try the house specialities, rabbit alla cacciatora and the divinely flavoured tomato bruschette . Good local wines and a warm, authentic atmosphere. A well-kept secret of the locals.

Right next to the Circumvesuviana, Pompei Santuario stop. This small neighborhood pizzeria is considered the numero uno of the city. The room is tiny with its ten tables and its red mosaic oven. The atmosphere is very friendly, with a clientele of regulars. The pizza of the restaurant's name is the basis of its success, but the establishment also offers a wide variety of toppings, with Neapolitan classics such as pizza with sausage and friarielli. It's best to make a reservation, as this small place is packed with regulars.

A little "research opinion", this restaurant is fortunately known to all locals. It is located in the first parallel street on your right, at the exit of the station. The room has nothing extraordinary but it is clean. The neighborhood atmosphere is unique. We really feel in Naples at the Bergantino table. Opened since 1848, this is the oldest restaurant in the neighbourhood. Five generations of Bergantino followed his head.

The decoration is in addition to the checkerboard tables, consisting of an aquarium and photos of family divers. Every day they enfilent the combination, looking for lobsters and lobster. The accent is placed on the sea, that one cooks here with love. However, the bigger of this restaurant remains the pizzas, the best in the neighborhood, very copious and excellent value for money. The staff were friendly and helpful. Behind her machine, Mrs. Bergantino watches and cash, while her son (fluent in English) deals with the well-being of clients. Neapolitan specialities of good invoice.

This restaurant, with black and white tones to the image of the many photos set on the walls, is a good option at noon to enjoy the natural frame without breaking its tirelire. The terrace allows you to enjoy the Gulf and the heights of Naples. Nice welcome.

Opened for 18 years, the family owner of the premises offers typical Neapolitan cuisine with excellent stew.

Wine display from all over Italy also explicit. It's a great place to stay.

One of the most renowned restaurants in the area, in operation since 1986. The restaurant's watchword is fresh fish, cooked without any artificial ingredients to enhance its delicate taste without masking it with an abundance of condiments. The plates of antipasti from the sea, elegant and colourful, offer an appetizing start. Special mention for the scialatielli con vongole e frutti di mare,served in ceramic plates. Intimate setting in the room covered by a white vault, with subdued lights.

The Tandem restaurant is entirely dedicated to one of Naples' specialties: ragù napoletano. This is a sauce based on pieces of beef and pork simmered for hours in tomato sauce and herbs (not to be confused with our Bolognese sauce, in which the meat is minced). Ragù can be served with various types of pasta (preferably short-cut pasta such as ziti or rigatoni) or scarpetta-style, i.e. presented in a bowl in which bread is greedily dipped. Vegetarian and gluten-free dishes are also available.

Before it was a little bistro where the painters and artists of the city came to discuss. The room purchased and renovated by Bendji is now home to a restaurant. The stunning view over the city from the terrace is a trap on its own. Inside, the decoration is simple and modern, and light lighting highlights the clear yellow of walls. On the floor on the small balconies, three «honeymoon» tables offer the same view as the terrace. Typical food in the region is good. It is best to reserve its table in season, especially for tables on the floor balconies. Good choice of wines from the region and all Italy. Finally, during the day, the place is still a bistro, as in its early hours.

One of the many trattorie in the historic centre, opposite Napoli Sotterranea. The address has become quite touristy, but it still welcomes the regulars of the area and has maintained a very good quality-price ratio. Its typical Neapolitan cuisine is simple, authentic and flavourful, with good local products. The chef's speciality is the fillet of beef with parmesan, rocket and cherry tomatoes. Efficient service and attentive staff.

Franca and Antonio, the charming owners of La Pergola, take turns in the kitchen and in the dining room to introduce the flavours of the land. Gesualdo has always been a land of vegetable gardens, and the vegetables are used in the composition of the traditional Irish dishes, magnified by modern and original touches. The meats are just as tasty: the veal carpaccio with black truffle and the leg of lamb cooked in hay are a delight! A fine selection of cheeses: this is an opportunity to taste the rare and prized pecorino di Carmasciano.

A basic room, long wooden tables, the untimely hum of a fridge and a handwritten and photocopied map: it is true that one feels a bit like in a den of brigands or old sea dogs, except that the welcome is jovial and that there is a friendly neighbourhood atmosphere. The address attracts both locals and tourists who come to this quiet little street. The menu is simple and homely with, for example, baccalà alla bolognese and octopus in tomato sauce

Il Focolare is a family story, the d'Ambra family, very attached to its land. The grandfather already cultivated the vineyard in the 1930s and was the biggest wine exporter in Ischia. In 1991, the trattoria was born, which occupies the whole family, a real crew, as they define themselves. The boys are in the kitchen, under the critical eye of the mamma, and Antonella advises the best wines to accompany the meal. On the plate, typical ischiote preparations cooked with the products of the island and flavoured with wild herbs.

Without a doubt, the most beautiful terrace in Pisciotta, overlooking the sea of olive trees that runs down the slope of the promontory to the Gulf of Palinuro and its clear waters. To accompany this spectacle, an honest and unpretentious Cilento cuisine, carefully prepared and presented in colourful and appetizing plates. Good local products, which can be appreciated in the assortment of land and sea antipasti. The seafood pasta or the anchovy sauce are very well done, coated with a tasty and fragrant juice.

Restaurant born from the passion of two brothers for their territory, for the abundance and quality of its raw materials. The menu is likely to vary according to the products of the market, the catch of the day, the seasons. Because here, we only want to serve local and fresh products. The olive oil is home-made and the pasta is hand-made. The cuisine, faithful to the Cilento tradition, is enhanced by a touch of fantasy and modernity. To top it all off, there is a large panoramic terrace to enjoy the sunset over the sea.

The chef of Osteria 1861, Antonio Tafuro, has acquired a solid experience in Italian and Swiss starred restaurants. It is in the warm room with its stone walls and wooden beam ceilings that he expresses his technical virtuosity, always respecting the product and without losing sight of the culinary tradition of Cilento. Carpaccio of buffalo, homemade ravioli with eggplant and smoked scamorza, creamy seafood risotto, ricotta and white fig tartlet, each dish flatters the palate and the eyes. Good selection of wines.

If you get a craving while visiting the Montevergine sanctuary, head to Parthenos for some excellent Irpinian cuisine. The great antipasto, made with regional cured meats and cheeses, fritters, vegetables in oil and an invigorating chickpea and porcini soup, will satisfy any appetite. But you can also opt for a full menu, with pasta and grilled meats. For dessert, a delicious chestnut cream, to be followed by a liqueur prepared by the monks of the sanctuary.

In this intimate place with red and white walls and stone vaults, partly dug in the rock, Filomena welcomes you warmly and tells you about the dishes of the day that she prepares with love and generosity. The menu is faithful to the culinary traditions of Calitri, with a few touches of originality here and there, and the raw materials are local. A must: the cannazze of Calitri, short pasta with holes in the middle, served with a tomato sauce or al ragù. Very good home-made desserts.

The restaurant room, dug out of the tufa, was used as a stable by the Zampaglione family, a noble family of the town that occupied the palace on the upper floor. On the menu you will find hearty regional cuisine with meats and cold meats of guaranteed quality and origin from the family butchery. Typical regional pasta dishes, such as cavatelli, a short pasta made with three fingers, accompanied by al ragù sauce. Calitri's caciocavallo is also on the menu, fried in filo pastry, with honey and sesame seeds.

On Maiori's main thoroughfare, the Pineta bar had been the meeting place for locals since 1903. When it was sold in 2015 to Carlo De Filippo by its historical owners, the pressure was on! Fortunately successful bet: the Pineta 1903 is today a restaurant stamped slow food, which favors local and zero mile products: fish and seafood, tomatoes piennolo of Furore, anchovies of Cetara, cured meats from the Lattari mountains, mozzarella di bufala... Fresh homemade pasta.

This osteria takes us away from Campania as it offers traditional Roman cuisine, with a focus on local products. Mainly meat, therefore, such as lamb or stewed oxtail, assorted cheeses and cold meats as antipasti, and pasta with carbonara and amatriciana, cooked with guanciale (a salting more fragrant than pancetta) as is the tradition. The service is a bit confusing but full of good will. A good alternative for those who want a change from seafood.

In operation since 1976, this restaurant of traditional Cilento cuisine is very famous. The cuisine is of high quality, made from carefully selected local and zero mile raw materials. Let yourself be tempted by one of their pumpkin antipasti, seafood pasta or fresh fish caught on the Cilento coast, and accompany your meal with one of the good local wines recommended by the sommelier. Finally, don't forget to try the excellent homemade desserts.

A discreet and welcoming sign with white walls enhanced by coloured ceramic tiles. Here you can discover the dishes of the Neapolitan tradition, cooked with quality raw materials. The menu, which is regularly adapted according to the seasons and the products on the market, includes the great classics: pasta (excellent ravioli), fried dishes, eggplant parmigiana , and sometimes a few extravagances according to the chef's inspiration (cod cheesecake). Impeccable cooking of fish and meat. Good value for money.

This pizzeria is very popular with the people of Salerno and, although it is often full, it is easy to find a table. It's hard to make up one's mind when faced with the numerous suggestions of toppings that combine the best products of the region: Agerola cheeses, red and yellow piennolo tomatoes, cured meats, mozzarella di bufala, fried vegetables... It's also hard to get to the end of your plate because the pizzas are really generous! The staff are very attentive, even during the busiest hours, and the service is fast and efficient.

Zizzinella in Neapolitan dialect means carefree and lavishness of the easy life, a feeling that Gigi, the jovial and welcoming owner, wanted to recreate in this small and inviting place that offers a moment of relaxation in front of a good seafood cuisine. The menu is short, guaranteeing the freshness of the products, the plates are nicely laid out, and the culinary tradition is accompanied by some fantasy notes. Some specialities: the chef's baccalà (a cod dish) and theantipasto zizzinella in three courses.

Good little trattoria, which offers popular Neapolitan dishes. The place is mostly known to the elders and the students of the neighborhood. Sitting at the table in the small room, you see the chef at work in the open kitchen, a real show that creates a relaxed and friendly atmosphere. If the room is full, do not despair, you will have the possibility to order your eggplants to the Parmesan to take.

Small budgets will appreciate as the pizzas are generous.

The only restaurant in the Duomo square, opened since 1934, is a family business. The three Buonocore sisters and their mother manage the place seriously. The quality of the food is correct, the air-conditioned room, but the prices are a little too tourist for the location.

This trattoria- pizzeria always attracts crowds as much in the room or under the pretty arbour. The noisy sticks to the Neapolitan tradition and clashes somewhat in this very elegant neighbourhood. Cost-effectiveness.

At the top of a hill covered by the vineyards of the Tenuta Cavalier Pepe, this restaurant boasts the most beautiful panorama in the area. The place is particularly pleasant in the evening when, from the esplanade, you can enjoy a selection of antipasti, grilled meats and the estate's wines as the sun sets over the hills topped by their small villages. The restaurant is very popular and at weekends families gather here for long, happy and lively meals. It is therefore advisable to make reservations.

On the borgo, this small bank next to castel dell'ovo, left Montmartre of Naples. This restaurant is popular Neapolitan noon. The primary reason is that the sun is then just opposite its terrace. It then allows you to suntan eating it to excellent caponata which is, after the pizza, another speciality of the city. Formed by dry bread, bathed in oil, added to it then the inevitable mozzarella and not inevitable basil, tuna or other fish, even meat.

Situated on the heights of the municipality of Forio, this agriturismo offers a balcony on the town below and on the sea. On the menu, traditional dishes made with local and organic products: an assortment of hearty antipasti, consisting of bruschette, grilled vegetables and cheeses, excellent homemade pasta and some typical meat dishes such as quail with rosemary. The wine served is that of the estate. The structure also rents out three well-equipped apartments from 35 € per person per day.

This is one of the best restaurants in Europe in an exceptional setting. Don Alfonso's has such a reputation that every gourmet in the world visits it at least once. The philosophy of the house is based on three fundamental points: a Mediterranean base, a touch of inventiveness and products of the highest quality. The six hectares of land owned by the Alfonso family provide the olive oil, fruit and vegetables that delight the customers. Finally, the wine cellar is incredible, with the best vintages from all over the world.

This small family trattoria and pizzeria, a stone's throw from Porta Nolana, is run by the friendly Ciro. The cook, Marilena, is the granddaughter of Donato, founder of the establishment in 1956. Behind her stoves, she prepares simple dishes, cooked with care, and therefore delicious. A good quality/price ratio, ideal for small purses and for living Naples like a true Neapolitan. Enjoy also the tasting menu, which is made up of land and sea products, it is a good way to discover this land.

The chef of the Palazzo Caracciolo restauranthas made it his mission to offer Neapolitan cuisine reinterpreted with inventiveness and refinement. You can opt for the hazelnut-crusted baccalà with orange coulis and cocoa bean slivers, or, for dessert, the grilled baba. All dishes are served with a selection of excellent Campania wines. Finally, you will enjoy the beauty of the place, a ^16th century Renaissance cloister, lined with high arches and entirely covered by a large white veil.

If you've just arrived at Naples Central Station and your stomach is screaming, don't wait any longer and go to this restaurant in the station square. It may seem touristy at first, but the quality of the food, the warm welcome and the excellent value for money should be enough to convince you. To get a first impression of Neapolitan cuisine, try a good pizza made with very light dough or gnocchi with sorrentine, made with fresh tomatoes.

Don't let the restaurant's name suggest that it's about spreading the good word - except for good food: Simone Profeta is the chef and author of delicious culinary creations that magnify local produce. The small premises have a lot of character, with their stone vaults and rough-hewn wooden tables. Last but not least, if you're a truffle fan, ask if they've had a recent arrival: the nest of tagliolini with freshly grated white truffle before your astonished eyes is a pure marvel!

A reference in the region; when the quality requirement turns into sweet pleasure, it becomes Belvedere. Located in the Hotel Caruso, the restaurant enjoys its breathtaking view. The chef of the restaurant, the dynamic and inventive Mr Franco Luise, is inspired by the Neapolitan tradition to create dishes of which he alone is secret. The mozzarella di bufala at the base of many sauces and à la carte dishes can also be eaten in the best cheese in the region, a treat. Another treat is buffalo steaks in the tourasi, a local wine. The choice of wine is first order, the high-end service. A meal in this place is an unforgettable memory.

Situated along the main road to Positano, this restaurant, which opened in 1959, offers gourmet cuisine of unrivalled quality. The dishes are typical, drawing on the freshness of the land to give colour to the sweets of the coast. The speciality: black ravioli with shellfish and ricotta. Moreover, the cellar is incredible and worth the trip alone. A restaurant-museum, it exhibits ceramics by the Portuguese Cragaleiro and the Italian Carla Garesio. A unique address that gourmets cannot miss.

In the grounds of the Tritone Hotel, with its terrace suspended from the cliff, it is the most romantic restaurant in town, the restaurant of lovers. In the evening, the fishermen leave in their boats to catch fish in front of the restaurant. Then the various lanterns transform the Mediterranean into a starry sky. The next day, the most beautiful fish and shellfish end up on the plates, cooked with finesse and served with discretion. The wine cellar offers the largest selection of Italian wines in Praiano and is among the best in Italy.

The hotel is also close to the port of Castel and the surrounding area. A little less popular and perhaps a little more chic. Good traditional cuisine with excellent seafood in Risotto. Note the ceiling in moulding very… Neapolitan.

Restaurant-pizzeria with a cheerful atmosphere, the only one in Atrani that can boast a terrace on the sea, almost on the beach. The cuisine is faithful to Italian traditions, especially when it comes to fish: assorted antipasti from the sea, pasta with the fish of the day or with shellfish, grilled and fried fish from the sea make up the menu. Also worth trying: provola grilled in a lemon leaf and, for dessert, pasticciotto atranese, a local pastry. A fine list of wines from the Amalfi coast and the region.

At Caserta, the fresh fish is here! This restaurant, specializing in seafood, is run by a very welcoming family. In a relaxed and friendly atmosphere, you can taste a good classic cuisine that features fish and shellfish, in tartar, fried, grilled or in sauce. Try the risotto alla pescatora or with nero di seppia (cuttlefish ink). Quality products and a caring and attentive staff, all for the right price, what more could you ask for? A good address not far from the Royal Palace.

It is one of the many pizzerias that line via dei Tribunali, sometimes humorously renamed "via della Pizza". The menu offers a choice of thirty-nine different pizzas, topped with quality ingredients and served with a rare kindness (except perhaps on busy days...). The "I Decumani" pizza is the must of the house: the simple fact of reading the ingredients is a delight! A very correct address with a very good quality/price ratio. The caramel cream is delicious and the panna cotta is a pride of the chef.

Tubba Catubba was a traditional dance of the Sorrento peninsula. This restaurant offers a typical Neapolitan cuisine, revised and flavoured. A journey through the flavours of the Mediterranean with the house specialities, displayed daily on the blackboard and answering the sweet names of cicinielli, paccheri and sfogliatelle. The best wines of Vesuvius and the region accompany the meal: Lacryma Christi - which means "tears of Christ" - (white or red), Gragnano (red), Fiano di Avellino (white), Greco di Tufo (white).

Located a little higher than the French Institute (Il Grenoble) on the same street. Traditional Italian cuisine. Prices are very attractive compared to the local rates.

You have to take the road to the Posillipo district to reach this elegant white villa ideally positioned on the heights facing the Bay of Naples. Calasole for squid del sole, "sunset", which can be admired through the large bay windows of the restaurant. The restaurant is not only worth a visit for its panoramic location, it also offers good Neapolitan cuisine that favours seafood: the Calasole seafood gnocchi are worth a visit. The service is sober and classy, just like the place.