The best Italian pizzerias and restaurants Campania

The oldest restaurant on the island (1912) has been run for three generations by the D'Alessio family. Its fine and traditional cuisine delights gourmets and delights all the stars who visit the island. Try the pizza all'acqua, the house specialty, made of a very thin dough, delicious. The menus vary according to the seasons, no freezer for the fish bought from day to day. The sommelier Mia D'Alessio has built up the best wine cellar on the island. A gastronomic address in Capri, with prices to match.

A very popular pizzeria known by the locals, where the pizzas are cooked over a wood fire and topped with quality ingredients from the region: Piennolo del Vesuvio tomatoes, mozzarella di bufala, provola d'Agerola, etc. The restaurant also serves traditional Campanian cuisine with a focus on zero-mileage products. Pleasant setting with a large terrace to breathe in the lively atmosphere of the small pedestrian centre, between the port and the Republic Square. Friendly service and a particularly lively place at weekends.

Ideal for immersing yourself in the bustle and life of the port. Plastic chairs, colourful tablecloths and large umbrellas: on the terrace of this unpretentious bar-restaurant you can enjoy simple, honest food, such as spaghetti with anchovies and Procida lemons, or just have a drink. The name of the restaurant is directly inspired by the heroine of Lamartine's novel, Graziella, dedicated to the young woman with whom the poet fell madly in love in Procida.

From the bus driver to the shopkeeper, from the fisherman to the Petit Futé, everyone will recommend Le Arcate. This is normal because this restaurant, run from father to son, offers excellent value for money. Luigi and Michele Cappiello work hard under the eyes of their mother to satisfy the appetite of their customers. The room evokes the land and fishing; at the back, beautiful ceramics recall the main activities of the restaurant: pizza, seafood and fish. Good wine list. A success.

This restaurant is located in a small square in the old town of Sorrento with a pleasant terrace sheltered from the traffic. It offers a local cuisine, balanced in its structure and flavours. An innovative culinary journey based on the quality and freshness of its food. The famous Caruso and this restaurant have the same owner, they share the same cuisine but with different menus and therefore different prices. Inside there is a warm and intimate atmosphere. The service is impeccable, worthy of a great restaurant. Good value for money.

At the beginning of a path that runs along the sea, a restaurant, a small shanty on the edge of the waves, in front of the beach of Marina Praia. In this fishermen's village, the boats, like the trattoria, are picturesque. Fish and seafood brought in by the fishermen come out of the kitchen. It is necessary to go down a little bit vertically to reach the cove of Marina Praia. With the quality and the smile of the chef Armandino, there is no disappointment. In the summer, it is better to book in the evening. Note that the restaurant is also called Trattoria La Praia.

Along Via Santa Chiara, which guarantees a pleasant walk to the gardens of Villa Cimbrone, is a good place to stop for a bite to eat. You can sit on the large, shaded terrace with a view of the valley and the sea below, and of the villages nestled on the steep slopes facing Ravello. The raw materials come from the restaurant's organic vegetable garden, which is set out on terraces a hundred metres away. They accompany meat, fish, shellfish and pasta in beautifully prepared dishes.

If you ask a Neapolitan where to eat the best fried pizza, chances are they'll send you here: De' Figliole is a Naples institution, founded in 1860 by a certain Gennaro Apetino. He dedicated the establishment to his three daughters, his figliole, and since then, the pizzeria has been handed down from generation to generation, always offering the same formula: fried pizzas, with various traditional toppings, such as ricotta, tomato and ham, or sausage and friarielli (well, there's also a sweet version with Nutella!).

The reputation of this trattoria, the oldest in Avellino, is well established. Behind a discreet front, in a large room with a sober decoration, you will be offered a traditional and tasty cuisine with the best local products. Antipasti in the form of buffet and tagliatelle with Irpinia summer truffle very generously served. The wine list of the region is very good; even the house wine, an Aglianico, is to be recommended.

At the head of this gastronomic establishment is Valentina Martone, known in Italy for her participation in various cooking shows on RAI. Here, all the richness of the Irpinia region is used to create a refined and inventive cuisine. The products are those of the restaurant's garden, the olive oil and flour are produced by the Martone family. All this is sublimated in traditional recipes revisited. The welcome given by Valentina's husband is charming. As for the wine, it remains at very reasonable prices.

Founded in 1958 by the current owner's grandfather, who was also named Vincenzo, this renowned restaurant offers traditional cuisine with a focus on pasta and seafood. We enjoyed the antipasti, the mussels and the maccheroni alla genovese which, as the name suggests, is a Neapolitan pasta dish with a sauce of meat and onions that simmers for hours. Cosy rooms and a pleasant little terrace overlooking the street. Nice wine list.

This trattoria, one of the oldest on the island, remains a safe bet. Set back from the busy Via Orlandi, you can enjoy a quiet lunch in the shade of an arbour. The bread and fresh pasta are homemade and the ingredients carefully selected. Try, for example, the rabbit fettuccine with cherry tomatoes and sheep's cheese, or the swordfish fettuccine with pistachios and lemon. All served on beautiful ceramic plates bearing the restaurant's name. Excellent tiramisu for dessert.

The Savoy Beach Hotel's two Michelin-starred restaurant reinterprets Cilento's cuisine in a modern and refined language, using high quality regional products. Bufala cheese is one of the stars of the menu, with buffalo meat deglazed with aglianico. Seafood products are also well represented. The wine list is extensive, with 500 Italian and foreign labels. And to end the meal in all lightness, try the scoop of pistachio ice cream drizzled with extra virgin olive oil: a treat!

The small façade with aluminium frames is more reminiscent of a local sports café front, but once inside, the charming staff will put you right at ease. La Locanda wants to offer its guests a simple and tasty cuisine, a popular cuisine of yesteryear, with fresh and seasonal products. Good assortments of antipasti with local cheeses and cold cuts, pasta, meat and fish dishes, such as the gallinella all'acqua pazza, a fish with an ugly face but firm white flesh, cooked in court bouillon.

A detour to Vallesaccarda is a must for a fine gastronomic experience at this starred restaurant run by the Fischetti family. Michelina in the kitchen, assisted by a professional and friendly team, seeks to rediscover the flavours of yesteryear which she models with great delicacy and virtuosity. An assortment of old-fashioned soups, refined meats and magnificent starters, with ravioli with burrata, aromatic herbs and black truffle from Bagnoli Irpino, served under a bell. Beautiful desserts and mignardises.

Restaurant and wine bar housed in an ancient cellar dug into the tufa rock that once belonged to the Girolamini complex. The setting is picturesque, with shelves of wine bottles, and the terrace facing the church of San Giuseppe dei Ruffi is just as pleasant. Ideal at lunchtime or as an aperitif to enjoy a Campania wine accompanied by an assortment of cheeses and cured meats. But you can also enjoy traditional Neapolitan cuisine, sometimes revisited according to the chef's mood.

Notizia's pizza has to be earned: it's a long way by public transport, and buses are rare after 10pm... If you have a car, however, you'll have no trouble parking. At La Notizia, we cultivate the concept of "gourmet pizza", topped with high-quality ingredients combined in original combinations. Ricotta di bufala, Cetara anchovies, buffalo sausage... the raw materials used, far from concealing the dough under a flood of flavours, actually enhance its taste and texture.

Acquapazza is a traditional Campanian way of cooking fish. The fish is poached in a court-bouillon flavoured with olive oil, garlic, cherry tomatoes and parsley, which preserves the tenderness of the flesh. In this restaurant in the centre of Cetara, you can taste the catch of the day all'acquapazza, but also other seafood specialities and in particular the colatura di alici which is prepared directly by the establishment. A pleasant setting under the colourful arcades along the street that leads to the sea.

Zendraglie is a Neapolitan term derived from the French word for "entrails": not surprising, since this is a tripe shop, one of the most renowned in Naples, right in the heart of the Pignasecca market. Next to the stall where offal of all kinds hangs, the two-storey restaurant welcomes a cosmopolitan clientele in a neighborhood trattoria atmosphere. Tripe eaters will be delighted, with generous portions cooked in sauce, with white beans or in salad! The restaurant also serves traditional Neapolitan dishes.

You enter a house with three dining rooms, chairs of different styles, paintings, a hushed atmosphere... Almost like the backstage area of a film studio. Il Papavero ("The Poppy") is an obligatory stop, if only for its Campanian gastronomic excellence. The cuisine of the young Fabio Pesticcio is defined as a combination of local produce and modern techniques. The products of Cilento and the Gulf of Salerno are worked with finesse and precision to create beautiful paintings on the plates.

A recent and very welcoming address, where the young chef Marco works with excellent products, mostly from zero mileage. Traditional regional cuisine, tasty and copious. As a starter, opt for the assortment of antipasti to share, which could almost be enough for a meal. Perfectly cooked meats and typical good primi, such as pasta with chickpeas or tomato sauce. The unusual part is the "water and wine taps": take your glass and choose!

The regulars' meeting place! Here, no map, the boss announces his preparations for the day. Atmosphere of a neighbourhood canteen. Traditional and tasty dishes, served in very generous portions, such as the pasta allagenovese (a meat and onion-based sauce simmered for hours) and the polpette al sugo (meatballs in tomato sauce). Culinary specialities are served throughout the year to accompany the festivities: lasagna napoletana during Carnival or minestra maritata di Natale at Christmas. Excellent value for money.

The restaurant is well known for its family cooking and its fish specialities. In 1969 Giuseppa - Sceppa to his friends - opened the restaurant with his sons. Today, the grandchildren have taken over the Nonna Sceppa - literally "Granny Sceppa" - with four women at the stove while the men work in the dining room. The quality cuisine is made with fresh local produce. The menu evolves according to the seasons and market products. You can go there with your eyes closed, all the dishes will make you want to eat!

This restaurant-pizzeria is located in front of the sea, in a picturesque setting since it has taken over the centuries-old arcades of the Port delle Gatte. In addition to its good pizzas, you can taste local dishes with a Cilento wine. Good antipasti with anchovies and vegetables, excellent ravioli with buffalo ricotta, and maritime specialities such as seafood casserole. Late in the evening, Le Gatte becomes a bar, where young Italians and tourists like to spend pleasant evenings.

Very large restaurant, sometimes hosting weddings, near the cave of Castelcivita. It offers a breathtaking view of the Alburni mountains. The staff is very friendly, but it is mainly for the excellent quality of the food and the local products that one stops here. Their specialities are dishes based onporcini and Controne beans, the latter grown in the area and very popular (Controne is a neighbouring municipality). Everything is very good, from the antipasti to the meat, delicious and tender. Highly recommended.

Located in the modern part of the city centre, this restaurant offers a wide range of dishes, from fish to meat to pizza. For starters, have a plate of cold cuts, cheese and grilled vegetables, or the homemade pasta (cavatielli, fusilli), with al ragù or seafood sauce. For the main course, you must try their speciality of buffalo meat, which is only found in this area. The room is spacious and welcoming, and the terrace is very pleasant. So tonight, will it be meat or fish?

In the heart of the medieval village of Castellabate, this restaurant takes over the main square, made famous by the film Benvenuti al sud, on the first day of summer. You can enjoy the large terrace with its magnificent view over the coast while enjoying traditional Cilento dishes. The cuisine is simple and classic, with good quality seafood and local specialities. As the name of the place suggests, there is a good selection of regional wines.

Born a few years ago as a wine bar, the establishment specialises in seafood cuisine. These are the protagonists of tasty pasta dishes, served in tartars and fried, or simply grilled. All of this is accompanied by a fine selection of wines that favour the Campania wines. Whether on the welcoming terrace overlooking the street towards the port or in the intimate stone-walled dining room, you will appreciate the relaxed atmosphere and the smiling, attentive service.

Pizza in the evening except on Wednesdays. A word to define this restaurant and its owner Mr Giovanni: ethics. The menu and dishes vary according to season, all products come from good and small local farms. The brace is fire, that of the barbecue with the house specialty, the grilled fish. Surrounded by stained glass windows, the room offers a panoramic view of the islets of Galli, Positano and the Capri background. For those who take the car to discover the coast, it is certainly a strategic break in the centre of the car. The service and reception are significant. Like Italian restaurants, La Brace offers fine and tastier pizza evenings. The wine list is far from ridiculous. The house, a small wine of countries, is very honest. Opened since 1975, it has always been a reference in the city.

Interesting for the terrace that overlooks a small square that is always very lively, next to the church of Sant'Angelo a Nilo. The pizzas are very good and offer various toppings, from the classic margherita to the pizza with zucchini flowers and ricotta filled crust, certainly unorthodox in terms of tradition, but so appetizing! In addition to the pizzas, there are various typical desserts such as lemon pie, babà or pastiera napoletana.

Lovers of pizzas, it is here that you have to eat. About fifty varieties, Aurora will satisfy the most demanding. The simplicity of the room to the large white arches and the red tablecloths and white chequered meticulously plays the card of typical Italian restaurant. Cost-effectiveness. Terrace in summer, on the central square of Sorrento.

In addition to the traditional pizzas, the hotel is truly proud of Neapolitan cuisine. On 2 levels, murals at an extra cost in the lower room, you get very well with a cheap menu.

A real little favourite for this trattoria in the Spanish districts. Via Roma, the vico della Tofa, you go up will be welcomed by the owner. Here, the sober and elegant is combined with delicious cuisine, at low prices and the generous portions. Keep a little space for a glass of limoncello.

Brick walls, wooden tiles and chairs: Here are the emblematic elements of a true Italian trattoria. This establishment is among the recognized addresses in the city. Its strategic location and its very correct kitchen are the reasons for this success.

This pizzeria was founded by Ernesto Cacialli, former pizzaiolo at Di Matteo (also in via Tribunali), who was visited by George Clinton, who was in Naples for the G7 in 1994. He named his pizzeria "Il Pizzaiolo del Presidente" in memory of his illustrious guest. Inside, you'll find various rooms decorated with photos, one of which is located in a vaulted cellar. Very relaxed service and excellent pizzas. Forget the menu, do as the Neapolitans do and have a margherita or quattrogusti with a beer.

The Neapolitan institution Al 53 can sometimes suffer from its success by delivering an uneven cuisine and below its reputation. On good days, on the other hand, you will enjoy generous land and sea antipasti, grilled fish dishes, spaghetti alle vongole and other specialities of the Parthenopoean tradition, to be accompanied, for example, by a bottle of local wine. A pleasant terrace in a corner of Piazza Dante, where you can enjoy the perpetual animation that inhabits this pretty square.

Pulcinella's successful frescoes adorning the walls of this organic restaurant are signed Alleria, a local artist whose name, short of allegria, means "joy" in Neapolitan. Cioffi Bartolomeo, the young manager of this restaurant, is a gourmet and true gourmet gastronomy. This is found in the presentation of plates and in the tone given to dishes. Pizza is delicious, the rest too. The price is a little higher, but it's worth it. The team is young, the relaxed atmosphere and decoration are tasteful.

Fish restaurant. From the center of town, climb the few characteristic stairs between the little houses, and you've arrived. It's a warm and welcoming place, with a pretty little terrace overlooking the street. Its cuisine is respectful of tradition. The pasta is made on the spot and the choice of raw materials is made with great attention to freshness and quality. The result is, without a doubt, good food with character and flavorful dishes. Friendly, professional service.

Next to the bell tower of the Basilica of Santa Chiara. Founded in 1922 by a certain Luigi Lombardi, this historic pizzeria, although very busy, does not have the same crowds as its counterparts in Via Tribunali. If the long lines in front of Sorbillo and Di Matteo's pizzerias put you off, sit down here: the traditional Neapolitan pizzas, of similar quality, are excellent and topped with quality products. The menu also includes antipasti, pasta dishes and excellent meat and fish dishes.

Located in a small street in the historic center, away from the hustle and bustle, this is an address that does not lack charm with its intimate room with exposed stone walls and attentive service. Aesthetic and honest cooking, a reduced menu in which everyone will find his happiness among the pasta dishes, the fish or the perfectly cooked red meat. The wine of the house, an aglianico in red or a falanghina in white, is very correct and the waiter will be able to advise you some regional wines. A friendly address for a good time.

This slow food establishment is run by a couple who demonstrate a deep sense of hospitality and sharing. From the glass of sparkling wine offered on arrival to the homemade limoncello to end the meal, you feel like a member of the family to whom your hosts would like to please. The quality of the dishes is a bit uneven: prefer the fish dish (very good tuna tagliata with hazelnuts and orange) or try the pasta with genovese sauce (sauce simmered with onions and meat). Reservation strongly recommended.

In the panorama of Neapolitan pizzerias of international renown, Ciro Salvo's pizzeria, 50 Kalò, has earned a good reputation. Just look at the crowd of customers waiting on the sidewalk! You give your name at the entrance and wait to be called when a table becomes available. If the pizzas are generous while remaining very digestible, the address is also distinguished by the quality of the ingredients of the topping: these are scrupulously selected, with a card which evolves with the seasons.

A real neighborhood trattoria, family-run and popular, located at the corner of a street where tourists never venture, which makes it a confidential address known only to Neapolitans. There is nothing elaborate here, just simple and good food that still has a few good surprises in store, such as the artichoke braised as an antipasto and the polipetto affogato as a main course (octopus simmered in a tomato sauce with red wine). Some evenings, the trattoria comes alive with traditional Italian songs played by a musician.

A charming location in Naples for this restaurant in Castel dell'Ovo, which boasts a long history in the restaurant business, dating back to 1930. The restaurant's reputation is well established, and the owner has succeeded in personalizing this welcoming, well-kept and elegant establishment with its pretty terrace overlooking the small tourist port. An ideal place to enjoy a variety of fried dishes and pizzas, but above all to discover the Neapolitan culinary tradition. Well-presented, well-balanced dishes that highlight the elaboration of raw materials.

At this address, located in Naples' salon (Chiaia district), a stone's throw from the via Partenope Croisette, the atmosphere is elegant and informal. An invitation to discover Neapolitan cuisine based on creativity, balance and innovation. Dishes with delicate, well-defined aromas are presented to perfection. A contemporary cuisine that focuses above all on the quality and freshness of its raw materials. Also renowned for its cocktails.

A historic and elegant address. Its terrace overlooks the surrounding area, and the magnificent view is as exclusive as its excellent cuisine, inspired by local tradition and reinterpreted by the expert hands of its chefs: a must-see for discerning palates. Fresh ingredients are selected on a daily basis, and vegetables and fruit are harvested zero kilometers away, in the gardens surrounding the restaurant. Elegant premises with irresistible charm. A gustatory journey through the aromas and scents of the island.

You can't help but fall in love with this place. A must for those who appreciate unusual addresses. It all starts with a charming little stroll along the coast, leading to a wonderful bay with a lovely little beach. Here, the restaurant and its terrace are set against a splendid panorama. The cuisine is in harmony with the place, the excellence of local raw materials cooked with balance and innovation to delight the palate. Tasty, elegant dishes with infinite aromas. Hats off to you!

The restaurant is located in the historic center and offers innovative cuisine based on local tradition. The chef and his brigade bring simple pleasures and authentic flavors to the table, the result of an encounter between mastery of techniques and know-how. The quality and freshness of the raw materials are obvious, as is the ability to treat them appropriately to bring out their particularities. The marriage of tradition and creativity is a definite asset, in a warm and welcoming environment.