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We were in Naples at the of April. We had a car, so we drove to Pepe in Grani. We ordered the tasting menu. I agree with Nancy Silverton; it was some of the best pizza that we've ever had anywhere.
https://cimg4.ibsrv.net/gimg/www.fly...c04f29406d.jpg https://cimg6.ibsrv.net/gimg/www.fly...30693b8f3a.jpg https://cimg7.ibsrv.net/gimg/www.fly...be682fe00c.jpg We also at at L’Antica Pizzeria da Michele. We ordered two pizzas, Margherita and Marinara. While tasty, fresh out of the oven, both were a soggy mess with limp crust. https://cimg3.ibsrv.net/gimg/www.fly...5f5ebeca65.jpg https://cimg4.ibsrv.net/gimg/www.fly...8da1c843b1.jpg Finally, we ate at the original location of Gino Sorbillo Antica; the pizza was good, not quite as limp as at da Michele, but nothing special, sorry, I didn't take pictures there. |
Originally Posted by TWA884
(Post 37115654)
We were in Naples at the of April. We had a car, so we drove to Pepe in Grani. We ordered the tasting menu. I agree with Nancy Silverton; it was some of the best pizza that we've ever had anywhere.
https://cimg4.ibsrv.net/gimg/www.fly...c04f29406d.jpg https://cimg6.ibsrv.net/gimg/www.fly...30693b8f3a.jpg https://cimg7.ibsrv.net/gimg/www.fly...be682fe00c.jpg We also at at L’Antica Pizzeria da Michele. We ordered two pizzas, Margherita and Marinara. While tasty, fresh out of the oven, both were a soggy mess with limp crust. https://cimg3.ibsrv.net/gimg/www.fly...5f5ebeca65.jpg https://cimg4.ibsrv.net/gimg/www.fly...8da1c843b1.jpg Finally, we ate at the original location of Gino Sorbillo Antica; the pizza was good, not quite as limp as at da Michele, but nothing special, sorry, I didn't take pictures there. |
Originally Posted by Joebucks
(Post 37115616)
Just visited Naples and went to N'Tretella. It was the best pizza I have ever had. It was a white pizza, with thinly sliced pork belly, grilled artichokes, and fresh basil. Every ingredient was perfect. The other half did a classic Margherita type, which was also fantastic.
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Originally Posted by Sandeep1
(Post 37115741)
Nice pictures! But again, this is what makes it difficult to choose. You say Da Michelle was a limp soggy mess and the person above, who seems to know pizza locally, says it is perfection!
I'd go try them all like the other guy did, but that's just me. |
Originally Posted by PWMTrav
(Post 37117214)
There's no objective truth - it's food! Whether it sucks or is perfection is up to you. Authenticity is important to italians but it doesn't have to be important to you, and in my opinion, shouldn't determine whether something is good or not before you've even tasted it. Things can be inauthentic and delicious, authentic and terrible, or somewhere in between.
I'd go try them all like the other guy did, but that's just me. It is a shame that instead of trying Sorbillo, TWA884 did not get to 50 Kaló for example, to get a perfectly executed pizza Napoletana example. Edited to correct the answers to the quoted text and to the author of the original message in question |
Originally Posted by marcopizzaiuolo
(Post 37124741)
That is fair, but making a pizza more akin to focaccia, cooked slowly, crisping up the crust that hide any dough defect, and topping it with top quality ingredients is actually much easier than making a super pliable but digestible dough, cooking it for 45-60 seconds so that the dough is flash cooked but no crispiness set in and the topping are not dried out but stays fresh and juice, is extremely difficult. What you call soggy, it is actually juice and fresh and let the simple san marzano tomatoes and milky fior di latte, shine through. Obviously is one is used to dry and crisp flat bread product sold around teh world, getting a better version of it topped with better ingredients, makes it more akin to your liking, but again, is a technically inferior product (scientifically and objectively) and is not just about taste. (The bread like crust you see on Pepe cornicione is actually disappointing, and even worst than what I had when I was there).
It is a shame that instead of trying Sorbillo, you did not get to 50 Kaló for example, to get a perfectly executed pizza Napoletana example. |
Originally Posted by marcopizzaiuolo
(Post 36971771)
Pepe in grani is way out of the city, a very long trip to go, and to be honest, very disappointing.
50 Kalò should be on anyone list if Pizza was of interest. It is my go to location since it opened and I used to travel to the Pizza chef previous location way out of the city as it was that good (I am Neapolitan born and bred, with a big interest in pizza as my nickname here suggest). They now have two location, the main one is still walk in only, whilst the newer one, opposite the USA consulate, is reservation only. They also have branches in Rome and London, all directly managed (not franchises like others).50 Kalò is definitely better than Sorbillo e La Notizia. |
Originally Posted by Sandeep1
(Post 37155194)
Which are the two locations? When I look up Pepe in Grani, I'm only seeing the following location: Vico San Giovanni Battista 3, 81013, Caiazzo Italy
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Originally Posted by TWA884
(Post 37115654)
We were in Naples at the of April. We had a car, so we drove to Pepe in Grani. We ordered the tasting menu. I agree with Nancy Silverton; it was some of the best pizza that we've ever had anywhere..
Thanks |
Originally Posted by allset2travel
(Post 37165974)
Taking notes.
Thanks Silverton said she had been talked into driving to Caiazzo -- four hours from her home in Umbria -- by Italian food expert Faith Willinger. It took a couple of years to make her way, she said, but once she got there, she was convinced. “I had been to all the places I was supposed to go in Naples, and honestly I just wasn’t that thrilled with the pizzas I was eating there,” she said. But when she got to Caiazzo, she realized there must be something special, “with 400 people patiently waiting in line for his pizza. When I sat down and had my first bite, I understood why.” |
Originally Posted by TWA884
(Post 37166059)
More from the Los Angeles Times:
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So I spent last night in Caiazzo and went to Pepe in Grani. And today I arrived in Naples for a 3 night stay, and my first meal was da Michele.
Pepe in Grani blows da Michele so far out of the water! There is absolutely nothing special about da Michele and all the effort, and line, and having to sit at a table with strangers, total thumbs down on that experience! Will give 50 Kalo a try as well in the coming days. |
Hi marcopizzaiuolo ,
What do you think of this ranking? https://www.50toppizza.it/50-top-piz...eria-in-italy/ Naples area top 50 filter: 1 I Masanielli – Francesco Martucci – Caserta, Campania 2 Diego Vitagliano Pizzeria – Naples, Campania 5 Cambia-Menti di Ciccio Vitiello – Caserta, Campania 6 50 Kalò – Naples, Campania9 La Notizia – Naples, Campania 11 I Masanielli – Sasà Martucci – Caserta, Campania 17 La Bolla – Caserta, Campania 20 Bro. – Naples, Campania 22 Palazzo Petrucci Pizzeria – Naples, Campania 25 Pepe in Grani – Caiazzo (CE), Campania 42 Starita – Naples, Campania I'll be in Naples Wednesday - Friday and will do I Masanielli Friday lunch and Pepe in Grani Friday dinner (walk off lunch at Caserta palace) Wednesday and Thursday will try to hit 50 Kalo and Diego Vitagliano, then maybe the "first fried then baked" version at Starlita, but maybe go straight for full fried at di Matteo? Need to pack protein powder to balance the carbs... |
Menu and pizzas from 50 Kalò in mid March this year:
https://cimg0.ibsrv.net/gimg/www.fly...ee67bea309.jpg https://cimg2.ibsrv.net/gimg/www.fly...6b29045a6c.jpg https://cimg3.ibsrv.net/gimg/www.fly...6267388ffd.jpg David |
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