Da Attilio — Naples Pizza At Its Best

Napoli, they say, is the birthplace of pizza. Though the ingredients and styles have changed over the centuries, Napoli is still the best place to get great pizza.

Michele and I have been visiting the city since 1970 and we have tried all kinds of pizza.  Our favorites change from time to time and while we enjoy going back to old favorites, we also like to try new-to-us pizzerias recommended by friends.  One pizzeria we currently enjoy is Da Attilio, located in the Pignasecca neighborhood.

We try to go early because there is always a line outside.

The pizzaiolo is Attilio Bachetti and on a recent night he was making the pizza, as he often does.

The dough is simple and straightforward, using the classic Mulino Caputo blue flour.  Only the best and freshest toppings are used.

We started with crocche, potato croquettes.

The croquettes consisted of mashed potatoes flavored with provola cheese and fried in a coating of crunchy breadcrumbs.

Michele had the Pizza Marinara, topped with a simple tomato sauce, sliced garlic, fresh basil and dried oregano.

Our friend, Stefano, had the Pizza Carrettiera topped with provola, Benevento sausage and broccoli rabe.

I usually have the Margarita but decided this time to have something different.

Pizza Carnevale is Attilio’s specialty.  The eight points of the crust are stuffed with fresh, velvety ricotta cheese. The central toppings are inspired by the traditional Neapolitan carnival lasagna — tomato sauce, fior di latte (cow’s milk mozzarella), pork sausage, and pecorino cheese.

The recipe for Pizza Carnevale dates back to at least 1944.  Attilio Bachetti reintroduced it after finding the recipe on a menu from his grandfather’s era.  Da Attilio has been a family owned restaurant since 1938.

If you are planning a visit to Napoli, be sure to give Da Attilio a try.

Via Pignasecca, 17, Napoli, in the historic Pignasecca area near via Toledo.