This pizzeria is in the middle of Pignasecca market, where thousands of Neapolitans come every day to inspect the fruit, veg and fish stalls. Attilio’s parents founded the place in 1938 and his mother, Maria Francesca, was for years the pillar of the restaurant, known for her delicious fresh pasta and desserts, which are still available. But the real surprises are of Attilio’s own making.

A family-run restaurant with traditional interiors plucked straight from a filmset, this is the place we had our first ever proper pizza in Naples (and where we first realised that locals value pizza as much if not more than the tourists, and that Italians love a margherita). The walls are adorned with famous diners and doodles on napkins, and the star-shaped signature with ricotta in the crust is the one to go for if you’re feeling adventurous (and hungry). As it’s on the same street as Mercato della Pignasecca, it makes sense to stop by after your morning exploring that or the nearby Spanish Quarter, but there can be a wait involve for peak lunchtime.

Tucked away in the lively Spanish Quarter, Pizzeria Da Attilio feels like one of Naples’ best-kept secrets—though locals have known about it for decades. Unlike the big-name spots that draw endless crowds, this family-run pizzeria has a more intimate, neighborhood feel, with Attilio Bachetti himself often at the helm, crafting pizzas with the kind of care that comes from generations of experience. When I ate here, I went straight for their signature Pizza Carnevale—a beautifully charred, star-shaped pizza with ricotta-stuffed crust points, balancing richness with the freshness of San Marzano tomatoes and silky mozzarella.

Pizzeria Da Attilio (Pignasecca) – Open since 1938 and now run by Attilio’s grandson, this no-frills pizzeria is constantly bustling with locals who come for the quick service and signature pizza, whose crust is folded into eight points like a star and stuffed with fresh ricotta. Start with fritti like arancini and their XL crocchettone filled with sausage, provola, and friarielli (similar to broccoli rabe); follow with the aforementioned favorite, “Sole nel Piatto”, topped with mozzarella, porcini, tomatoes, Pecorino Romano, and Parmigiano, or the “La Partenopea”, with anchovies, mozzarella, and lemon zest.

Established in 1938 – a relative newcomer, then, in Naples’s pie-obsessed past – this reliably peppy, Montesanto-based crowd pleaser takes its dough discs just as seriously as anywhere else. The difference might be the vibe: though unshowy, the dining room feels less in-and-out than some of the better-known old-timers, which makes lingering over a limoncello a touch more likely. The other difference is the pies: founder Attilio Bachetti invented its signature, star-shaped pizza, among them the seriously good 'Appennini', with ricotta, provola and zucchini.

Located in the heart of the vibrant Pignasecca Market, Pizzeria Da Attilio is one of Naples’ most enduring pizza institutions, first opening its doors way back in 1938. With its classic interior and walls covered in covered with celebrity photos, press clippings, and letters from loyal customers, Da Attilio exuberates a soft Italian casual atmosphere that you want when searching for the best pizza in Naples. Da Attilio is run by acclaimed pizzaiola Attilio Bachetti, who can often be seen in action by the large, wood-burning oven.

Like the other beloved Neapolitan pizzerias on this list, Pizzeria Da Attilio bears the prestigious title “Vera Pizza” given to them by the True Neapolitan Pizza Association. This means that the AVPN has determined that the pizza made at Pizzeria Da Attilio uses the proper ingredients and cooking methods to be considered a true representation of traditional Neapolitan pizza as it was first made in the 19th century. Pizzeria Da Attilio is the preferred pizzeria of the locals in the Montesanto neighborhood of Naples.

Funny enough, I must have walked past Pizzeria da Attillo a dozen times in Via Pignasecca before I went inside. While the menu here isn’t as extensive as other picks on this list, after trying every option, I’ll say the quality of each dish is outstanding. The building itself is split into two well-appointed dining rooms with an array of hand-drawn pictures on the walls and a little window-covered alcove filled with cute ornaments.

Pizzeria da Attilio, located near the Pignasecca Market, is a beloved local pizzeria known for its traditional approach to pizza-making. Established in 1938, this family-run pizzeria has been serving some of the most famous pizza in Naples for generations. The “Pizza Carnevale,” with its star-shaped crust filled with ricotta, is a standout dish that showcases the creativity and skill of the pizzaiolo.

In a sector – that is, the Neapolitan pizza scene – where it is believed that everything has been said by now, Attilio is a pizzeria that has always loved to innovate. While the restaurant was undergoing renovations sometime in the 90s, Attilio uncovered a menu from the 40s. He saw that his grandfather (also Attilio) had been serving a particular pizza: Carnevale (carnival), a star-shaped pie.

Naples’ neighbourhoods are little havens of personality, each with their own different sort of charm. Pizzeria da Atillo can be found in the Montesanto neighbourhood, an area that also boasts the oldest market in Naples. It’s a modest pizzeria, but loved by locals all round – get there early though, as its popularity means it can run out of dough well before closing time on a busy day.

One of the cozier pizzerias in Naples, Da Attilio is a third-generation restaurant nestled in the heart of the historic Pignasecca market, sandwiched in between fruit and vegetable stands, tripe shops and homeware stores. It’s a no-frills establishment that is a favorite with locals and well known for its Pizza Carnevale, a star-shaped pie with a stuffed crust filled with ricotta.

Da Attilio offers a genuine slice of Neapolitan life with its delightful array of pizzas. Known for its homely ambiance and authentic flavors, this pizzeria captures the essence of Naples in every dish. The use of traditional ingredients and time-honored cooking methods at Da Attilio results in pizzas that are not just meals but expressions of Neapolitan culinary heritage.

This family run pizzeria, close to the pignasecca market, is famous for it’s star-shaped pizzas with ricotta cheese stuffed crusts. Don’t be put off by the crowd outside and get your name down on the waiting list (speak to a server at the door). This classic Neapolitan restaurant, with it’s wood-fire oven at the entrance, has been serving top quality pizzas since 1938.

In a city full of pizzerias you can imagine there is a lot of competition with each place trying to distinguish themselves from the rest. And since I’m as much of a sucker for novelty pizza as the next person, I usually make time for Attilio. Besides being well known as one of the better pizzerias, their speciality is for their pizzas with ricotta-stuffed crusts.

As I said, the restaurants on this list are pizzerias, meaning that they serve only pizza. I think that places that serve pizza, pasta, and whatever else you could think of are not dedicated enough to their craft. However, most pizzerias in Napoli also serve little fried balls called Frittatine di pasta, which are fried pasta balls filled with cheesy pasta.

Other pizzerias I can wholeheartedly recommend (without the crazy queues) include Starita (get the mortadella and pistachio with smoked provola – one of the best pizzas I have ever had), Pizzeria Da Attilio and Diego Vitagliano (recently voted the best in Italy!). Be sure to try a pizza fritta too while in Naples. Yep, that’s a deep-fried stuffed pizza.

At the heart of the vibrant Pignasecca market you’ll find Pizzeria da Attilio. Running the ovens is Attilio, whose grandfather (also Attilio) founded the pizzeria in 1938. In conjunction with his mother Maria Francesca, Attilio the younger has been making pizzas here for over 50 years, getting a start in the kitchen when he was just 6 years old.

Neighborhood pizzerias are essential — Ciarly in Fuorigrotta, Pellone in Loggetta, Porzio in Soccavo, Concettina ai Tre Santi alla Sanità, Carmnella in Case Nuove, Da Gennaro in Secondigliano, Da Gennaro in Bagnoli, Da Attilio in Pignasecca, Mattozzi in Piazza Carità, and La Figlia del Presidente in the historic center’s via del Grande Archive.

The ingredients compliment each other perfectly, nothing is amiss. There is really nothing more to say. We personally would avoid the star-shaped ricotta filled pizzas they offer and head straight for the Margherita, but people will disobey orders and then leave snarky comments; its the game, we get it.

Pizzeria Da Attilio brought tears to my eyes, it was so good, and the Margherita pizza was like 3 Euros. We tried many pizzas from various 'top ten' lists while we were in Naples, and that was the best by a pretty good margin. Off the beaten path, but a pretty easy walk from the archaeological museum.

Da Attilio is a cozy pizzeria known for its crispy, flavorful pizzas and friendly atmosphere. It’s a great place to enjoy traditional Neapolitan pizza with a glass of local wine or beer. The affordable prices and central location make it a convenient choice for pizza lovers.

Head pizzaiolo/owner Attilio Bachetti is the grandson of the pizzeria’s founder, after whom he was named. The place opened in 1938 and has been in the family ever since. Attilio (the grandson) is a focused pizza maker who takes great care to carry on his family’s tradition.

If you forced me to pick my favorite pizza in Naples, I think I would pick Pizzeria Da Attilio. Their pizzas combine traditional flavors with a unique feature you won’t find elsewhere. Since 1938, Pizzeria Da Attilio has served star-shaped pizzas with ricotta-stuffed crust.

I first found out about Antilio from watching Ugly Delicious by David Chang. In his first episode, they explore pizza in different parts of the world. Mark Lucali, a famous NYC pizza chef in his own right, travels to Naples to try out the “original style pizza”.

Bachetti, who shapes the pies at Pizzeria Da Attilio, is smiling but ascetic, a lovable obsessive whose devotion to pizza is complete. The son of a pizzaiolo who himself was the son of a pizzaiolo, he began his apprenticeship at age 6.

The expert pizzaioli here is super skilful when it comes to the pizza dough – making it fluffy and light. The crusts are perfectly chewy, too. For something different, get the Natalina.

Pizzeria Da Attilio (Via Pignasecca 17) – another on the bustling Via Pignasecca 17, opened since 1944, it’s got to be worth checking out if visiting the nearby Al 22.

L’Antica Pizzeria da Michele, Pizzeria Concettina ai Tre Santi and Pizzeria da Attilio a few other places that sell traditional pizza.