Pizzeria Pellone is located right next to the central train station of Napoli so if you are looking for a place to grab a quick bite before heading to your next destination, this is your place!. They are most famous for their fried pizza but also serve regular pizza as well. They also have a cute little motto here which is “The best pizza is the one I make tomorrow” meaning that their pizza is only going to get better and better and not go down in quality.

Welcome to Pizzeria Pellone, the temple of heavenly slices in the heart of Naples!. As you step inside this culinary wonderland, be prepared to embrace your cravings for all things cheesy and delicious. With their outrageously large, yet thin-crusted pizzas oozing with mouthwatering toppings, Pizzeria Pellone will make you question if a single slice can double as a parachute during a pizza emergency.

A renowned Naples establishment since 1960, famous for its dedication to crafting exceptional pizzas. Their commitment to using high-quality, fresh ingredients and attention to detail has made Pellone Pizzeria a favorite among locals and tourists alike. Recognized as “Masters of the Art of Pizza” by the University of Naples Federico II, they continue to uphold their tradition of excellence.

While there are many traditional pizzerias across Naples, Tony makes a visit to Pizzeria Pellone. This hole-in-the-wall pizzeria is located in the historic district and specializes in the most popular type of Neopolitan pizza: the Margherita. This is what Bourdain orders (along with a lager), and he’s delighted by the ingredients, the simplicity, and the eating experience.

Any old haunt of Bourdain is fine with us, and Pellone is the quintessential pizzeria in town. Nestled a few blocks away from the central station, in streets of shady inhabitants, this grand old pizza parlour reeks of history. Waiters guide you to a table, often shared with strangers due to space issues, the pizzas here are huge, delicious and cheap.

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.

Pellone – Great pizza is not few and far between in this major city, and here we have another prime option. In the pizza biz for over 60 years, the De Luca brothers know how to throw, and top, their dough. With a location on Via Nazionale right by the train station, it’s the perfect stop pre-departure or post arrival for a saucy pie.

Gennaro Chiaiese remains loyal to the classic, writing “I would like to taste it from Michele Antica Pizzeria.” Annamaria Medagli wants pizza from 10 Diego Vitagliano, a pizzeria in the Bagnoli neighborhood, while Maria Giovanna Luetec, a professor, prefers Pizzeria Pellone on Via Nazionale.

At Pellone (Via Nazionale 93, 0039 081553 8614) in the gritty Vasto area, we try pizza fritta, fried pizza: no, not a Glaswegian joke item, but pizza as light and fresh as stuffed, fried dough can be. We love the frittatine too, breaded fritters filled with pea-strewn macaroni cheese.

Pizza in Pellone is really large and hearty and even if someone complains about the prices I think it’s totally worth. Do not miss the fried pizza made with ricotta cheese, pork fat, cheese and pepper. Pizzeria Pellone, Via Nazionale, 93

Nota principalmente per le sue saporite pizze di dimensioni maxi e dai condimenti abbondanti, e in particolar modo per i calzoni fritti, the Pizzeria Pellone presenta fronte strada anche un banco rosticceria di tutto rispetto.