The pizzeria occupies the ground floor of Palazzo Petrucci on piazza San Domenico Maggiore, separate from the group's Posillipo restaurant, and Luciano Pignataro records a house rule of 48 to 72 hours of leavening and close attention to the flours used. Davide Ruotolo is named at the oven, working alongside chef Lino Scarallo on several of the pizzas. Pignataro places the style closer to the Vomero model than to the ruota di carro of via dei Tribunali.
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Enzo Coccia is credited by Luciano Pignataro with being the first to marry research into raw materials with long leavening, and with writing the international disciplinare for vera pizza napoletana during his years in the Associazione Verace Pizza Napoletana. The room began as a single space with the oven and has since doubled into a second, differently formatted site further up the same street. Coccia's margherita is offered in seven versions, on request only.
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Ciro Salvo, a pizzaiolo the son of pizzaioli, makes a ruota di carro pizza on a dough whose hydration Pignataro describes him as having pushed to the extreme limits. The piazza Sannazaro room has been joined by a second Naples site on piazza della Repubblica serving the same pizza with the addition of bookings. Pignataro records him as consistently in the top ten of 50 Top Pizza and twice first in Europe.
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The best-specified dough in the Naples set: Pignataro records a blend of three flours - the source of the pizzeria's name - fermented 24 hours and then leavened a further twelve, 36 hours in total, at a hydration above 70% that he calls the limit of workability. Ciro Cascella teaches the dough as well as making it, running courses that Pignataro says have been well attended for years. The San Pasquale room is the sede madre; the Rome and Milan shops are held to its standard.
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Concettina Oliva opened the pizzeria on this spot in the Sanità in 1951, beside the shrine to the Madonna, Sant'Anna and San Vincenzo that gives it its name. Her great-grandson Ciro Oliva has turned a neighbourhood pizzeria into an experimental one without leaving the neighbourhood, and Pignataro records the concrete form that takes: a dedicated laboratorio di lievitazione e maturazione, a clean separation of takeaway from the dining room, and a cellar run by a trained sommelier.
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Almost 400 square metres in the seventeenth-century Palazzo Ischitella on the Riviera di Chiaia, restored under the supervision of the heritage authority, with storage, cellar, a frying area, two wood-fired ovens, washing and a warehouse laid out as separate spaces. The team at the ovens is directed by Salvatore Salvo. The house states its own dough: more than 24 hours of leavening at room temperature on a mix of two flours.
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Founded in Materdei in 1901, first as a cantina and then in turn trattoria, friggitoria and pizzeria, and the location used for the filming of L'oro di Napoli. Antonio Starita, founder and honorary president of the Associazione delle Pizzerie Centenarie, is still in the room; the fourth generation, Peppe and Mena, now run it. Frying is the house signature - the montanara is fried first and finished in the wood oven, and the angioletti are Antonio Starita's own creation.
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The Forcella room where the Condurro family has made a ruota di carro pizza - larger than the plate - across five generations, on a menu of four pizzas. Pignataro records an extension opened in summer 2025 along via Sersale, part of a plan that Sergio Condurro intends to include an academy and a Museo della Pizza. The founding year is contested between the family's own site and Pignataro, and is left blank here.
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Eighty years of fried pizza from one family, a few steps from piazza Garibaldi. Anna Manfredi - 'a Masardona, a nickname that in Naples meant a carrier of messages between brigands - began selling pizze fritte from her house in 1945, across the street from the present pizzeria; her grandson Enzo Piccirillo runs it now with his wife Carmela. The Battilocchio, a half-moon format of fried pizza, is a registered trademark of the house.
2 sourcesVerified 2026-09-18