Starita

If you get to talk to Mr. Starita junior himself, you’ll know why five stars are well deserved: the restaurant is not just a tribute to pizza, but rather to the philosophy that if you combine the best ingredients money can buy, only good food can be produced. They burn through 10 liters of oil a day to ensure frying is clean and fresh, they get pistachios from Bronte to make the most exquisite pistachio spread and have a true passion for cheese, in all its forms. The result is a creative menu where starters alone can keep you busy and delighted before you even start looking at pizzas. The «provola ai ferri’ is out of this world, just get it, and thank me later.
As for the pizza, the dough is light and won’t have you feel bloated afterwards, a dangerous proposition when there are so many flavors to try. While Italians tend to order individual pies, we ended up mixing and matching, family style, and got to try four different pies. The pistachio spread and mortadella (boloney) took the cake.
Universal acclaim says the Nutella dessert is to die for, it means I’ll have to come back, or even check out their NY location in Midtown. Yet another place where you can find excellent pizza, but Starita still manages to remain ahead. Bravo.

This place was quite an experience. First time trying fried pizza and it was pretty fantastic. The normal pizzas were great, as well. Quick and friendly service.

Awesome pizza. Gluten free crust was fantastic. Normal crust got rave reviews too. Limited drink options, no milk or juice for the kids. I think there is wine but it wasn’t on the menu

When in Naples on the second stop of our honeymoon, it was a must that we have pizza. I heard about Starita on a favourite food website of mine, Serious Eats. I mapped it out before coming to Naples, and luckily it was only a few blocks from the National Archaeological Museum, and easy to find if you know what street you’re looking for. The neighbourhood is well outside the nice downtown area, and even the area immediately next to the Museum is fairly grungy looking, but it never felt dangerous, just kinda dirty.
We got there right at 7pm; I’m not sure if that’s when they open, but it very well might have been because it was pretty much dead, with a good 10 staff members standing around the front counters, and it was almost a rush to seat us.
The resto itself is very newly renovated — shiny new wall tiles adorn the walls and there was just a very clean, modern vibe, which was a nice compliment to the history of the building itself and makes it stand out from probably all the surrounding restaurants within a radius of several city blocks. Old movie art and pictures from Starita’s storied past decorate the walls.
Having read about the ricotta-​stuffed, fried zucchini blossoms, I checked to make sure they were available and ordered one each for my wife and I. For pizzas I chose their VPN margherita, of course, and the porcini mushroom pizza to mix it up a bit.
The blossoms came very quickly, with parts of the orange-​yellow blossom still visible through the light, golden brown breading. Cutting the crunchy tip off, ultra-​light ricotta spilled out. I definitely noticed and enjoyed the quality of ricotta that I’d come across in our first week in Italy, and this was another winner. The blossom itself had a very mild flavour, although its lightly floral taste was mostly lost in the salty breading and the ricotta. It was a very good appetizer though, and left we wishing I had ordered more.
Our pizzas came shortly after and were a sight to behold. The margherita was generously dotted with one inch hunks of buffalo mozzarella, while equally randomly placed charred leaves of fresh basil contrasted with the red of the sauce. The crust had a perfect char on both the cornicionne and the bottom, and cutting into it revealed an airy crumb. Actually taking a bite was even better than looking at this pizza beauty, with the soft, lightly charred crust playing well with the wonderful balance of the sweetness and acidity of the sauce. I must say that I’m definitely a fan of an even distribution of shredded cheese, rather than the haphazard distribution of blobs of mozza, but it was lightly salty and delicious nonetheless. The basil added its herby funk, and while I’m not a huge fan of it, it still added to the layers of simple flavours on this very well executed pie.
The porcini pizza was equally well done, and was actually preferred by my mushroom-​loving wife. It had gotten just a bit more charring than the margherita, just enough to make the crust even better. The cheese coverage was much better, with the whole thing covered except for the wide cornicionne. Thick slices of sauteed mushrooms were all over the pizza and added to the richness. There was no tomato sauce, just a little oil.
A German Weiss beer paired well both, not too strongly flavoured and a bit floral.
We finished our meal off with my first ever shot of limoncello. It was super sweet, like a liquid version of lemon pie, but with a noticeably strong amount of liquor in it; more than your various 20% liqueurs, but less than a spirit.
Starita was a fantastic example of Neopolitan pizza, and is worth seeking out if you’re visiting the city.

Starita was very, very good. In my opinion it doesn’t hold a candle to Sorbillo, but my god is that fried dough on the Montanara amazing. It wasn’t quite my favorite because smoked cheese is not good in my book, but the fried dough is succulent. The service is quick and efficient, and the house wine is very cheap and very good!

Let’s get the good out of the way: their pizza dough is alright and… That’s about it. I really cannot begin to comprehend the fuss about this pizzeria (from Neapolitans especially). We actually left the place having barely touched our food to go find a decent pizza. I have to say, I would not be surprised to find this quality of ingredients in a low-​tier pizza parlor in New York (plastic mozzarella, canned mushrooms, tasteless ham…), but in a highly recommended restaurant in Naples? I was flabbergasted to say the least. These guys should really be ashamed of themselves. And maybe they are, at least a little, because when we told them our complaints they did not try to defend themselves. That says a lot.

Notre second déjeuner à Naples…
Nous marchons 30 bonnes minutes pour arriver dans cette pizzeria qui m’a été recommandée par des napolitains comme LA meilleure ou en tout cas bien meilleure que celles qui sont réputées comme Da Michele.
Comme toutes les pizzerias de Naples le lieu n’a aucun charme et les prix sont dans la moyenne entre 5 et 10 euros selon la pizza.
Mon convive commande la 4 fromages et moi la marguerita avec supplément jambon et champignons.
Lorsqu’elles arrivent elles né me font pas la meilleure impression.
Je coupe une tranche fine de pizza et la mets en bouche et là…l’horreur ! L’impression se confirme, les produits font partie des pires produits qu’il m’ait été donné de manger dans ma vie, la pizza est dégoûtante. Le jambon est sans goût et archi salé, les champignons sont des champignons en boîte bas de gamme, le fromage n’a aucun goût et il en est de même pour la pulpe de tomates en boîte. La pâte est à peine bonne quant à elle.
La pizza de mon convive né vaut guerre mieux, d’ailleurs ce n’est pas vraiment une 4 fromages mais plus une crème mélangée à des fromages dont l’origine est plutôt douteuse… C’est honteux !
Je me refuse de continuer à la manger et nous décidons d’aller voir ailleurs.
Les serveurs sont étonnés qu’on né mange pas plus, nous expliquons que nous trouvons la pizza vraiment pas bonne et ils né cherchent même pas à dire le contraire ni à s’en excuser. On paye et nous partons…
Autant vous dire que j’étais vraiment énervée après cette expérience.
Je né sais même pas comment on peut oser vendre des pizze de la sorte et encore moins comment des napolitains peuvent prétendre qu’elle est bonne voire la meilleure de la ville…
Ce restaurant est plus que sur-​évalué, il né vaut rien !

Juste parfait !
Toutes les pizzas de la carte peuvent être réalisées sans gluten, sur demande.
Ingrédients de qualité, très bonne pizza pour ma part ! Adresse à conseiller à 100% pour le sans gluten.

Tried this restaurant because I’m gluten free and it was very close to where I was staying in Naples. It was excellent. Great variety of pizzas (well it is a pizza restaurant) and the vast majority were gluten free. There were only a couple of items on the menu I couldn’t order. This is a big thing if you’re gluten free. Plus my companion was happy and didn’t feel stuck in a gluten free restaurant.
Service was also good. Quick and no problems with the English/​Italian barrier.
Highly recommended whether you’re gluten free or not.

Voici la troisième pizzeria que nous testons en Italie en septembre 2014, seconde à Naples après l’étonnante Sorbillo.
Arrivée à 20h, il est possible de rentrer sans problème (ce qui n’était pas le cas des précédentes)
Comme souvent à Naples, l’accueil est relativement froid, rapide et efficace. On vous installe dans une pièce très éclairée, sans aucun charme particulier. Encore une fois, habituel à Naples. L’habit, ici, né fait pas le moine !
La carte est en anglais, très complète, avec les «en attendant les pizza».
Nous flashons sur la «truffe». C’est presque la plus chère de la carte. Il faut savoir qu’à Naples, les pizzas coûtent généralement entre 3,50 euros et 6,50 euros.
Servi en moins de 5 minute (encore une spécialité de la ville), la pizza est grande, copieuse. Les ingrédients sont très bon, la truffe est pleine de saveur.
Au final, même si les pizzas sont un peu grasses, elles restent très bonne, une très bonne pizzeria de Naples !

Everything at Starita is good! They do a twist on bruchetta pomodoro with fried dough which is wonderful and the stuffed zucchini flowers are awesome. Desert IF you can fit it in get the fried dough topped with Nutella… yum! One of my favorite restaurants in Naples. One thing to note is that the area is a tad dicey so best time to go is lunch.

Talk about a bitchin’ pizza. Great prices, amazing service and AWESOME house wine makes this a must-​see (founded in the 1920s) if you are in Naples. Close to the Naples Archeology museum, where all of the cool art is from Pompeii, I highly recommend it.
The veggie pizza we got was better than my prosciutto pizza (which was just sliced ham, I was expecting a fancy ham). Both pizzas were delicious but the house Red wine for 10 euros was the best chilled wine on our whole Europe trip.
Fried delights make this a fatty-​foodie adventure!

Terrific pizza and the fried zucchini flowers can’t be missed. You’ll have to wait to get in, but it goes quickly and is well worth it.

During our day trip to Napoli one of my good friends who is a local of the area highly recommended this restaurant. We came for lunch and were surprised by the interior-​very modern design with tv screens, not the intimate italian restaurant I had pictured in my mind. Anyways the food was delicious, you can taste the fresh, authentic ingredients that they use. The pizza was really incredible, it’s their specialty and they don’t mess around with high quality. It was reasonably priced as well, overall a great lunch break.

One of our best meals while in Southern Italy earlier this month. Although our pizza tasting was not extensive, we tried four different pizzeria’s in Naples with this being the best. Not too soggy, sauce perfect, classic as well as creative new styles to choose from. Don’t miss out one the Angioletti Fritti — fried pizza dough with delicious tomatoes.
The restaurant is within walking distance to the Archeological Museum so I would time my visit there to eating there. I believe it is open at all times except Sunday for lunch. Will have to try the sister restaurant while in New York — Don Antonio.

There might have been about 100 people waiting outside and 10 people inside. I had to wait for a good 45 minutes. However, if you would like to experience a true Neapolitan pizzeria, it is worth waiting.
I ordered montanara, and margherita con prosciutto e funghi, but what actually came was just margherita. It was still very tasteful, so it didn’t matter. Dough was so moist and glutinous. Pizza here was definitely number one pizza I have ever had.
I must try its sister restaurant, Don Antonio, in NYC.