We'd add
Our runner-upCorna di Maradona
Dough rolled into a horseshoe and fried, filled with sheep's ricotta, cicoli, pork cracklings, and pepper, and named after a regular's verdict. We'd share one to start.
- Fried
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstMontanara Starita
Pizza dough goes into the fryer first, then into the oven under tomato, provola and a sauce the family keeps to itself. Antonio created it in the 1980s, and it's the pizza we'd come to Materdei for.
Pizzeria Starita
Neapolitan pizza and fried pizza · the Starita family since 1901 · Materdei, Naples
Via Materdei 27/28, 80136 Napoli
A Materdei wine cellar that became a fry shop, then a pizzeria, now kept by Antonio Starita with Rosaria, Peppe and Mena. Antonio is the one who made the fried montanara the house's own.
The proof, in the house's own words
Why the montanara
Technique
Fried first, then finished in the oven: two cookings where most pizzerias use one.
Local choice
First on the house's own list of dishes not to miss.
“Da non perdere”
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