Napolito Pizzeria Italiana review: our verdict
Puffy, speckled crusts immediately reveal the recipe's origins: at Napolito, the pizza is authentically Neapolitan—light, tender, and thoughtfully topped. The Pistachiosa, featuring pistachio cream, thin slices of cured meat, and fresh cheese, is the house specialty; seafood lovers are also a regular crowd, and calzones arrive with fries.
The wood-paneled façade, with its stools and high tables, opens onto a dining room with ochre walls, burgundy chairs, and small Italian flags. Service is swift and the team adorable. This is the spot for discerning pizza lovers, couples, or friends seeking genuine Neapolitan dough without crossing over to Tangier; it's not a lunch spot, as the house never opens at noon.
The pizza to order: the Pistachiosa. The trap: coming on Fridays, the day it's closed. The best slot: right at opening, between 4 p.m. and 6 p.m. depending on the day, before the dinner rush.
