Rating: 9 / 10
In the realm of proverbial "bucket lists", eating pizza in Napoli was pretty much at the top. Having dreamt of tasting authentic Neopolitan style pizza's in the narrow, frenetic alleyways of this amazing city, the time finally came.
As is usually the case, I did my due diligence and drew up a list of 20 potential spots to hit. Knowing that I wouldn't manage to reach them all, and with room for personal recommendations, I set out my week long plan of attack.
Da Attillio had been on my list as a potential stop after reading rave reviews about the genius at the helm. I quickly forgot about it until paying the bill after a sumptuous ragu the night before, casually asking the waitress her favourite pizza spot in town: Da Attilio was the reply. The very next morning after stopping numerous places for coffee, I found the tiny restaurant and ordered a take-away Margherita pizza and waited. Covid protocols were feverishly adhered too with even take-away guests asked to submit their Green Pass.
I waited outside peering intently at the master working through the small window. His precision and fluidity spoke of decades of repetition. The raw disc was placed carefully in the oven and moments later returned with it's blistering black spots on the crust hissing in triumphant praise.
I walked around the corner and found a suitably empty alleyway in which to devour the third pizza so far in Naples. From opening the box I could already tell this was going to be a masterpiece. The colour of the crust, the shine of the tomato sauce kissed with olive oil, the floating melts of Mozzarella so stark white. I bit in and had to turn and check I was alone, letting out a yelp of astonishment. THIS WAS UNREAL.
Hands down the best pizza I have ever tasted, anywhere, anytime, by anybody. This was the holy grail I had been waiting to find, and lucky me I found it on day 2. The only issue being all other pizza's will now be compared to this, and if- on the slim chance- this can be beaten, then I might just lie down, cross myself, and ask for death to embrace me gently.
These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG and discover your own gems too. But please do try a few of these, they have been researched exhaustively.
"Sadness is tempered by umami, grief by the motion of slurping, hope restored in the ladling of glistening, fatty broth"