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di matteo - napoli, italy

1/2/2022

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Rating:  8 / 10
The first pizza in Napoli was always going to be a dicey affair. First impressions count, but how can you really judge how good it was until you've tried at least five others? Which is exactly why I didn't. I waited until I'd spent a week in town before individually dishing out my own scorn or praise. 

Di Matteo ended up faring well.
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Recommended to me by a Napoli native, well, five in fact, I had high hopes running into this establishment slap bang on one of most epic culinary streets in the world. A few yards down lies Da Carmine and further still Sorbillo. We managed to snag a table inside, showed our covid passes and settled in. Pizza Margherita, Aqua Frizzante. Grazie.
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9/10 times when trying a new pizza place i'll opt for the Margherita. Despite being my usual go-to, it's a good mile-marker as to the most important things at a new place: is the crust good? is the sauce good?

​If they score high marks on both you can rest easy and order something more lavish next time.
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The crust at Di Matteo was light and cooked well, the cheese standard, the sauce was good but had a slight acidic tinge to it which pulled the marks down from a nine/ten. At less than 5 Eur a pie, you're really not breaking the bank trying out a few pizzerias a day and finding your own personal favourite.

That's exactly what I ended up doing, the results of which can be found here.
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.
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    "Tastes are subjective, so take everything with a pinch of salty tears"
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