Restaurants in the province of Napoli

Naples needs no introduction and has the opposite problem: everything has been said already. What matters when you eat here is that the rules are exact — the dough, the tomato, the order of the courses — and that almost nothing is expensive.

What you eat here

• Pizza napoletana STG — a high rim, wood-fired, two canonical versions: marinara and margherita. Everything else is allowed but comes after.
• Ragù napoletano — meat and tomato for hours; the pasta is dressed with the sauce and the meat arrives afterwards as a second course.
• Pomodorino del Piennolo del Vesuvio DOP — hung in bunches, keeping for months and concentrating as it goes.
• Sfogliatella in both forms, babà, pastiera: the pastry is a chapter of its own.
• Fried seafood and the paper *cuoppo*, and the mozzarella that comes from neighbouring Caserta.

The wine

Lacryma Christi del Vesuvio grows on lava: Caprettone and Coda di Volpe for the white, Piedirosso for the red. The islands — Ischia and Procida — make mineral whites that are the right call with fish.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.