Di Matteo, Traditional pizzeria in Naples, Italy.
Di Matteo is a pizzeria in central Naples with a compact interior and wood-fired ovens where pizza makers prepare thin-crust pies following regional methods. The restaurant offers different styles, including a fried version filled with ricotta and rendered pork fat.
This restaurant was founded in 1936 and has kept its original recipes and techniques alive through three generations of pizza makers. The continuity of craft methods shows how the place remained rooted in tradition.
Di Matteo serves as a gathering point where Neapolitans stop daily to eat, showing how deeply pizza is woven into the fabric of local life and identity. The space itself works like a living lab of pizza culture, where craft and everyday routine exist side by side.
The place sits near Via dei Tribunali in the center and works mainly with cash, so it helps to bring bills and coins. The busiest times are midday hours, while evenings tend to move at a steady pace.
The signature item here is a fried pizza filled with ricotta and rendered pork fat, made from a family recipe kept since the founding. This dish is hard to find elsewhere and represents a local specialty.
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