Battarra — Restaurant in Naples

I have eaten pizza all over the world, including in every region of Italy. One should never have "expectations" regarding what is good and what is bad because pizza is not just one thing; it is many, MANY different things. Although I love ther cracker-thin crusts in Umbria, I know the pizzsa in Naples is special (and different).

We had a one night layover at a B&B near the airport, ready to catch a very early flight, so we went walking up Calata Capodichino looking for an early dinner. We stopped and had a coffee at Caffe Nardulli. They recommended this pizzaria just up the street.

It was still 17:00 and starting to rain. When we asked when we could get a pizza, a waiter told us around 19:00, but then he invited us into the dining room to ewait and brought a half-litter of local red wine. A minute later he arrived with a plate of penne in creame sauce that had been prepared for the trattoria staff just to "hold us over."

A few mintes later a couple of guys came through carrying trays of pizzsa dough. They stopped and let me take photos, and discussed the "lievito di madre" (starter) they use to make the dough.

When the oven was ready our waiter came by to recommend a couple of pizzas "off the menu." We could not refuse. Mine was red with mussles and clams that had been sauteed with parsley and garlic. My wife's was burrata with loacl ham and steamed yellow bell peppers.

The crust was perfectly cooked with large blackened bubbles, a slightly chewy texture and loads of flavor. The topping ingredients where top-shelf and prepared the way only lots of experience can do.

The next time we're in Naploi, we will make a spcial effort to show them our gratitude, and to become "regulars."

Ho mangiato pizza in tutto il mondo, anche in ogni regione d'Italia. Non bisogna mai avere "aspettative" su ciò che è buono e ciò che è cattivo perché la pizza non è solo una cosa; sono molte, MOLTE cose diverse. Anche se adoro le croste sottilissime in Umbria, so che la pizza napoletana è speciale (e diversa).

Abbiamo fatto una sosta di una notte in un B&B vicino all'aeroporto, pronti a prendere un volo molto presto, quindi siamo andati a piedi fino a Calata Capodichino in cerca di una cena anticipata. Ci siamo fermati a prendere un caffè al Caffe Nardulli. Ci hanno consigliato questa pizzeria in fondo alla strada.

Erano ancora le 17:00 e cominciava a piovere. Quando abbiamo chiesto quando potevamo prendere una pizza, un cameriere ci ha detto intorno alle 19:00, ma poi ci ha invitato nella sala da pranzo ad aspettare e ha portato una mezza cucciolata di vino rosso locale. Un minuto dopo è arrivato con un piatto di penne alla crema che era stato preparato per il personale della trattoria solo per "trattenerci".

Pochi minuti dopo un paio di ragazzi sono passati portando dei vassoi di pasta per pizza. Si sono fermati e mi hanno fatto fare delle foto, e hanno discusso del "lievito di madre" (antipasto) che usano per fare l'impasto.

Quando il forno era pronto, il nostro cameriere è passato per consigliare un paio di pizze "fuori menu". Non potevamo rifiutare. Il mio era rosso con cozze e vongole che erano state saltate con prezzemolo e aglio. Quella di mia moglie era burrata con prosciutto loacl e peperoni gialli al vapore.

La crosta era perfettamente cotta con grandi bolle annerite, una consistenza leggermente gommosa e un sacco di sapore. Gli ingredienti per il topping sono i migliori e preparati come solo molta esperienza può fare.

La prossima volta che saremo a Naploi, faremo uno sforzo speciale per mostrare loro la nostra gratitudine e per...

I was heading to airport with my wife last weekend and we wanted to stay for a bit and eat somewhere. There weren't many restaurants nearby to pick from. We found this place on Google maps, but didn't have great expectations. I'm also pretty picky when it comes to food. We ordered two pizzas (Capricciosa and Marinara) and they had an amazing taste. No wonder Napoli is the birthplace of pizza :). We've been eating nearby historical center for several days, but nothing compared to this. The restaurant seems to be, what you may call traditional, while the waitress was very nice and helpful. I was trying to mumble few words in italian while she was google translating some specific words in english :) Battara was a very good...

We visited a pizzeria in Naples on the recommendation of our friends, and the experience exceeded all our expectations. The service was quick and efficient, our order was brought without delays. They made a heart-shaped pizza for our child, which was a wonderful surprise that brought us a lot of joy. The pizza dough was very thin and stretchy, undoubtedly a distinctive feature of real Neapolitan pizza. All the products were fresh, underscoring the high quality of the ingredients. In particular, I want to highlight the arancini - they were the best we've ever tried. This pizzeria is a great example of Neapolitan culinary skill and hospitality. We highly recommend this place to all lovers of true...