Whilst in Napoli for a few days it felt impossible to leave the city without having atleast one pizza. Following a dedicated search, my girlfriend and I struggled to narrow it down to a single spot. Following a conversation with our Airbnb host, we opted to heed his suggestion and try out Starita.

We arrived on an unusually rainy November afternoon and were quickly seated inside what was a surprisingly large restaurant. Although I had initially been sure I wanted to try a margherita, our server convinced us that the must have was the namesake Starita. Convinced, we decided to try it out and complemented it with a zucchini pizza bianca. For starters, given the presence of zucchini flowers even in November, we split a single ricotta filled flower.

The food arrived quickly, starting with the ricotta on its individual platter. The flower was light and creamy, and a tasty beginning to our meal. Appearance wise, the pizzas looked exactly like the typical neapolitan style we were expecting, with a charred crust and alluring mix of toppings. We opted for the starita first and it was excellent. The dough, more akin to bread than most pizzas I've tried elsewhere, was light, with a charred bitterness that was well complemented by the tomatoes. The tomatoes themselves, typical of the area, were delicious, full of sweetness and only accentuated by basil and a sprinkle of pecorino.

Given the quality of the starita, it was hard for any pizza to compare, and the zucchini pizza was tasty, but not quite equivalent. Despite the creamy nature of the pizza it wasn't overly heavy, and once again the quality of the crust was enjoyable.

Overall, given the recognition of neapolitan pizza worldwide my expectations were considerably high, and Starita, and it's namesake pizza in particular, definitely met them.