Quick note: I’m way behind on pizza reviews, so I’m changing the format for a while just to catch up. Just this year alone, I’ve bought pizza 23 times and only managed 1 review so far (not counting this one), plus I’ve made 24 pizzas at home—apparently I’m running some kind of unofficial pizza research lab.
I’m not planning to go back and review everything I missed. Some pizzas were worth remembering (like the one below)… others were better left in the freezer aisle.
Going forward, I’ll focus on the best pizzas, with an occasional MEH one included for honesty (and entertainment).
And yes, high school baseball content is still coming soon. I know, I know—I’ve said that before.
Starita, Materdei District, Napoli – April 10, 2026
Before we even sat down, Starita already felt special.
Walking down (and up) the streets of the Materdei district, with scooters buzzing by like caffeinated bees and laundry hanging above the alleyways, you suddenly spot the famous Starita sign tucked into the middle of old Naples. It’s one of those places that instantly tells you: Yep… this is going to be good.
The neighborhood itself felt like a movie set — although we’ve visited near here before, we’d not previously visited Materdei. Although clearly Napoli, it had a different vibe than other districts — slightly, ever so, wider streets and the slightest of chaos control – drivers actually stopped at street lights…mostly!
Starita has been serving pizza since 1901, and somehow the place still feels authentic instead of touristy. No neon gimmicks. No “Best Pizza in Naples!” banners screaming at you every three feet. Just quiet confidence from a place that knows exactly what it is.
Even the menu had charm. The cover looked like something between Italian folk art and a religious experience. Honestly, in Naples, pizza and religion may only be separated by a little olive oil and a few basil leaves.
Per usual, I ordered the Margherita, which cost only €7 — frankly, a little high for Napoli which seems that the current going rate is €6 or €6.50, but still half of the US.
The dough was absolutely elite. Soft, airy, beautifully fermented, with those puffy leopard-spotted edges that pizza nerds dream about. Every bite had incredible flavor — slightly smoky from the wood oven, slightly tangy from fermentation, and perfectly tender without collapsing into soup. One of the best crusts I’ve ever had anywhere.
The sauce tasted fresh and vibrant, with little chunks of bright San Marzano tomato that tasted like they were picked about six minutes earlier. Pure tomato flavor. Simple. Balanced. Perfectly Neapolitan.
The Fior di Latte (Cow’s milk) cheese was good and flavorful, although a little heavier than my personal preference Mozzarella di Bufala. But that’s like complaining that the Browns only won by 3 points while cheering wildly after a game winning field goal!
The presentation and atmosphere elevated the entire experience. Between the old-world dining room, the history of the place, and the energy coming from the ovens, the meal felt bigger than just lunch. At one point I honestly thought I may have temporarily died and entered the Great Pizzeria in the Sky.
Final Rating: Great
Would I Go Back? Absolutely. I’d go back so fast the Vespa drivers would have to dodge me!
