Carmnella In Napoli

Carmnella—note correctly, without the 'e', ​​which has instead 'bastardized' the vernacular of those who use the name Carminella by distorting it—is one of the oldest pizzerias in Naples. And this precious antiquity is enhanced by the 'militancy' of Enzo Esposito, the owner, at another very famous and historic Neapolitan pizzeria, the Trianon, where, I remind non-Neapolitans, they serve only two pizzas: the classic Marinara and the Margherita, created, as everyone knows, in honor of King Umberto's wife (who, coming from Saxony, alas for her there, was most likely forced to eat pizza with pineapple, as the Landsknechts who descended from Frankfurt on the capital of the Great Beauty, Naples, reminded us recently, but who returned home with five babàs generously donated by Napoli to their Eintracht). But let's get to the pizzas, beautifully crafted by Enzo for his Carmnella. The selection is vast, expertly balanced between the classics (in various versions, to be chosen by the customer) and the new creations of master pizza chef Vincenzo Esposito. Including some in collaboration with the Amalfi Coast's Michelin-starred chef, Peppe Guida. Three quintessential ingredients of Neapolitan gastronomic culture reign supreme: escarole, ricotta, and tomato in numerous versions, including the absolute king, 'O Rraù. The choice is extremely difficult. As I've always advised anyone wanting to understand the quality of a pizza, you should always choose a classic Margherita, and only then, on other occasions, choose another type. But I couldn't resist the temptation to try two classics, revisited. A beautiful 'Bucce di Margherita' and an Elena Ferrante ('O rraú ra dummeneca cu a ricotta e 'e purpettele ra nonna'). The very kind and smiling Annalisa was a little horrified by the request (given the combinations of two very different tomato sauces) but she gladly accepted the request, with a smile on her face (and it won't be added to your bill). The dough was excellent (if you eat a pizza with even the crust, it's a sign that it's very well made), just the right consistency, not heavy, but the ingredients were equally excellent, including some delicious tomatoes. The very light, almost imperceptible, crunchiness of the crust (certainly not, horror if there was one, (we're not Briatore's style) of the pizza dough) was very pleasing to the palate. Excellent Ragù (strictly capitalized when it's not (as the great Eduardo used to say) carne cu a pummarola) expertly prepared, and meatballs that, if you're Neapolitan, will take you back to Neapolitan Sundays. Another clever choice that pays homage to Naples is naming the pizzas after great women, daughters of Partenope, Elena Ferrante and Elisabetta Farnese, who married a Bourbon consort and was therefore Neapolitan by adoption. The very dry fried foods are also excellent, although I've only tried a panzarotto, as we children of Partenope call potato croquettes, and the desserts by Leopoldo (a very famous Neapolitan pastry shop, for non-Neapolitans or those unfamiliar with it). As Enzo correctly explained, he's a pizza chef, not a pastry chef, so it's a natural choice to rely on a top-notch pastry chef for the desserts. I highly recommend (as Annalisa, the kind and smiling waitress, recommended to me) the amarena brittle, another dip into a typical Neapolitan delicacy. And finally, the service and the bill. Notice the high-rimmed plates and the marble tables (another absolute Neapolitan tradition). I've already mentioned the kindness and smile of the waitress Annalisa. All that remains is to analyze the bill. A little higher than the average for similarly priced establishments, but that's due to the inclusion of one panzarotto and one dessert (both excellent). Thanks to anyone who reads this review.

It's closed! I went to check today, August 19, 2025, and it's closed.

Of course, perfection doesn't exist, or almost, but for my tastes, it's close. I ate the pizza named after Peppe Guida, and I don't think I've ever eaten a pizza that was both simple and delicious. Pure enjoyment. I felt like I was eating a first course. We'll definitely be back. The staff and owner were incredibly friendly.

We waited about an hour before getting in, but it was worth it. Delicious pizza, excellent ingredients, traditional flavors—in short, you get authentic, classic Neapolitan pizza here. The service is also excellent and very fast. Definitely worth a try.

One of the best pizzas in Naples, if a tourist comes to Naples the first stop must be the Pizzeria Carmnella if you want to eat the real Neapolitan pizza

I've never been here, and it's definitely in my top 3 favorite pizzerias. We went Saturday night at opening time. The best rice ball I've ever had in Naples (and elsewhere). Fried ricotta is an A+. It's a shame I didn't find fried pizza on the menu, but the Munaciello is excellent, modified because my partner doesn't like cheese. It's generous with the toppings and also delicious with salami instead of cracklings. I'll try the classic one in the future. Perhaps only the frittatina is a little less good, but that's a matter of taste. Excellent pizza with yellow and red piennolo tomatoes and Agerola fiordilatte, perhaps even better is the white buffalo mozzarella and datterini. Draft beer, not watered down. Very fair prices. I'll definitely be back in September. I'll have to remember to insist a little and ask for more time between the appetizers and pizzas; everything arrived quickly, and it's hard work. PS: everything was so fragrant, inviting, and tasty... I didn't have time to take souvenir photos!

Fantastic pizza in naples standards. Charming location. Interesting combinations

Visited by chance. Excellent experience, I recommend it to everyone.

In una zona un po’ defilata dal centro, lontano dal flusso turistico e dai riflettori più abbaglianti, la Pizzeria Carmnella si rivela per ciò che è: un piccolo gioiello incastonato nella tradizione, dove la pizza non è solo cibo, ma narrazione. Abbiamo scelto di iniziare dalla regina, la Margherita, per osservarne l’essenza e confrontarla con le proposte delle pizzerie più blasonate della città. Il responso è netto: un nove pieno. Impasto fragrante, pomodoro dal sapore rotondo, una mozzarella di latte vero, che fila e profuma. Ma è nella Elena Ferrante che Carmnella rivela il suo coraggio e il suo genio: una pizza che racconta le stratificazioni profonde dell’anima napoletana, fatta di contrasti, passione e memoria. Ricotta, ragù, polpettine — tre elementi che, sulla carta, potrebbero sembrare un’orgia di sapori… e invece no. È tutto armonia. Una fusione che sorprende, emoziona, dove ogni sapore trova il suo posto e lascia il desiderio di un altro morso, è un altro ancora. Non è solo il piatto a colpire. È il servizio. È Anna, sorridente e presente senza mai essere invadente, che sa anticipare i desideri prima ancora che si manifestino — e così la birra di mio marito viene rimpiazzata con una naturalezza quasi coreografica, senza ulteriori richieste. E poi c’è Vincenzo, il pizzaiolo. Anima vera del posto. Si siede con noi, chiacchiera come fossimo amici da una vita, chiede a tutti se hanno mangiato bene — non per dovere, ma perché gli importa davvero. Vuole che si esca con il sorriso. E ci riesce. Con lui, la serata non è solo gustosa: è allegra. E quando ci si alza da tavola, la frase è solo una: che bella serata abbiamo passato. Nota di merito anche alla varietà di birre alla spina, ben selezionate e perfette per accompagnare l’impasto profumato e digeribile. Il prezzo è onesto: due mezze di birra, una Coca-Cola e due pizze — 39 euro. Più che un pasto: un’esperienza completa. Carmnella rimarrà nei nostri cuori, con un bel sorriso da ricordare.

Decidiamo di andare a cena in questo storico locale di Napoli, anche invogliati dalla video recensione di malati di Pizza che devo ringraziare di cuore in quanto ci hanno permesso di conoscere un locale fantastico di Napoli dove indubbiamente a mio giudizio si mangia la migliore pizza napoletana della città. Come termine di paragone ho l’antica pizzeria di Michele, dove ho preso una margherita a pranzo. Ed altri locali della città, Non è mio costume giudicare altri ristoranti quando faccio una recensione e quindi vengo subito al dunque abbiamo preso una margherita ed una. Elena Ferrante. Margherita strepitosa ma Elena Ferrante decisamente eccezionale bilanciata in tutto e per tutto ricotta fantastica polpettine incredibili e ragù da urlo, La margherita è indubbiamente da 10 bilanciata ed equilibrata sicuramente la migliore che io abbia mangiato a Napoli. Bravissima ANNA che ci ha assistito in questo viaggio culinario ed una menzione particolare allo strepitoso chef pizzaiolo Vincenzo Esposito In definitiva, visto e considerato che bisogna valutare il rapporto qualità prezzo abbiamo preso una margherita, una Elena Ferrante, una coca 0/2 birre da mezzo litro artigianali servizio e coperto, inclusi, ed abbiamo speso in due 39 €. Che dire, l’eccellenza esiste soprattutto a tavola e soprattutto a Napoli.e Fidatevi ed andate a trovarli, non rimarrete delusi.