Emilio In Napoli

I grew up in the neighborhood, not far from the historic Pizzeria Emilio. Before the bridge connecting Via Caldieri to Via De Ruggiero was built and opened, Via Falcomatà was almost obligatory for reaching many destinations in Vomero. Emilio's pizza a portafoglio, bought and eaten on the go, was an excellent antidote to our ancestral hunger. The first price I remember was 150 lire (old-style). In high school, a pizzeria was chosen based on price/quality ratio (more price than quality, actually), and Emilio's delivered on both price and quality and was a regular hangout. For many years, I lived in another neighborhood and for years I didn't pass by Via Facolmatà. Yesterday we returned to the "legendary" Emilio. There's a new generation, but the family atmosphere is still the same. The restaurant has been slightly modernized, but it still retains the same welcoming style and old-fashioned flavor. Pizza. Pizza has changed. And here we should debate (without reaching any conclusions) whether "contemporary" or "traditional" pizza is better. Anyone who wants to know more can Google "contemporary or traditional pizza" and will be surprised at how much has been written and is being written on the subject. Personally, at the risk of being accused of heresy by my fellow citizens, I say that contemporary pizza, slow-leavened and highly hydrated, is definitely better than "traditional." The dough is softer and the pizza is easier to digest. I therefore congratulate and congratulate Mr. Pino for having interpreted this change. The world is changing, and it's right that pizza should change too, especially if it's getting better. I had a pizza with tomato fillet and buffalo mozzarella. The 5 stars are well deserved. We will be back to try more.

All very good, very kind staff Recommended