Isabella De Cham In Napoli

A very charming and quaint pizzeria, the upstairs dining room is lovely with a domed ceiling. The pizzas, both fried and unfried, are truly delicious, made with top-quality local ingredients. The beers are good, and the service is quick and attentive. An important stop on your tour of Naples.

The pizza is good, but as soon as you sit down, it costs 6 or 7 euros without eating: a €3 cover charge and a €3 small bottle of water, or €3.50 for a small glass Coke. It seems really excessive to me.

You will have no other fried pizza but me

Happy to have found this inclusive place in the center of Naples where everyone is welcome, (vegans and non-vegans) I loved everything I tasted!

Simply excellent. Well done to the entire women's team.

The one and only best fried pizza... Magnificent

Enjoy in Portici at Segmenti pop-up food. The Completa is tradition. An explosion of contrasts: the ricotta adds creaminess, the provola adds smokiness, the cracklings add a savory note, the soul of Neapolitan street food. Donna Isabella is a gourmet reinterpretation. The caciocavallo adds a different complexity than the provola, the arugula inside adds a bitter note, the lemon zest cleanses the palate from the frying. It's a fried pizza with a Mediterranean flavor.

All good except... The welcome, the table service And then the quality of the fried pizza was top notch, as were the classic ones. The only flaw was the poorly maintained restrooms for such a beautiful location. Perhaps the staff should go and clean them every now and then, because they were inaccessible, especially the men's restroom, I don't know about the women's. That said, I repeat, everything was top notch.

The lightest fried pizza in Naples!!!

The exhausting wait that betrays tradition In the beating heart of the Rione Sanità, where Neapolitanness isn't a tourist fad but a symbol of purity and originality, an essence that exudes from the alleys dear to Totò and Eduardo, stands the "home" of Isabella de Cham. Naples dresses in a tuxedo. Even the name, which isn't artistic but betrays her grandfather's French origins, seems like a prelude to the internationalization of Neapolitan culinary art. A project born under the aegis of emancipation, with an all-female brigade that pays homage to the "post-war fryers" and aims to transport fried pizza from the sidewalks of memory to the tables of contemporary gourmet dining. Setting 6.5 Multi-ambience with a modern and minimalist style, typical of many contemporary restaurants and venues with clean, essential lines, dominates the contrast between the black chairs and tables and the glossy white floors, arranged to maximize the small, narrow spaces created near the ovens, in the attic, or on the street. The setting is completely out of synergy with the product and the surrounding historic setting, further compromising the intimacy between tables, which becomes unbridgeable during long waits. Processing 8 Alchemy of air and crispiness. Here, fried pizza changes skin. Forget heavy, greasy calzones: de Cham's dough is a hymn to lightness. Thanks to a hydration level of over 70% and a maturation period of over 48 hours, the dough explodes into a pronounced air bubbles. The frying is masterful: golden, dry, and free of any trace of oil on the surface. The breading of the fried foods is remarkable (the frittatina and crocchè are excellent), which stand out for their savory balance and texture. Ingredients: 7.5 It ranges from the most rigorous tradition to modern combinations, always maintaining a focus on the quality of the Campanian ingredients. Ricotta and buffalo provola from the Sorrentina dairy, San Marzano DOP tomatoes from the Agro Sarnese-Nocerino region, and Crovarese cherry tomatoes. Various emulsions. Extra virgin olive oil (EVO) from Campania, sometimes "Olio Oro di Napoli." Although high-quality and well-paired, they don't provide that extra something. Servings: 4 The table setting generally reflects a contemporary and refined style, aiming to elevate fried pizza, transforming it from a popular street food to a "gourmet" gastronomic experience. While I appreciate the table setting and service's attempt to maintain a strong connection with authentic Neapolitan style, yet with a more evolved vision, the same cannot be said for the other essential aspects that complement professionalism, such as: consistency of service and respect for customers, meaning the ability to welcome customers with the same attention and professionalism, regardless of the workload—the true divide between a "trendy" establishment and a gastronomic institution. We arrived with only two tables, one inside and one outside, each for two people. Our pizzas arrived only after a prompt, separately, and not before five other tables had arrived in the meantime, and after a wait of 1 hour and 10 minutes. Prices 6 The price accordion is a bit unusual, appreciable for fried foods, croquettes, and frittatine at €3.00, but then it goes up to €9.50 for the Margherita and Marinara (or half-price €7.50), the Napoli €9, Porcina €13, and open-faced fried pizzas €12. Cover charge €2.50 Overall rating: 7 Selection: Croquettes, Frittatine, Nerano Frittatine, Margherita, Buffalo (open-faced fried), Piennolo (closed fried); Water. Final thoughts: Choose this if you want to try a good fried pizza. Excellent for couples or small groups.