Nanninella In Poggiomarino

This evening for my name day, we decided to celebrate here, and I have to say... everything was very balanced and homey. We ordered pasta and chips frittatas... delicious, dry and light fried food. Then to continue, we ordered pizzas, and I had a "Troppa bon" and, indeed... the name says it all! Thanks to Grazia... very sweet... in a way... a truly pleasant person... she gave us excellent advice! We had coffee or amaro free... and these days, that kind of customer service is almost forgotten! We'll be back and recommend!

A wonderful place in Poggiomarino worth preserving and recommending to anyone who hasn't tried it yet. I was blown away by the fried foods. Flavorful croquettes and creamy frittatas. The menu offers a modern twist on sophisticated combinations and experimentation. Among the new offerings, we also tried the saffron arancini with chopped shrimp, which I recommend making a regular item on the menu, at least during the summer. The pizzas follow the same path: classic and innovative. Among the latter, the double-cooked pizza is worth mentioning: fragrant yet light, even when fried. The Nerano, which I chose, features a base of delicious zucchini, with slices of provolone del Monaco cheese that add a touch of saltiness and flavor. The base is a pizza disc with a light, soft dough and a generous but not overbearing crust. The extremely friendly staff accommodated all our requests. The dining room is also air-conditioned and brand new. The bill was average. I'll definitely be back.

Excellent pizza, cozy place, and friendly staff. I recommend making a reservation so you don't have to wait to be seated. I'll be back.

The food is excellent, I've never had such a good pizza. The staff is fantastic. Congratulations, excellent restaurant.

Excellent pizza, friendly service, and a warm welcome. Highly recommended.

A great new addition to Poggiomarino: a cute and welcoming place, friendly and fast staff, an excellent selection of doughs with three different cooking methods, and a classic wheeled pizza, sure to make a comeback...

Excellent food and excellent quality, the pizza is very good perhaps one of the best in the area. The place is not very big but pleasant, very slow service.

We had a great time. Large venue with lots of outdoor space. Delicious pizza. Fast service. Very kind and impeccable staff.

A really cozy, nice restaurant, with Italian buzz and sparkling wine. Very delicious food and drinks.

Pizzeria Naninella, Poggiomarino — A Masterclass in Neapolitan Artistry We had the pleasure of meeting the chef whilst he was out for lunch with his family. He kindly shared with us a local wine from his own table, and suggested that we join him at his restaurant the next day. Nestled in the heart of Poggiomarino, Pizzeria Naninella is nothing short of a culinary revelation—a shrine to the Neapolitan tradition where each dish whispers of meticulous craftsmanship and bold, contemporary flair. From the very first bite, it was clear we were in the hands of a master. The croquettes with lime and pink pepper are a textural marvel: golden and crisp on the outside, meltingly tender within, their creaminess enlivened by the zing of lime and a subtle, aromatic warmth from the pink pepper that lingers on the palate like a well-written poem. Alongside them, the frittatina classica achieves the near-impossible—elevating a beloved street-food staple into a moment of quiet transcendence. Rich, savory, perfectly fried, and astonishingly light, it’s the kind of dish that makes you fall in love with Naples all over again. But the true triumph came with the main event: pizza, reimagined as high art. The marinara with allicino, anchovy, and black olive flower is unlike anything else being made in the region—perhaps the country. The base is textbook perfection: blistered, leopard-spotted, with just the right chew. The allicino, a delicate and almost floral garlic essence, lifts the robust anchovy to divine heights, while the black olive flower provides a final flourish of briny depth and unexpected elegance. It’s a dish that speaks to the soul of Southern Italy while daring to innovate—restrained, powerful, unforgettable. At the heart of this culinary triumph is Chef Raffaele Boccia, whose passion is as tangible as the wood-fired heat that fuels his oven. Having trained under the guidance of none other than Jamie Oliver, Raffaello brings a rare blend of precision, creativity, and heart to every plate. That influence—Oliver’s deep respect for ingredients and joyful approach to food—shines through in Raffaele’s work, but it’s his own instinct and reverence for Campanian heritage that elevate Naninella to something extraordinary. His dedication is not just seen, but felt, in every detail. Then, just when we thought the experience had reached its crescendo, Raffaele delivered a final flourish: passion fruit sorbet with brownie, conjured before our eyes in what can only be described as culinary close-up magic. The sorbet, vibrant and tart, danced against the deep, fudgy warmth of the brownie, creating a balance of textures and temperatures that was nothing short of alchemical. As we sat in quiet awe, Chef Raffaele simply smiled and said, “The kitchen is art.” In that moment, it was impossible to disagree. Service is gracious, attentive, and deeply knowledgeable, with a palpable pride in the food that only enhances the experience. Pizzeria Naninella doesn’t just serve pizza; it delivers a love letter to Campanian tradition—written in fire, flavor, and finesse. A must-visit for anyone who believes that great food can be both humble and sublime.