Pizzeria Diametro 33 In Napoli

06/09/2025: Flavors of yesteryear: delicious bread made with criscito and baked in a wood-fired oven, just like our great-grandparents used to. Selected flours, bread baked in long (palata) or round (palatella) shapes, not forgetting the "sgorbietto" (because it's ugly, let's say less beautiful than the "palata di pane"): a true delicacy, a sort of giant roll, quite different from the sticky ones that, after a day, are inedible. I still find it excellent after a week. And what about the whole-grain, rye, or walnut bread, baked once a week, respectively? As my son, who lives in London, says: Panificio Altea deserves at least three Michelin stars! The pizzas also deserve special mention (my favorite is the round one cooked in a copper "ruoto" and "allampriat," meaning cooked over a specially controlled flame), the pizza con le casse (pizza with boxes), the freselle (freselle), the giant crackers, the cantuccini (cantuccini with or without almonds), the panettone and the Easter Colomba (dove-shaped cake) made with sourdough starter. I'm getting hungry just describing them... 😂

10/08/2025: The historic Altea bakery, known as "Maria do pane." One of the very few that still makes bread with sourdough starter, but it's a whole different world. In recent years, their children have taken over to continue their tradition. The bread is slightly different, less salty and flavorful than before, but it still makes a difference. Try their friselle, made in a separate oven, which are exceptional both in summer and winter. The pizza, made with bread dough, is also very good. During the holidays, they also make colomba and panettone. They're not an industry, so if you don't book, you'll miss out. I was helpful.