The classic Margarita in Da Michele with double mozzarella
It is well known to all that Naples is the cradle of pizza and if someone ventures to visit the capital of Campania without knowing it, it will be completely clear to the first minutes of walking through its streets.
Traditional pizza has its origin in the eighteenth century and in some restaurants you will see that they have barely changed the way they have been made since then: wood oven and just two types of pizza to choose from, marinana and margherita. The rest, according to the Neapolitan conservatives who love pizza, are unnecessary watermarks.
During our stay in Naples we ate at different establishments, not all pizzas or pastas, of which we highlight the following three restaurants:
Antica Pizzeria Da Michele
This place would come to be Mecca of pizza in Naples And we couldn't help but go by. From 8 in the morning until dawn, pizzas are continually coming out of their ovens whose customers are left as an espresso coffee with hardly any time for preambles or epilogues at the table.
The wood oven in Da Michele
We arrived soon, about half past seven in the afternoon, and there was already an abundant crowd in front of the door. In Da Michele the system works in the butcher shop style: take a number and wait for our turn. In our case it took about an hour and a half. I recommend you avoid the terraces of the pizzerias to have a beer while you wait. They tend to be half empty and will make you look like bad friends if you only want to drink a beer.