Osteria della Mattonella is a neapolitan trattoria restaurant in Toledo, Naples.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
3 hours
Then get ready to wear your apron! In an intimate and familiar location I will show you how to make a typical Campania dessert and we will prepare fresh pasta together...
3 hours
Learn to make fresh pasta and gelato from scratch with a local chef in Naples. Enjoy a hands-on experience, savor the dishes you’ve prepared, and connect with fellow t...
Enjoy a pasta-making workshop in a restaurant in the center of Naples. Under the supervision of a chef, learn how to make pasta and tiramisù with fresh ingredients.
Address: Via G. Nicotera 13, 80132 Napoli, Naples
Umberto in Naples' Chiaia has run the family room since 1916, with tubettoni do treddeta (3-fingered seafood pasta) and spaghetti alle vongole anchoring.
OrderTubettoni do treddeta (house specialty since 1916) and spaghetti alle vongole veraci.
TipOpen Mon-Sat 12:00-15:30 and 19:30-23:30; closed Sunday. Book a week ahead via the website for weekends.
Ciro Oliva's Concettina ai Tre Santi in Naples' Sanita is the modern pizza fine-dining counter, with tasting menus of six small pizzas and a wine pairing.
OrderThe five-pizza tasting menu and the modern margherita with three tomato cuts.
TipBook on the website three weeks ahead. Tasting runs 45 euros; the historic counter still serves the classic pizzas.
Nennella in Naples' Quartieri Spagnoli runs the most theatrical service in town: shouted orders, plastic stools, 13-euro three-course lunch.
OrderPasta e patate con provola, polpette al sugo, daily Quartieri Spagnoli antipasto.
TipNo bookings, cash only. Arrive by 12:00 for lunch or 19:00 for dinner. Closed Sunday all day.
Tandem on Via Paladino in Naples is the modern trattoria built entirely around the Neapolitan Sunday ragu: paccheri, ziti spezzati and the bread-dunking.
OrderPaccheri al ragu napoletano, then bread to mop the sauce. Polpettone for the table.
TipNo bookings; arrive 12:30 or 19:30 for the shortest queue. Seven Tandem rooms across the centre share the carte.
Da Michele in Naples' Forcella has baked margherita and marinara since 1870, the city's defining pizza counter. Kitchen leans neapolitan pizza.
OrderPizza margherita and pizza marinara, the only two on the carte for 150 years.
TipTake a numbered ticket from the door and wait outside. Margherita is 5 euros 50; cash preferred.
Starita in Naples' Materdei has run the wood ovens since 1901, with the montanara fried pizza (Sophia Loren's screen choice) the unmissable order alongside.
OrderMontanara fried pizza, margherita and angioletti dough fritters to start.
TipClosed Monday lunch; otherwise daily 12:00-24:00. No bookings; arrive 12:30 or 19:30 for the shortest queue.
