Salumeria Upnea is a neapolitan deli restaurant in Centro Storico, Naples.
Salumeria Upnea in Naples' Centro Storico is the deli-bistro hybrid pouring Campania natural wines, with salumi-and-cheese boards and a daily-changing pasta.
Editorially verified May 31, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The salumi flight, pasta alla genovese, caciocavallo impiccato with grilled bread.
Tip: Closed Monday. Open daily 12:00-23:00 otherwise. Walk-in counter; bookings for the back room.
Address: Via San Giovanni Maggiore Pignatelli 34, 80134 Napoli, Naples
Gino Sorbillo's headquarters on Via dei Tribunali in Naples is the third-generation family pizzeria, with 21 siblings carrying the dough across four city.
Order: Margherita with San Marzano DOP and the seasonal special with friarielli.
Tip: No bookings; arrive 12:30 or 19:00 for the shortest queue. Lievito Madre two doors down handles overflow.
La Locanda Gesu Vecchio on Via Paladino in Naples' Spaccanapoli is Vittorio Fortunato's Michelin Bib Gourmand trattoria (opened 2019), with pasta e patate.
Order: Pasta e patate con provola, genovese, mezzanelli alla scarpariello in the daily carte.
Tip: Closed Monday. Tuesday to Sunday 12:00-15:30 and 19:00-23:00 in two seatings (19:00, 21:30). Book ahead even for lunch.
Da Ettore in Naples' Santa Lucia has invented the pagnottiello (stuffed pizza-bread sandwich) since 1955, plus a full carte of seafood pastas.
Order: Pagnottiello stuffed with prosciutto and provola, spaghetti alle vongole.
Tip: Closed Sunday all day. Book ahead for weekends; pagnottiello runs around 9 euros.
Brandi off Via Toledo in Naples claims the 1889 invention of the pizza margherita by Raffaele Esposito for Queen Margherita of Savoy. Priced at €€.
Order: Pizza margherita, the canonical version named for the queen in 1889.
Tip: Open daily 12:00-15:30 and 19:00-24:00. Book ahead for groups; the original Esposito plaque sits at the entrance.
Gino Sorbillo's headquarters on Via dei Tribunali in Naples is the third-generation family pizzeria, with 21 siblings carrying the dough across four city.
Order: Margherita with San Marzano DOP and the seasonal special with friarielli.
Tip: No bookings; arrive 12:30 or 19:00 for the shortest queue. Lievito Madre two doors down handles overflow.
Veridico in Naples' Vomero area runs a top-30 Italian pizza counter on the 50 Top list, with a 60-hour fermentation dough and a vegetable-led pizza carte.
Order: Pizza con fiori di zucca, margherita with mozzarella di bufala, marinara.
Tip: Book a week ahead on the website for weekends. Sunday-only specials use seasonal Campanian vegetables.
La Locanda Gesu Vecchio on Via Paladino in Naples' Spaccanapoli is Vittorio Fortunato's Michelin Bib Gourmand trattoria (opened 2019), with pasta e patate.
Order: Pasta e patate con provola, genovese, mezzanelli alla scarpariello in the daily carte.
Tip: Closed Monday. Tuesday to Sunday 12:00-15:30 and 19:00-23:00 in two seatings (19:00, 21:30). Book ahead even for lunch.
Trattoria Malinconico in Naples' Vomero is a no-frills neighborhood institution with daily-changing pasta, genovese, and ragu napoletano on Sundays.
Order: Genovese, ragu napoletano on Sunday, frittata di maccheroni.
Tip: Closed Sunday. Cash preferred. Carafe wine; the room fills nightly with locals so arrive at opening or expect a wait.
