Pizzeria di Matteo is a street-food stop in Centro Storico, Naples.
Di Matteo on Via dei Tribunali in Naples sells pizza fritta and frittatine through the streetside window since 1936, the Bill Clinton 1994 lunch stop.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Pizza fritta runs 3 euros from the window; the queue starts at 11:30. Cash preferred at the window.
Address: Via dei Tribunali 94, 80138 Napoli, Naples
Sorbillo Lievito Madre on Via dei Tribunali in Naples is the Sorbillo family's pizza fritta and al taglio counter two doors from the main pizzeria.
Try: Pizza fritta, pizza al taglio
Tip: No queue ticket needed at this counter; pizza fritta classic runs 4 euros, ripiena (stuffed) 5 euros.
Tandem's first takeaway counter on Via Mezzocannone in Naples builds the cuzzetiello, the wood-fired bread corner from San Sebastiano al Vesuvio stuffed.
Try: Cuzzetiello al ragu napoletano
Tip: Cuzzetiello runs 5 to 7 euros at the counter; pair with a tray of polpette. Open late Friday and Saturday for the university crowd.
Attanasio near Naples Central Station fries sfogliatelle since 1930, with the riccia and frolla baked all day. Open tue-sun 06:30-19:30, closed monday.
Try: Sfogliatella riccia and frolla
Tip: Closed Monday. Sfogliatella riccia 2 euros, frolla 1 euro 80. Cash only at the counter; queue forms 09:00-11:00.
Sorbillo Lievito Madre on Via dei Tribunali in Naples is the Sorbillo family's pizza fritta and al taglio counter two doors from the main pizzeria.
Try: Pizza fritta, pizza al taglio
Tip: No queue ticket needed at this counter; pizza fritta classic runs 4 euros, ripiena (stuffed) 5 euros.
Tandem's first takeaway counter on Via Mezzocannone in Naples builds the cuzzetiello, the wood-fired bread corner from San Sebastiano al Vesuvio stuffed.
Try: Cuzzetiello al ragu napoletano
Tip: Cuzzetiello runs 5 to 7 euros at the counter; pair with a tray of polpette. Open late Friday and Saturday for the university crowd.
Attanasio near Naples Central Station fries sfogliatelle since 1930, with the riccia and frolla baked all day. Open tue-sun 06:30-19:30, closed monday.
Try: Sfogliatella riccia and frolla
Tip: Closed Monday. Sfogliatella riccia 2 euros, frolla 1 euro 80. Cash only at the counter; queue forms 09:00-11:00.
Poppella in Naples' Sanita has run the family pastry counter since 1920, with the fiocco di neve (snow-flake brioche) the dish that turned the bakery.
Try: Fiocco di neve brioche with cream
Tip: Open daily 07:00-22:00. The fiocco di neve at 1 euro 50 is the only order; queue 30 minutes on weekends.
Leopoldo in Naples has baked the taralli sugna and pepper (lard-and-pepper ring crackers) since 1940, the standing salty snack to walk with on the funicular.
Try: Taralli sugna e pepe
Tip: Taralli sold by the gram from the counter; a 200g bag runs 4 euros 50, perfect for the Vomero walk.
Mary in Naples' Galleria Umberto I is the standing counter inside the 1887 arcade, with the sfogliatella riccia baked all day, sold piping hot to the Via.
Try: Sfogliatella riccia hot
Tip: Open daily 07:00-20:00 inside the Galleria. Sfogliatella runs 2 euros; the riccia is the local-buy.
