Pizzeria Starita

In the course of the last ten years, Starita has branched out to Milan, Turin and even New York, but the soul of this old-school pizzeria is still in its original location in the working-class neighborhood of Materdei. The marinara – with datterini tomatoes, oregano, basil, Parmigiano and a lot of garlic – is a golden standard, as is the montanara: first deep-fried, then cooked in the oven, then – once out of the oven – topped with tomato sauce and provola (smoked mozzarella).