Pizzeria Giovanni Santarpia

Castellammare-born Giovanni Santarpia bakes high-hydration Neapolitan pizza in a wood oven on Via Senese, holding Gambero Rosso's Tre Spicchi and a place in 50 Top Pizza Italia.

Giovanni Santarpia learned pizza at 14 from a Castellammare di Stabia master and opened this pizzeria on Via Senese, between Galluzzo and Due Strade, in 2020. The dough is highly hydrated and rises for at least 48 hours before meeting the wood-fired oven at the open counter, where Giovanni usually works the evening. Start with a fried montanarina or the lampredotto-stuffed fried pizza, then choose between Campanian classics like the Regina di Corbara and his own SantarPizze, such as the yellow marinara with Cetara anchovies. Gambero Rosso confirmed Tre Spicchi for 2026, and a steamed gluten-free dough is made in a separate space.

Best for: Serious Neapolitan pizza just outside the center