Naples. Pizzeria Gino Sorbillo – in the temple of of Italian pizza

Friday night the middle of March, the very center of Naples. At the door, a waiter collecting records and dozens of people waiting for a table. The average time to stand in line it’s an hour. Average daily quantity of pizza which is channeled directly from a traditional wood-fired oven on customers plates is 1200, and the components used in the product is high-quality products originating exclusively from the Campania region. Sauce made from ripe, juicy tomatoes, fresh mozzarella, fragrant basil, the best olive oil, and extremely thin and soft dough. But this isn’t the only secret of the famous Neapolitan pizzeria. Here in for less than 4 euros Margherita will be prepared by the guy who trained the participants of the Italian and Australian MasterChef’a and won the Championship of Neapolitan Pizza in 2013. Come and sit at Pizzeria Gino Sorbillo.

Via dei Tribunali, one of the main streets of Naples, the very center of the old town. Dilapidated, ancient buildings, the bustling street, the roar of scooters, the laundry drying everyware and the mixture smells coming out of the many dining options. It is here, in the 30s of the twentieth century, Luigi Sorbillo with his wife Caroline Esposito opened his pizzeria. Carolina gives birth to twenty-one descendants, among which is the oldest daughter Esterina, late beloved aunt of Gino, that trains young boy from a small in the art of making pizza, as his father, nineteen sibling. Gino takes a pizzeria after Esterinie. Today, the menu including pizzas are named as the names of family members Gino.

April 2012. Pizzeria Sorbillo is destroyed by fire. It is said that this was punishment because Gino, known for his dislike to politicians and social injustice, refused to pay extortion to Camorra. “What hurts the most is the lost image of Aunt Esterina and all the historical photographs that hung on the walls. I can rebuild a pizzeria, but images that tell the history of Neapolitan pizza, lost” – said Sorbillo to journalist Luciano Pignataro.


Chef in action © Gino Sorbillo

As I mentioned earlier, for the table in a March evening we waited at the door for about an hour. It was Friday, which certainly had an impact on the number of people waiting. This was our third approach to the pizzeria, in the first two – hungry and tired – gave up waiting. There is another way. You can order take away pizza,it  will be faster, but no one who is coming in the legendary pizzeria wouldn’t want to sit at a table and enjoy the great atmosphere?

pierwsza papierowa książka


Waiting for a table.


Like any famous pizzerias, also Sorbillo boast about famous guests. In the picture in the lower right corner Gino with presenter of television Rai 1 Antonella Clerici, on other frames from the program MasterChef.

neapol-pizzeria-gino-sorbilloPope Francis had blessed Margherita from Sorbillo and pray for further cultivate the local tradition of Neapolitan pizza.


Marinara you’ll buy here already for 3 euros. Italian politicians who openly Gino hates , must pay for pizza at Sorbillo 100 euros!


Finally inside. After ordering we expected approx. 20 minutes.


Exquisite white wine – like any product on the premises – from the Campania region.






Arthur already has, now it’s my turn. That day, I was exhausted, first traveling by car from Poznan to Warsaw and then by plane to Rome and  next took the train to Naples and then the long wait at the door, but it was worth it!



Pizzavore in haven.

Warning! Only a few meters away is another pizzeria Sorbillo, do not confuse!
Sorbillo sells an average of about 1,200 units of pizza per day, including pranzo (lunch) and the cena (dinner). In menu you can find dozens of combinations of additives. The cheapest pizza – Marinara – cost in March 2016. 3 euros. This is one of the classics of Neapolitan pizza, unparalleled in other regions of Italy, which consists of only the dough, olive oil, basil, tomato sauce and garlic. The classic margherita cost 3.80 euros, and the version of the prized mozzarella di bufala – cheese from the milk of buffaloes, produced only in Campania – 4.80 euro. The most expensive pizza cost somewhere around 8 euros. But what a taste! So sift and thin pizza I havn’t eaten yet never, some famous, Neapolitan pizzerias already visited, some even twice. First place pizzeria Sorbillo awarded in organized in 2013 and lasting two days Championship of Neapolitan Pizza, so it shouldn’t surprise anyone that Gino is regarded unofficially as its ambassador and promoter in the world, after which willingly rides and grants in numerous television programs, as in the infamous MasterChef’ie. It’s said that Gino is in Naples both loved and hated, but that’s normal for people who have a lot of success.

Neapolitan Pizza – facts and trivia

In 2016, the European Union took over the protection of traditional Neapolitan pizza. the pizza shouldn’t have more than 35 cm in diameter and 2 cm high around the edges, and the components can only come from the Campania region. Pizza can be baked only in the wood-fired oven, it must be flexible and soft, easily consist of a double triangle. The quality of the products used in the manufacture of specialty watches Neapolitan Associazione Verace Pizza Napoletana, the organization aims to preserve the authenticity of this pizza. A few years ago, the brand “Neapolitan pizza” tried to buy foreign companies, to place the proprietary name for the today pizzasimilar frozen products sold in supermarkets. Further more to protect, but also distribute real pizza from Naples, Italy reported it as a candidate for inclusion to the UNESCO list. Results in 2017.

Not only the very center of Naples, not only Naples

Gino Sorbillo Lievito Madre al Mare, Napoli


© Gino Sorbillo

Existing recently, the new premises in the district Lungomare Caracciolo (Via Partenope 1), where at good weather, you can eat pizza at one of the tables set outside, with views of Capri and the Castel dell’Ovo.


© Gino Sorbillo


© Gino Sorbillo

Antica Pizza Fritta Da Zia Esterina Sorbillo – fried pizza fritta by Sorbillo in the district Vomero also at Piazza Trieste e Trento


© Gino Sorbillo

Tribute to his beloved Aunt Esteriny Gino Sorbillo opened a subsidiary specializing in pizza fritta. What a delicacy and how it differs from the classic pizza you can read HERE and watch the following video. For fried take away you will pay 3.50 euros. The restaurant is located in Via Luca Giordano in front of the Teatro Diana in the district of Vomero or in Piazza Trieste e Trento 53, ie at Palazzzo Reale and famous cafes Gambrinus.


© Gino Sorbillo


auntie Esterina © Gino Sorbillo

Gino Sorbillo Lievito Madre al Duomo, Milano


© Ciro Arenella

This is just a treat for pizzavores! Gino Sorbillo opened premises in the center of Milan, and it’s only a second from the Duomo, at the Largo Corsia dei Servi 11. Don’t miss this address being in the capital of Italian fashion. As I many times wrote, the upper part of Italy, north of Romeis hard to find a real pizza;).


© scattidigusto

The famous pizzerias of Naples

Sorbillo is not the first famous Neapolitan pizza, which I recommend. Take a look here as well (for now only in polish language):

Neapol. Pizzeria Da Michele – margherita z Julią Roberts. Dzień 2, część II

Pizzeria Di Matteo. Bill Clinton wie, co dobre. Dzień 3, część I

Neapol. Starita a Materdei – historia w pizzy zaklęta

All new readers I invite to like my page Italia by Natalia on Facebook and follow me on Instagram. I’ll also proud if you add a comment or you share this post with your friends.


The copyright to the text belong to Italia by Natalia. Copy text or fragment, as well as rewriting with the change of the individual words in accordance with the blog regulations will result in law – financial consequence to the thief and also with stigmatization on the internet.

Teraz Twoja kolej! Dołącz do społeczności Italia by Natalia: Będzie mi również bardzo miło, jeśli zostawisz komentarz pod postem. Możesz też zapisać się na newsletter w oknie poniżej.  

Leave a Reply

Your email address will not be published. Required fields are marked *