Food Tours · Tour

Fried Pizza on the Decumano, Mozzarella from 1958

Two and a half hours through the oldest part of one of the oldest continuously inhabited cities in Europe, eating the entire time. It starts in Piazza Bellini, beside the exposed Greek walls, which is where Naples begins in every sense, with a tarallo and the history. Then Via dei Tribunali, which was a decumanus under the Romans and is still one of the busiest streets in the city. There the guide stops at a traditional mozzarella shop that has been open since 1958, and at one of the best pizzerias in Naples for pizza fritta, the fried version, which came out of the poverty after the war and is arguably better than the baked one. Limoncello follows, then Spaccanapoli, the arrow-straight street that literally splits Naples in two and was a main road for the Greeks and Romans both. Past the Conservatorio di San Pietro a Majella, one of the oldest music academies in Italy and one Bellini attended, for artisanal gelato and then the pastries: sfogliatella, which is layered and ridged and best eaten hot, and baba, which is soaked in rum. It ends at Piazza del Gesu Nuovo, in front of the church and the Obelisco dell'Immacolata. Fifteen people at most, in English, with the tastings, a spritz and a professional guide. It goes rain or shine, and the stops change with the season. Not suitable if your standing or walking is limited: seats are not guaranteed. Vegetarians can be accommodated with notice; vegans, gluten-free and dairy-free cannot. Nut cross-contamination is possible.