Vera pizza napoletana. In Exarcheia, since 2018.

“We celebrated my mother's 70th birthday in the back room — Eleni arranged a small private setup for ten of us. The Bufalina was the cleanest pizza I have eaten outside Naples, and the Cantine del Vesuvio Lacryma Christi rosso that Salvatore opened to go with the Diavola was a discovery. We will be back in October for my father's birthday.”

“Three nights in Athens, two of them at NapoliForno. The Salsiccia e Friarielli is genuinely better than anything I've eaten in Trastevere or Naples Centro Storico, and the staff put up with my broken Greek and worse Italian without making me feel bad about either. Yannis explained the impasto to me in detail at the bench.”

“Drove up from Patras with my wife specifically to try the place after reading the Lifo review. The Marinara 1889 — three ingredients on a 75-second crust — destroyed every preconception I had about cheeseless pizza. Marco recommended a Greco di Tufo that was perfect with it. Worth the four-hour drive both ways.”

“I bring colleagues here for working dinners and it has never let me down. The room is small and gets loud after 21:00 — that's the only reason for four stars instead of five — but the food is consistent and the wine list is honest. The Bianca Tartufata with a glass of the Falanghina is my regular order.”

“I trained at Pizzeria Da Michele in Naples in 2014, the same year Salvatore was finishing his certification, and we crossed paths twice. When I learned he had opened in Athens I made a detour from a Berlin trip to come and see. The oven is identical to the one I knew in San Pietro a Patierno, and the impasto is exactly as I remembered. Tradition, perfectly transported.”