【You can not miss it in Naples】Antique Neapolitan pizza shop since 1931! Antica Pizzeria Di Matteo

0:00 Intro
1:05 Starting point for the full-length movie
1:28 How to make Neapolitan pizza dough
15:46 Interview with the owner and history of the pizzeria
21:56 The performance of the street guitarist
29:53 Photo with President Clinton

Nestled on the historic streets of Naples, Italy, Antica Pizzeria Di Matteo is offering an unforgettable experience for anyone seeking an authentic taste of Italy’s most cherished culinary creation: pizza.
Founded in 1936, Antica Pizzeria Di Matteo is a testament to the enduring legacy of Neapolitan pizza. With a history spanning almost a century, it has not only perfected the craft but also helped define what a true Neapolitan pizza should be. In a city where pizza is more than just food; it’s a way of life, this pizzeria holds a special place in the hearts of locals and tourists who appreciate the artistry and tradition behind this iconic dish.
So, when in Naples, do as the locals do, and savor the flavors of Antica Pizzeria Di Matteo for a genuine Neapolitan pizza experience that is simply timeless.

🍕 Antica Pizzeria Di Matteo
📍 Location:Via dei Tribunali, 94, 80138 Napoli NA, ITALY
https://maps.app.goo.gl/Qg8w58WVjrw8W7Ms8?g_st=ic
📞 +39 081455262
🌏 anticapizzeriadimatteo.it
instagram：anticapizzeriadimatteoofficial

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I came to Antica Pizzeria Di Matteo, a Neapolitan pizzeria where there is always a line to buy their pizza. Before opening they were making the dough for their Neapolitan pizza. ‘This is Neapolitan pizza dough.’ ‘Add water, salt and yeast and mix’.

‘ Once they are well dissolved in the water, start adding the flour. Knead for 20 minutes. After 4 or 5 minutes, check the consistency of the dough. Some pizza makers make a soft dough, while others make a hard dough.

Once gluten is generated, I check the dough and decide whether to add flour or water. “How many years have you been a pizza maker?” “I’ve been doing it for 17 years. Almost 18 years.”

“I’ve been working since I was 12 and a half years old; I started delivering pizzas on a small motorcycle when I was 13.”　 Then, after a few years, I started as a waiter, carrying plates and washing dishes.

Then, little by little, I learned about pizza and began to be a pizza maker as a profession. I add flour to this because the dough is too soft. My name is Andrea. I am a pizza maker. I get up at 6:45 a.m. and come here and make pasta dough for the afternoon.

Usually we prepare 40 to 50 boxes of dough in the morning. Each box has 12 pieces of pizza dough, so we sell 500 to 600 pizzas in half a day. The number of them varies from day to day, but on weekends we make more dough.

Small pizzas for takeout. Their small pizzas are also very popular. These are red and white arancini. The filling is ground meat, green peas, and provola cheese. The red one contains tomato sauce.

This is called Frittatine di Pasta. It contains bucatini pasta, béchamel sauce, provola cheese, ground meat and green peas. This was born in this PIzzeria. Now every Pizzeria in Naples makes this Frittatina. But this Pizzeria developed this. This dough holds many air bubbles. Look at it. This is a good dough.

Make Zeppola (fried bread) dough. It contains a lot of water. Mix water, salt, and yeast. “Does one pizza dough weigh 250 grams?” “Yes, look at that!” “248 grams; that’s a 2 gram difference.” “Wow!” Doing this day in and day out, you can feel the 250g in your hands. 252g! Bravo!

This is a very watery dough. When the dough is well incorporated with the flour, speed up the kneading machine. See! Bubbles in the dough. This is a well worked dough. Very smooth pizza dough. A rough surface is not good. It should be smooth as silk.

To keep the dough from sticking to this container, I put water on it like this. Look at this fried bread dough. It is very soft. Make sure your hands are well moistened. Otherwise, the dough will stick to your hands. Fold the dough like this. Look at it. It is a very moist dough.

Rest the dough for 7 hours. And once the dough has doubled in size, it is ready for frying. Their photographer on their Instagram channel was doing the video shoot. A link to their Instagram channel is in the description section. I am Edoardo, the manager of this Pizzeria.

My wife is one of the owners of this Pizzeria. This place was started by my wife’s grandfather in 1936. We are now in our fourth generation. This historic Pizzeria, we are located in Via dei Tribunali, in the heart of Naples.

We started out as a deep fryer and gradually evolved into a classic pizzeria. We have classic fried foods such as Zeppore, Panzerotti, Deep Fried Eggplant, etc. And Frittatina, which we developed and which has become famous all over the world.We also have arancini and croquettes.

And then there is wallet pizza. All I have said so far these are street food.　 And there is an extensive menu with over 50 pizzas in the restaurant. There are oven-baked pizzas, deep-fried pizzas, and a special classic pizza menu created by the Matteo family.

Frittatina was born from the idea of Gennaro Matteo, one of the owners. Gennaro came up with the idea of putting together bucatini pasta, béchamel sauce, ground meat, green peas, cheese and pepper, and frying them.

This 200g medallion-shaped pasta was developed by Gennnaro and the customers who ate it in the restaurant loved it. Little by little it spread, and now it is famous all over the world. We are in the center of Naples via dei tribunali 94.

We are an antique pizzeria that has made history with classic Neapolitan pizza. We also have delicious deep fried pizzas. We look forward to welcoming you all here! fried pizza So many mini pizzas sell out quickly. Often groups of 40 or 50 people buy them. Frittatina

There is always a line in front of this place! This group bought 33 mini pizzas. Here comes the street guitarist. Everyone is very friendly. The staff at Di matteo are Good! For the fried pizza we put ricotta cheese, pork, provolone cheese, and San Marzano tomato sauce.

This is the Frittatana mixture. It contains pasta, béchamel sauce, cheese and pepper. Then, shape it and stuff its center with minced meat and green peas. Potato croquettes. Cheese in the center. All handmade and artisanal.　 Frittatina Former U.S. President Clinton also visited here. And he, on the left in this photo, is actually…

It’s him…the photo is from 1994, so he’s been a pizza maker for over 30 years! There are always a lot of people in front of this place, and you may worry that you will have to wait a lot to eat inside the restaurant.

However, there are plenty of seats in the restaurant, so don’t hesitate to let the staff know you want to eat inside. Come to the historic Pizzeria Di Matteo, located in the heart of Naples, for a delicious pizza!