Travel Reference
In-Depth Information
( 081 764 00 44;
www.vesuvio.it
;
Via Partenope 45; s €199-500, d €215-520; ; 154 to
Via Santa Lucia)
Known for bedding legends (past guests include Rita Hayworth and
Humphrey Bogart), this five-star heavyweight is a decadent wonderland of dripping chan-
deliers, period antiques and opulent rooms. Count your lucky stars while drinking a marti-
ni at the rooftop restaurant.
Eating
Pizza and pasta are the staples of Neapolitan cuisine. Pizza was created here and nowhere
will you eat it better. Seafood is another local speciality and you'll find mussels and clams
served in many dishes.
Neapolitan street food is equally brilliant.
Misto di frittura
- zucchini flowers, deep-
fried potato and aubergine - makes for a great snack, especially if eaten from paper out-
side a tiny streetside stall.
It's always sensible to book a table if dining at a restaurant on a Friday or Saturday
night. Also note that many eateries close for two to four weeks in August, so check before
heading out.
TOP OF CHAPTER
5
Centro Storico
Pizzeria Gino Sorbillo
PIZZERIA
€
( 081 44 66 43;
www.accademiadellapizza.it
; Via dei Tribunali 32; pizzas €3-7.30; noon-3.30pm &
7-11.30pm Mon-Sat; Dante)
Gino Sorbillo is king of the pizza pack. Head in for gigantic,
wood-fired perfection, best followed by a velvety
semifreddo;
the chocolate and
torron-
cino
(almond nougat) combo is divine. Head in super early or expect to queue.
Trattoria Mangia e Bevi
CAMPANIAN
€
( 081 552 95 46; Via Sedile di Porto 92; meals €7; 12.30-3.30pm Mon-Fri; Università)
Every-
one from pierced students to bespectacled
professori
squeeze around the lively, communal
tables for brilliant home cooking at rock-bottom prices. Scan the daily-changing menu (in
