The story
Tucked into Piazza dell’Immacolata, Impastovivo all’Arenella sidesteps Naples’ usual pizza debates. Creator Jana Food Porn calls it a “hybrid” that rejects both “traditional” and “contemporary” labels, instead serving creative, reinterpreted pies that are uniformly excellent. The menu reads like a playground: the Sagan Formaggio Panate e Fritto arrives topped with ragù and pesto, while the Acos di Pizza Fritta is stuffed with parmigiana and draped in cheese fondue.
Further highlights include the vibrant Signora in Giallo, Ale Magno, Alice in Costiera, and La Grande Bellezza. Save room for the Cannolo Scomposto—a fittingly inventive finish to a uniquely Neapolitan experience.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about the "Ale magno" pasta, calling it a standout dish, while the overall vibe is one of warm, rustic comfort that feels like a home-cooked Italian meal.
“This pizza has red datterini, Irpinia salami, provola base, eggplant cream, and cheese fondue on top. The dough is super melty, the pizza is well balanced between acidity, saltiness, and creaminess. Really, really good.”
What creators say
1 creator has covered Impastovivo all'Arenella. Most active: Jana Food Porn
- Jana Food PornLoved
Le migliori pizzerie della Campania episodio 8 - Impastovivo all'Arenella❤️ · @ 0:00
Impastovivo all'Arenella is a hybrid pizzeria in Naples that doesn't call itself traditional or contemporary, serving creative and reinterpreted pizzas that are all excellent.
Dishes mentioned
Sagan Formaggio Panate e Fritto con Pois di Ragù e Pesto Genovese e Scaglie di Grana
This appetizer combines Greece and Naples — breaded and fried cheese with ragù peas, Genovese pesto, and grana shavings. Honestly, I think we improved Greek cuisine here in Naples. It's fantastic.
Acos di Pizza Fritta Ripieni di Parmigiana e Ricoperti di Fonduta di Formaggio e Scaglie di Grana
These fried pizza pockets are stuffed with parmigiana and topped with cheese fondue and grana shavings. The parmigiana is delicious — this fried pizza pocket idea is genius.
Signora in Giallo
This pizza has a fior di latte base, yellow datterini tomatoes, salami, and smoked provolone on top. The combination of fior di latte and stringy smoked provolone with the salami works incredibly well.
Ale Magno
This pizza has red datterini, Irpinia salami, provola base, eggplant cream, and cheese fondue on top. The dough is super melty, the pizza is well balanced between acidity, saltiness, and creaminess. Really, really good.
Alice in Costiera
This pizza has anchovies from Cetara, stracciata cheese, lemon zest, semi-dried cherry tomatoes, yellow tomato passata, mint leaves, and basil. The lemon zest refreshes, the anchovy brings saltiness, the stracciata is still sweet and cleans the acidity.
