The story
Tucked into the ancient streets of Frattamaggiore, PalaPizza occupies a historic building that gives the humble pizza parlor an unexpected sense of place. The 3.8-star rating suggests a solid, no-frills spot, but what sets this pizzeria apart is its singular invention: the Tronchetto Gnocco.
As food creator Jana Food Porn noted, this is a place that literally put gnocchi inside pizza. The Tronchetto Gnocco is a crunchy pizza roll filled with gnocchi alla sorrentina and meatballs—a double-carb marvel that has earned the creator’s emphatic praise. For those seeking boundary-pushing Neapolitan comfort food inside a storied setting, PalaPizza delivers exactly that.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers rave about the Tronchetto gnocco, calling it a must-try indulgence. The overall vibe is one of warm, unpretentious satisfaction, perfect for a casual yet memorable meal.
“They've combined gnocchi alla sorrentina with Neapolitan pizza. The dough is filled with provola and fried meatballs, folded and baked slowly. Then they open it, pour in the homemade gnocchi with sauce, basil, provola, and parmesan, add more meatballs and provola, and bake again until crunchy. The double carb texture is amazing — crunchy pizza with soft, homemade gnocchi. My favorite part is the meatball, it adds that extra something. You can eat it like a savage or with knife and fork, and scarpetta is mandatory.”
What creators say
1 creator has covered PalaPizza. Most active: Jana Food Porn
- Jana Food PornLoved
#Invited By PalaPizza a Frattamaggiore Hanno messo gli gnocchi nella pizza ❤️ · @ 0:02
PalaPizza in Frattamaggiore is a pizzeria inside an ancient building that invented the Tronchetto Gnocco, a crunchy pizza roll filled with gnocchi alla sorrentina and meatballs — a must-try for double carb lovers.
Dishes mentioned
Tronchetto Gnocco
They've combined gnocchi alla sorrentina with Neapolitan pizza. The dough is filled with provola and fried meatballs, folded and baked slowly. Then they open it, pour in the homemade gnocchi with sauce, basil, provola, and parmesan, add more meatballs and provola, and bake again until crunchy. The double carb texture is amazing — crunchy pizza with soft, homemade gnocchi. My favorite part is the meatball, it adds that extra something. You can eat it like a savage or with knife and fork, and scarpetta is mandatory.
