Alan Richman

"At Trianon, one of the oldest and best pizzerias in Naples, my wife had looked up in dismay from her tasty if fatally gooey pizza margherita con bufala (buffalo mozzarella, tomato sauce, basil, Parmigiano-Reggiano) and said, “It’s soup.“ Trianon, which had the most flavorful pizzas in Naples, also had the wettest."

Tony Gemignani

"I went to Naples and had a Margherita at Trianon da Ciro (since 1923). It was so simple, yet so complex. I looked at it and had an epiphany."

DK Eyewitness Travel

"A Neapolitan pizza heaven since 1923, this pizzeria is packed during lunch and dinner. One excellent pizza is topped with sausage and broccoli and shouldn't be missed."

Jennifer Hubbert

"11 of the best places to eat pizza in Naples: Pizzeria Trianon Da Ciro - If they have it, try the salsicca (sausage) and friarelli (a type of broccoli specific to Naples)."

ROL Cruise

"A hidden gem, Pizzeria Trianon Da Ciro is worth seeking out. Always filled with locals, Trianon spans three floors and serves up some of the tastiest flavour combinations in the city. Although also famed for its specials (for example, an Italian sausage pie topped with broccoli), Pizzeria Trianon Da Ciro is a great place to experience traditional pizza dishes too. Expect fresh buffalo mozzarella, beautifully cooked crusts and perfectly concocted sauces."

Alexandra E. Petri

"Pizzeria Trianon da Ciro is only on a handful of “best pizza” lists. Not because it isn’t amazing, but because only those in the know have actually been to this under-the-radar spot. Bursting with locals, Trianon is a three-floor pizza mecca. The special here is the Italian sausage pie topped with friarielli — a broccoli rabe / broccolini hybrid that only grows in the Neapolitan countryside. Freshly made buffalo mozzarella melts like silk over a perfectly cooked crust with dots of salsiccia and ... Read more

Hopper

"The result is beautiful puffy-crusted Neapolitan pizza with a generous splash of cheese and basil: the pizza di bufala, with slivers of cherry tomato, is a particular highlight."

Toby Hill

"Its walls are decorated with attractive murals depicting the Campania countryside, and two or three pizzaiolos can be watched flicking together pizzas in a corner beneath one of them. The result is beautiful puffy-crusted Neapolitan pizza with a generous splash of cheese and basil: the pizza di bufala, with slivers of cherry tomato, is a particular highlight."

Camellia Cheng

"The crust is crisp but the middle has a nice soft, tender center of juices from the piping hot cheese. The pizza has to be cooked in a wood-burning brick oven to give it a nice smoky char on the soft dough, giving Neapolitan pizza this crisp and substantial texture. We got the Maria Sofia Margherita. Like I always say, “keep it simple and you won’t get pimples.”"

Rita Cook

"Three floors make this pizzeria unusual since you might be able to find a seat without waiting too long. The real standout, other than easy seating, is the fresh daily made buffalo milk mozzarella. There are 29 pizzas on the menu, although the specialty is the salsiccia or Italian sausage and friarielli, a kind of broccoli grown locally."