WHERE TO EAT The best Pizzelle Napoletane in the world (according to food experts)

"Ciro Oliva is the young pizza chef at the helm of historical pizzeria Concettina ai Tre Santi, in the heart of the Rione Sanità in Naples. The mix of great raw materials and ideas taken from contemporary haute cuisine made his pizzas, especially montanarine, a real gourmet phenomenon."

"Here, thanks to the technical skill of Isabella de Cham and her entire female team, the fried pizza, a simpe working-class food, makes an elegant jump in quality. The variety of montanarine is interesting and tasty."

"Par excellence classic - small montanare (fried pizzelle proposed in two variations: one with fresh tomato on and grated cheese on top and another with the classic Genoese sauce)."

"As an appetizer, there is nothing better than the tasty and crispy fried dishes offered by the Genovesi pizzeria. Fried and baked montanarine are served to delight the palate and stimulate the appetite."

"A very light, dry and crispy, all that makes Montanarina, in its simplicity, a sweet prelude to the more subsequent dishes."

"A quick sampler of the fried pies to come, the Montanarine and Montanarine Genovese are perfect little appetizers; balls of poofy, crispy dough topped with either their bright tomato sauce or a cooked mixture of onions and pancetta. Both get a sprinkling of Pecorino Romano."

Great representation of this delicious appetizer. Just to my liking!