Gambero Rosso

"Tre Spicchi Gambero Rosso 2019 Best Italian Pizzeria Awards - Pizza Napoletana: 91/100"

Viaggia in Campania

"The Oliva pizzeria was born by Concettina Flessigno, who prepared fried pizzas during the war, and has been famous for 4 generations. The secret lies in a dough leavened for 12 hours and abundant fillings. One of the specialties certainly is the montanara and the classic fillings; escarole, olives and anchovies."

Passione Gourmet

"Also available, as per tradition, some Montanarine (fried pizzelle) - excellent."

La Forchetta Vagabonda

"In the heart of the Rione Sanità, at Ciro Oliva, pizza is not only tradition but also passion and experimentation. Searching for pizza toppings is evident with a menu that follows the seasonality of raw materials, accompanied by a well-kept wine list. My favorite is the Ciro montanarina."

Italia Squisita

"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."

Andrea Docimo

"Where to eat them in Naples - at Pizzeria Concettina ai Tre Santi."

Monica De Lucia

"Since 1901 it has been the favorite destination of Montanara lovers. Its simplicity has made it one of the best ways to appreciate the flavors of the Neapolitan tradition."

Michael Uzmann

"Receiving “Big Montanara” first, the quality of Antonio Oliva’s Dough becomes apparent immediately, the disc’s placement atop meaty Ragu, Basil and Cheese encouraging scarpetta until every last bite is gone."

Federica Guida

"The best fried pizzas in Naples: Pizzeria Concettina ai Tre Santi - The 2.0 Montanara stands out with ricotta di Fuscella di bufala, bacon and lemon zest, and Montanara allo Scarpariello with Corbara tomato, pecorino Bagnolese, chilli pepper and basil."

James Magazine

"Ciro doesn't limit himself to put his creative flair in pizzas but offers finger food and appetizers for which he undertakes the same study and research, and with montanarine he brings the mind to the snack, prepared by his grandmother, with simplicity and the veracity of genuine ingredients."