The story
In the Naples suburb of Volla, Fratelli Susta has earned its reputation as the birthplace of the Pizza Fiocco, a creation that caught the attention of pizza hunter Giovanni Fois. On his search for “the best pizza in Naples,” Fois praised the dough’s flavorful character, noting the use of type 1 flour and wheat germ. The pizzeria’s warm, no-frills vibe feels authentically Neapolitan—an unpretentious backdrop for something genuinely inventive.
Fois also hailed the Bufalina and the Pizza con Salsa di Pomodoro Giallo as standouts, rounding out a menu where tradition meets thoughtful innovation. For pizza pilgrims willing to venture beyond the city center, Fratelli Susta is a must-visit. It’s a place where a single bite explains why this humble spot has become a legend.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Fratelli Susta’s Bufalina earns rapturous praise for its blistered, creamy-centered crust, while the overall vibe is one of warm, unpretentious joy that makes every bite feel like a celebration.
“This is a bufala in cooking — the buffalo mozzarella is put on before baking, which I like. The mozzarella is dry, not watery like usual, so it works perfectly. The tomato is excellent, with high Brix degrees. I liked this pizza even more than the Fiocco. I'm a big fan of good tomato and good mozzarella, and here the dough is already great. The pizza costs 10 euros, which is reasonable.”
What creators say
1 creator has covered Fratelli Susta. Most active: Giovanni Fois
Fratelli Susta is a legendary pizzeria in Bolla, near Naples, known for inventing the Pizza Fiocco and using high-quality ingredients like type 1 flour and wheat germ for a flavorful dough.
Dishes mentioned
Pizza Fiocco
This pizza has a crunchy and soft texture at the same time — the crust is crunchy on the outside and soft inside, like a hamburger bun. The dough is made with type 1 flour and wheat germ, so it has a real aromatic flavor, not like the tasteless double-zero flour. They also use dried sourdough starter. The toppings include potato, which is delicious. I always cut pizza with scissors, and every slice has a thousand calories, but it's worth it.
Bufalina
This is a bufala in cooking — the buffalo mozzarella is put on before baking, which I like. The mozzarella is dry, not watery like usual, so it works perfectly. The tomato is excellent, with high Brix degrees. I liked this pizza even more than the Fiocco. I'm a big fan of good tomato and good mozzarella, and here the dough is already great. The pizza costs 10 euros, which is reasonable.
Pizza con Salsa di Pomodoro Giallo
This is a pizza I only make in summer. It has yellow tomato sauce, which is cooked. The combination of sweet and savory, soft and crunchy, stimulates the palate. It's so beautiful I have to take a photo. Honestly, there's no one else making a pizza like this. It's one of the best pizzas I've ever had in Naples.
