Pizza with buffalo mozzarella
A version that replaces fior di latte with buffalo mozzarella, giving the Neapolitan dough a creamier texture and a distinct milky flavour.
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Dining · Gravedona ed Uniti (CO)
Neapolitan pizza on the lakefront of Gravedona ed Uniti
Eccellenza Italianacertificata 2025–2026ID 26836
Read on
The place
Pizzeria Napoletana O' Garibaldin brings Neapolitan tradition to the lakefront of Gravedona. The restaurant serves Neapolitan pizza with a light dough and tall cornicione, prepared according to Campania's canons, alongside a selection of traditional fried specialities: pizza fritta, scazzuoppoli, frittatine di pasta and arancini. The lakefront location offers a scenic setting, with a terrace available during the warmer months.
In Piazza Garibaldi
O' Garibaldin brings the tradition of Neapolitan pizza to Gravedona ed Uniti, set in a central square whose very name recalls its southern identity.
Why you can trust it
Pizzeria Napoletana O' Garibaldin is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
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Location
Pizzeria Napoletana O' Garibaldin is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
A version that replaces fior di latte with buffalo mozzarella, giving the Neapolitan dough a creamier texture and a distinct milky flavour.
A classic pairing of Neapolitan tradition: pork sausage alongside friarielli, pan-sautéed turnip greens, on a base with a pronounced cornicione (puffed crust).
A selection of fried specialities served in the typical paper cone: potato croquettes, mozzarella balls, arancini, pasta fritters and battered vegetables make up a tasting of Neapolitan street food.
Two closed versions of Neapolitan dough: pizza fritta is plunged into hot oil, while calzone is baked in the oven, both filled with ingredients chosen from the menu.
A Neapolitan sandwich made from pizza dough, baked in the oven and then filled. Elongated in shape, with a thin crust and soft interior, suited to hearty fillings.
Margherita, Diavola and Capricciosa form the traditional core of the menu. Slow-leavened dough, tomato and fior di latte as the base, with variations for those seeking bolder flavours.
The figures
What visitors say
«We didn't book but luckily there was a table free. The staff were very attentive and friendly. The menu is extensive and I don't know what dough they use but it is one of the most lightest and best.»
«The pizzas are excellent, the arancini too. Prices are very fair despite being right on the lakefront. Fast service and friendly staff.»
«The pizza is fantastic, of course, but the pizza fritta is something beyond words — try it once and you won't order anything else!»
«Excellent pizza — I had the fried one with sweet salami, ricotta and pepper, absolutely amazing, and the prices are very fair.»
Reviews appear in the language each guest wrote them in.
In the making · In the kitchen
The pizza follows the canons of Neapolitan tradition: a dough with a recognisable fragrance, worked to achieve the texture and lightness that define this style of preparation.
Alongside the pizzas, the menu offers fried dishes and preparations typical of Campania cuisine, designed to compose a gastronomic journey to share at the table.
The restaurant is open for lunch and dinner, with takeaway available. The staff manage both formats while maintaining the same care in the food offered.