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What started as a passion project of Italian-born, Joburg-based industrial psychologist Enrico Adinolfi – rooted in heritage and shaped by global influence – quickly evolved into something more focused: a commitment to making pizza properly.
With his wife, Viviana, Adinolfi imported South Africa’s very first Ooni oven (a compact oven that cooks at extremely high heat), trained in Naples – the birthplace of pizza – and refined his process under the guidance of the Associazione Verace Pizza Napoletana (AVPN), the global authority on authentic Neapolitan pizza.
Authenticity and the AVPN Standard
The AVPN sets strict standards: dough must be hand-stretched (never rolled), ingredients carefully selected, and pizzas baked in a wood-fired oven at high heat for 60–90 seconds. The result is distinctive – a soft centre and an airy, blistered crust.A slice of Naples in Rosebank
Located in the courtyard of Rosebank Quarter (enter via Walters Street), Napz is immediately recognisable – bright, playful, and layered with Neapolitan symbolism.
The Naples Influence: Symbols, culture and design
The painted plates are a standout. They reference traditional Scopa playing cards and feature gestures used to ward off bad luck, alongside icons like Pulcinella – the clever, contradictory character from Italian theatre – and the cornicello, the red horn-shaped charm believed to protect against negative energy. Lucky symbols like the number 13 and four-leaf clovers complete the visual language.
“We’re not about theatrics or trends. We’re about traditional Neapolitan pizza – balanced, soft, and properly made.” – Enrico Adinolfi
This thread continues through the space: the decor draws on broader Neapolitan cultural elements – symbolism, superstition, playful graphics, and southern Italian character. Says Enrico, “This isn’t imitation. It’s lived culture. We understand it, we grew up with it, and we interpret it with respect. Together, plates and decor create a layered, authentic expression of Naples – full of character, charm, and a touch of luck."
Napz opened in June 2025 after a series of pop-ups and private test runs, though its tucked-away location means it still feels like a discovery. We visited in February 2026.
It’s a casual restaurant with warm, knowledgeable service, a tight menu, and a drinks list that includes Italian sodas — with the instruction to “Sip like a Napoletano.”
What makes Napz Pizzeria different?
The pizza menu is deliberately restrained: just five variations.
What we ordered at Napz Pizzeria
We tried the Marita – a half-and-half of Marinara (Roma tomato, garlic, oregano, olive oil and basil) and Margherita (fior di latte mozzarella and Pecorino Romano) – and added spicy nduja to another. The results were excellent.
Why the crust matters more than the toppings
This is where Napz stands apart. The best Neapolitan pizza is not about abundance, but balance. While South African pizza expectations often lean towards heavily topped pizzas (cue the pineapple), here the crust is the main event.
The edge is puffy and blistered, marked by dark spots from the flame. The centre is soft, almost delicate. The texture is light and elastic. These are slices to be savoured, not overloaded.
“Pizza was never just food for me – it was emotional, cultural, and deeply personal. Napz is my way of bringing the closest thing to real Neapolitan pizza to Johannesburg, without the theatrics or short cuts.” – Enrico Adinolfi
Meet the founder: Enrico Adinolfi
Adinolfi’s roots lie in Cava de’ Tirreni, a town about an hour from Naples. “That connection to the region is important — food, particularly pizza, is part of the culture I grew up with.”
He continues to balance corporate life with Napz. “Napz is the creative expression. Corporate is the structure. Both demand rigour, and both inform each other.”
The menu reflects what you would find in Naples: classics, done properly. Simple toppings, disciplined combinations, and a focus on allowing each element – dough, tomato, cheese – to speak.
“Authenticity is not a label – it’s a standard.” – Enrico Adinolfi
Ingredients are imported where necessary – Italian flour, fior di latte, carefully selected tomatoes – but as Adinolfi points out, process matters more than provenance.
For him, the reward is simple: giving people a taste of what he calls “the closest thing possible to authentic Neapolitan pizza outside of Naples, in Johannesburg".
Having eaten pizza in Naples – where queues form outside AVPN-approved pizzerias – this feels like a faithful translation.
“The quality of raw ingredients matters – but what matters even more is how they are treated.” – Enrico Adinolfi
Napz Pizzeria Rosebank — Location, Hours and Details
Open: Tue–Sat from 12:00 – 20:30Where: 9 Walters Street, Rosebank Quater
Contact: +27 83 225 6257
A must-try experience: Every last Sunday of the month from 15:00 – 19:00 is Sunday arvos. See more detail here.
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