Attilio a Napoli Songdo: Proper Neapolitan Oven Pizza on Convensia-daero

Songdo can feed you hotel buffets and safe chains. Attilio a Napoli (아띠오 아 나폴리 / Pizzeria Addio a Napoli) is for a different craving: Neapolitan-style pizza from a wood-fired oven, in a compact room on Convensia-daero (Millennium Building 113–114).

Photo: Diningcode (다이닝코드)

The kitchen leans on 참나무 장작 화덕 — oak-fired heat — and dough that stays soft at the center rather than thick pan. Regulars come back for the classic base: a clean Margherita (and variations such as margherita with bufala when listed), toppings that stay Italian rather than overloaded, and pastas that work as a second plate. Names you will often see on Korean Neapolitan boards — Funghi e Prosciutto, tomato-forward pies, seafood or red sauces like a cacciucco-style or pomodoro di pesce when on the menu — are the right language here: check the day’s board, but start simple. The room is small, a little warm, and better for conversation than for a panoramic photo.

Photo: Diningcode (다이닝코드)

Why Recommend This Place

Because Songdo is short on authentic oven pizza that tastes like the category, not like delivery. Attilio is repeatedly described as a local go-to for “real” Neapolitan texture — blistered rim, soft middle, restrained toppings. It is not a secret mountain hut; it is a reliable specialist in a business-leisure strip where that specialty is rare. Wine and beer are available if you want a proper sit-down before the park or a later event.

Photo: Diningcode (다이닝코드)

Practical Information

Name: Attilio a Napoli / 아띠오 아 나폴리 핏제리아 (Songdo)
Address: Millennium Bldg 113–114, 69 Convensia-daero, Yeonsu-gu, Incheon
Phone: 0507-1363-7222 / 032-834-7222
Hours: Often 11:30–22:00 with weekday break ~15:00–17:30 — confirm daily
Parking: Building parking · reservations useful

Maps:
Naver: 아띠오아나폴리 송도
Kakao: 아띠오아나폴리 송도

Photo: Diningcode (다이닝코드)

FAQ

Why Attilio a Napoli in Songdo?
It is one of the district’s stronger bets for wood-fired Neapolitan pizza — oak oven, soft-center dough, Italian-leaning toppings — in a city better known for hotels than for specialist pizza rooms.

What should first-timers order?
Start with Margherita (or margherita with bufala if available) to judge the dough and oven; then add a second pie or pasta such as mushroom-prosciutto style or a tomato/seafood plate from the day’s menu.

Is it fine dining?
No. It is a focused pizzeria-trattoria: small room, oven-first cooking, date- and couple-friendly.

Photo: Diningcode (다이닝코드)

Do I need a reservation?
Recommended on busy evenings; the room does not absorb walk-in crowds easily.

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