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Neapolitan Center City, Philadelphia · ~$31/person · July 2025

Sorellina

Excellent dough. Decent pizza. Just hard to justify the price.

Group Score
6.7
out of 10
GA
7.0
MW
7.0
MA
6.0

"Solid Neapolitan — the dough is the best thing on the table. Pricey for what you get."

Pizzas Tried

1. Margherita
6.3/10

Classic tomato, fior di latte, basil. A good introduction — the crust is genuinely excellent, airy and well-fermented. The sauce falls flat: the tomatoes don't shine through the way they should in a Neapolitan margherita.

GA"Great crust. Very very good. But the sauce is missing something — the tomatoes just aren't shining through."6.5
MW"Crust carries this one. Sauce needed more brightness."6.5
MA"Nice sauce, missing something. The crust is strong but the whole thing felt a bit small-biting."6.0
Margherita at Sorellina
2. Diavolo (without calabrese peppers) ⭐ Best of the night
7.7/10

Tomato, fior di latte, salami piccante. The best pizza of the night by a clear margin. The salami quality is exceptional, the sauce finally lands at the right level, and every component earns its place.

GA"Most balanced pizza of the night. The salami adds depth and pulls everything together. Best of the group."8.0
MW"This one's the one. The salami is doing serious work here. My favorite."8.0
MA"Finally felt like the right amount of everything. Sauce is better here than on the Margherita."7.0
Diavolo pizza at Sorellina
3. Bronte
5.8/10

Pistachio pesto, mortadella, burrata. Conceptually interesting, but uneven. The pesto is outstanding — the best single element on any pizza tonight. The burrata and mortadella drag the temperature down, leaving a cold, heavy pizza mid-slice.

GA"Needs salt. The pesto is outstanding but the burrata and mortadella cool everything down fast."6.0
MW"Pistachios not crunchy. Rich — wouldn't finish this alone."6.0
MA"The pesto is outstanding. But I wasn't sure about the cold temperature from the burrata. Great pizza to split, not to eat alone."5.5
Bronte pizza at Sorellina — pistachio pesto, mortadella, burrata
4. Stella
6.7/10

Tomato, fior di latte, ricotta, 'nduja. Visually the most stunning pizza of the night — presentation is genuinely beautiful. Divisive: the ricotta either rounds out the 'nduja's heat beautifully or overpowers everything, depending on who you ask.

GA"The ricotta is amazing here — it softens the 'nduja's heat in exactly the right way. Taste is outstanding."7.5
MW"Too much ricotta by the end. The 'nduja is the star but gets buried."6.5
MA"The 'nduja is carrying this pizza for me. I don't love the ricotta. But the presentation is absolutely stunning."6.0
Stella pizza at Sorellina — star-shaped crust with nduja and ricotta

Pizza Scoring

CriterionWeightScoreWeighted
Dough25%
8.0
2.00
Sauce20%
6.0
1.20
Cheese20%
7.0
1.40
Bake15%
6.5
0.98
Overall Balance20%
6.5
1.30
Pizza Score6.88

Note on Bake: the kitchen had oven issues during our visit — an established restaurant, nearly empty room, first two pizzas out, then ~10 minutes before the second pair arrived. Unexpected at this level.

The Verdict

Sorellina's dough is the real standout — genuinely excellent fermentation and structure, better than most in Philly. The Diavolo proved the kitchen can nail it when everything clicks. That said, having oven trouble on a quiet Saturday night with barely four tables in the room is strange for an established restaurant. A decent place for a solid Neapolitan — just hard to fully justify the price tag at $24+ a pizza.

"Solid Neapolitan — the dough is the best thing on the table. Pricey for what you get."
Neapolitan Center City Brick Oven Date Night