Elettroforno Giulia sells tray-baked pizza to take away in Posillipo, a business run by a father and son who gave it the name of the son’s mother. The trays once held margherita and nothing else; today they also carry parigina and an escarole-filled pizza sealed under puff pastry, while a glass case of fried food offers crocché, arancini and pasta frittatine. There is little room to sit indoors.
The escarole pizza is the one to order, since that is the dish that made the counter’s name before parigina came along. Rather than waiting for a seat inside, carry your slice out and eat it on the piazza, which is what the regulars do.