|Giuseppina Moccia started this family bakery in Napoli in 1920. It's been at this location since 1941. What began as a business baking bread - a panificio - has grown to include an exquisite pasticceria baking classic Neapolitan pastries and desserts, famous small pizzas (pizzette), a rosticceria serving meats, a gelateria, and a full-service bar. Today three of Giuseppina's grandchildren - Antonio, Enzo, and Pasquale - now take care of the business operations, which is closer to being more of a restaurant. Some picky locals might complain that the quality isn't the same as it used to be and that the prices here have rapidly outpaced the neighborhood over the years. But they do a lot of things really well, and you can't argue with the quality of the espresso here. Located across the street from the bustling Liceo Umberto high school and with many Italian scooters parked out front, it's a relatively sizeable space (at least for a bakery) with a long bar at one end of the establishment and window counter seating at the other. They offer a few metal caf� tables of modern design inside plus some stool seating at the windows, but don't expect to access them: this place is notorious for its lack of seating. Despite the location's age, it has a modern, lounge-like feel inside - especially at night. The staff here are young and very friendly. To emphasize how they roast their own coffee, they even placed beans on the saucer I photographed inside. Using an old La San Marco 85-LEVA-4 four-group lever machine, they pull shots with a textured, thick crema. It has a beautifully pungent taste with no smoke and a limited range on the bright end of the flavor scale. But the balance and tone of the coffee is outstanding. Unassumingly, it's one of the best shots we had in Napoli and rates one tazzina and two chicchi in the 2014 Bar d'Italia. Served with a glass of sparkling water on the side for ?1.