The 2025 50 Top Pizza Italy Rankings: All 101 Pizzerias

Ranked #1 pizzeria in Italy by the 50 Top Pizza guide for 2025 and #9 in OAD Casual Europe, I Masanielli by Francesco Martucci operates at the far end of what pizza can be — tasting menus, serious wine, a renovated room in central Caserta. Book for dinner if you want the full experience; weekday lunch works for a lower-key visit.

Ranked second in 50 Top Pizza Italia 2025 and recognized by Opinionated About Dining, Confine pairs a genuinely serious wine cellar with gourmet-register pizza in a polished Milan room. It is the strongest choice in the city when you want a celebratory dinner that does not force you to choose between great wine and great pizza. Booking is relatively easy, making it accessible without advance planning stress.

Diego Vitagliano Pizzeria on Via Santa Lucia is one of Naples' most credentialed contemporary pizza addresses, recognised by Opinionated About Dining's Cheap Eats Europe list in 2025. It covers classic and experimental formats in the same kitchen, with a dedicated gluten-free option and a fried section worth ordering alongside the pizza. Booking is easy, lunch is the sharper visit for food-focused travellers.

Seu Pizza Illuminati is the strongest argument in Rome for what a serious pizzeria looks like in 2025. Ranked in Opinionated About Dining's top European cheap eats three years running, Pier Daniele Seu's Trastevere-area spot serves airy, technically precise pizzas with creative toppings, a considered wine list, a full meal arc from fried starters to housemade desserts. Book for dinner any night; weekdays are calmer.

I Tigli is Simone Padoan's Michelin-recognised pizzeria in San Bonifacio, ranked #28 on OAD Casual Europe 2025. At a €€ price point, it delivers fine-dining sourcing and natural-leavening technique that few Italian pizzerias match at this tier. Book in advance and verify hours before travelling — this is the defining reason to stop in San Bonifacio.

Ranked 5th in 50 Top Pizza Italia 2025, Cambia-Menti di Ciccio Vitiello in Caserta is the most research-driven pizzeria in the region. Book the Utopia tasting menu for Vitiello's vegetable-forward, sustainability-led format. Booking is currently Easy for its ranking level, making this the right time to go.

50 Kalò di Ciro Salvo is consistently ranked among Italy's finest pizzerias, built on a highly hydrated, slow-fermented dough perfected by third-generation master pizzaiolo Ciro Salvo. Located in Mergellina, it is calmer and more bookable than central Naples alternatives like Gino Sorbillo, works well for a special occasion meal without the price tag of the city's fine dining rooms.

Dry Milano pairs a Top 500 Bars-ranked cocktail program with gourmet pizza in a minimalist Brera room on Via Solferino. It is one of the most practical special-occasion options in Milan for anyone who wants serious drinks and serious food without a tasting menu commitment. Booking is easy, the bar counter is where it works best, arriving early in the evening gets you the room at its quietest.

Antonio Pappalardo's La Cascina dei Sapori is the strongest case for serious pizza in Brescia province, working across Neapolitan, Roman-style pan, gourmet slice formats with regionally sourced ingredients. Booking is easy, staff know the menu cold, the tasting format rewards guests who want to eat with intention rather than habit.

La Notizia is one of Campania's most considered pizzerias, founded in 1994 by third-generation pizzaiolo Enzo Coccia in Naples' Fuorigrotta district. It covers both traditional Neapolitan and gourmet pizza with three decades of craft behind it. Booking is easy, the room is calm, it is the right call for food-focused travelers who want more than a tourist-circuit pizza stop.

Sestogusto is Turin's most technically serious gourmet pizzeria, built around chef Massimiliano Prete's obsession with dough and leavening. The menu spans distinct bases — Pizz'Otto, Croccante, FaCroc — topped with quality regional ingredients including Pata Negra, Vitello Tonnato, Anchovy. Booking is easy by Turin standards, the experience suits a date or casual celebration more than a formal business dinner.

Sasà Martucci's Caserta pizzeria is the city's most considered option for a sit-down pizza dinner with genuine local credentials. DOP/IGP and Slow Food ingredients, long-leavened dough, a curated drinks list, a Carbon Neutral certification set it apart. Booking is easy, the room suits couples and small groups, the fried starters are worth ordering alongside the pizza.

Pizzeria Da Lioniello in Succivo is the right call for anyone serious about Neapolitan-influenced pizza: Salvatore Lioniello's high-edge dough and creative toppings depart from tradition in ways that reward more than one visit. Booking is easy but recommended. The wine and beer list and homemade ice creams make this a full dinner, not just a pizza stop.

Ranked #36 on OAD Cheap Eats Europe in 2024, 180 Grammi is one of Rome's most critically recognised pizzerias — and a practical choice for food-focused visitors who want to understand what the current Roman pizza revival actually tastes like. The kitchen in Centocelle produces thin, crunchy, long-fermented Roman-style pizza with rotating seasonal toppings, strong fried starters, desserts worth staying for. Booking is easy; the bill stays low.

Clementina in Fiumicino is where chef Luca Pezzetta applies serious craft to Roman-style thin-crust pizza, building a menu around local seafood and a pioneering sea charcuterie concept. The open wood-fired kitchen, extensive wine list, ambitious antipasti program make it the most distinctive pizza destination in the area. Book here if you want coastal flavours without the formality of a full seafood dinner.

Le Grotticelle is the Rumolo family's countryside restaurant and pizzeria in Caggiano, anchored by the Zammedda — a Cilento-signature pizza with overcooked sauce and pecorino — alongside fried dishes rooted in local tradition. The stone structure, valley views, warm service make it a strong choice for weekend lunch or group celebrations. Booking is straightforward and the price point is accessible.

BOB Alchimia a Spicchi is the most credentialled pizzeria on the Calabrian coast, holding two 50 Top Pizza awards for 2025. Roberto Davanzo's kitchen sources locally with clear intent, the result is pizza that earns a special-occasion booking. Accessible rather than formal, it suits anyone who wants craft-level food without a fine-dining room.

La Bolla is the clearest argument for a sit-down dinner in Caserta: chef Simone De Gregorio runs a technically precise pizza kitchen inside an elegant hotel, with a menu structured across three distinct categories. The Absolute of Annurca Apple is the dish to order. Booking is easy, the craft beer and wine list is genuinely considered, the quality-to-formality ratio is sharply in your favour.

I Vesuviani holds a Gambero Rosso tre spicchi rating and is one of the more technically ambitious pizzerias in the Naples metropolitan area. Brothers Federico and Francesco De Maria work across seven distinct doughs, covering wood-fired, pan, paddle, triple-cooked formats. Easy to book, easy to reach from Naples, worth the drive for anyone serious about Neapolitan pizza craft.

Apogeo is Pietrasanta's most technically serious pizza address, where Massimo Giovannini applies real dough research and quality local ingredients to wood-fired pies in a modern, relaxed room. Book a few days ahead in summer; shoulder season is easy walk-in territory. If you want formal Italian dining instead, consider <a href="https://joinpearl.co/restaurants/filippo-pietrasanta-restaurant">Filippo</a> or <a href="https://joinpearl.co/restaurants/la-martinatica-pietrasanta-restaurant">La Martinatica</a>.

Bro. Ciro e Antonio Tutino is a serious Neapolitan pizzeria worth booking for the craft, not the hype. Five generations of family pizza-making show most clearly in the dough, which is notably light. Their signature Ruota di Carro and seasonally rotated toppings make return visits worthwhile. Booking is easy — walk-ins are standard, though a call ahead helps for groups at dinner.

Ranked 21st on 50 Top Pizza Italia 2025, La Fenice is Pistoia's most credible destination pizzeria. Chef Manuel Maiorano's wood-fired menu spans classic Margherita to inventive sushi-style pizzas, with dough fermented 36–48 hours. Booking is easy, the service is attentive, the format suits dates and small group dinners more than large celebrations.

Palazzo Petrucci Pizzeria holds a Michelin Plate for good reason: pizza chef Davide Ruotolo runs both a classical and a gastronomic programme, backed by the influence of Michelin-starred chef Lino Scarallo, with a matched wine list and a terrace on Piazza San Domenico Maggiore. At €, it is the strongest option in central Naples when setting and occasion quality both matter.

Denis brings Denis Lovatel's Dolomite-influenced mountain pizza to central Milan: light, long-leavened dough made with alpine water, topped with seasonal mountain ingredients. The seasonal menu changes make repeat visits worthwhile, it books easily by Milan standards — a practical, lower-cost addition to any serious Milan dining itinerary.

Giuseppe Bove's pizzeria in Montesarchio makes a serious case for the best ingredient-led pizza in the Benevento province. The Mare and Yuzu mini pan and the classic Margherita are both worth the trip. Booking a few days ahead covers most visits, with the counter the seat of choice for first-timers who want to watch Bove work.

Ranked #3 in OAD Casual Europe 2025, Pepe in Grani is worth the trip to Caiazzo — but time your visit around the seasonal menu rotation to get the most from it. The room is more considered than most pizzerias, booking is straightforward, Franco Pepe's dough-focused approach has earned consistent five-digit s. Dinner only, closed Mondays.

Ranked 26th in 50 Top Pizza Italia 2025, Raf Bonetta in Naples's Vomero neighbourhood makes a credible case for modern Neapolitan pizza built around light, highly digestible doughs and experimental toppings. It is a better choice than Gino Sorbillo if queues put you off and you want technical ambition over tradition. Easy to book, with a clear point of view.

Re I Mi is a tasting-style pizzeria on the outskirts of Sassari where chef Sandro Cubeddu treats pizza dough and toppings with restaurant-kitchen discipline. The result is a consistently crispy, melt-in-your-mouth base with serious ingredient sourcing — making it a stronger special-occasion choice than most Sassari trattorias at a comparable price point. Booking is easy; a few days' notice is usually sufficient.

Ranked 28th in 50 Top Pizza Italia 2025, Modus brings Cilento's regional ingredient culture to Milan's Porta Romana neighbourhood through soft, flavour-forward dough and carefully sourced Southern Italian toppings including nduja, sun-dried tomatoes, olives. Booking is easy relative to the venue's national recognition. Eat in the restaurant — this is not a pizza that travels well.

Giangi in Arielli is Abruzzo's most awarded research pizzeria, earning Gambero Rosso's Miglior pizza 2019 under chef Gianluigi Di Vincenzo, a student of Renato Bosco. The menu treats pizza as composed, multi-element flavor sequences rather than conventional pies. Easy to book and worth a deliberate detour for food-focused travelers in central Italy.

The Gambero Rosso Tre Spicchi award signals what you are getting at 'O Scugnizzo: Neapolitan pizza at a level Arezzo has no direct competition for. The Police family's kitchen sources quality Italian regional ingredients that shift with the season, the compact, wood-furnished room keeps the experience personal. Easy to book, mid-range pricing, a clear first choice for pizza in the city center.

'O Fiore Mio is Faenza's most considered pizza address: chef Davide Fiorentini has built a seasonally driven menu around high-quality Italian ingredients since 2011, producing a lighter, more ingredient-focused pizza than the regional norm. Easy to book and casually dressed, it suits returning visitors who want to track the seasonal rotation, first-timers curious what serious pizza looks like in Emilia-Romagna.

Saccharum is not a casual pizza stop — it is a craft pizza destination on Sicily's northern coast where Chef Gioacchino Gargano uses stone-ground flours, ancient grains, long-leavened high-hydration doughs to build a tasting journey through fried, stuffed, classic pizza formats. Book a table rather than ordering to go: the restyled dining room and multi-course progression are the point. Easy to book, worth the detour from Palermo for a distinctive special-occasion dinner.

Luca! is the strongest case for serious pizza in Frosinone, built around Neapolitan-style dough, locally sourced territorial fillings, fritti worth ordering in their own right. Chef Luca Mastracci rebranded from Pupillo to Luca! in early 2025, signalling a clear identity. Book mid-week for a calmer room, plan at least two visits to work through the full range.

Giovanni Santarpia brings a serious Neapolitan pizza tradition to Florence's Oltrarno neighbourhood, it holds up on repeat visits. The Santarpizze are the reason to come; the friendly service and casual room make it easy to recommend to first-timers. Booking is straightforward and the price point is accessible. Go early, order the house originals, do not skip the bread.

Meunier in Corciano pairs creative, high-quality pizza with a serious champagne list in a minimal, elegant room. Chef Pietro Marchi's format has made it a reference point for Umbria and beyond, booking is straightforward. Go for a special dinner, order the welcome courses, plan your champagne pairing before you arrive.

I Borboni is the clearest choice for serious contemporary pizza in the province of Salerno. Pizzaiolos Daniele Ferrara and Valerio Iessi produce light, well-structured doughs topped with seasonally grounded Campanian ingredients — including the Morese, made with buffalo milk whey. The modern, spacious room suits a celebration dinner. Booking a few days ahead is usually sufficient.

Gigi Pipa is Alberto Morello's garden-driven gourmet pizzeria in Este, awarded three slices by the Gambero Rosso Pizzerie d'Italia Guide. The menu rotates seasonally around produce from Morello's own vegetable garden, served in a spacious converted match factory with an open kitchen. Book here when you want a serious, ingredient-led meal without committing to a tasting menu or a fine dining price point.

Avenida Calò is Rome's most technically serious enopizzeria, where Patron Francesco Calò applies Neapolitan pizza craft — including a fried-then-baked double crunch dough — with ingredient standards that rival the city's fine-dining rooms. Easier to book than Rome's tasting-menu restaurants, it suits food-focused visitors who want serious technique and a considered wine list without the full fine-dining format.

I Fontana in Somma Vesuviana is a serious artisan pizzeria built around natural doughs, double cooking, territorial Campanian ingredients. Pietro Fontana's tasting-tour format covers traditional Neapolitan, pizza in pala, fried dishes; Melania's wine list adds local labels including Catalanesca. Easy to book, fair-value, a strong choice for a special occasion without fine-dining formality.

Grigoris in Chirignago-Zelarino is a sourdough pizza destination worth the mainland detour for food-focused visitors to Venice. Built around natural leavening and quality Italian ingredients, it delivers a level of craft that sits well above the city-centre tourist circuit. Booking is easy, the format suits solo diners and groups alike, lunch is the optimal visit.

La Gatta Mangiona is Rome's most technically serious artisan pizzeria, open since 1999 and led by self-described "pizza engineer" Giancarlo Casa. The d'autore signature pizzas and supplì justify the trip to the Monteverde neighbourhood, the craft beer and wine list is a genuine step above the category. Book ahead for weekend evenings; walk-ins are a risk.

A Neapolitan pizzeria operating since 1901, Starita holds OAD Cheap Eats #28 in Europe (2025) and delivers traditional Arte Bianca pizza in a neighbourhood setting away from the tourist circuit. At a cheap-eats price point, it is the most cost-efficient credentialed table in Naples. Book easily, dress casually, come hungry for pizza done with serious intent.

TAC – Thin And Crunchy is a Roman-style pizzeria in Mostacciano run by Pier Daniele Seu and Valeria Zuppardo, ranked 43rd in the 50 Top Pizza Italia 2025 list. The thin, crispy base and creative toppings are the draw. Booking is straightforward, the room is relaxed, the national ranking makes it one of the more credible pizza stops in Rome.

La Contrada, set in a historic palace on Piazza G. Marconi in Aversa, is where to go for serious Campanian pizza craft. Led by Roberta Esposito, the menu runs to seven margherita variations alongside traditional formats like pizza nel ruoto and montanara. Booking is easy, the courtyard setting adds occasion without formality, it is the most considered first stop in Aversa's pizza scene.

L'Orso is Messina's most considered pizza address, where pizzaiolo Matteo La Spada produces a high, honeycombed dough with genuine creative ambition. It is worth booking for food-focused travelers who track artisan pizza craft, but eat in — the dough's texture does not survive takeout well. Booking is easy; contact the venue directly as no online reservation platform is currently confirmed.

Carlo Sammarco Pizzeria 2.0 is the place in Aversa to eat canotto-style pizza: a light, swollen-crust format that demands real dough craft to execute well. The award-winning frittatina di pasta is worth ordering alongside it. Booking is straightforward, the value proposition is clear — serious pizza without the reservation difficulty of a tasting-menu destination.

A collaborative project between pizzaiolo Ivano Veccia and chef Nino Di Costanzo, Lisola brings genuine culinary intent to Forio with a format that spans pizza, grilled dishes, Mediterranean kitchen cooking. It's the strongest choice in town for food-curious visitors who want local Ischian ingredients handled with real skill rather than tourist-trade shortcuts. Easy to book outside peak summer weeks.

Il Vecchio e il Mare holds a Gambero Rosso three-slice award — Florence's most credible pizza recognition — and pairs Neapolitan-style pizza with fresh fish dishes in a relaxed neighbourhood setting. It is the clearest option in the city for a special meal that does not demand tasting-menu formality or a €€€€ budget. Book ahead for weekends; walk-ins are possible but not guaranteed.

Giotto Pizzeria is Florence's most serious case for Neapolitan STG pizza outside Naples, run by an Ischian pizza maker who prioritises proper leavening and cooking over tourist-friendly shortcuts. The atmosphere mirrors a genuine Neapolitan pizzeria, service is fast and attentive, the wine and beer list supports a full meal. Book here when you want quality without ceremony.

L'Ammaccata is the only venue in Casal Velino dedicated to reviving the ancient pizza ammaccata tradition of the Cilento region, using heritage grain flours and hyperlocal ingredients. Led by Cristian Santomauro, it delivers a taste profile grounded in agricultural specificity rather than culinary theatre. Book if you want to eat something specific to this coast; skip it if you want a formal dinner.

Ranked 51st on 50 Top Pizza Italia 2025 and awarded Tre Spicchi by Gambero Rosso, Officine Del Cibo is the most credentialed pizza address in Sarzana. AVPN-certified and offering classic Neapolitan alongside steamed, pan, thin-crust styles, it is worth a deliberate stop for anyone travelling through Liguria with an appetite for serious pizza.

A Varese institution since 1974, La Piedigrotta brings genuine Neapolitan pizza credentials to Lombardy — with Puglian seafood and serious wines alongside. It suits relaxed weekend lunches more than quick stops, its 50-year local following gives it staying power that newer rivals in the city cannot match. Easy to book, worth the visit if pizza with real depth is what you are after.

Masardona by Cristiano Piccirillo is Rome's most focused outpost of Neapolitan fried pizza, operating a tradition that dates to 1945. Walk in, no reservation needed, order the fried pizza: it is golden, light, notably not greasy. For explorers who want to eat well in the historic centre without spending much, this is a reliable and specific reason to visit Piazza dell'Oro.

A thirty-year-old enosteria in Triuggio that runs a full restaurant kitchen alongside a serious gourmet pizza operation — and does both with credibility. Well-suited to group dinners, milestone occasions, anyone who wants a wine-forward meal in Lombard countryside without the booking pressure of a Milan or Modena address. Easy to book, accessible in format, consistent by track record.

400 Gradi is Lecce's most focused Neapolitan-style pizzeria, built around a 400°C wood-fired oven and a genuine commitment to dough quality and local ingredients since 2014. Booking is easy — a day or two in advance covers most situations — making it a practical choice for couples, small groups, or solo diners who want a reliable, well-executed pizza without formality or a heavy bill.

Fandango is Potenza's most considered pizza address: Salvatore Gatta builds on Neapolitan tradition using long-fermented sourdough and Basilicatan ingredients like cruschi peppers. The format is informal and convivial, booking is easy, it suits solo diners and small groups equally well. If you want pizza with genuine regional character rather than a generic Neapolitan formula, this is the right call in Potenza.

Piccola Piedigrotta is Reggio Emilia's most ingredient-serious pizza address, where Giovanni Mandara's rotating menu draws on local, traceable products and spans both traditional and iron-pan formats. The menu changes with the season, so walk-in flexibility is useful. Booking is easy, the location on Piazza XXV Aprile is central, the wine and beer selection is taken seriously.

Maiori makes the case for Neapolitan pizza in Cagliari with a well-leavened, digestible base and top-quality ingredients that reviewers consistently rank among the best in Sardinia. The American Bar keeps the evening going past dinner, making it a practical choice for celebrations or dates that do not need a second venue. Booking is straightforward; go on a weekend and reserve ahead.

Pizzeria Elite Rossi in Alvignano is worth a deliberate stop for the pizza nel ruoto alone — a pan-baked format that travels better than most and reflects the Rossi family's focus on local Campanian ingredients. Booking is easy, the atmosphere is warm and casual, the price point is accessible. Go on a weekend evening for the best room energy, or visit midweek for a quieter experience.

Ranked 60th on 50 Top Pizza Italia 2025, La Sorgente is Guardiagrele's most credentialled pizzeria and one of the most closely watched in Abruzzo. The Zulli family runs a focused operation built around high-hydration sourdough and stone-ground doughs across three formats: Roman-style, gourmet, riempizza. Booking is straightforward; weekday lunches offer the most relaxed experience.

Inedito brings a research-driven approach to pizza in the heart of Brescia, with a modern room and a dough-and-topping formula built from scratch by pizzaiolo Antonio Pappalardo. It is the right call for repeat visitors who want craft over convention, though for formal occasions or a broader Italian menu, other Brescia options serve better. Booking is easy and the format is casual.

Founded in 2015 by Emanuele Serpa and Federica Lazzaro on Acireale's Piazza Mazzini, Frumento is the most purposeful pizza stop in the city: the light, long-fermented dough and zero-kilometer toppings make a clear case for booking. Easy to get into, priced accessibly, better suited to relaxed groups or solo travellers than to formal occasions.

Framento holds 3 Spicchi from Gambero Rosso — a meaningful credential for a Cagliari pizzeria working with long-fermented, multi-flour dough and seasonal Sardinian ingredients. The booking is easy relative to the reputation, the atmosphere is convivial rather than formal, the kitchen's commitment to local produce makes it the strongest pizza-focused choice in the city for food-focused visitors.

Archestrato di Gela is Palermo's most consistently recognised contemporary pizzeria, earning repeat placement on the 50 Top Pizza list under the direction of Pierangelo Chifari. The focus is on digestible, ingredient-led pizzas that reward attention rather than nostalgia. For a food-focused traveller wanting the city's most credible pizza address, this is the booking to make.

Sa Scolla is a pizzeria and country cuisine restaurant outside Cagliari's centre, built around long-leavening techniques and seasonal ingredients. The informal lounge setting suits an unhurried lunch or early dinner with a local crowd. Easy to book, a practical choice for food-focused visitors who want honest cooking away from the tourist belt.

Fuori Tempo in Canale runs two pizza formats side by side — classic Neapolitan from a wood-fired oven and a gourmet contemporary line — both built on unrefined flours and long fermentation. It delivers a level of dough discipline unusual for a small-town pizzeria in the Langhe and Roero. Book a table; walk-in is easier on weeknights outside peak autumn season.

A Salerno waterfront pizzeria with more than fifty years of Neapolitan tradition behind it, Don Antonio 1970 is the focused choice for serious pizza in the city. The sea-view address on Via Molo Manfredi adds real value, current custodian Fabio maintains the sourcing standards the original reputation was built on. Book here before the Amalfi Coast for better value and less competition for tables.

Angelo Pezzella in Rome's Capannelle district is the right choice for serious Neapolitan pizza away from the tourist center: classic pies, fried pizza, panuozzi in a spacious room with a local following. Booking is easy, the format is casual, it covers ground that most Roman pizzerias do not. Not a fine-dining destination, but a well-executed one for what it does.

Daniele Vaccarella's AMMODO is a Palermo pizzeria built on forty years of dough work, with pre-ferment and sourdough technique at the centre of everything. Easy to book but worth planning for: this is craft-focused pizza for diners who want to taste the difference fermentation makes, not a tourist-friendly trattoria. Verify hours and pricing directly before visiting.

Premiata Fabbrica Pizza in Bassano del Grappa takes its sourcing seriously: Petra stone-ground flour, mother yeast and no-added-yeast dough options, Slow Food-certified seasonal ingredients define what arrives on your plate. The Ponte Vecchio view is a bonus. Book here if ingredient provenance matters to you and you want a well-made pizza without a fine dining price tag.

Fermenta Pizzeria Gourmet in Chieti Scalo is the right call if you want gourmet pizza taken seriously in a room with real wine expertise. Built by pizzaiolo Luca Cornacchia and wine specialist Giorgia Santuccione, the considered vintage space suits couples and small groups more than quick dinners. Easy to book, a strong option for a special occasion in Abruzzo.

Bas &amp; Co makes a strong case that serious pizza research does not begin and end in Naples. Set inside the stone buildings of Pesche in Molise, it combines light, seasonal-ingredient-driven doughs with an unusually strong wine program for the format. The right booking for a date night or a small celebration in one of Italy's most underrated regions.

PizzAut Monza is a social enterprise pizzeria on Via Philips where young people with autism lead the service, the kitchen earns its visit on food merit alone: Pala-style pizzas built on a 72-hour fermented dough with quality-selected toppings. Book here for a purposeful, welcoming lunch with genuine technical craft behind it — not for fine dining or special occasion dinners.

Màdia is a Neapolitan-style pizzeria in Salerno's Irno Center that delivers dough craftsmanship and quality local ingredients well above its price tier. Easy to book, spacious, consistently good value — order the Scarola Infornata. The right call when you want serious pizza in Salerno without the formality or spend of the city's higher-end restaurants.

Ciro Cascella 3.0 earns Michelin Plate recognition in 2024 and 2025 for its "impasto 3.0" method: a long-fermented, highly digestible dough with a pronounced crust that sets it apart in Naples' competitive pizza field. Located in the Chiaia district, it is easy to book, offers gluten-free and alternative-flour options, sources toppings from Campanian producers. The right table for food-curious travellers who want technical depth without starred-restaurant pricing.

Pizzeria Gorizia 1916 has been making traditional Neapolitan pizza in the Vomero district since, as the name states, 1916. It is an easy booking, reasonably priced, more local-facing than the high-traffic pizzerias in the centro storico. For food-focused travellers who want depth of context alongside quality pizza, it is the more grounded choice over Gino Sorbillo or the tourist-corridor alternatives.

Extremis makes a case for innovative, ingredient-led pizza in Rome's outer residential zone — a deliberate departure from the city's traditional pizza canon. Booking is easy and the venue suits food-focused groups willing to travel beyond the centre. Worth it if you want a kitchen with a sourcing philosophy; skip it if convenience or classic Roman pizza is the priority.

Pizzeria Da Ezio in Alano di Piave has been running since 1977, now led by Denis Lovatel, whose "Impasto Crunch" dough and mountain-sourced ingredients have earned the pizzeria national attention. It's the right stop for food travelers routing through the Dolomites or Prosecco Road who want serious craft in a casual, affordable format — book a few days ahead on weekends.

Pizzarè has been making naturally leavened Neapolitan pizza in Rizziconi since 2013, with a margherita built on San Marzano DOP tomatoes and proper mozzarella. It is the clearest casual dining option in town — easy to book, affordable, consistent. Go at lunch for the quickest, most straightforward experience.

PiGreco Pizzeria in Volla earns a visit for anyone interested in what a technically serious pizzeria looks like when it applies precision to pan formats and seasonal creativity. The signature Margherita Campioni d'Italia, made with triple cooking and buffalo mozzarella, is the dish to start. Booking is easy, pricing is expected to be accessible, repeat visits are rewarded by a menu that shifts with the seasons.

Pizza Canneto Beach 2 holds 3 Spicchi and a Best Service award from Gambero Rosso — strong credentials for a waterfront pizzeria in Margherita di Savoia. Pizzaiolo Giuseppe Riontino builds the menu around long-leavened dough and seasonal Apulian ingredients, so timing your visit matters. Easy to book, relaxed in tone, a practical choice for a special occasion without the formality of a tasting-menu restaurant.

A casual, craft-focused pizzeria in Latiano's Brindisi province, Luppolo &amp; Farina takes its dough and sourcing seriously, drawing on both Puglian and Campanian ingredients. Easy to book and locally priced, it's a practical stop for travellers moving through the Salento hinterland. Not a destination in itself, but a solid choice when you're already in the area.

Piano B holds a Tre Spicchi rating from Gambero Rosso and an L'Espresso award as one of Italy's best pizzerias. Located near Ortigia in Siracusa, it builds its case on pizza made with organic Sicilian ancient grain flours. Easy to book — two to three days ahead in season — and strong value relative to the recognition level. The counter is the right seat for food-focused diners.

Fiore di Latte in Baveno makes Neapolitan-style pizza with genuine Campanian sourcing — datterini tomatoes, fior di latte from Agerola, buffalo mozzarella — that puts it well above the tourist-facing average around Lake Maggiore. The rotating seasonal toppings give returning visitors a reason to come back. Easy to book, casual in feel, worth a stop if you're in the area.

Claudio Alvicolo is the most technically serious pizza address in Orvieto, built around high-hydration doughs, steam baking, unconventional flour blends by Claudio Delli Poggi. The intimate room, attentive service, ample wine list make it worth booking for both lunch and dinner. Easy to reserve, a clear first choice when you want something beyond standard Italian pizza in Umbria.

Luigi Cippitelli Pizzeria in San Giuseppe Vesuviano is a neighbourhood pizza stop worth making if you are in the Vesuvius area and want the real thing: soft, digestible dough and quality local Campanian ingredients without the tourist markup. Booking is easy, the setting is informal, it holds its own as a practical detour off the Circumvesuviana line.

Glamour brings genuine Neapolitan pizza technique to a small Basilicata town most food travellers overlook. The kitchen's commitment to long-maturation dough and local ingredients gives it a specific identity worth a detour if you are serious about pizza craft. Booking is easy, the format is relaxed, the food is the whole point.

CUORE is Luca Brancati's Neapolitan pizzeria in the Vicenza foothills, making a strong case for serious pizza in an unlikely setting. The Fa Crock — a double-baked, crunchy-soft round — is the standout reason to visit or return. Booking is easy, prices are accessible, it fits neatly as the relaxed meal in any Veneto itinerary.

Kilo is the best reason to venture into Prino, Imperia's ancient fishing quarter, for a pizza that earns the detour. Chef Chieppa works a mixed-flour dough through careful leavening to produce a super-crispy base topped with first-choice local products. Casual booking, neighbourhood setting, a seasonal approach to Ligurian ingredients make it a practical and worthwhile stop on the Ligurian coast.

Crunch! is one of Rome's most serious pizza al taglio operations, ranked on the 50 Top Pizza Italia 2025 list and known for its deeply crunchy pan pizza base. No reservations needed — this is counter-service, walk-in, built for anyone who wants to eat the way Romans actually eat, not the tourist version.

Ranked 91st in the 50 Top Pizza Italia 2025 list and a Gambero Rosso regular, Vadolì is Acri's most credible creative pizza destination and one of the more compelling food stops in the Calabrian interior. Led by Fabiano Maurizio Pansini, it rewards food-focused travellers willing to move beyond the coast. Booking is easy, making it accessible for itinerary planning.