The 2025 50 Top Pizza Italy Rankings: All 101 Pizzerias

Ranked the number-one pizzeria in Italy by the 50 Top Pizza guide for 2025 and placed ninth among Europe's casual dining destinations by Opinionated About Dining, I Masanielli – Francesco Martucci operates at the point where Neapolitan pizza tradition meets tasting-menu ambition. The setting on Viale Giulio Douhet in Caserta pairs contemporary art with a dedicated dining room, and the menu moves from a classically executed Margherita to complex multi-course constructions with equal conviction.

Where most Milan pizzerias position themselves against the city's casual dining tier, Confine operates at a different register entirely. The wine program matches the ambition of high-end Milanese restaurants, while the menu spans traditional Neapolitan rounds, fried options, padellino, and gourmet-style slices. Recognized by Opinionated About Dining in 2025, it earns a 4.4 from over 900 Google reviews.

Consistently ranked among Italy's foremost pizzerias, Diego Vitagliano Pizzeria occupies a prominent address on Via Santa Lucia in the Santa Lucia waterfront district of Naples. The kitchen applies a contemporary method to Neapolitan tradition, centering on a light, highly digestible dough and ingredient sourcing that places quality above volume. For anyone mapping the city's serious pizza scene, this address is a fixed reference point.

Between Porta Portese and Trastevere, Seu Pizza Illuminati has become one of the sharpest addresses in Rome's contemporary pizza conversation. Ranked #29 in Europe by Opinionated About Dining in 2023 before climbing to #65 in 2025 with a wider field, Pier Daniele Seu and Valeria Zuppardo run an operation that treats dough, dessert, and wine list with equal seriousness. Open every evening from 7pm to midnight.

Nearly three decades into redefining what pizza can be, I Tigli in San Bonifacio holds a Michelin Plate and a top-30 ranking in Opinionated About Dining's European Casual list. Simone Padoan works with wholemeal and semi-wholemeal flours, natural leavening, and a range of toppings that move well beyond the Neapolitan canon — placing this Veneto address in a peer set closer to fine dining than to the pizzeria down the street.

Ranked 5th in 50 Top Pizza Italia 2025, Cambia-Menti di Ciccio Vitiello operates from San Leucio in Caserta with a sourcing model built around an on-site vertical farm and kitchen garden. The menu 'Utopia' moves through creative, vegetable-forward slices grown and prepared in-house, connecting Campanian pizza tradition to a sustainability-led vision that places Vitiello among Italy's most-watched young pizzaiolos.

50 Kalò di Ciro Salvo occupies Piazza Sannazaro in the Mergellina quarter, where third-generation pizzaiolo Ciro Salvo has built one of Italy's most consistently recognised pizza counters around a highly-hydrated dough and ingredient sourcing that treats the raw material as seriously as the technique. The name itself — 'good dough ball' in old pizzaiolo dialect — signals where the priorities lie.

Where Via Solferino meets the Brera district, Dry Milano occupies a position that few pizzerias in the city can match: an award-winning address that treats the pizza counter and the cocktail bar as equals. Gourmet-leaning pies and a creative drinks program coexist in a minimalist space that draws a crowd looking for more than a quick slice.

In Rezzato, a small town south of Brescia, La Cascina dei Sapori has built a serious reputation around gourmet pizza. Antonio Pappalardo works across multiple dough styles and cooking techniques, from classic Neapolitan to crunchy Roman-style pan pizza, with ingredients sourced to match the ambition. The beer and wine list reinforces that this is not a casual stop but a considered destination for pizza in northern Lombardy.

Opened in 1994 by third-generation pizzaiolo Enzo Coccia, La Notizia sits at the point where Neapolitan tradition and considered innovation meet. The menu moves between classical and gourmet registers, making it a reference address for understanding how Naples thinks about its defining dish. Located on Via Michelangelo da Caravaggio in the Fuorigrotta neighbourhood, it draws both serious pizza enthusiasts and the city's own residents.

Sestogusto, led by Massimiliano Prete on Via Mazzini, occupies a distinct tier among Turin's gourmet pizzerias, where technical precision in dough and leavening has become the primary language of quality. The menu's signature formats — Pizz'Otto, Croccante, and Fa Croc — reflect a serious engagement with texture and fermentation that places the restaurant well outside the city's conventional pizza offer.

Among Caserta's pizza addresses, I Masanielli – Sasà Martucci occupies a distinct position: a Carbon Neutral-certified pizzeria where DOP and Slow Food ingredients from the Campanian interior meet a long-leavened, flour-blended dough that has drawn sustained critical attention. The interior reads as urban tropical, with warm lighting and dense planting, and the experience extends well beyond the pizza itself to fried starters and a carefully assembled wine and beer list.

In the Campanian town of Succivo, Pizzeria Da Lioniello represents a distinct strand of Neapolitan pizza-making: dough handled in what Salvatore Lioniello calls a 'differently Neapolitan' approach, producing a disc with pronounced high edges and a considered topping programme that runs from classics to contemporary combinations. The beverage list, spanning a deep wine cellar and broad beer selection, sits well above the category average.

180 Grammi Pizzeria Romana has helped define a new chapter in Roman pizza-making from its base in Centocelle, where thin, crisply edged rounds draw from an open kitchen alongside well-executed fried starters and ingredient-led toppings. Ranked #36 among Opinionated About Dining's Cheap Eats in Europe in 2024, it holds a Google rating of 4.4 across nearly 1,800 reviews and has since expanded with dedicated take-out locations across the city.

Clementina in Fiumicino sits at the point where Roman pizza tradition meets the working harbour outside its door. Pizzaiolo Luca Pezzetta builds his pies from five distinct dough preparations, cooked in a wood-fired oven before a full dining room, and frames them within a broader menu anchored by sea charcuterie and harbour-sourced seafood. The wine list is extensive, the format theatrical, and the ambition firmly gourmet.

In the Cilento countryside outside Caggiano, Le Grotticelle is a family-run restaurant and pizzeria where the Rumolo family applies sourdough craft and self-produced ingredients to a menu rooted in the flavours of the Campanian interior. The stone structure, valley views, and the Zammedda pizza — a Cilento symbol of overcooked sauce and pecorino — make it a destination worth travelling for.

BOB Alchimia a Spicchi sits on the Calabrian coast in Montepaone Lido, where Roberto Davanzo and Anna Rotella have built a pizzeria around meticulous sourcing of regional ingredients and doughs that take the format seriously. Slices arrive pre-cut for hand-eating, the service is attentive without ceremony, and the broader argument being made — that Calabrian flavour deserves this kind of platform — lands with each topping.

Set inside a hotel with a garden and pool in central Caserta, La Bolla frames pizza as a serious creative act. Chef Simone De Gregorio divides his menu across traditional, contemporary, and special-cooking-method categories, with the Absolute of Annurca Apple — a single fruit rendered in four textures — drawing particular notice. The wine and craft beer list adds depth to what is otherwise an unusual address for this type of cooking.

I Vesuviani in Casoria delivers modern Neapolitan pizza a short drive from Naples. Start with fried classics such as Frittatina, Crocche' and Arancino, then move on to a wood-fired round pizza or the triple-cooked pan pizza. The De Maria brothers extended their Castello di Cisterna vision to a sleek Casoria setting with contemporary furnishings and convenient adjacent parking. Dough receives meticulous attention—careful fermentation and ingredient selection produce airy rims and crisp, tender centers. Expect thoughtful drink pairings from an excellent beverage menu and young, punctual service. Recognized in 50 Top Pizza references, I Vesuviani blends neighborhood warmth with refined technique for bold tomato, creamy fior di latte, and savory fried bites.

Apogeo in Pietrasanta offers contemporary Italian cuisine with a focus on refined, wood-fired pizza. Must-try dishes include Pizza with pears, Siena pecorino and Colonnata lard, Napoli “our way” with Bufala DOP and Anzio anchovies, and the smoked red salmon pizza. The restaurant combines precise dough techniques from chef Massimo Giovannini with fresh Tuscan ingredients, creating crisp crusts and layered flavors. Recognized by TripAdvisor with a Travelers’ Choice award, Apogeo serves attentive, courteous service in a restored farmhouse setting. Expect warm, inviting service, a curated wine and beer list, clear dietary options, and pizzas that balance texture, umami, and seasonal produce in every bite.

A fifth-generation pizzaiolo family operates this Piazza Mercato address, where the Tutino brothers apply contemporary thinking to Neapolitan dough craft. Their light, carefully fermented bases and the signature Ruota di Carro make this a reference point for Naples pizza that sits between deep tradition and considered innovation. The address is on the eastern edge of the historic centre, away from the tourist circuits of the Spaccanapoli corridor.

Ranked 21st on the 50 Top Pizza Italia 2025 list, La Fenice brings a considered, modern approach to pizza in Pistoia, Tuscany. Chef Manuel Maiorano works with a wood-fired oven and 36–48 hour dough fermentation, producing a menu that spans classic Margherita to inventive sushi-style preparations and steamed dough experiments. The result is one of central Tuscany's more serious pizzeria addresses.

Positioned on one of Naples' most architecturally charged piazzas, Palazzo Petrucci Pizzeria holds a Michelin Plate for 2024 and 2025, a distinction that places it among the city's most closely watched pizza addresses. Davide Ruotolo's menu moves between a precise Margherita and gastronomic versions that carry the influence of fine-dining kitchen discipline, all at a price point that remains accessible within the Neapolitan pizza tier.

Denis, on Via Statuto in Milan's Brera district, transplants the ingredient logic of the Dolomites into a pizza format that the city's fine-dining crowd has taken seriously. Chef Denis Lovatel works with alpine cheeses, mountain herbs, and Dolomite water to produce a long-leavened, low-calorie dough that changes with the seasons. The wine list and warm timber interiors complete a proposition that sits in a different register from Milan's mainstream pizzerie.

In Montesarchio, a town in the Benevento province more accustomed to producing wine than headlines, Il Segreto di Pulcinella makes a case for serious pizza as a vehicle for local ingredients. Giuseppe Bove operates here with the discipline of a chef and the instincts of a craftsman, placing Campanian produce on dough with a precision that has earned the pizzeria genuine regional recognition.

In the medieval hilltop town of Caiazzo, Franco Pepe's pizzeria has shifted the conversation around Neapolitan pizza from Naples itself to a small square in rural Campania. Ranked #3 on Opinionated About Dining's Casual Europe list for 2025, Pepe in Grani draws serious pilgrims for its precisely leavened doughs, Casertano ingredients, and a format that sits somewhere between trattoria depth and pizzeria directness.

Ranked 26th in the 50 Top Pizza Italia 2025 list, Raf Bonetta operates from Via Domenico Cimarosa in the Vomero district of Naples, where Raffaele Bonetta — known as 'Il Gran Sacerdote degli impasti' (The High Priest of Doughs) — produces light, highly digestible doughs with an experimental approach to toppings that positions this address inside Naples' serious modern-pizza conversation.

Re I Mi brings a tasting-menu sensibility to pizza in Sassari, with a dough of exceptional thinness and persistent air bubbles that place it closer to a restaurant kitchen than a casual pizzeria. Chef Sandro Cubeddu works high-quality ingredients with the precision of fine dining, offering both round and pan formats alongside a curated wine selection on the outskirts of the city.

Modus brings the pantry of Cilento to Milan's Via Andrea Maffei, building its pizza around region-specific ingredients — nduja, sun-dried tomatoes, yellow cherry tomatoes, and local olives — rather than generic Neapolitan convention. An open kitchen, a dough that holds both elasticity and flavour, and a wine-and-beer list with genuine range make it a serious address for anyone tracking where Italian regional produce is landing in the city.

In the village of Arielli, deep in Abruzzo's interior, Gianluigi Di Vincenzo runs a pizzeria that operates closer to a creative research kitchen than a neighbourhood slice spot. Trained under Renato Bosco, Di Vincenzo earned Gambero Rosso's Miglior Pizza recognition in 2019 for a menu where several pizzas double as deconstructed cocktails, arriving bite by bite with precision and wit.

Gambero Rosso's Tre Spicchi award is not handed to Neapolitan-style pizzerias in Tuscan hilltowns lightly. At 'O Scugnizzo on Via de' Redi, the Police family — father Gennaro and son Pierluigi — has made their restaurant the reference point for serious pizza in central Arezzo, drawing locals and visitors alike with dough technique and sourcing that would hold its own in Naples itself.

'O Fiore Mio has been making the case for gourmet pizza as serious Italian cooking since 2011, operating out of Faenza with a focus on high-quality ingredients, light dough, and regional identity. Chef Davide Fiorentini frames each pizza as a distillation of Italian produce and tradition, placing this Romagna address in a different tier from the average pizzeria.

At Saccharum in Altavilla Milicia, Chef Gioacchino Gargano has built a case for Sicilian pizza as a serious culinary form. Stone-ground ancient grains, long-leavened high-hydration doughs, and a tasting format spanning fried mini pizzas to sfincioni place this coastal address within a growing Italian conversation about what artisan pizza can carry.

Luca! on Viale Mazzini is Frosinone's most discussed pizzeria, where Luca Mastracci has built a menu around Neapolitan-style dough and a dense network of local Ciociaria producers. The light, digestible crust and territory-driven toppings — from buffalo mozzarella to ancient Privernese bread pizza — place it firmly in the current wave of serious, ingredient-led pizza making in central Italy.

Giovanni Santarpia brings the Neapolitan pizza tradition of Castellammare di Stabia to Florence's Oltrarno district, making a case that the south's most debated export can hold its own in Tuscany's demanding food culture. The focus is on high-quality ingredients and orthodox technique rather than reinvention. Find it on Via Senese, 155r.

Meunier in Corciano has built a following across Umbria and beyond on a format that sounds simple on paper: high-quality gourmet pizzas paired with a serious champagne list. Under chef Pietro Marchi, the dough is worked for lightness and digestibility, the ingredients are carefully selected, and the effervescent pairings are drawn from both established houses and small grower producers.

In the Salerno province south of Naples, I Borboni has established itself as a reference point for contemporary pizza that stays rooted in Campanian tradition. Daniele Ferrara and Valerio Iessi work with light, well-developed doughs and seasonal regional produce, with the Morese — hydrated with buffalo milk whey — a signature worth ordering. The beer and wine selection is well-considered, and service runs with efficiency and warmth.

Gigi Pipa occupies a converted match factory in Este, where Alberto Morello produces long-ferment, garden-sourced gourmet pizzas that have earned three slices from the Gambero Rosso Pizzerie d'Italia Guide. The menu rotates with the seasons, anchored by vegetables grown on-site. A spin-off in Piazza Trento serves the same ethos in a second Este address.

Avenida Calò on Viale Pinturicchio brings a formal register to Neapolitan pizza, with a refined dining room and a double-crunch technique that fries then bakes each base for a crispy exterior over a soft interior. Chef Francesco Calò pairs this with a serious wine list curated specifically around pizza. For Rome diners accustomed to the fine dining axis of the Prati and Parioli districts, this is a different proposition.

I Fontana in Somma Vesuviana presents Neapolitan pizza made from naturally fermented doughs and a signature double-cooking technique. Must-try dishes include the classic Margherita with San Marzano tomato, buffalo-style mozzarella and basil; the Local Cheese & Cured Meat Pizza featuring regional cheeses and cured pork; and the tasting wagon wheels that alternate classic and creative slices. Owner-chef Pietro Fontana and sommelier partner Melania curate a compact wine list with local labels such as Catalanesca. Expect golden fried antipasti, fresh fruit-filled desserts, and a warm, modern dining room for intimate evenings. Travelers’ Choice recognition and a focused family service make reservations recommended for weekend dinner and Saturday lunch service.

Grigoris in Chirignago-Zelarino, on the western edge of Venice's mainland, has earned recognition as a serious artisanal sourdough pizza address in the Mestre area. The kitchen works with high-quality Italian flours, natural leavening, and toppings that are selected with more deliberation than most pizza operations in the region. For those exploring the broader Venice food scene, it occupies a distinct niche outside the tourist circuit.

Established in 1999 in Rome's Trastevere-adjacent Monteverde district, La Gatta Mangiona is credited with shifting local expectations of what pizza can be. Giancarlo Casa's approach to dough experimentation and high-quality ingredients defined a category of 'd'autore' pizza in the city well before the style became common. The craft beer and wine list is treated with the same seriousness as the food.

Operating from Via Materdei since 1901, Starita sits at the heart of Naples' pizza tradition, applying the techniques of the Arte Bianca across generations of continuous practice. The kitchen works within the strict grammar of Neapolitan method while allowing measured innovation to keep the ritual current. For anyone tracing the city's pizza lineage, this address in the Materdei quarter is a primary reference point.

TAC – Thin And Crunchy sits in Rome's Mostacciano neighbourhood, ranking 43rd in the 50 Top Pizza Italia 2025 list. The pizzeria, run by Pier Daniele Seu and Valeria Zuppardo, anchors itself in the Roman scrocchiarella tradition: thin, crispy bases carrying creative toppings sourced from quality producers. It represents the serious end of a style long overshadowed by its Neapolitan rival.

Set inside a historic palace on Piazza G. Marconi, La Contrada brings a serious pizzeria format to Aversa's centro storico. Roberta Esposito leads a menu that runs seven variations of the margherita alone, alongside traditional forms like pizza nel ruoto and montanara — a range that signals genuine depth rather than crowd-pleasing breadth. The courtyard setting and high-quality ingredient sourcing place it in a distinct tier within the Campanian pizza scene.

In Messina's evolving pizza scene, L'Orso has built a reputation around contemporary, ingredient-driven dough work under pizzaiolo Matteo La Spada. The kitchen is celebrated for its honeycombed, high-risen crusts that carry serious flavour without weight. It represents a strand of Sicilian pizza-making that treats sourcing and fermentation as seriously as any fine-dining kitchen.

Carlo Sammarco Pizzeria 2.0 in Aversa specialises in the canotto style, a Campanian approach defined by its dramatically swollen, airy crust and considered ingredient combinations. Alongside the pizza, the frittatina di pasta has drawn its own following. The address on Via Antonio Gramsci places it within a city that punches well above its size in the Neapolitan pizza conversation.

Lisola Restaurant brings together a collaborative format rarely attempted on Ischia: pizza, grill, and contemporary Mediterranean cooking under one roof. The project unites entrepreneur Federico de Majo, pizzaiolo Ivano Veccia, and chef Nino Di Costanzo in a concept anchored to local ingredients and island tradition. For visitors to Forio, it represents a purposeful alternative to the single-discipline dining rooms that dominate the island.

A rare combination in Florence, Il Vecchio e il Mare pairs Neapolitan-style pizza with carefully sourced fresh fish at a single address on Via Vincenzo Gioberti. Gambero Rosso's three-slice rating places it among the recognized names in the city's pizza scene, while the dual focus on both dough and seafood sets it apart from single-format operators across Tuscany.

An Ischian pizza maker holds the line on Neapolitan STG tradition inside a city better known for bistecca and ribollita. At Giotto Pizzeria on Via Francesco Veracini, the dough is long-leavened, the ingredients are quality-sourced, and the atmosphere reads less like Florence than Naples. For a city where serious pizza has historically taken a back seat, this address changes the calculus.

L'Ammaccata revives the pizza ammaccata tradition of the Cilento coast, using ancient grains and locally sourced ingredients tied to the Mediterranean Diet. Cristian Santomauro's kitchen in Casal Velino operates as a working argument for what pizza looked like before industrial flour and mass production reshaped southern Italy's food culture.

Ranked 51st on 50 Top Pizza Italia 2025 and awarded Tre Spicchi by Gambero Rosso, Officine Del Cibo brings certified Neapolitan pizza tradition to Sarzana in Liguria. The menu spans classic, steamed, and pan formats alongside a thin crispy all'italiana style and a gluten-free option. It is one of the few AVPN-associated addresses in the region.

Operating from Via Gian Domenico Romagnosi since 1974, La Piedigrotta has spent five decades transplanting Neapolitan pizza tradition into the heart of Lombard Varese. The kitchen sources fish from Puglia and pairs its pies with a considered wine list, positioning the restaurant as the city's most established case for southern Italian craft in the north.

Since 1945, Masardona has carried the Neapolitan fried pizza tradition into the heart of Rome, operating from Piazza dell'Oro under Cristiano Piccirillo. The fried pizza arrives golden and soft, never greasy — a distinction that has earned it a reputation as the reference point for this format in the capital. Oven-baked options extend the menu for those less acquainted with the fried style.

Thirty years into its run in the Brianza countryside, Enosteria Lipen operates as both a serious kitchen and a gourmet pizzeria — a combination less common than it sounds at this level of ingredient rigour. The dual format draws on a careful selection of raw materials and a culinary tradition rooted in the rhythms of northern Lombardy. For visitors making the trip from Milan, it represents a grounded, region-first alternative to the city's more high-profile dining circuit.

A Lecce pizzeria that has built its reputation on a wood-fired oven running at 400°C and a firm commitment to local Apulian ingredients. Founded in 2014, 400 Gradi occupies a clear position in Lecce's casual dining scene: serious about dough, sourcing, and technique in a format that keeps the focus on the pizza itself rather than the surroundings.

Fandango makes a case for Basilicata's own ingredient tradition through long-fermented sourdough pizza and dishes built around local produce, including the region's crusco peppers. Led by Salvatore Gatta, it roots a Neapolitan technique framework in a distinctly Lucanian larder. Located at Via dei Molinari, 37 in Potenza, it is one of the clearest expressions of the city's unpretentious, territory-first approach to eating.

On Piazza XXV Aprile in central Reggio Emilia, Piccola Piedigrotta occupies the productive middle ground between neighbourhood pizza institution and ingredient-serious kitchen. Giovanni Mandara's operation is built on close sourcing relationships with local producers and a menu that rotates between traditional round pies and iron-pan cooked versions, backed by a considered selection of wines and regional beers.

Among Cagliari's pizza establishments, Maiori at Vico Logudoro occupies a distinct position: a strict Neapolitan format, led by Emanuele Riemma, that has built a loyal following on the island through classical technique and sourcing discipline. The dough work — soft, well-leavened, and designed for digestibility — is what keeps regulars returning, alongside an American Bar that functions as a room in its own right.

In Alvignano, a small town in Caserta province, Pizzeria Elite Rossi has built a reputation around the pizza nel ruoto and a commitment to local ingredients that separates it from the region's more generic pizza operations. Pasqualino and Gianluca Rossi run a warm, quality-focused room where fried foods and regional produce share equal billing with the dough. A grounded, honest address in an undervisited corner of Campania.

Ranked 60th on the 50 Top Pizza Italia 2025 list, La Sorgente Pizzeria is a Zulli family operation in Guardiagrele that takes dough seriously — high-hydration sourdough on stone-ground flour, topped with local Abruzzo ingredients and select national producers. Gourmet, Roman-style, and riempizza formats sit side by side on a menu that reflects the region's agricultural depth.

In the historic centre of Brescia, Inedito occupies a space with particular lineage — the site of the city's first pizzeria — and uses it to make a case for pizza as a craft product rather than a commodity. Pizzaiolo Antonio Pappalardo has reworked both the dough and the toppings from first principles, producing a format that sits apart from the city's more conventional options. The room's urban finish signals the ambition clearly.

Frumento Pizzeria has occupied Piazza Mazzini in Acireale since 2015, building a reputation on slow-fermented, well-leavened dough and toppings sourced as close to the volcanic soil of eastern Sicily as possible. Founded by Emanuele Serpa and Federica Lazzaro, it represents the more considered end of Sicilian pizza-making, where fermentation time and local sourcing carry as much weight as the final bake.

Framento takes its name from the Sardinian word for sourdough, and the name does real work. This contemporary pizzeria on Corso Vittorio Emanuele II builds its menu on long-fermented, multi-flour dough and a disciplined sourcing approach rooted in seasonal Sardinian produce. Three Spicchi from Gambero Rosso place it among Italy's recognised pizza addresses.

A consistent feature on the 50 Top Pizza list, Archestrato di Gela operates from Via Emanuele Notarbartolo in Palermo's residential Libertà district, making a case for contemporary pizza as a serious culinary discipline. Under Pierangelo Chifari, the pizzeria has built its reputation on digestibility and ingredient sourcing rather than spectacle, positioning it in a different register from the city's street-food tradition.

Sa Scolla operates at the intersection of Sardinian country cooking and the discipline of modern pizza-making, with a focus on long leavening, seasonal raw materials, and ingredients sourced close to home. Located on Via Galvani in a residential quarter outside Cagliari's historic centre, the space reads as an informal lounge with enough considered detail to feel decidedly non-casual. It represents a growing strand of the city's dining scene: places where technique and provenance are taken seriously without the formality of a tasting-menu address.

Fuori Tempo in Canale sits at the meeting point of Neapolitan pizza tradition and contemporary gourmet interpretation, set within Piemonte's Langhe and Roero wine country. The kitchen works exclusively with unrefined flours and extended fermentation, placing it firmly in the quality-led Italian pizza movement that has redefined the category over the past decade. For visitors already in Alba's orbit, it offers a different register entirely from the region's fine-dining canon.

Operating from Salerno's waterfront since the 1970s, Don Antonio 1970 is a multi-generational pizzeria where Neapolitan tradition and sea-facing setting converge. Now in the hands of a younger generation, the kitchen maintains the founding identity while adapting to contemporary technique. For pizza eaten with a view of the Tyrrhenian, it occupies a specific and well-earned position in Salerno's dining scene.

Angelo Pezzella – Pizzeria con Cucina operates out of Rome's Capannelle district on Via Appia Nuova, serving Neapolitan pizza in its classic and whole-wheat forms alongside fried varieties, panuozzi, and a broader Parthenopean menu. The spacious room suits unhurried meals, and the format bridges the gap between dedicated pizzeria and full trattoria. A worthwhile address for those tracking Neapolitan tradition in Rome.

AMMODO is the forty-year project of master pizzaiolo Daniele Vaccarella, whose approach to dough science through pre-ferments and sourdough has made this address on Via Empedocle Restivo one of Palermo's most considered pizza destinations. The name translates as 'my way,' signalling an independent creative stance within Sicily's evolving bread and pizza tradition.

On the banks of the Brenta river in Bassano del Grappa, Premiata Fabbrica Pizza works with Petra stone-ground flour, mother yeast doughs, and Slow Food-certified local ingredients to produce artisan pizzas that sit well outside the fast-casual mainstream. The kitchen's commitment to no-added-yeast options and seasonal sourcing reflects a broader northern Italian movement toward treating pizza as a craft product rather than a commodity. Views of the Ponte Vecchio complete the setting.

In Chieti Scalo, Fermenta Pizzeria Gourmet brings a focused, ingredient-led approach to pizza that places it outside the city's mainstream dining circuit. Pizzaiolo Luca Cornacchia and wine specialist Giorgia Santuccione run a room that reads as creative vintage in atmosphere and serious Abruzzese in sourcing. It is the kind of address that rewards a detour from Chieti's historic centre.

Bas & Co in Pesche delivers Neapolitan-style pizza shaped by long fermentation and ancient local grains. Must-try plates include the Arancino Sannita fried rice ball, the signature Pan Pizza with airy, hydrated dough, and the Pizza with ancient grain dough made from risciola, romanella and solina flours. The kitchen pairs bright, seasonal toppings with a curated Molise and Campania wine list, and the restaurant earned a 2025 Travelers' Choice award and a place on the 50 Top Pizza list. Expect attentive table service, warm stone interiors, and pizzas that arrive with blistered char, tender crumb and clear, regional flavors that taste of Sannio fields and artisan milling.

PizzAut Monza operates as one of Italy's most considered social employment projects, placing young people with autism at the centre of a working pizzeria that takes its dough seriously. The Pala-format pizzas use a 72-hour fermentation process and selected ingredients, and the dining room at Via Philips, 12 functions as proof that inclusion and culinary rigour are not competing priorities.

Màdia brings Neapolitan-style pizza to Salerno's Irno district with a focus on dough technique and locally sourced toppings. The menu is built around restraint: each pizza is slightly crispy, with toppings given space to express themselves rather than compete. The baked escarole option draws particular attention from regulars, and the value-to-quality ratio places it in a different conversation from the city's pricier creative dining options.

In Chiaia, one of Naples' most residential and food-serious neighbourhoods, Ciro Cascella 3.0 has built a following around its 'impasto 3.0': a long-fermented, highly digestible dough that produces a pronounced, pillowy crust soft enough to eat on its own. Classic and creative toppings draw on Campanian producers, and gluten-free and alternative-flour options expand access without diluting the focus.

Operating from the Vomero district since 1916, Pizzeria Gorizia is one of Naples' oldest continuously serving pizzerias, where traditional recipes and local ingredients have defined the menu across more than a century of service. The room carries the particular confidence of a place that has never needed to reinvent itself — because what it does has worked for over a hundred years.

Extremis occupies a deliberate position on the edge of Rome's evolving pizza scene, pushing against the conventions of both Neapolitan tradition and Roman thinness with a format built around certified supply chains and a self-described 'Foodtastic experience.' Located on Via del Casale Rocchi in the 00158 zone, it reads as a project with a thesis, one that treats the pizza menu as a structured argument rather than a list of toppings.

Pizzeria Da Ezio in Alano di Piave has operated from the same piazza since 1977, building a reputation around its distinctive Impasto Crunch dough and a sourcing philosophy anchored in the Belluno mountain region. Denis Lovatel continues the family tradition with a seasonal, local-ingredient approach that places this Dolomite-foothills pizzeria in a different conversation from city-centre pizza destinations.

Opened in 2013 by Domenico Ventre, Pizzarè brings Neapolitan pizza discipline to Rizziconi in Calabria's Reggio province. The margherita is built on naturally leavened dough, San Marzano DOP tomatoes, and proper mozzarella — ingredients that locate this small-town pizzeria within a much older, more demanding tradition. For a region where serious pizza is harder to find than in Naples, that commitment carries weight.

PiGreco Pizzeria in Volla sits at the intersection of Neapolitan tradition and contemporary experimentation, built around mini pan pizzas and flatbreads that reframe familiar formats. The Margherita Campioni d'Italia, finished with buffalo mozzarella through a triple-cooking process, illustrates the kitchen's commitment to technique and Campanian ingredients. It belongs to a growing cohort of pizzerias in the Naples orbit that treat the classics as a starting point rather than a ceiling.

On the Adriatic waterfront of Margherita di Savoia, Pizza Canneto Beach 2 has earned 3 Spicchi and a Best Service award from Gambero Rosso for a style of pizza built on long-leavened dough and seasonal Puglian ingredients. Pizzaiolo Giuseppe Riontino runs a modern counter where the crust is soft and substantial, and the sourcing philosophy is firmly local. A serious address in a town better known for salt flats than pizza.

In the Brindisi hinterland, Luppolo & Farina works a dough philosophy built on light, flavourful impasto and ingredients drawn from Puglia and Campania's established produce traditions. The kitchen treats sourcing and fermentation as the core argument, not an afterthought. For anyone moving through the Salento or the Valle d'Itria, it represents a serious regional pizza address worth planning around.

Piano B sits near Ortigia's historic centre and has earned Tre Spicchi in the Gambero Rosso Guide alongside recognition in L'Espresso's Migliori Pizzerie d'Italia — two of Italy's most credible pizza rankings. Its identity is built around organic Sicilian ancient grain flours, placing it in a growing tier of Sicilian pizzerias where sourcing decisions drive the menu rather than follow it.

A Neapolitan-style pizzeria near Lake Maggiore with a serious commitment to southern Italian sourcing: datterini tomatoes and fior di latte from Agerola arrive from Campania, giving the crust its characteristic rise and the toppings their depth. Fiore Di Latte sits in the more focused end of the Baveno dining scene, where ingredient provenance does most of the talking.

Claudio Alvicolo occupies a compact address on Via di Piazza del Popolo in the historic centre of Orvieto, where pizzaiolo Claudio Delli Poggi works with high-hydration doughs, steam baking, and unconventional flour blends to produce a style of pizza that sits outside the Neapolitan mainstream. The wine selection draws on the Umbrian region's considerable depth, and the room carries the kind of unhurried service that makes it a serious option among Orvieto's dining alternatives.

In San Giuseppe Vesuviano, at the foot of Vesuvius, Luigi Cippitelli Pizzeria holds to the sourcing discipline that defines serious Neapolitan pizza: local products, soft and digestible dough, and a tradition kept intact by ingredient choices rather than reinvention. Friendly service and efficient pacing make it a reliable address on the town's dining circuit.

In the volcanic highlands of Basilicata, Glamour brings Neapolitan pizza discipline to a region better known for Aglianico grapes and ancient grain traditions. The dough undergoes long maturation for a crust that holds structure without rigidity, and the kitchen draws on local Lucanian ingredients to push the format beyond its Campanian roots. It is a working laboratory, not a monument to any single recipe.

In the Vicenza foothills, CUORE brings a serious Neapolitan pizza practice to a setting that has little to do with the tourist circuit. The kitchen works with carefully selected flours and raw materials, producing classic Neapolitan rounds alongside pala-style pizza and the house-format Fa Crock, a double-baked crunchy-soft round that sits outside any single tradition.

In the ancient fishing quarter of Prino, Kilo has built a reputation around a super crispy pizza produced from a blend of flours and a slow, careful leavening process. Chef Chieppa's experimental approach to dough and first-choice ingredients sets this Imperia address apart from the region's more straightforward pizzerias. The pastel-walled room reflects Prino's coastal character, making it a considered stop within the wider Imperia dining scene.

Crunch! is a Roman pizzeria specialising in pizza a teglia, the thick-crusted, pan-baked format that defines street-level eating in the capital. With locations at Talenti and Foro Italico and a ranking on the 50 Top Pizza Italia 2025 list, it sits in the recognised tier of Rome's contemporary pan pizza scene. The name is a promise the crust keeps.

Ranked 91st in the 50 Top Pizza Italia 2025 list and holding a stable position in the Gambero Rosso guide, Vadolì is a contemporary pizzeria in Acri, Calabria, led by Fabiano Maurizio Pansini. The kitchen centres on inventive dough work and high-quality regional ingredients, producing combinations that read as genuinely surprising rather than trend-chasing. For anyone exploring the wider Calabrian dining scene, it represents a serious regional entry point.

In Priverno, a small Lazio town in the Pontine foothills, Pizzeria Della Passeggiata positions itself at the intersection of regional tradition and modern technique. Run by Antonio Visentin and Giammarco Ambrifi, the spacious, acoustically considered room signals a seriousness about the pizza format that extends from the dough to signature toppings like Absolute Onion and Hummus & Chicory. It is a meaningful stop for anyone passing through southern Lazio with an interest in how the pizza tradition travels beyond Naples.

On the Lungomare Giovanni Caboto, Antica Pizzeria Ciro 1923 has anchored Gaeta's seafront dining scene for a century, pairing wood-fired traditional pizza with locally sourced seafood on a terrace facing the Tyrrhenian. It is among the Lazio coast's longest-established addresses for cucina di mare, where the sourcing logic is straightforward: the catch comes off boats docked metres from the kitchen.

A family-run pizza shop in Villaggio Mosè, just outside Agrigento, Sitári draws a local following with its informal atmosphere and careful approach to dough. The Sorce family covers classic, gluten-free, black rice, and Roman-style thin-crust formats, with each variant reflecting attention to flour selection and slow fermentation rather than shortcuts.

A Neapolitan pizzeria operating in the Alpine commune of Quart since 1974, iSaulle brings three generations of family expertise to the wood-fired oven. The menu draws on ingredients from both Campania and Valle d'Aosta, placing southern Italian tradition squarely in the mountain north. For the Aosta Valley, that combination remains a quietly compelling proposition.

In the Tanaro Valley village of Nucetto, Sileo has built a reputation around its Nuvole pizza: a high, airy dough with a crackling crust, made with local ingredients sourced from the surrounding Piedmontese countryside. The room's jungle-themed interior signals an unconventional approach to a format that Italian dining culture takes seriously. For the Cuneo province, this is a destination worth the detour.

Maturazioni is a modern pizzeria in San Giuseppe Vesuviano, founded by Antonio Conza, known for its carefully worked dough, a seasonal menu built on high-quality ingredients, and fried dishes that arrive crisply breaded without excess oil. The atmosphere suits families and the service is notably attentive. It sits in the broader Vesuvian pizza tradition, a few kilometres from Naples, where the standards for crust, heat, and sourcing are set high.

Acquaefarina brings Neapolitan pizza-making discipline to the Alpine city of Trento, with wood-fired pies built on long-fermented, quality-ingredient dough. The menu spans honest classics and more inventive combinations, backed by a drinks list that takes beer and wine seriously. It sits in a city where most restaurant attention falls on Trentino's mountain-cuisine tradition, making this one of the more committed pizza addresses in the region.

Biga Milano – Pizzeria Contemporanea in Milano serves contemporary Italian pizza with artisanal technique. Must-try dishes include the Padellino, Ruota di Carro and the Contemporary Pizza with a soft canotto crust. Chef Simone Nicolosi elevates pizza using a 100% biga sourdough starter, 70% hydration and at least 36 hours of fermentation for a light, fragrant dough. Seasonal toppings, cocoa-infused monthly specials and attentive gluten-free options make each meal personal. Recognized by 50 Top Pizza and Petra Selected Partner, Biga Milano combines modern design, bright service and memorable flavors in Milan’s Moscova neighborhood.

In a small Apennine town more accustomed to passing hikers than destination diners, Gli Allocchi makes a case for the Mugello chestnut as a serious pizza ingredient. The house signature, the 'Marradese,' builds on a dough that splits the difference between Neapolitan softness and Tuscan crunch, grounded in produce drawn from the surrounding hills. A practical, unselfconscious address that earns its place in any honest Marradi itinerary.