The 2025 50 Top Pizza Italy Rankings: All 101 Pizzerias — Page 2

A creative pizzeria in Priverno worth returning to, especially as the menu shifts with the seasons. The Absolute Onion and Hummus & Chicory are the signature draws, but the real case for a second visit is a kitchen that responds to what's in season. Booking is easy, the room is comfortable, the price is a fraction of Lazio's fine-dining tier.

A waterfront pizzeria and seafood restaurant on Gaeta's lungomare, Antica Pizzeria Ciro 1923 is the practical call for an evening on the terrace with wood-fired pizza and locally sourced fish. The sea-view setting works for dates, family dinners, celebrations. Booking is easy, pricing is accessible, the late-evening pace suits Italian coastal dining at its most relaxed.

A family-run pizza shop in Villaggio Mosè, just outside Agrigento, Sitári earns attention for its deliberate approach to flour selection, slow fermentation, baking across four pizza styles including classic, Roman-style, black rice, gluten-free. Easy to book, informal in atmosphere, well-suited to solo diners and small groups who want quality pizza without formality or a high per-head spend.

A Neapolitan pizzeria run by the same family since 1974, iSaulle brings wood-fired pizza and Campanian technique to the Aosta Valley, with regional alpine ingredients woven into a menu that also covers traditional Italian dishes. Booking is easy, the format is casual, fifty years of consistent operation is a stronger credential than any recent award.

Sileo is Andrea Brunetti's artisan pizzeria in the Tanaro Valley, built around the "Nuvole" — a high-dough pizza with serious local sourcing that justifies a detour from Alba or Cuneo. Book for a relaxed special occasion or a quality stop on a Piedmont road trip. It is not fine dining, but it is the most considered pizza in the valley.

Maturazioni is a modern pizzeria in San Giuseppe Vesuviano founded by Antonio Conza, built around long-fermented dough, a seasonal menu, high-quality ingredients. The fried dishes are a particular strength. It's easy to book, family-friendly, worth a return visit for anyone who wants to move past the basics into the seasonal menu.

Acquaefarina delivers properly made Neapolitan pizza in central Trento — wood-fired, light dough, quality ingredients — with an above-average beer and wine list that separates it from the city's standard pizzerias. It is the right choice for a casual, satisfying meal without the formality of Trento's mid-range restaurant scene. Booking is easy and the atmosphere is welcoming.

Biga Milano is a contemporary pizzeria in Milan's Brera zone that treats sourdough fermentation as its central argument. Chef Simone Nicolosi's kitchen uses a biga preferment method and carefully sourced ingredients to produce a lighter, more complex crust than the city average. Easy to book and accessible in price, it is the right call when pizza is the destination rather than a fallback.

Gli Allocchi is the most locally specific pizza you will find in Marradi, built around Mugello chestnut and a dough that splits the difference between Neapolitan lift and Tuscan crunch. Easy to book and accessible in price, it is the right stop for a traveler moving through the Tuscan-Romagnolo Apennines who wants the region on a plate rather than a generic menu. Visit in October for peak chestnut season.