The Top 30 Places to Eat Near Duodecim Pizze
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A contemporary pizza spot in Rende where the dough is the whole argument: light, well hydrated, and sturdy enough to carry toppings that add without shouting. The menu moves between straightforward classics and more adventurous variations, and the craft beer list is the kind that rewards a second look. The room is modern and informal without feeling like a set piece, and the kitchen keeps pace even when the place fills up.
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The sandwich here starts with bread baked fresh that day, then gets filled with Calabrian sausage, 'nduja, Tropea onions, or caciocavallo from the Sila plateau, depending on your mood. It's a fast-casual spot built around showcasing small local producers, which sounds like a pitch deck but eats like lunch. The formula has been spreading to other Italian cities, and 50 Top Italy ranked it first among the country's sandwiches.
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Rank 3. Agorà
Contemporary Seafood
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Rank 4. PizzaRosso
Pizza
A big bar counter anchors the room at this Rende pizzeria, which locals treat as the reliable option on nights when everything else in the Cosenza area has given up and gone home. The pies lean creative, pairing cooked pears with speck and smoked ricotta or stacking three preparations of zucchini on one pizza. A separate gluten-free oven and around twenty beers on tap round things out.
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A pizzeria where you can finish any pie with a honey and 'nduja crust, a parmesan fondue, or shaved fresh truffle, which tells you something about how seriously the menu takes customization. Dough matures for 24 hours, and the options run from classic to gourmet, with cocktail pairing suggestions alongside. Seventeen beers on tap or in bottle, many from Calabrian craft brewers, keep the drinks list from being an afterthought.
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The crunchy Cosenza-style pizza is the reason to find this small pizzeria in Rende, where around thirty seats fill a room with a short, rotating menu of about fifteen pizzas built around a tight circle of named suppliers. The seasonal list changes, but the sourcing stays fixed. Doubles as a breakfast spot with proper leavened pastries and organic juice, which is either a charming detail or proof they take dough seriously at every hour.
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A wood-fired oven visible from the street and a giant paddle on the sign announce what Era Ora is about before you've even pushed the door open. It's a pizza restaurant in Rende, the university town just outside Cosenza, and the menu meanders through fried snacks, salads, and pasta before arriving at the main event. The house pizza, topped with capocollo from a historic local salumeria, is a good place to land.
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Rank 8. Hyle
Calabrian
Sitting on the Sila plateau, a forested highland that the ancient Greeks had opinions about, Hyle is a modern Calabrian restaurant that traces a single region's landscape from coastline to mountain peak. The chef holds a Michelin star and sources vegetables, walnuts, and aromatic herbs directly from local growers. Tasting menus named in Calabrian dialect move through seven or eleven courses, depending on how deep into the hills you want to go.
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Rank 9. Il Carpaccio
Calabrian
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Rank 10. Gulìo_Pizzeriaandmore
Neapolitan Pizza
A Neapolitan pizza spot in a small Calabrian hill town where the dough is kept light and most of what goes on it comes from nearby. The room is modern without trying hard, the kind of place that works equally well for a family Tuesday or a Friday out with friends. Sandwiches and bar service round things out when pizza feels like a commitment. The staff, by all accounts, treat strangers like regulars from the first visit.
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Rank 11. Vadolì
Pizza
The wine list runs to dozens of Calabrian labels and the draft taps rotate five at a time, which tells you something about how seriously this pizzeria takes the whole meal, not just the dough. Vadolì has been an institution in the province of Cosenza long enough that regulars stop reading the menu, though the toppings keep changing. It ranked 80th on 50 Top Pizza Italy.
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A 48-hour ferment and a wood-fired oven are the baseline here, and the crust comes out high and airy in a way that makes you notice. Agape sits on the waterfront at Cetraro Marina and has become a go-to for contemporary pizza along this stretch of Calabria. The menu leans into local ingredients with some care, and the fried dishes draw their own following alongside the pies.
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Rank 13. Abbruzzino Oltre
Contemporary Mediterranean
A Michelin-starred fine dining room inside a former military and ecclesiastical palazzo on Lamezia Terme's main promenade. The chef Luca Abbruzzino runs a no-choice tasting menu, meaning you hand the evening over to him and trust he'll do something interesting with dry-aged fish, local prawns, and bergamot. The setting is spare and contemporary, modern art against old stone, and the service is the kind that makes the whole thing feel quietly romantic without trying too hard.
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Rank 14. Barbieri
Calabrian
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Rank 15. Gioia
Contemporary Pizza
A family-run pizzeria in Corigliano where the room is clean and minimal and the doughs are light, contemporary style. The menu reads like someone thought hard about it, with creative combinations that don't feel forced. The chef's wife handles desserts herself, which tells you something about how the whole operation runs. A relaxed place that takes its ingredients seriously without making you feel like you're attending a lecture.
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A three-generation family of pizza makers on the Calabrian coast, the Sesto crew keep reinventing their menu each year with enough conviction to make tradition feel like a moving target. The pizzeria leans into local character, pairing Tropea onion and fresh anchovies with double tomato, while a white pizza nods to the retro glamour of ham and melon. Comfortable neighborhood spot, serious dough.
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A pizzeria on the Calabrian coast where the dough gets a 36-hour rise before it sees any heat, which gives the Neapolitan-style crust a lightness that tends to make people pause mid-slice. The menu splits into traditional, special, and margherita categories, but the local options are where things get interesting, pulling in 'nduja, peperone crusco, and octopus marinated in cedar from the surrounding territory.
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The name is not accidental: the dough here snaps under your teeth in a way that makes ordering a second pizza feel like a reasonable decision. This is a pizzeria in Catanzaro with a menu that runs from respectful classics to bolder gourmet combinations, plus Roman-style thin-crust and a spread of fried starters. The sourcing is taken seriously, and the result is a lighter-than-expected pie. It appears in 50 Top Pizza Italy's Excellent Pizzerias listing.
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Thousand-year-old olive trees shade the pool at this agriturismo restaurant in the hills of Calabria, where a Michelin-starred kitchen turns the farm's own wine, oil, and citrus into creative, unfussy cooking. Caterina Ceraudo runs the stoves while her father, an organic agriculture pioneer in the region, tends the land and will happily walk you around it. Two tasting menus and a fixed-price à la carte cover the options.
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Mormanno lentils have been simmering in this kitchen long enough to become a local shorthand for the town itself. Osteria del Vicolo is a family-run trattoria tucked into the old village center, where one generation cooks a deeply Calabrian peasant tradition and another works the room with the warmth of someone who knows every story behind every dish. The room is small and unhurried, and the ingredients rarely travel far.
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Rank 21. Qcècè SocialCafè
Calabrian
A sandwich shop and wine bar on the main square of a small Calabrian coastal town, where the menu changes often enough that locals have a reason to keep coming back. The fillings lean hard into regional pantry staples, capocollo, caciocavallo, and 'nduja tucked into house-made pitta or ciabatta, with vegetables that track the season. The sandwiches even have names worth reading. Ranked seventh on 50 Top Italy's Best Sandwiches list.
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A wood-fired oven faces the sea on Scalea's lungomare, and the dough here gets the long, careful leavening that makes Neapolitan-style pizza feel light rather than heavy. This is a straightforward pizzeria, the kind where the crust does the talking, with a fluffy cornicione, a well-balanced sauce, and a crisp underside. The fried pizza pulls its own weight too, in both the classic and the contemporary styles.
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Rank 23. San Domenico
Contemporary Seafood
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Rank 24. Locanda Toscano
Seafood Mediterranean
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Rank 25. Da Peppe
Basilicata Italian
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Rank 26. Fa’ Tu
Contemporary Pizza
A pizza shop in a new space on Via Ruffilli, Fa' Tu is run by a team obsessed with fermentation and long leavening, which sounds technical until the crust arrives: light, fragrant, and clearly the point of the whole operation. The dough uses 100% Italian wheat at 70% hydration, and the toppings lean into Calabrian ingredients, 'nduja, Tropea onion, local pecorino, the kind of pantry a region spends centuries building.
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A Calabrian pizzeria that closes out the meal with a pizza based on pitta 'mpigliata, a regional Christmas pastry, which tells you exactly how seriously the team takes the full arc of a visit. Six people work the ovens with the kind of precision that makes you feel like you should be quieter. Reservations are genuinely hard to come by. It ranks in the 50 Top Pizza Italy and 50 Top Pizza World lists, and the dessert menu won a 50 Top Pizza special award.
- 50 Top Pizza #38 · 50 Top Pizza World
- 50 Top Pizza #10 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Migliore Carta dei Dessert · 50 Top Pizza Italy Special Awards
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Rank 28. Lapprodo
Seafood
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Rank 29. Charlot Artigiani della Pizza
Neapolitan Pizza
The oven is right there at the entrance, so you know exactly what you're walking into. This is a pizza spot in the center of Praia a Mare, where a 24-hour dough produces a soft, fragrant crust topped with Maratea sausage and Calabrian broccoli. The small fried pizzas in carbonara and Nerano styles are worth the detour on their own. Service moves fast, the outdoor space fills up, and a reservation is a reasonable idea.
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The dough is the point here, and the kitchen knows it. This pizzeria in a small Calabrian town turns out light, carefully fermented crusts in both thin-crispy and contemporary styles, with single-portion options built on studied flour blends. Toppings are restrained and original rather than showy. The fried starters deserve serious attention, and the beer list holds its own. The room is genuinely pleasant and the staff act like they mean it.