The Best Pizza Near Altavilla, by the Record
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A pizza spot in the quiet outskirts of Bergamo that somehow requires reservations on a Tuesday. The room is simple and loud in the good way, and the dough gets 48 hours of natural leavening before it sees any heat, which shows in the airy crumb and the charred, chewy crust. Toppings lean creative and seasonal, sourced through an organic supply chain the team takes seriously. Craft beers and Franciacorta round things out.
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Rank 2. Mamà
Neapolitan Pizza
Neapolitan pizza in the Swiss Alps sounds like a setup to a joke, but Mamà plays it straight and the combination works. It's a casual Italian pizzeria with a bar and terrace in the mountain town of Samedan, leaning on classic pies and Italian ingredients without trying to reinvent anything. The room draws both locals and skiers passing through the Engadine, which keeps the energy convivial rather than precious.
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Rank 3. Nasti dal 1967
Campanian Pizza
A pizza spot in Bergamo that has been blending Neapolitan roots with Lombardy's pantry for what feels like forever. The dough program runs from classic sourdough rounds to alternative-grain options and something called "corn clouds," which sounds like a weather event but apparently lands light on the plate. The wine list is serious, and the adjacent wine bar next door handles aperitivo and nightcaps for those who want to stretch the evening.
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Rank 4. Porca Vacca
Pizza
A pizza spot in Dro where the covered veranda fills up fast and the garden takes over in summer. The dough gets a long, slow rise, which gives the crust that slightly blistered, fragrant quality worth noticing. The menu runs from straightforward marinara to more composed pies built around Southern Italian flavors. Grilled dishes round things out for anyone at the table who's made other plans.
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The format here splits between slices and full sharing courses built for the whole table, which gives this Salò-area pizza spot an easy, convivial feel that leans more Brooklyn than Brescia. The doughs are light and airy without being fussy about it, and the toppings are restrained enough that you actually taste them. The room goes industrial and bright. The Bufalina is the one regulars tend to point at.
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Rank 6. Rustichel
Neapolitan Pizza
A lakeside pizzeria on the shores of Lake Garda, Rustichel pairs Neapolitan-style pies with a view that does most of the decorating. The pizzas lean into quality ingredients, and the fried pizzini make a strong case for starting before you start. Grilled pizza rounds out the options for anyone feeling experimental. The wine list runs deep, which for a pizza spot is a pleasant surprise.
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A pizza spot in Brescia where the menu is short by design, and every combination on it feels thought through rather than thrown together. The doughs are soft and fragrant, the toppings creative without tipping into chaos, and the beer and wine list holds its own. The room is contemporary but not cold. It ranked 56th on 50 Top Pizza Italy, which in a country that takes this sort of thing very seriously is a statement worth noting.