The Best Pizza Near Da Alighiero, by the Record
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A roomy, modern pizzeria just outside Umbertide's center, near the sports complex where parking is never a problem. The menu runs Neapolitan-style pies alongside appetizers, burgers, and a kids' menu, so it's built for a full table rather than a solo slice. The team moves quickly without making you feel rushed, which is harder than it sounds on a busy Friday.
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Rank 2. Meunier
Pizza
The hook here is the pairing: pizza and Champagne, a combination that either sounds ridiculous or makes complete sense depending on your mood, and this Umbrian pizza restaurant makes a quiet case for the latter. The dough is airy and crackling at the crust, the toppings chosen with some restraint, and the room is spare and bright. It ranks on the 50 Top Pizza World list, and regulars also come for the holiday leavened goods and brioche meant for gelato.
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Rank 3. Marghereat
Neapolitan Pizza
The margherita comes in three versions here, which tells you something about how seriously this Neapolitan pizza spot takes its namesake dish. The crust runs high and airy, the dough slow enough to sit well afterward. It's informal and relaxed, at the foot of Perugia's centro storico, with a warmth that doesn't feel performed. Across the street, a sister space called Marghereat Lab experiments with Roman-style pizza and small pan versions if you want to compare notes.
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On the outskirts of Perugia, this spacious pizzeria draws locals who come as much for the room as the round stuff. The menu runs from starters through traditional pies to the small pan-baked tegamino style, all made with sourced ingredients. Service moves at the kind of pace that doesn't make you feel processed. 50 Top Pizza lists it among Italy's excellent pizzerias, which in pizza terms is saying something.
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Rank 5. Pizzeria Centrale
Neapolitan Pizza
A family-run pizzeria in a small Florentine town, now in its second generation, where the Neapolitan-style dough is kept lean on the crust for people who want crunch over chew. The menu is arranged in five sections, one of which leans on nostalgia, another on whatever the current chef felt like. Some of the mushrooms come from his own foraging trips, which is either charming or showing off, probably both.
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Rank 6. Re Cornicione
Neapolitan Pizza
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On the outskirts of Perugia, in a setting that looks more auto workshop than trattoria, this slice shop runs its dough through a long fermentation that keeps the crust light enough to eat at lunch without regretting it by two. The red bases are well-balanced, and the roasted potato and sausage slice is the one worth pointing at. Outdoor seating and easy parking make it a natural pit stop for the industrial-zone crowd who actually knows what they're doing.
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Rank 8. Il Vecchio e il Mare
Neapolitan Pizza
The name is Hemingway-adjacent, but the real draw is a courtyard tucked behind a Florence street and a Neapolitan pizza dough that manages to be both light and serious about itself. This is a full-service restaurant that doubles as a seafood spot, with a wine and champagne list that suggests someone here has opinions. The tomato sauce gets mentioned with the kind of reverence usually reserved for relatives.
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Rank 9. Giovanni Santarpia
Neapolitan Pizza
A Campanian transplant running one of Florence's more serious Neapolitan pizza shops, with a dough that goes through a long cold ferment before it sees any heat. The crust comes out soft and fragrant, the toppings lean on well-sourced producers, and the menu covers classics alongside house originals. A fried pizza filled with lampredotto is the kitchen's nod to its adopted city. It ranks on both 50 Top Pizza Italy and 50 Top Pizza World.
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The dough here was developed with the University of Florence and a biodynamic agriculture association, which is either very Tuscan or very extra, depending on your mood. This pizza shop in the Coverciano neighborhood turns out thin, light pies built on organic stone-ground flour and long-fermented sourdough, with vegetables pulled from biodynamic gardens around the city. The room is informal and the service moves fast, so you're not committing to an evening.
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A small pizzeria near Perugia where the menu splits three ways: round pizza, pan pizza, or focaccia, so arguments at the table are structural rather than personal. The room is compact enough that a reservation is the sensible move, and the fried starters have their own following. Cocktails, wine, and beer all get serious treatment alongside the dough, which puts this a step past the usual slice-and-soda operation.
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Exposed beams and stone set the tone in this compact Florentine pizzeria tucked into the historic center, where the sourcing is taken seriously from the flour to the oil to the coffee. The round and paddle pies lean into Tuscan-Italian combinations, and the wine and beer lists are short but chosen with care. Service is cheerful without being chaotic, which is harder to pull off than it sounds.
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Rank 13. Giotto
Neapolitan Pizza
A Neapolitan pizza spot steps from Santa Maria Novella, run by a pizzaiolo from Ischia who's landed near the tourist crossroads and made it work. The dough is long-leavened, the toppings generous, and you can watch the whole operation from the dining room, which runs glamorous-dim in a way Florence's centro storico rarely does. Ranked in 50 Top Pizza Italy. Good for a sit-down or a box to eat on the train, which puts it in rare company.
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Rank 14. Forneria
Neapolitan Pizza
A Neapolitan-style pizzeria steps from Ponte Vecchio, which means the view over the Arno comes with the dough. The crust is light and the toppings run from the classics to a few creative detours worth exploring. Fried starters and croquettes round things out before the pizza arrives. Prices reflect the address, as they will anywhere this close to Florence's most photographed bridge, but the service moves fast enough that no one lingers guiltily.
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The dough splits the difference between Neapolitan softness and Tuscan crispiness, which is either a compromise or a good idea depending on your loyalties. Gli Allocchi is a pizza spot in the hill town of Marradi, with a rustic room and a menu that leans into the surrounding countryside, including a pie built around Marrone del Mugello chestnuts when the season allows. The fried starters and desserts get equal attention from the kitchen.
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A pizzeria in the Oltrarno's San Frediano neighborhood where the dough is made light enough that you won't be horizontal by nine. The crust comes in a "cartwheel" style if you want to commit, and the fried starters, especially the mozzarella in carrozza, pull their weight alongside the pies. The room is modern and unfussy, the service moves, and the prices stay honest. A solid neighborhood pizza shop doing the right things quietly.
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A courtyard garden tucked into the old center of Rimini gives this pizzeria its name and its best table. The menu leans hard into dough variety, with six different versions to choose from and a range that runs from 1980s-style flat pizzas to gourmet toppings, all landing on the affordable side. Regulars come back for the seasonal creations, which the team names after butterflies. A 50 Top Pizza Italy listing for the Excellent Pizzerias category.
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Rank 18. Pizzeria Primavera
Modern Pizza
A pizza spot on Florence's residential fringe where the dough gets a proper long rise and the topping combinations wander confidently past tradition into stranger territory. Fried starters keep the table busy while you wait. The room is relaxed, the staff unhurried, and the outdoor seating fills up with families and small dogs, which are apparently welcome here. Reservations are required even for takeout, which tells you something about the regulars.
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Rank 19. Vecchia Napoli
Neapolitan Pizza
A wood-fired Neapolitan pizza spot tucked into a farmhouse off the kind of road you only know if someone told you. The setting is rustic and roomy, the atmosphere unpretentious, and the kitchen keeps the pizza straightforward and honest, the way tradition demands. Weekends fill up fast and the take-out orders never stop, which tells you what the locals think. The fried starters are worth ordering before the pizza arrives.