The Best Pizza Near Da Carla, by the Record
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Rank 1. Confine
Pizza
A pizzeria where you can order a single slice à la carte or surrender to a tasting flight of four to six courses, each a different style of pizza served in sequence. The wine cellar is the quietly absurd part: a selection of bottles and champagnes that would embarrass most fine-dining rooms. Classic pies sit alongside fried and baked options, and the dough holds up its end. Ranked first on 50 Top Pizza Italy.
- 50 Top Pizza #4 · 50 Top Pizza World
- 50 Top Pizza 2025 · Best Wine List · 50 Top Pizza World Special Awards
- 50 Top Pizza #1 · 50 Top Pizza Italy
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Rank 2. Futura
Roman Pizza
A Roman-style pizzeria transplanted to Milan, where the thin, wide rounds come in at 160 grams of dough, light enough that a second slice feels less like a dare. The room is small and loud in that companionable way. Supplì are the move to start, and the wine list runs longer than you'd expect. It lands on the 50 Top Pizza Italy list, which tracks.
- 50 Top Pizza #57 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · One to Watch · 50 Top Pizza Italy Special Awards
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A Neapolitan pizza spot just outside Novara's center, where the dough is the whole conversation: high-hydration, high-quality flours, with ancient grains and kamut available, and specialty options like charcoal or multigrain for a small upcharge. The crust runs generous and the toppings don't hold back. The room mixes retro and post-industrial in a way that somehow works. A solid list of natural wines rounds things out, and the desserts are taken more seriously than you'd expect.
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Scissors come with the pizza at this contemporary Milan pizzeria, which is either charming or alarming depending on how attached you are to tradition. The dough gets serious attention for structure and lift, and the menu runs across traditional, signature, and thin-and-crispy styles. Cocktail pairings are on the menu too, which feels very Milan about it. Listed among 50 Top Pizza Italy's Excellent Pizzerias.
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A soft, elastic dough built around the ingredients of Cilento is the whole point here, a pizza restaurant where the toppings read like a southern Italian pantry, nduja, sun-dried tomatoes, yellow cherry tomatoes, olives, with a stronger-than-usual lean toward vegetarian options. The open kitchen keeps things lively, the staff can actually talk you through the wine and beer list, and the appetizers and desserts are worth the detour. It ranks on 50 Top Pizza World.
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Maradona watches over every table from the mural, which tells you exactly what kind of place this is before you've sat down. It's a Neapolitan pizza and trattoria spot near Sempione that leans hard into the folklore, fried dough, calzones, and Campania cooking included. On weekends the room tips into dinner-show territory with music and dancing. The pizza dough is notably light and airy, which is the thing people come back for.
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Rank 7. Casa Biga
Artisanal Pizza
The dough ferments for 48 hours before it ever sees a oven, which is the whole philosophy at this small, earnest pizza shop in Milan. Three styles are on offer: the classic ruota di carro, a contemporary version, and a pan pizza made with multigrain dough laced with bitter cocoa and coffee. A different vegan option rotates monthly, and the house desserts, including a riff on Key Lime Pie, are quietly serious about their job.
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The open oven anchors the dining room at this Milanese pizzeria, where vintage furnishings give the whole thing an unhurried, neighborhood-parlor feel. The Neapolitan-style pies run on a semi-wholemeal dough, light and properly puffy at the crust, and the toppings lean creative without getting theatrical. Wine gets a serious list; cocktails and draft beer show up in a supporting role. Regulars who know the menu by heart fill the room on weeknights.
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Crosta spends its days as a bread and pastry shop, then pivots at night into a pizza spot where round pies arrive pre-sliced on the plate. The two-room space feels like a cozy bakery that never quite changed out of its daytime clothes, which suits the informal mood perfectly. Doughs lean light, toppings range from classic to quietly inventive, and the wine list is short enough that you won't agonize over it.
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Rank 10. Mani in Pasta
Pizza
A pizzeria on Via Pisacane where the dough is the point, made to sit easy and topped with ingredients chosen for quality rather than novelty. The white calzone with mozzarella and caciocavallo podolico is reason enough to visit, and regulars reportedly take the tomato sauce home in a jar. A short kitchen menu rounds things out, and the Sunday lunch crowd fills a room where you can watch the pizza makers work through the glass.
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The dough gets 72 hours to think things over before a pizza here, and you can taste the patience. This is a sit-down pizzeria that takes its toppings seriously, sourcing Culatello di Zibello and Mazara del Vallo prawns for a room that could easily get away with less. Beyond pizza, small plates and a thoughtful Italian-French wine list round things out. Attentive service without the hover.
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Rank 12. Marghe
Neapolitan Pizza
A Neapolitan-leaning pizzeria that keeps the tradition but lightens it up, using type 1 flour dough that gives the crust presence without overwhelming the toppings. The room is informal and lively, the kind of dinner where no one expects you to dress up or lower your voice. The wine list runs deeper than you'd expect for a pizza spot, and the desserts stick to the classics without apology.
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A Neapolitan-style pizzeria in Melegnano's old center, where the dough gets the obsessive treatment: long leavening, DOP-certified toppings, and a crust that holds together even cold. The menu is short, which is usually a good sign. Seasonal specials rotate in alongside the regulars, and the artisanal draft beer list is taken as seriously as the pizza. Quick, young staff keep things moving at a pace that feels deliberate rather than rushed.
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Rank 14. Centro
Contemporary Pizza
A pizza spot in Broni that names its tuna pie "Don't cry, Tuna soon!" and commits to that energy throughout. The room is modern and informal, bold colors against clean lines, and the menu leans into contemporary pizza with a serious eye on sourcing. Traditional desserts and a solid wine and cocktail list round things out, and the staff seem to have genuinely been briefed on hospitality, which in this context is worth noting.
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Rank 15. Scugnizzo – Vincenzo Nese
Neapolitan Pizza
Neapolitan pizza planted firmly in Oltrepò Pavese wine country, which is either a bold statement or proof that great dough travels. This is a classic sit-down pizzeria where the chef's obsession runs to certified regional ingredients and long-fermented, easy-on-the-stomach crusts. The room is warm and the service knows the menu cold. A 50 Top Pizza Italy recognition for excellent pizzerias puts it on the map for the pilgrimage crowd.
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A colorful, spacious Neapolitan pizza spot in Casale Monferrato's historic center, where the dough gets a long, careful rise before hitting the oven. The pizzaiolo behind it grew up on Campanian tradition and takes toppings seriously, sourcing less obvious ingredients like Pomodoro Corbarino. Desserts come straight from the Campania playbook too. It's on the 50 Top Pizza Italy list of excellent pizzerias, which gives you a sense of how the locals feel about it.
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A pizza spot in Busto Arsizio where the menu includes a short story behind each pie, which is either charming or a lot, depending on your mood. The move here is the double-cooked pizzas, fried then baked, a technique that earns its own sentence. The room is modern and tidy, the staff walks you through daily specials, and a solid wine list and craft beers round things out. Named among Italy's excellent pizzerias by 50 Top Pizza.
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A pizzeria on a proper town square, Groove Tortona runs two styles side by side: a soft, Naples-leaning round and a thin, crackling C-Rock version, each on its own semi-wholemeal dough. The kitchen aims for roughly half its toppings to be vegetable-led, which sounds like a policy statement but plays out in combinations like a vegetable ragù with prosecco and vegan stracciatella. Local Derthona wines and a pair of house craft beers round things out.
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Outdoor tables face a lively summer square in Brianza, which tells you something about how seriously this pizzeria takes the whole experience. The menu leans into the region, with PDO products and small-producer ingredients, and the kitchen is transparent about what's cooked versus finished raw. Beyond the pizzas, there are focaccias, snacks, and a wine and beer list that fits the room without showing off.
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Rank 20. Anima Romita
Contemporary Pizza
A pizza spot in Crema where the music is curated as carefully as the dough, and events are part of the identity rather than an afterthought. The Tramonti line uses a rustic wholemeal base with a faint fennel note, and the fried starters, particularly the arancino, hold their own. Slices come traditional or contemporary, and the kitchen leans into cocktail pairings with some conviction. Relaxed but put-together, the kind of place that takes pizza seriously without taking itself too seriously.
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A Puglia-sourced pizzeria in central Varese where the dough is only the starting point. The chef builds tasting menus that move through sushi, pasta, and hot dogs, all anchored to pizza in ways that sound chaotic on paper and apparently work in practice. Burrata and stracciatella from Andria appear regularly, and the wine list leans Champagne. It landed on 50 Top Pizza Italy, which tracks.
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Exposed brick walls and Piedmontese furnishings set the scene at this pizzeria tucked between two of Asti's central piazzas. The Neapolitan-style dough gets a northern Italian edit, with seasonal pies built on high-quality local toppings and a cornicione that's airy enough to make you reconsider leaving the crust. Dry-aged meat shares the menu with oven-baked starters, and the wine list pulls from Langhe and Monferrato, as it should.
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Rank 23. 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.