The Best Pizza Near Da Ercole, by the Record
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Rank 1. Lievito Madre
Neapolitan Pizza
A pizzeria set inside the former seafront home of Calabrian singer-songwriter Rino Gaetano, which is either the most charming detail you'll hear all week or a reason to book a table immediately. The style is contemporary Neapolitan, live-leavened and elastic with a gourmet lean, and some pies are developed alongside outside chefs. Outdoor tables face the water, and the staff manage the room without fuss.
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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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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 4. A la Villa
Roman-style Pizza
A pizzeria on Soverato's main piazza where the dough does the heavy lifting: light, contemporary, and handled with care. Round pies share the menu with Roman-style slices and single-portion pizzas built around toppings chosen to match each format. The fried montanarine are worth ordering separately. Draft beers and cocktails round things out, and the staff are the kind who make you feel like they remembered you from last time.
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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.