The Best Pizza Near Estrò, by the Record
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A pizzeria on the Adriatic coast of Abruzzo where the dough is light enough that a second pie seems reasonable. New Sporting has been a regional touchstone for a while, turning out careful, crisp pizzas alongside fried starters that locals seem equally serious about. The outdoor terrace fills up in summer, when the sea view does most of the decorating. The drinks and desserts get the same attention as the pizza, which is more than most slice spots can say.
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A pizza spot in Chieti where the dough comes two ways: pinsa style, thick and pillowy, or classic Roman, thin and snappy. Either way, the toppings lean hard into Abruzzo's larder, which gives the menu a distinctly local character that the Roman base doesn't usually have. The kitchen clearly enjoys the pairing more than you'd expect from the setup, and the result tends to quietly outlast whatever you planned to do afterward.
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Rank 4. Giangi
Pizza
A pizza restaurant tucked into the Abruzzo hills where the dough is half the point, light and structured in a way that makes most other crusts feel like an afterthought. The chef, known as Giangi, treats a pie more like a composed dish, layering local ingredients with enough audacity to pull off a pizza that riffs on sushi without embarrassing itself. It ranks on both 50 Top Pizza Italy and 50 Top Pizza World. The wine list has grown up to match.
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Dough made from local Abruzzo flours gives the pizza here a lightness that holds up across a menu that swings from classic to gently ambitious gourmet toppings. This is a proper sit-down pizzeria with over 200 seats, a young floor team that keeps things moving, and a terrace that fills out when the weather cooperates. Ingredients lean heavily local, and the sourcing shows. It made the 50 Top Pizza Italy Excellent Pizzerias list.
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A pizza place in Roseto degli Abruzzi where the first real decision of the night is which style of pizza you want, not what to put on it. High-crust Neapolitan, pan, Roman paddle, they're all on the menu, built on a blend of type 1 and wholemeal flours. The kitchen pairs bold flavors with enough precision that anchovies and lime on the same pie reads as a plan, not an accident. Save room for the dessert that looks like a margherita.
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A pizzeria in Roseto degli Abruzzi where the menu runs across traditional, gourmet, shovel, and double-cooked styles, all built around a serious obsession with dough. The team leans hard into fine-dining ideas, so toppings arrive in pairings that feel more composed than improvised. Dessert gets the same treatment, which is either impressive or a lot, depending on your mood. The room is quiet enough to hear yourself think, which helps when the menu requires decisions.
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A pizzeria in the Abruzzo hill town of Guardiagrele where the dough itself is the conversation, the kitchen rotating through different styles, hydrations, and fillings with something close to academic seriousness. The Zulli family runs it now, carrying forward a project built on local ingredients and a lot of careful thinking about what pizza can be. It ranks among 50 Top Pizza Italy's top listings, and the room matches the kitchen: warm, attentive, and happy to explain everything.
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A wood-fired pizzeria that doubles as the kind of neighborhood anchor where arrosticini are as expected as the dough. The menu stays rooted in Abruzzese tradition, with toppings that name-check local landmarks, and the beer and wine list leans toward two nearby producers. Nothing here is trying to impress anyone, which is probably why the service feels so easy and the room fills with regulars.
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A Neapolitan pizza shop that has transplanted a convincing slice of Naples into the Abruzzo countryside, down to the signage and the iconography, without tipping into theme-park territory. The dough is properly worked, the crust soft, the ingredients pulled from Campania's pantry. Fried starters and traditional sweets round things out. If you find yourself in Lanciano wanting the real Neapolitan experience, someone here has done the homework.
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A pizzeria in Mosciano Sant'Angelo where the name is half pun, half tribute: Peppe is the owner, cacio is the obsession. The dough runs high-hydration and long-fermented, so the crust comes out light enough to make you suspicious. The menu moves between white, red, and gourmet pies, with Abruzzo specialties and first courses rounding things out for anyone who arrived with company that doesn't share the pizza fixation.
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Neapolitan-style pizza on the Adriatic coast, at a pizzeria that takes its crust seriously enough to have landed on the 50 Top Pizza Italy list. The dough is the point, with toppings that move between classic and gourmet without making a fuss about it. Fried starters and a cocktail menu designed to pair with pizza keep things interesting. The room has the kind of considered aesthetic that suggests someone cared, and the staff are the relaxed, helpful sort.
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A trattoria in a quiet corner of Abruzzo where the wood-fired pizza sits alongside the full weight of Vastese cooking, and where finding Ventricina del Vastese as a topping is not a given anywhere else. The doughs are handled carefully, the menu runs from traditional to gently creative, and the wine list leans into natural pours. Young staff work the room with more composure than most seasoned ones manage.
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Rank 14. LieVita Pizzeria
Neapolitan Pizza
The crust here rises so high it practically frames the toppings like a picture border, which is either the point or the whole point. This Neapolitan-style pizzeria in Monsampolo del Tronto lets the chef's baking background do the talking: dough made the night before, easy on the stomach, and topped with ingredients pulled from across Italy's regions. Start with the fried montanarine before the pizza arrives. Loredana runs the dining room with evident care.
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A pizza spot in a small Marche village where the menu splits into more styles than most places can manage: round, fried, the square "quadra" with its high-hydration dough that goes crispy then dissolves, and a crumbly biga-based version that changes with the toppings. The fried pizza with fig puree sets the tone for a kitchen that treats the combination as less strange than it sounds. Good wine list, and reservations are the smart move.
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A contemporary pizzeria a short walk from the center of San Benedetto del Tronto, Crunch keeps the look pop and the menu restless, with classic pies alongside odder, reimagined ones and a double-cooking technique that actually changes what arrives at the table. Fried starters and desserts fill out the card. The service is the kind that notices you without hovering, which is rarer than it should be.
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Rank 17. Black Wood
Neapolitan Pizza
A contemporary Neapolitan-style pizzeria tucked into an unremarkable street on the outskirts of a small Adriatic town, which sets expectations low in a way the kitchen clearly enjoys defying. The doughs are soft and well-matured, the crusts generous without being theatrical, and the menu balances classics with the occasional creative detour that doesn't overcorrect. Service is young and quick, the room informal but tidy. Listed among 50 Top Pizza Italy's Excellent Pizzerias.
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Roman-style thin and crispy pizza in the mountain town of Rocca di Mezzo, where the Roman tourists apparently follow their dough north on holiday. The name translates roughly to "cruncher," which tells you what to expect from the crust. The chef brings serious kitchen credentials alongside the leavening work, the fried starters each come with their own distinct breading, and the meal ends with maritozzi and brioche. A casual, friendly room that takes its wheat sourcing quietly seriously.