The Best Pizza Near GianPà, by the Record
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The two wood-burning ovens sit in plain sight, which tells you most of what you need to know. GianPà is a contemporary Neapolitan pizza spot just outside Cassino's centro storico, where the dough follows tradition but the kitchen doesn't stop there. The beer list is carefully chosen, the ingredients clearly fussed over, and if you eat spicy, ask about the heat option, because it isn't 'nduja. Listed among 50 Top Pizza Italy's excellent pizzerias.
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Rank 2. Due Punto Otto
Pizza
A pizzeria named for a date that matters to the chef, which tells you something about how personally he takes all of this. The menu runs from straightforward classics to more inventive combinations, with housemade appetizers, including croquettes and small fried montanaras, worth ordering before the pies arrive. The selection stays tight, which in practice means everything on it has earned its place.
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Rank 3. Aria Nuova
Modern Pizza
A modern pizza spot in Formia where fermentation is taken seriously enough that the dough gets its own moment of quiet contemplation before it becomes your dinner. The open oven anchors a room that feels youthful and deliberate, and the menu leans into unusual ingredient pairings without tipping into novelty for its own sake. The staff walks you through it all with genuine enthusiasm rather than performance.
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Rank 4. Guakamaya da Carlo 2.0
Neapolitan Pizza
Tucked into the old alleys of Isernia, this pizza spot runs on a Neapolitan soul with Molisan roots, which is a combination the region doesn't let you forget. The dough is well-leavened and evenly baked, and the toppings lean hard into local ingredients, San Biase potatoes, Molise truffle, local pancetta. Outside tables in summer, a tidy interior in winter. Listed among 50 Top Pizza Italy's Excellent Pizzerias.
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Rank 5. Antica Pizzeria Ciro 1923
Neapolitan Pizza
A Neapolitan-style pizzeria that's been around forever, sitting right on the Gaeta waterfront with a gulf view that does a lot of heavy lifting before the food even arrives. The dough is the traditional kind, high and well-leavened, and the menu runs from old classics to more inventive combinations alongside solid fish dishes. The bill lands somewhere around what you'd expect for a harbourfront table with a view like that.
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Giacomo Garau's third pizzeria is the one where he started, and the dough shows it: firm enough to hold generous toppings, light enough that you don't regret the second slice. The crust is the point here, a proper raised cornicione that actually does something. Modern, warm room, pleasant service, and the kind of pricing that makes you feel like you've gotten away with something.
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Rank 7. Bas
Pizza
Exposed stone walls inside what used to be a barn give this Molise pizza spot a warmth that no amount of interior design money quite replicates. The pies lean hard into the region's Sannio heritage, with a crust built from a mix of local grains that smells faintly of something you can't place but keep chasing. The staff runs the room like people who chose hospitality on purpose, which is rarer than it sounds.
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Abate takes your reservation seriously before you've even walked in, which sets the tone for everything that follows. It's a pizzeria in the Abruzzo hills, leaning into local tradition with regional antipasti before the main event. The dough comes in three forms, including a double-baked seed focaccia, and each one is notably light without feeling austere. The combinations stay honest rather than clever, which turns out to be the point.
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The Falia, a tall, thick-crusted pizza from nearby Priverno served by the slice, tells you immediately where this pizzeria stands: deep in the ingredients and traditions of the surrounding territory. High-hydration doughs, local artisan producers, and fried starters that earn their place before the pizza even arrives. The wine list runs by the glass, the staff actually know it, and 50 Top Pizza Italy and the World list both took notice.
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Rank 10. Pepe in Grani
Neapolitan Pizza
Franco Pepe's Neapolitan pizza spot sits in a small hilltop town that most tourists drive straight past, which suits the regulars fine. The dough is the point here: soft, well-leavened, and light enough that finishing a whole pizza feels less like an achievement than it should. Fried starters and seasonal toppings lean hard into Campania's pantry. The space is carefully designed, with an outdoor terrace split across two floors for tasting.
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A pizza spot in Priverno where the toppings read like a love letter to the Monti Lepini hills, broccoli cream and Marzolina fondue doing more interesting things on a pie than most kitchens manage with a full menu. The room runs to warm light and natural materials, the kind of place that actually absorbs sound instead of amplifying it. Ranked on 50 Top Pizza Italy, which the locals probably already knew.
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A pizzeria in Casal di Principe that dedicates an entire menu section to don Peppe Diana, a priest killed by the Camorra, is doing more than selling pizza. The place is part of a project reclaiming confiscated land, and the ingredients come from those same fields. The contemporary pies, including a smaller round version, use a well-hydrated, airy dough and land on the 50 Top Pizza Italy list. In a town short on gathering spots, it fills that gap too.
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A hydroponic farm and a personal vegetable garden feed the kitchen at this Caserta pizzeria, where Ciccio Vitiello's biga-based doughs turn out light, well-calibrated pizzas that lean heavily on Campanian produce. The menu balances classic reinterpretations with genuinely odd detours, including a pizza theatrically served at the pass. It holds a spot on 50 Top Pizza Italy. The dining room mixes art and design with a Mediterranean garden out back.
- 50 Top Pizza #11 · 50 Top Pizza World
- 50 Top Pizza #8 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Forno Verde · 50 Top Pizza Italy Special Awards
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A pizzeria tucked into a small hilltop village in Sannio, where the dough starts with ancient grains and the toppings read like a tour of the surrounding land, garden, and farmyard. The menu shifts with the seasons, cooked dishes sit alongside the pizza, and the natural wine list is a whole other conversation. The room is warm and unhurried, and the family running it clearly means every bit of it.
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Francesco Martucci's pizzeria in Caserta reads less like a pizza shop and more like a research lab that happens to have a wood oven. The dough is studied for acidity and thermal contrast, the toppings pull from Campania's pantry and beyond, and the result lands somewhere between a neighborhood staple and fine dining. Ranked second in all of Italy by 50 Top Pizza, it draws the kind of pilgrims who book before they book a hotel.
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Rank 16. Sasà Martucci
Neapolitan Pizza
The soundproofed dining room is a deliberate choice: this is a pizza destination serious enough that you're meant to hear your table talk. Sasà Martucci runs a contemporary Neapolitan pizzeria in Caserta built around seasonal produce, short supply chains, and doughs that come classic, pan-fried, or triple-cooked. The Mangiafoglia, tied to a certified tree planting, is a signature worth ordering on principle. Ranked ninth in 50 Top Pizza Italy.
- 50 Top Pizza #30 · 50 Top Pizza World
- 50 Top Pizza #9 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Forno Verde · 50 Top Pizza Italy Special Awards
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A pizza restaurant in Caserta where the menu moves from fried starters, crispy and precisely formed, into contemporary artisanal pizzas rooted in Campania's larder. The chef brings a restrained, almost tailoring approach to the whole meal, desserts included, and the dining room follows suit: attentive without hovering. Ranked among Italy's top fifteen pizza spots by 50 Top Pizza, which in this country is saying something.
- 50 Top Pizza #39 · 50 Top Pizza World
- 50 Top Pizza 2025 · Best Dessert List · 50 Top Pizza World Special Awards
- 50 Top Pizza #15 · 50 Top Pizza Italy
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Rank 18. Pizzeria Luca Brancaccio
Neapolitan Pizza
A pizzeria near the center of Caserta where the dough does the talking, built in the local style with a tall, airy crust that stays light and chewy all the way to the last bite. The menu runs wide, with different flour blends and alternative cooking methods, including a "Pa-Regina" that riffs on the classic Neapolitan roast. The fried starters are the dry, greaseless kind worth ordering without hesitation. Staff know the menu and seem to enjoy explaining it.
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A pizzeria in Caserta where the meal opens with fried starters before the pizza arrives, light-doughed and topped with whatever the season is offering that week. The team runs a tight, well-organized room, and Maria handles the drinks list, stocking Campanian labels and craft beers with the same care her husband puts into the dough. It lands on the 50 Top Pizza Italy Excellent Pizzerias list, and on a given evening it's easy to see why.
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A mixologist turned pizzaiolo is a sentence that could go badly, but here it goes well. Elementi is a pizzeria in Caserta where the chef's background shows up in how flavors are layered, playing creaminess against crunch and acidity in ways that feel more considered than typical. Classic and creative pies share the menu alongside fried starters, and a dedicated tasting menu spotlights the local Terra di Lavoro region.
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Rank 21. Il Monfortino
Neapolitan Pizza
A Neapolitan-style pizzeria in Caserta where the dough is light enough to make the purists nod and the Bronte, built on burnt wheat flour with mortadella and pistachio crumble, gives them something to actually talk about. The room is simple and well-kept, the staff attentive without hovering. The croquettes are a solid start. A short drinks list rounds things out without fuss.
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Rank 22. La Contrada
Pizza
A pizza restaurant in Aversa's main piazza where the classic dough does the talking: light, well-leavened, and staying crisp to the final crust. The room is dressed up more than most pizza spots, and the staff carries itself accordingly. Prices run higher than the neighborhood average, which the elegant setting makes feel reasonable. 50 Top Pizza Italy ranks it among its top forty in the country.
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A pizzeria outside Naples where the menu crosses from classic Neapolitan rounds to pan-fried and double-cooked pies without the kitchen losing its thread. The dough is handled in its own way, high-rimmed and distinctive, and the vegan options are thought through rather than tacked on. The wine list and a surprisingly deep water menu suggest someone here takes the full meal seriously. It ranks on both 50 Top Pizza Italy and 50 Top Pizza World.
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A Neapolitan-style pizzeria in Aversa where the menu is organized around the dough itself: canotto, direct, 48-hour, gluten-free. The kitchen keeps its browning even and its crust soft inside with a crunch at the rim, which is either obvious or surprisingly rare depending on how many bad pizzas you've eaten lately. Fried starters come out dry and crisp, and the beer list gets more attention than most. Ranked on 50 Top Pizza Italy.
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A 48-hour leavening process and a strict no-modifications policy set the tone at this contemporary pizzeria in Pontinia. The chef treats the pizza as a platform for serious ingredient work, with a light, airy dough and a well-defined crust carrying toppings assembled with the same care as a tasting menu. The fried starters are worth ordering, golden and greaseless. The wine list runs deep, and the staff knows it.
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Seven distinct doughs is the number to know before you arrive at this modern Neapolitan pizza restaurant outside Naples in Casoria, reachable by car with parking right there. The De Maria brothers run the room, moving from fried starters through pan, paddle, and wood-fired rounds with an almost obsessive attention to flour and fermentation. Ranked in 50 Top Pizza Italy and 50 Top Pizza World, the wine and beer list gets the same care as everything else.
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Lombardi is a pizzeria in Maddaloni where the pastry kitchen and the pizza oven are clearly on speaking terms. The dough work here leans creative, pulling in puff pastry techniques and unexpected sweet-savory combinations that make the menu feel more composed than the average slice. The drinks list takes a similarly serious turn, with house juices and a mixology program that takes itself just seriously enough. A car is the only sensible way in.
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A Neapolitan pizza spot outside the city where finding a parking spot is, refreshingly, not a crisis. The room is modern and kept with care, and the menu runs from traditional pies to more contemporary takes, with the appetizers, a classic frittata among them, holding their own alongside the main event. The staff moves fast and seems to mean it. Named among Italy's excellent pizzerias by 50 Top Pizza.
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Rank 29. Bottega Bruner
Wood-fired Pizza
A small, color-splashed wood-fired pizza shop in Cardito where the menu splits three ways: classics done straight, creative pies shaped by the chef's time in fine-dining kitchens, and padellini, the pan-baked house pride with soft, airy crusts and fresh toppings. Book ahead, the room is intimate. Fried Neapolitan standards, Campanian wines, and homemade desserts round things out. Leave room, as the staff will apparently remind you.
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Rank 30. Gaetano Paolella Pizzeria
Neapolitan Pizza
The visible ovens anchor a room of warm earth tones and clean lines inside Palazzo Resistenza, a setting that signals this Neapolitan pizza spot takes itself seriously without being stiff about it. The pizza leans contemporary Neapolitan, light and bread-scented with toppings that don't crowd each other, and the fried sides are worth ordering alongside. A proper wine list rounds things out.
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Rank 31. Pizzeria Totò e i Sapori
Neapolitan Pizza
A Neapolitan-tradition pizzeria in Acerra where the fried starters arrive perfectly crisp and greaseless, which sets the tone nicely. Round pies come in classic and cartwheel sizes, the dough old-school, the toppings built from fresh ingredients. The room is cozy and familiar, the kind of place where the warmth of the service feels less like policy and more like the town itself. Expect a wait at peak hours, and plan to stay for it.
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A neighborhood pizzeria on Secondigliano's main drag, the kind of place locals walk to on a Tuesday and visitors make a small detour for. The room is roomy and well-lit, with tables spaced far enough apart that you can have an actual conversation. The dough runs soft and airy, and the menu stays classic with the occasional creative detour. Young staff keep things warm and unhurried, which suits a long family dinner just fine.
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Rank 33. Diametro 3.0
Modern Pizza
A Neapolitan-style pizza spot in Casoria where the menu actually tells you what you're getting: sections labeled scrunchy, tradition, and innovation, each a different take on the dough. The kitchen leans contemporary, playing with toppings and presentation while keeping the southern Italian backbone intact. Staff are attentive without hovering, the room is clean and modern, and desserts hold up better than most pizza places bother with.