The Best Pizza Near Il Posticino, by the Record
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Rank 1. 18.97
Neapolitan Pizza
Neapolitan pizza served inside the glass veranda of a grand seafront hotel, which sounds like a setup for disappointment but isn't. The dough gets a 48-hour rise, the crust comes out soft and properly billowy, and the toppings lean into the Ligurian coast around it. The room is elegant enough that you'll sit up a little straighter, and the service moves with the kind of quiet efficiency that makes a long lunch feel effortless.
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A pizza spot tucked under ancient arcades along the old commercial port of Imperia, where the outdoor tables in summer sit close enough to the moored fishing boats that you can hear them creak. The chef fires pies in a wood-burning oven using olive wood, which does something quiet and specific to the crust. In warmer months, the menu leans into whatever the local area is producing.
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Rank 3. Sileo
Pizza
A pizza spot just off the Turin-Savona highway that makes a genuinely compelling case for pulling over. The chef's obsession is dough: multi-cereal, burnt wheat, and contemporary rounds, each with a different chew and personality. The tasting menu exists specifically so you can work through the differences, which is either very serious or very fun depending on how you feel about leavening. The Langa and Cuneo ingredients ground the more globe-trotting toppings nicely.
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Rank 4. La Pecoranegra
Neapolitan Pizza
Mauro Colagreco's pizzeria sits on the waterfront at Menton, where the Esplanade des Sablettes keeps things decidedly un-austere. The pizza is modern Neapolitan, meant to be eaten with your hands, and the kitchen leans hard into local, seasonal, and organic sourcing. Slow-leavened dough, a wood-fired Neapolitan oven, and toppings kept deliberately spare. The bill runs above what you'd expect from a pizza place, but the view is doing some of the work.
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Rank 5. Marco Papa
Neapolitan Pizza
A Neapolitan-style pizza restaurant in central Genoa where the lighting is soft enough that you'll notice someone actually thought about it. The dough and the bake are the team's main argument, and the menu plays it out through a wide range of toppings, including the option to stuff the crust itself. Cocktails, wine, and beer round things out, and the service moves with the kind of ease that doesn't call attention to itself.
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A pizza spot in central Genova where the menu starts before any topping discussion, because you first pick one of four doughs, each made with whole salt from Mothya. Seasonal ingredients get paired with enough care that the combinations feel considered rather than clever for its own sake. The room fills up fast, and the service keeps pace without losing its manners. Good local craft beers and a decent wine list round things out.
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A few tables, an open oven, and a work station you can watch from your seat: La Chamade Lab is a pocket-sized Neapolitan-leaning pizza spot just outside Monaco in Beausoleil. The dough skews contemporary, with frequent off-menu combinations keeping regulars guessing, and a fried pizza selection that earns its place on the menu. Meter-long pizzas are available for the table or to take away, which is either impractical or perfect depending on your evening.
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A wood-fired pizza spot in Alba where the oven runs from breakfast through last call, because leavened dough is the whole point here. You pick your crust, classic round or thin and crackery from the rolling pin, then load it with Piedmontese conviction: fassona beef vitello tonnato, Verduno sausage with gorgonzola. The wine list runs to champagne, which feels about right for a pizza place that takes itself exactly as seriously as it should.
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Thin-crust pizza is the draw at this Quinto neighborhood spot, an old-school institution that regulars treat as a given rather than a destination. The staff will steer you toward something good if you let them, but the craft beer list is where the real conversation starts, and the owners are the kind of knowledgeable that makes you want to linger over a second round.