The Best Pizza Near Innesti, by the Record
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Rank 1. Cocceria Alla Stella
Clay pot Pizza
The signature move here is pizza baked and served in a clay pot, which keeps everything molten and fragrant down to the final slice. This is a no-frills pizzeria in a small Trentino village, the kind that locals use as a benchmark rather than a destination. The dough is light, the crust blistered, and the toppings do not feel diluted by the cooking. Exactly the sort of place where nobody needs the menu after the second visit.
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A pizza restaurant in the Trentino hills where the dough gets a long, slow ferment and comes out of the oven with that blistered, airy crust that people tend to argue about. Toppings lean on local sourcing, and the craft beer list tilts toward nearby microbreweries, which is the right call in this part of Italy. The room manages to feel both contemporary and mountain-lodge without sliding into kitsch. 50 Top Pizza lists it among Italy's excellent pizzerias.
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A Neapolitan pizzeria that landed in Trento and apparently never left, Bella 'mbriana turns out the high, pillowy, charred-edged crust that people from Naples will either nod at or argue about. The dough is airy, the toppings are fresh, and the menu runs from straightforward classics to combinations that require slightly more explaining. The room is warm, the staff is attentive, and a table on a Friday night requires a reservation made earlier than you'd think.
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A pizza place steps from Trento's Duomo where the dough is the obvious point of pride, slow-fermented until it's soft through the middle and just crisp enough at the edge that you notice the difference. The room is small and warm, and the team runs it like they mean it. Toppings lean simple, which lets the ingredients do the talking. The "suspended pizza" initiative, where customers pay for a slice someone else will claim, is a nice thing to know about.
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Rank 5. Porca Vacca
Pizza
A pizza spot in Dro where the covered veranda fills up fast and the garden takes over in summer. The dough gets a long, slow rise, which gives the crust that slightly blistered, fragrant quality worth noticing. The menu runs from straightforward marinara to more composed pies built around Southern Italian flavors. Grilled dishes round things out for anyone at the table who's made other plans.
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Rank 6. CUORE – Luca Brancati
Neapolitan Pizza
Three dough styles under one roof: the classic Neapolitan round with a high puffed crust, Roman tray pizza sliced thin, and the house "Fa Crock," crispy outside and pillowy within. This is a serious pizza shop in a small Veneto town, run by a Campanian heart, so the fried starters, montanare, supplì, and mozzarella in carrozza, arrive as family tradition rather than afterthought. Toppings roam from Venetian asparagus to Calabrian 'nduja. The beer list comes with pairing notes, which few pizza places bother.
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A Neapolitan pizza spot tucked under the arcades of Piazza Vittoria, where the high-rimmed crust gets a long, slow rise before it ever sees a flame. The room is tidier than you'd expect from a place this warm, and the family running it treats regulars and first-timers with the same unhurried attention. Dogs are welcome, and the outdoor tables under the arcade are a fine reason to linger over a seasonal pie longer than you planned.
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Rank 8. Piccerè
Neapolitan Pizza
A Neapolitan pizza spot a short walk from the Bolzano train station, decorated in blues that have clearly committed to a maritime theme despite being about as far from the sea as Italy allows. The high-crusted pies are made with quality ingredients, and the fried Neapolitan sides have their own following. There's a garden out back for anyone who prefers to eat al fresco, dogs included.
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The Alpini Bridge fills the window and the Brenta runs below, which is a pretty solid backdrop for a pizza place. This Bassano del Grappa pizzeria works several dough styles, from puffy Neapolitan to a thinner Venetian version, piling them with Southern Italian imports alongside local Asiago and cod. Desserts come with a nod to the local grappa tradition, and the wine list punches above its weight. Ranked in 50 Top Pizza Italy.
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Perched at the edge of Bosco Chiesanuova in the Lessini Mountains, Araldo is a pizzeria that treats local sourcing like a quiet obsession. Neapolitan rounds share the menu with Roman-style shovel pizzas made from ancient grains, named after a Cimbrian word from when medieval German settlers colonized these hills. Cheeses come from Monte Veronese dairies, cured meats from the village butcher. Good beer and wine list to match.
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Rank 11. Gustificio
Italian Contemporary Barbecue
The smell of baked pastry hits you at the door, but the charcoal grill is what this place is about. It's a lively trattoria-style restaurant in a small Veneto town where prime cuts are the main event, cooked over embers with obvious conviction. The menu nods to season and tradition while slipping in the occasional contemporary detour, and Wednesdays bring a short run of gourmet pizzas that feels less like a gimmick than it sounds.
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A pizzeria tucked among greenery in a quiet corner of the Veneto, where the dough goes through a long, slow rise and sometimes a double cook, fried then baked, before it lands on the table. The chef pairs bacalà alla vicentina with pizza like it's an obvious idea, which it isn't, and somehow pulls it off. Locally sourced ingredients throughout, and a roster of toppings that dares without losing the thread.
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A pizzeria in the South Tyrolean Alps where the dough gets a long, slow ferment that leaves it almost impossibly light once it comes out of the oven. Toppings lean on local ingredients from the surrounding region, kept fresh and uncluttered. The room is comfortable without being stiff, the staff knows the menu cold, and the craft beer selection is chosen to work with the pizza rather than compete with it.
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Rank 14. I Tigli
Pizza
Wholemeal flours and a long natural ferment give the dough at this San Bonifacio pizzeria a crust that shatters before giving way to something pillowy inside. The chef has been refining that balance for what feels like forever, and the toppings stretch well past margherita into fish and seasonal vegetables. It's the kind of pizza that makes you wonder why anyone settled for less, without quite saying so out loud.
- 50 Top Pizza #7 · 50 Top Pizza World
- 50 Top Pizza #4 · 50 Top Pizza Italy
- Michelin Guide Selected Restaurant
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Brama treats pizza as a design problem, running doughs through water kefir, sourdough, and spontaneous fermentation until they land somewhere lighter than you expected. The result covers a lot of ground: crispy round pies, small skillets, Roman paddles, each with its own texture and leavening. Toppings lean on seasonal produce and small producers. The room looks the part, the wine and beer list is short but considered, and 50 Top Pizza has taken notice.
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A pizzeria on the outskirts of Verona where the dough alone involves up to eight different flours and fermentations long enough to make you feel guilty for eating the result so fast. The menu runs classic rounds, pizza by the slice, focaccia, farinata, and Detroit-style by reservation only, the last one paired with gin and tonics because why not. The gluten-free operation is run by the chef's son, a vice world champion in that category.
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Rank 17. Rustichel
Neapolitan Pizza
A lakeside pizzeria on the shores of Lake Garda, Rustichel pairs Neapolitan-style pies with a view that does most of the decorating. The pizzas lean into quality ingredients, and the fried pizzini make a strong case for starting before you start. Grilled pizza rounds out the options for anyone feeling experimental. The wine list runs deep, which for a pizza spot is a pleasant surprise.
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A wood-fired oven built by Neapolitan artisans anchors the room at this Verona pizzeria, surrounded by hand-painted Vietri ceramics and the low hum of regulars who clearly never left. The dough ferments for 72 hours, which gives the crust that particular lightness that makes you eat more than you planned. Seasonal specials sit alongside the classics, and the desserts, including a millefoglie from celebrated local chef Giancarlo Perbellini, are not an afterthought.
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Rank 19. Renato Bosco
Pizza
Renato Bosco has spent years classifying pizza the way a scientist classifies species, and the menu reflects it: named doughs, named leavening styles, named formats, each doing something slightly different from the last. This is a pizza restaurant where tasting menus are genuinely how you're meant to eat, moving through pan, focaccia, and airy eight-slice rounds before landing on a round Tonda with a proper cornicione.
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Rank 20. Pedrocchino
Pizza
A pizzeria where the chef, Walter Rampazzo, turns the dough itself into the menu, offering versions made with seawater, charcoal, or put through a triple-cooking process of steam, fry, and bake. The space has grown over the years into a sprawling multi-room spot with nearly two hundred seats and a garden with a pool. Long-leavened doughs, a solid beer selection, and a wine list round things out.