The Best Pizza Near L'Aia dei Cappellani, by the Record

The oven is right there at the entrance, so you know exactly what you're walking into. This is a pizza spot in the center of Praia a Mare, where a 24-hour dough produces a soft, fragrant crust topped with Maratea sausage and Calabrian broccoli. The small fried pizzas in carbonara and Nerano styles are worth the detour on their own. Service moves fast, the outdoor space fills up, and a reservation is a reasonable idea.

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A pizzeria sitting a thousand meters above sea level on the border of Campania and Basilicata, where the kitchen forages the surrounding hills, ages its own cheeses in on-site caves, and grows vegetables in a high-altitude garden. The wood-and-stone dining room feels rooted in its landscape, and the panoramic terrace makes the drive up feel obvious in retrospect. Ranked in the 50 Top Pizza Italy and World lists.

1. 50 Top Pizza #37 · 50 Top Pizza World
2. 50 Top Pizza #34 · 50 Top Pizza Italy
3. 50 Top Pizza 2026 · Forno Verde · 50 Top Pizza Italy Special Awards

A pizza shop in a new space on Via Ruffilli, Fa' Tu is run by a team obsessed with fermentation and long leavening, which sounds technical until the crust arrives: light, fragrant, and clearly the point of the whole operation. The dough uses 100% Italian wheat at 70% hydration, and the toppings lean into Calabrian ingredients, 'nduja, Tropea onion, local pecorino, the kind of pantry a region spends centuries building.

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A wood-fired oven faces the sea on Scalea's lungomare, and the dough here gets the long, careful leavening that makes Neapolitan-style pizza feel light rather than heavy. This is a straightforward pizzeria, the kind where the crust does the talking, with a fluffy cornicione, a well-balanced sauce, and a crisp underside. The fried pizza pulls its own weight too, in both the classic and the contemporary styles.

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The oven is visible from the dining room, which tells you where the priorities are. Strabordo is a contemporary Neapolitan-style pizzeria sitting at the far edge of Salerno province, practically at the Basilicata border, and the dough shows the soft, airy crust that style demands. Seasonal local ingredients get serious attention, and the fried things, especially the croquettes, are not an afterthought. The room is bright and modern, the kind of place that knows exactly what it is.

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A pizzeria on the Calabrian coast where the dough gets a 36-hour rise before it sees any heat, which gives the Neapolitan-style crust a lightness that tends to make people pause mid-slice. The menu splits into traditional, special, and margherita categories, but the local options are where things get interesting, pulling in 'nduja, peperone crusco, and octopus marinated in cedar from the surrounding territory.

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The name comes from a Cilento dialect word for homemade tomato extract, which tells you everything about where this pizzeria's loyalties lie. Tomatoes run through the whole menu, from the appetizers to the pies, with the local Cilentana topping hers with cooked sauce and goat cacioricotta. The crust spreads thin and wide, leaning crispy, and lands lighter than it looks. The room is bright and a little colorful, the oven is in plain sight, and the service is warm without being fussy.

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A restored stone farmhouse in Cilento, with its own mill on-site and a vegetable garden just outside the door. The pizza here is built around the ammaccata, an old local flatbread tradition, made with ancient grains and kept deliberately simple so the ingredients can actually speak. The dough is light and fragrant, which sounds like a given until you eat one. It landed on 50 Top Pizza Italy, a ranking worth knowing.

1. 50 Top Pizza #49 · 50 Top Pizza Italy
2. 50 Top Pizza 2026 · Forno Verde · 50 Top Pizza Italy Special Awards

A Neapolitan pizza spot tucked into Casal Velino Marina by a chef who built his name in the States before bringing it home. The dough is contemporary Neapolitan, long-fermented and light, with a proper puffy crust, and you can order the wide "ruota di carro" style if you want the full wheel. Local Cilento ingredients mix with ideas carried back from America. The fried starters hold up, the drinks list is unfussy, and the front of house runs warm without trying too hard.

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A 48-hour ferment and a wood-fired oven are the baseline here, and the crust comes out high and airy in a way that makes you notice. Agape sits on the waterfront at Cetraro Marina and has become a go-to for contemporary pizza along this stretch of Calabria. The menu leans into local ingredients with some care, and the fried dishes draw their own following alongside the pies.

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A dough built from type 0, wholemeal, and wheat germ flours gives the pizzas here a crispness and lightness that quietly sidesteps the pillowy Neapolitan orthodoxy everyone else seems to be chasing. This is a casual, neighbourhood pizzeria in Potenza with an informal, young energy and a menu rooted in Lucanian identity. The fried starters are worth the detour, and the craft beer selection leans local. Named among Italy's excellent pizzerias by 50 Top Pizza.

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A pizzeria in Potenza where the dough choices are genuinely the draw: the whole-grain multigrain arrives toasted and fragrant, while the tomato-water version produces a golden, lightly crisp crust that somehow still feels clean on the palate. The kitchen takes fermentation and hydration seriously without making you sit through a lecture about it. Fried starters are the right way to open, the service keeps everything moving, and the wine and beer list pairs sensibly with the rest.

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A pizzeria in the small piazza of Sicignano degli Alburni that has quietly become the go-to spot for the province of Salerno. The dough is soft and well-leavened, and the menu runs from pizza by the slice to fried homemade dishes. Local crusco peppers show up on the house pizza, which is a good reason to skip the deliberating and just order it. Young staff, decent wine and beer, no fuss.

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A hilltop pizzeria outside Paestum where the terrace takes in a sweep from the Cilento mountains to the sea, which is a fine thing to be looking at while waiting for your pizza. The dough leans rustic, the toppings lean local, and you can order by the meter if you're feeling ambitious or feeding a crowd. A relaxed, no-fuss room where a summer evening can disappear quite pleasantly.

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A Neapolitan pizza spot in a small Calabrian hill town where the dough is kept light and most of what goes on it comes from nearby. The room is modern without trying hard, the kind of place that works equally well for a family Tuesday or a Friday out with friends. Sandwiches and bar service round things out when pizza feels like a commitment. The staff, by all accounts, treat strangers like regulars from the first visit.

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A pizzeria in the historic center of Capaccio Paestum, where the dough is made with ancient grain flours and given a long, slow fermentation before it sees any heat. The signature move is the Farruoto, a wheel-shaped pizza built on spelt flour dough. There's an outdoor terrace in summer, a dedicated dessert menu that people take seriously, and a wine and beer list chosen to match. Named on 50 Top Pizza Italy's Excellent Pizzerias list.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias