The Best Pizza Near La Gallina, by the Record
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A pizzeria on a proper town square, Groove Tortona runs two styles side by side: a soft, Naples-leaning round and a thin, crackling C-Rock version, each on its own semi-wholemeal dough. The kitchen aims for roughly half its toppings to be vegetable-led, which sounds like a policy statement but plays out in combinations like a vegetable ragù with prosecco and vegan stracciatella. Local Derthona wines and a pair of house craft beers round things out.
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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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Rank 3. 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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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.
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Rank 5. Centro
Contemporary Pizza
A pizza spot in Broni that names its tuna pie "Don't cry, Tuna soon!" and commits to that energy throughout. The room is modern and informal, bold colors against clean lines, and the menu leans into contemporary pizza with a serious eye on sourcing. Traditional desserts and a solid wine and cocktail list round things out, and the staff seem to have genuinely been briefed on hospitality, which in this context is worth noting.
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Exposed brick walls and Piedmontese furnishings set the scene at this pizzeria tucked between two of Asti's central piazzas. The Neapolitan-style dough gets a northern Italian edit, with seasonal pies built on high-quality local toppings and a cornicione that's airy enough to make you reconsider leaving the crust. Dry-aged meat shares the menu with oven-baked starters, and the wine list pulls from Langhe and Monferrato, as it should.
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Rank 7. Scugnizzo – Vincenzo Nese
Neapolitan Pizza
Neapolitan pizza planted firmly in Oltrepò Pavese wine country, which is either a bold statement or proof that great dough travels. This is a classic sit-down pizzeria where the chef's obsession runs to certified regional ingredients and long-fermented, easy-on-the-stomach crusts. The room is warm and the service knows the menu cold. A 50 Top Pizza Italy recognition for excellent pizzerias puts it on the map for the pilgrimage crowd.
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A colorful, spacious Neapolitan pizza spot in Casale Monferrato's historic center, where the dough gets a long, careful rise before hitting the oven. The pizzaiolo behind it grew up on Campanian tradition and takes toppings seriously, sourcing less obvious ingredients like Pomodoro Corbarino. Desserts come straight from the Campania playbook too. It's on the 50 Top Pizza Italy list of excellent pizzerias, which gives you a sense of how the locals feel about it.
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A Neapolitan-style pizza spot right on the Chiavari seafront, with bright, colourful rooms that lean into the holiday-town energy rather than fighting it. The dough is light and carefully sourced, and the kitchen pairs San Marzano tomatoes and Campanian fior di latte with combinations that wander well beyond the classics. The wine list holds its own, and the craft beer selection is taken seriously. Young staff who seem to enjoy being there round out the picture.
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Rank 10. Farina 44
Pizza
Tucked into the backstreets of Chiavari, this pizzeria gives you a choice most places don't: a low, crispy crust or a high, pillowy one. Either way, the dough is worked for lightness rather than bulk, and the toppings lean on local Ligurian products rather than reach for novelty. The Margherita 44 is the one regulars keep ordering. Good craft beers and wines by the glass round out a room that's cozy without trying too hard.
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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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Rank 12. Fuoritempo
Neapolitan Pizza
A Neapolitan pizza spot in Canale where the dough itself is the point, made with blends that range from classic to spelt, chickpea, and sunflower flour, each one built for lightness and a long ferment you can actually feel afterward. The kitchen treats sourcing the way other places treat decoration, and the service keeps pace without fuss. A pleasant bill is a reliable part of the deal.
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Rank 13. 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.