The Best Pizza Near Locanda Perbellini al Mare, by the Record
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Rank 1. That’s Amore
Sicilian Pizza
A pizzeria in the Agrigento hinterland where the dough itself is the project, offered in classic, steamed, fried, and gluten-free versions through long fermentations the chef takes seriously enough to make a point of. Local oils and Slow Food ingredients anchor the toppings, and the Cuddriruni nods to the regional tradition. The wine and beer list is well put together, and the service is the kind that doesn't make you feel like a table to be turned.
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A pizzeria and casual restaurant near the entrance of Agrigento, where the dough gets serious attention: rolled thin and even, built on long study rather than habit. The team makes some cheeses in-house and puts real work into the tomato sauce, so the fundamentals are doing the heavy lifting. It reads as a reliable stop for anyone moving through the Valley of the Temples corridor without time to gamble on somewhere untested.
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Rank 3. Sitári
Pizza
A pizzeria just outside Agrigento where the menu lists ten versions of margherita alone, which tells you where the priorities lie. The Sorce family runs a casual, friendly room and puts real thought into the dough, offering several styles including a black rice crust and a cereal breadcrumb version. Toppings are generous and considered. It moves a crowd efficiently without feeling like a conveyor belt.
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Rank 4. Fuddìe Pizza & Cucina
Sicilian Pizza
A pizza spot in Alcamo where the menu is framed as a journey through past, present, and future, which sounds like marketing until you taste it. Long-fermented doughs and triple-cooked rounds are the foundation; Sicilian-style focaccia hybrids fill out the rest. The team behind it clearly has a point of view, and a tasting menu exists for those who want to work through the whole argument in one sitting.
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Tables spill into Piazza Ciullo, which is either charming or a logistical adventure depending on how Alcamo's main square is feeling that day. This is a pizzeria built around ancient Sicilian grain flours and long fermentation, so the crust comes out light enough that ordering a second round feels almost responsible. The staff steers regulars toward craft beers with the confidence of people who have done this many times and are never wrong about it.