The Best Pizza Near Nazionale, by the Record
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Rank 1. 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 2. 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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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 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 5. 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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Tucked under the arcades beside Racconigi Castle, Morosini 7 is a pizza shop that takes its dough seriously enough to offer monococcal spelt and wholemeal options before you've even picked a topping. Gastronomic slices sit alongside classic rounds, with combinations that lean into Piedmontese pantry staples. It appears on the 50 Top Pizza Italy list of Excellent Pizzerias, which will either mean everything to you or send you straight to Google.
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A Neapolitan-style pizza spot near the Nice waterfront, where a local artist's work lines the walls and the indoor room pulls well ahead of the sidewalk tables. The dough is light and easy, the toppings chosen with actual conviction, and the appetizers hold their own before the main event. Named among 50 Top Pizza Europe's Excellent Pizzerias, it draws a neighborhood crowd that knows not to skip dessert.
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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 9. 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.