The Best Pizza Near Oasis - Sapori Antichi, by the Record
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Rank 1. Pizzeria Giovanni Grimaldi
Neapolitan Pizza
A Neapolitan pizza joint that transplanted itself, fully formed, to the center of a small Irpinian town. The dough is the classic southern style: bold, direct, with a restrained crust that stays out of its own way. Campanian ingredients run throughout, with a few Slow Food presidium products in the mix. The room is warm and unpretentious, with bits of Naples on the walls for anyone who needs the reminder of where the allegiances lie.
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Rank 2. Robertino Cupo
Contemporary Pizza
A contemporary pizza spot just off the Salerno-Reggio Calabria highway, Robertino Cupo makes the case that pizza is a form of regional identity. The dough is high-hydration with biga, the crust slightly pronounced, and the toppings lean into local tradition without letting them overwhelm the base. The fried menu and a potato-focused section celebrate the Alburni hills. A spacious, well-kept room with a new outdoor terrace that handles aperitifs and small events.
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A pizzeria just outside Atripalda's centro storico, with a wood-fired oven in plain sight and a floor team that somehow keeps pace on packed nights without breaking a sweat. The dough is contemporary Neapolitan, airy and a little blistered at the edges, and the gourmet section leans into Irpinian producers in a way that feels local rather than labored. The fried starters, potatoes especially, are worth slowing down for before the pizza arrives.
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A pizza restaurant in the small Basilicata hill town of Rionero in Vulture, Glamour turns out long-fermented pies with a light, fragrant crust and toppings built around local Lucanian ingredients. The kitchen takes the pairing work seriously, and the room is modern and tidy without trying too hard. It placed on 50 Top Pizza Italy, which in southern Italy is a meaningful flag to plant. Good wine and beer list, attentive service.
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A pizza spot run by three friends out of an old palazzo in Basilicata, with natural materials and warm light keeping things grounded without the usual designer fuss. The dough is the point: long-fermented, light, dry-edged, and never heavy. Ingredients lean hard on Vulture-area producers, some tied directly to the partners' own farms. The wine list follows the same regional logic. It landed on 50 Top Pizza Italy, which tracks.
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A pizzeria that's been an institution in Benevento for generations, a short walk from the Arch of Trajan, named after a beloved 1950s Italian film star. The dough is Neapolitan-style, long-leavened and light, and the toppings lean into the local pantry, Sannio sausage, caciocavallo, regional olive oil. Service is warm and knows what it's doing, which in a town this size means everyone probably knows your order already.
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Rank 7. Il Testone #pizzastore
Neapolitan Pizza
Neapolitan-style pizza in Avellino, a short walk from the old center, where the pies tend to spill past the plate edge without quite tipping over, which is apparently a fine line worth walking. The menu runs long with variations between tradition and house specialties, and the team will work off-script with seasonal ingredients if you ask. A trattoria kitchen runs alongside the pizza, folding regional recipes into the mix.
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Rank 8. Forentum
Neapolitan Pizza
The dining room is a natural cave, which sets the tone before the food arrives. Forentum is a casual country-cooking restaurant in Lavello's historic center, with a terrace out front and Basilicata's pantry driving the menu, plus occasional seafood and, come evening, pizza in three distinct doughs. It holds a Michelin Bib Gourmand, and the crowd seems largely local, which in a town this size is its own endorsement.
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Sitting along the old Appian Way, this family-run pizzeria turns out contemporary Neapolitan pies on dough that's light and well hydrated. The menu ranges from straightforward classics to combinations leaning on Sannio cheeses and cured meats, and the fried starters, especially the pasta frittatas, are worth ordering before the pizza arrives. The room is minimal and modern, the kind of place that works for an easy weeknight dinner without any fuss.
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Rank 10. Giuseppe Bove
Pizza
The homepage opens with four words: "Beauty, Origin, Vision, Evolution." It's a lot to put on a pizza, but this Campanian pizzeria, renamed for its chef after years under another name, earns the weight. The kitchen runs with a visible oven and a menu that moves from the great Neapolitan classics through fried starters and montanare to more personal, territory-driven pies. Ranked 16th on 50 Top Pizza Italy, it draws the kind of guests who come back.
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A pizzeria in central Foggia where the doughs run light and the toppings are paired with the kind of deliberateness that earns the name "taste researchers." The room is compact and modern, the service quick, and they serve lunch, which in a city where pizza is mostly a night-out affair is a useful thing to know. Exactly the sort of neighbourhood spot that locals treat as a given and visitors quietly feel smug about finding.
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A pizzeria in the Campania hinterland where the chef works the counter with the focus of someone who takes local ingredients very seriously, landing somewhere between old-school pizza maker and thoughtful cook. The room keeps its cheerful pizzeria soul despite a recent tidy-up, and the service holds its own on a busy Friday. It ranked 56th on 50 Top Pizza World, which for a spot outside Naples says something on its own.
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Rank 13. I Borboni
Contemporary Pizza
A pizza spot in Pontecagnano that splits its attention between classic rounds and pan-fried double-baked slices with seasonal toppings, which is a more interesting menu architecture than most places bother with. The team roots everything in Campanian ingredients while still pushing into creative combinations. The wine list leans heavily regional, and the beer runs mostly artisanal. It landed at number 37 on 50 Top Pizza Italy, if you want a benchmark.
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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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Rank 15. Pizzeria Negri
Neapolitan Pizza
A Neapolitan pizza spot that's been around forever, and looks it in the best possible, unfussy sense: tiled rooms, traditional chairs, tablecloths and branded napkins that signal a family taking their name seriously. The dough runs notably light, the fried starters, mozzarella in carrozza, montanara, croquettes, arrive at the right temperature, which matters more than it sounds. A section of the menu is devoted to artists who've passed through over the decades.
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A pizza shop where the oven sits in plain sight and the family runs the floor without making a fuss about it. The contemporary-style pies have a pronounced crust, a thin base, and toppings that don't fight each other. The fried starters are the quiet surprise, coming out light and greaseless. A separate certified kitchen handles gluten-free orders, which regulars from across the province of Salerno apparently take seriously.
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A pizzeria near the center of Salerno where the oven is in plain sight and the cocktail bar suggests the team takes the full evening seriously. The young crew leans into tradition while quietly experimenting with different flours and toppings, landing on a pizza that's notably light with a gentle crisp at the edge. Fried starters come first, and they're done well enough to hold your attention before the main event.
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A neighborhood pizzeria in Salerno where the Neapolitan playbook, thin base and a lightly crispy crust, has stayed the same even as the room grew and a second oven arrived. The menu splits neatly between the classics and seasonal specials that follow the chef's own curiosity. The atmosphere is spartan in the way that suggests the money went into the dough, and the place moves fast, which the regulars seem to count on.
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Rank 19. Polichetti
Pizza
The "doppio crunch," a closed, crunchy pizza that lands somewhere between a pie and a gourmet sandwich, gives you a sense of where this pizzeria's head is at. The menu moves across classic rounds, padellino, and pala, with tasting notes built in to help you match format to topping. Fried starters and a thoughtful wine list fill the gaps. The room is bright and minimal, the welcome family-warm, and the village address requires actual intention to find.
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Rank 20. Pizzà – Identità Gastronomiche
Neapolitan Pizza
A mural greets you at the entrance before the visible oven does, which sets the tone for this cheerful Neapolitan-style pizzeria tucked into one of Salerno's old centro storico lanes. The decor keeps things simple and colorful, the service moves fast, and the dough leans toward the soft, yielding end of the Naples tradition. The margherita, marinara, and diavola each get a quiet twist without making a fuss about it.
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A recently renovated pizzeria off a main road in the Benevento countryside, with an open oven visible from the dining room and a bright, cheerful interior that signals someone put thought into the space. The dough is soft and contemporary, and the toppings lean on local Sannio producers. The frittata is worth ordering alongside, and the margherita gets a quiet nod from regulars who know to ask for it.
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A pizzeria steps from Salerno's waterfront, with a terrace open year-round and an interior that somebody clearly spent real money on. The dough is soft and well-leavened, and the toppings lean on DOP and Slow Food-certified ingredients from across Campania, from the Vesuvian plains down to Cilento. The fried montanarina alongside the baked version is a nice touch, and the wine list is longer than you'd expect from a pizza place.
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Rank 23. Don Antonio 1970
Modern Pizza
A few steps from Salerno's waterfront, this pizzeria has a look more design hotel than neighborhood joint, and the pies match the ambition. The dough is stretched thin and cooked with precision, toppings leaning on regional tradition without getting precious about it. The pizza a rota 'e carretta is the old-school counter to all that polish, and the fried starters, eggplant meatballs especially, hold their own alongside anything with a crust.
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The balance between crust and topping is the house obsession at this Neapolitan-style pizzeria in Cava de' Tirreni, where the chef draws on Cilento roots and Slow Food ingredients to keep things grounded. Two open ovens anchor the modern dining room, one dedicated to gluten-free pies. The fried starters are light and confident rather than heavy. A lively drinks list and attentive service round out what is a neighborhood spot that takes the work seriously.
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A pizza spot tucked into a little square at the edge of the Amalfi Coast, decorated inside with the hand-painted ceramics Vietri sul Mare is famous for. The dough gets a long, slow rise, and the menu leans into the sea rather than the usual suspects, with pies built around local fish and a fair amount of imagination. The fried starters follow the same coastal logic and are worth ordering. In summer, the square fills in as a terrace.
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A neighborhood pizzeria in the Nola hinterland where the dough follows the old Neapolitan playbook and the kitchen pays attention to where its ingredients come from. The fried starters come out dry and crisp, which is harder than it sounds. The room is tidy and calm, the kind of place where the welcome feels like it costs nothing extra. Casual and unpretentious, with prices to match the setting.
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The entrance is through a gas station, which either kills the mood or sets it perfectly. Inside, WIP opens into a spacious, lively pizzeria in Nocera Inferiore with a menu that covers more ground than most: classic rounds, pan pizzas, and a double-cooked style, fried then baked. Fried sides, salads, and sandwiches round things out, and the desserts, including panettone with ice cream, are a genuine afterthought worth having.
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A pizzeria in Palma Campania that takes its dough seriously enough to offer several versions of it, from traditional round pies to pizza in pala to double-cooked crusts with real structural ambition. The fried starters hold their own alongside the pizzas, and the ingredients read as chosen rather than just sourced. The room is clean and modern with outdoor seating, the staff pays attention, and the bill won't cause a scene.
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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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The dining room at this Tramonti pizzeria looks like someone's nonna never quite got around to redecorating, and that's entirely the point. It's an old-school pizza house serving the local "Tramontine" style, made with heritage grains and offered round or fried. The pizza runs light and easy, the service is genuinely warm rather than performatively so, and the Amalfi Coast outside the window does the rest of the decorating.
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Rank 31. Casarsa – Pizzeria Lucana
Lucana Pizza
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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Rank 32. I Fontana
Neapolitan Pizza
The dough here gets talked about in serious pizza circles, and I Fontana has earned spots on both the 50 Top Pizza Italy and World lists to back that up. It's a Neapolitan pizza spot in Somma Vesuviana where the crust is airy and blistered, toppings lean on produce from the Vesuvian gardens, and the fried starters, croquettes, arancini, the works, are the kind of thing you order while pretending to study the menu.
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A pizzeria at the foot of Vesuvius that leans into the geography: the signature pie arrives as a fried dough base loaded with ragù, shaped to resemble the volcano looming just outside. Classic round pizzas are on offer too, with a soft, airy dough and a properly blistered crust. Ingredients skew local and Vesuvian throughout the menu, the staff are genuinely easy to be around, and the bill won't make you feel like you've been erupted on.
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The panuozzo is the point here, a stuffed bread from nearby Gragnano that the kitchen treats as a shared centerpiece rather than an afterthought. This is a multi-generation pizzeria in Angri, and the third generation has leaned into leavening and crunch in a way that feels current without abandoning the house roots. Round pizzas are on offer too, and the service moves at a clip. Parking fifty meters away, right off the Naples-Salerno highway exit, which tells you something about the crowd.
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The fried starters at this Ottaviano pizzeria are what people talk about first, a dry, crisp crust giving way to something soft and properly seasoned inside. The contemporary pies follow the same logic: light, fragrant dough, local toppings that taste like what they are. The drinks list runs to artisanal Campanian wines and beers chosen to sit alongside the food rather than distract from it. Modern room, friendly service, no chaos.
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Rank 36. Maturazioni
Contemporary Pizza
A pizza restaurant in the shadow of Vesuvius where the fried dishes, handed down from mother Rosa, set the tone before the pies even arrive. The contemporary Neapolitan pizza runs soft and airy, but the padellino, baked in a small pan, is the one worth lingering over. Local Vesuvian produce fills the toppings, and the wine list leans into the volcanic terroir. Modern room, fast hands, no pretension.
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A pizzeria tucked into a small hilltop village in Sannio, where the dough starts with ancient grains and the toppings read like a tour of the surrounding land, garden, and farmyard. The menu shifts with the seasons, cooked dishes sit alongside the pizza, and the natural wine list is a whole other conversation. The room is warm and unhurried, and the family running it clearly means every bit of it.
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Rank 38. Pepe in Grani
Neapolitan Pizza
Franco Pepe's Neapolitan pizza spot sits in a small hilltop town that most tourists drive straight past, which suits the regulars fine. The dough is the point here: soft, well-leavened, and light enough that finishing a whole pizza feels less like an achievement than it should. Fried starters and seasonal toppings lean hard into Campania's pantry. The space is carefully designed, with an outdoor terrace split across two floors for tasting.
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Rank 39. Il Balcone
Contemporary Pizza
A floor-to-ceiling window frames the Lucanian Apennines while you eat, which is either the second-best thing about this contemporary pizza spot or the first, depending on the day. The dough gets a long, careful ferment, landing somewhere between airy and substantial. Toppings lean into Apulian ingredients without turning the menu into a folklore exhibit. The beverage list holds its own, and the service is polished without being stiff.
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Lombardi is a pizzeria in Maddaloni where the pastry kitchen and the pizza oven are clearly on speaking terms. The dough work here leans creative, pulling in puff pastry techniques and unexpected sweet-savory combinations that make the menu feel more composed than the average slice. The drinks list takes a similarly serious turn, with house juices and a mixology program that takes itself just seriously enough. A car is the only sensible way in.
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A small, two-level pizzeria in Pompeii where the chef came home and put his own name above the door. The draw is dough as a moving target: he rotates through the ruoto style, classic Neapolitan, and reverse-scorched variations, treating each visit as a quiet demonstration of technique. Covers are few, service runs unhurried, and the beverage list is modest. Go for the crust, not the wine list.
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Tucked behind Amalfi's cathedral, away from the selfie-stick scrum on the main square, this pizza restaurant lines its walls with Vietri ceramics and keeps the mood warm and casual. The contemporary pizzas are light enough to not haunt you on the drive back along the coast road, and the menu leans into Campanian produce, cold cuts, and fried snacks. The wine list covers Campanian classics and pours by the glass.
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Rank 43. BorgOtto
Pizza
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.
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Rank 44. Il Monfortino
Neapolitan Pizza
A Neapolitan-style pizzeria in Caserta where the dough is light enough to make the purists nod and the Bronte, built on burnt wheat flour with mortadella and pistachio crumble, gives them something to actually talk about. The room is simple and well-kept, the staff attentive without hovering. The croquettes are a solid start. A short drinks list rounds things out without fuss.
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Rank 45. Pizzeria Totò e i Sapori
Neapolitan Pizza
A Neapolitan-tradition pizzeria in Acerra where the fried starters arrive perfectly crisp and greaseless, which sets the tone nicely. Round pies come in classic and cartwheel sizes, the dough old-school, the toppings built from fresh ingredients. The room is cozy and familiar, the kind of place where the warmth of the service feels less like policy and more like the town itself. Expect a wait at peak hours, and plan to stay for it.
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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.