The Best Pizza Near Riva, by the Record
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Rank 1. 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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Rank 2. 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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Rank 3. Passione e Tradizione
Neapolitan Pizza
A pocket of Naples transplanted into a Parma piazza, with plastic chairs outside and Neapolitan spirit inside. This pizzeria turns out classic and contemporary pies in the Neapolitan style, with toppings that follow the season and a finishing drizzle of good olive oil on every pizza. The fried snacks are worth ordering alongside. Seasonal ingredients do the heavy lifting here, and the kitchen clearly sweats the small stuff.
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A small pizza spot in central Parma where the chef works with high-hydration, long-fermented dough in a style that doesn't answer to Naples. The crust sits at a moderate height, and toppings lean toward Campanian ingredients or pasta-sauce classics like carbonara, ragù, and amatriciana. Tables are close enough that you'll learn your neighbors' order. A newer "fried and deconstructed" menu has since joined the lineup.
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Rank 5. Anima Romita
Contemporary Pizza
A pizza spot in Crema where the music is curated as carefully as the dough, and events are part of the identity rather than an afterthought. The Tramonti line uses a rustic wholemeal base with a faint fennel note, and the fried starters, particularly the arancino, hold their own. Slices come traditional or contemporary, and the kitchen leans into cocktail pairings with some conviction. Relaxed but put-together, the kind of place that takes pizza seriously without taking itself too seriously.
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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 Neapolitan-style pizzeria in Melegnano's old center, where the dough gets the obsessive treatment: long leavening, DOP-certified toppings, and a crust that holds together even cold. The menu is short, which is usually a good sign. Seasonal specials rotate in alongside the regulars, and the artisanal draft beer list is taken as seriously as the pizza. Quick, young staff keep things moving at a pace that feels deliberate rather than rushed.
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Rank 8. 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 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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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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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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Scissors come with the pizza at this contemporary Milan pizzeria, which is either charming or alarming depending on how attached you are to tradition. The dough gets serious attention for structure and lift, and the menu runs across traditional, signature, and thin-and-crispy styles. Cocktail pairings are on the menu too, which feels very Milan about it. Listed among 50 Top Pizza Italy's Excellent Pizzerias.
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Rank 13. 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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A soft, elastic dough built around the ingredients of Cilento is the whole point here, a pizza restaurant where the toppings read like a southern Italian pantry, nduja, sun-dried tomatoes, yellow cherry tomatoes, olives, with a stronger-than-usual lean toward vegetarian options. The open kitchen keeps things lively, the staff can actually talk you through the wine and beer list, and the appetizers and desserts are worth the detour. It ranks on 50 Top Pizza World.
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The dough gets 72 hours to think things over before a pizza here, and you can taste the patience. This is a sit-down pizzeria that takes its toppings seriously, sourcing Culatello di Zibello and Mazara del Vallo prawns for a room that could easily get away with less. Beyond pizza, small plates and a thoughtful Italian-French wine list round things out. Attentive service without the hover.