The Best Pizza Near Svevia, by the Record
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Parked near Piazza Duomo in Termoli's old town, this pizza spot builds its pies on soft, airy dough with a crust that gets some room to breathe. The toppings lean into the region, with organic and local ingredients combined in ways that are genuinely unexpected without being weird about it. The wine and spirits list gets real attention too, which isn't always a given at a pizzeria. Service is warm and unhurried.
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A contemporary pizza spot in Termoli where the dough holds its own even when the room is packed on a summer Friday. The menu leans into local ingredients without making every pie feel like a manifesto, and the pairings read as considered rather than clever. Service keeps its composure when fully booked, which in this coastal town is saying something. Listed in 50 Top Pizza Italy's Excellent Pizzerias.
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Rank 3. Black Wood
Neapolitan Pizza
A contemporary Neapolitan-style pizzeria tucked into an unremarkable street on the outskirts of a small Adriatic town, which sets expectations low in a way the kitchen clearly enjoys defying. The doughs are soft and well-matured, the crusts generous without being theatrical, and the menu balances classics with the occasional creative detour that doesn't overcorrect. Service is young and quick, the room informal but tidy. Listed among 50 Top Pizza Italy's Excellent Pizzerias.
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A pizzeria on the edge of Lake Lesina, where the father goes out foraging wild herbs and the mother runs the kitchen, which tells you something about the spirit of the place before you've sat down. The margherita is properly leavened and light, but the grilled eel is the thing to order if you're paying attention. Focaccia with salicornia shows the lake is more than scenery here.
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A trattoria in a quiet corner of Abruzzo where the wood-fired pizza sits alongside the full weight of Vastese cooking, and where finding Ventricina del Vastese as a topping is not a given anywhere else. The doughs are handled carefully, the menu runs from traditional to gently creative, and the wine list leans into natural pours. Young staff work the room with more composure than most seasoned ones manage.
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A Neapolitan pizza shop that has transplanted a convincing slice of Naples into the Abruzzo countryside, down to the signage and the iconography, without tipping into theme-park territory. The dough is properly worked, the crust soft, the ingredients pulled from Campania's pantry. Fried starters and traditional sweets round things out. If you find yourself in Lanciano wanting the real Neapolitan experience, someone here has done the homework.
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Rank 7. Giangi
Pizza
A pizza restaurant tucked into the Abruzzo hills where the dough is half the point, light and structured in a way that makes most other crusts feel like an afterthought. The chef, known as Giangi, treats a pie more like a composed dish, layering local ingredients with enough audacity to pull off a pizza that riffs on sushi without embarrassing itself. It ranks on both 50 Top Pizza Italy and 50 Top Pizza World. The wine list has grown up to match.
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A pizzeria in the Abruzzo hill town of Guardiagrele where the dough itself is the conversation, the kitchen rotating through different styles, hydrations, and fillings with something close to academic seriousness. The Zulli family runs it now, carrying forward a project built on local ingredients and a lot of careful thinking about what pizza can be. It ranks among 50 Top Pizza Italy's top listings, and the room matches the kitchen: warm, attentive, and happy to explain everything.
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A pizza restaurant on one of San Giovanni Rotondo's main streets, with a comfortable terrace and a polished interior that suggests the kitchen takes itself seriously. The fritti arrive first, crispy and well-seasoned, a warm-up act that earns its place. Pizzas run both thin-crust and Neapolitan-style, the dough airy and properly blistered at the edges. It ranked among 50 Top Pizza Italy's top hundred, which in Puglia is saying something.
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Rank 10. Bas
Pizza
Exposed stone walls inside what used to be a barn give this Molise pizza spot a warmth that no amount of interior design money quite replicates. The pies lean hard into the region's Sannio heritage, with a crust built from a mix of local grains that smells faintly of something you can't place but keep chasing. The staff runs the room like people who chose hospitality on purpose, which is rarer than it sounds.