The Best Pizza Near Taverna del Castello, by the Record
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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 2. 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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Near the Teatro Municipale, this pizzeria channels southern Italian technique through a northern Italian lens, with a dough the kitchen clearly obsesses over. The menu travels the peninsula for regional combinations that rarely make it outside their home towns, like a Rossini pizza dressed with a custom mayonnaise and caper-dusted eggs. Seasonal toppings, territorial pride, and a tall, pillowy crust that holds up under all of it.
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Rank 4. tRe in Pomposa
Pizza
A high-crust sourdough pizza place in the Pomposa neighborhood, where the dough ferments for up to 36 hours before it ever sees a flame. The toppings lean heavily on Modena's pantry, so expect the region's producers to do most of the talking. Wines and beers are well chosen. Skip dessert and order another slice instead; the kitchen seems to know which battle it wants to fight.
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Thin-crust pizza with serious toppings shares the menu with craft cocktails and a proper wine list at this gourmet pizzeria and lounge bar in central Sarzana. The dough is the point: light, crispy, and carrying its toppings rather than drowning under them. The beverage program keeps pace with the kitchen rather than pretending to. A 50 Top Pizza Italy listing for those keeping score.
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Rank 6. Officine del Cibo
Neapolitan Pizza
On the outskirts of Sarzana, this artisan pizza shop splits its menu between classic Neapolitan rounds and a thin, crispy pan pizza that the kitchen has spent serious time developing. Toppings lean on local and small-producer ingredients, and the wine cellar is deep enough to suggest they take the pairing side seriously. It landed a spot on 50 Top Pizza Italy, which tracks for a place where the dough research is clearly ongoing.
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Rank 7. Fuoco e Fiamme
Wood-fired Pizza
Outdoor tables overlooking the Ligurian sea, strings of lights multiplying across the water at night, and a wood-fired oven quietly tucked behind a partition as if it has nothing to prove. This is a pizzeria in San Terenzo doing soft, foldable, classically comforting pies without any of the theater that tends to follow a good wood-fired reputation around. The service keeps pace without fuss, which at a seaside spot on a warm evening is exactly the right instinct.
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The open kitchen and pizza oven face the room so you can watch every pie come together, which at a Neapolitan-style pizzeria near the Marina di Massa seafront feels like a fair promise of what's coming. The dough runs soft and light, the ingredients lean on DOP-certified products, and lactose-free options sit alongside seasonal specials. Cloth napkins and cutlery rests suggest the place takes itself seriously without charging you for the attitude.