The Best Pizza Near Tenuta del Gallo, by the Record
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Rank 1. Nascostoposto
Pizza
A pizza spot in Terni that opens with a maritozzo filled with genovese before you've even thought about the menu, which sets the tone nicely. The pies lean Neapolitan, with combinations like zucchini cream and provolone sauce or Annurca apple chutney with bresaola playing it less safe than they sound. Desserts stick around in the memory too. It landed on 50 Top Pizza Italy, and the room is cozy enough that you won't mind a slow finish.
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Claudio Alvicolo is a pizza restaurant tucked into Orvieto's old town, where the chef rotates through different doughs, flour blends, and cooking methods with the zeal of someone who has a lot of opinions about fermentation. Tray pizzas, pan varieties, and Roman-style cuts move through the room alongside a thoughtful beer and wine list built around pairings. A spot on 50 Top Pizza Italy suggests the obsession is pointing in the right direction.
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Rank 3. Vecchia Napoli
Neapolitan Pizza
A wood-fired Neapolitan pizza spot tucked into a farmhouse off the kind of road you only know if someone told you. The setting is rustic and roomy, the atmosphere unpretentious, and the kitchen keeps the pizza straightforward and honest, the way tradition demands. Weekends fill up fast and the take-out orders never stop, which tells you what the locals think. The fried starters are worth ordering before the pizza arrives.
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On the outskirts of Perugia, in a setting that looks more auto workshop than trattoria, this slice shop runs its dough through a long fermentation that keeps the crust light enough to eat at lunch without regretting it by two. The red bases are well-balanced, and the roasted potato and sausage slice is the one worth pointing at. Outdoor seating and easy parking make it a natural pit stop for the industrial-zone crowd who actually knows what they're doing.
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Rank 5. Re Cornicione
Neapolitan Pizza
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Rank 6. Per colpa di Eva
Pizza
A small pizzeria near Perugia where the menu splits three ways: round pizza, pan pizza, or focaccia, so arguments at the table are structural rather than personal. The room is compact enough that a reservation is the sensible move, and the fried starters have their own following. Cocktails, wine, and beer all get serious treatment alongside the dough, which puts this a step past the usual slice-and-soda operation.
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On the outskirts of Perugia, this spacious pizzeria draws locals who come as much for the room as the round stuff. The menu runs from starters through traditional pies to the small pan-baked tegamino style, all made with sourced ingredients. Service moves at the kind of pace that doesn't make you feel processed. 50 Top Pizza lists it among Italy's excellent pizzerias, which in pizza terms is saying something.
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Rank 8. Meunier
Pizza
The hook here is the pairing: pizza and Champagne, a combination that either sounds ridiculous or makes complete sense depending on your mood, and this Umbrian pizza restaurant makes a quiet case for the latter. The dough is airy and crackling at the crust, the toppings chosen with some restraint, and the room is spare and bright. It ranks on the 50 Top Pizza World list, and regulars also come for the holiday leavened goods and brioche meant for gelato.
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Rank 9. Marghereat
Neapolitan Pizza
The margherita comes in three versions here, which tells you something about how seriously this Neapolitan pizza spot takes its namesake dish. The crust runs high and airy, the dough slow enough to sit well afterward. It's informal and relaxed, at the foot of Perugia's centro storico, with a warmth that doesn't feel performed. Across the street, a sister space called Marghereat Lab experiments with Roman-style pizza and small pan versions if you want to compare notes.
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Rank 10. Avenida Calò
Neapolitan Pizza
The open oven is the first thing you clock at this enopizzeria in Parioli, where the chef returned from Vienna with strong opinions about dough. The Neapolitan tradition is the starting point, not the destination, and the result is a crust that manages to feel both serious and light. Reservations run by time slot with the precision of a rail timetable, and the room fills on weekdays without effort. Ranked sixth on 50 Top Pizza Italy.
- 50 Top Pizza #89 · 50 Top Pizza World
- 50 Top Pizza #6 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Pizzaiolo dell’Anno · 50 Top Pizza Italy Special Awards
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Rank 11. Dazio
Neapolitan Pizza
A pizza spot on the Nomentana that offers both Neapolitan and Roman styles under one roof, which sounds like hedging but here reads as genuine range. The dough is made using autolysis, a slow hydration technique that produces a crust light enough to keep the peace between the two camps. Start with the frittata, and leave room for the pistachio tiramisu, which earns its place at the end of the meal.
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A Neapolitan pizza spot on the Civitavecchia waterfront, with harbor views that make waiting for a table feel like a reasonable life choice. The wood-fired oven is front and center, turning out soft, light pies with that tell-tale puffy crust. The lingotto cacio e pepe, fried to a crackly shell, takes a hard left from the pizza menu and lands well. Staff are the kind that notice when your glass is empty.
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An agri-pizzeria outside Cerveteri where the dining room is all heavy wood and the setting is countryside green in every direction. The pizza is Roman style, thin and crisp, and the menu leans into the classics, cacio e pepe, amatriciana, that territory. The house-made supplì come in rotating flavors and tend to disappear fast. It's the kind of place where the drive out feels like part of the point.
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Rank 14. Svario
Pizza
Thin, light dough that practically disappears is the baseline at this modern Roman pizzeria, where the combinations lean sophisticated and occasionally tip into unexpected, almost exotic territory. The pizza shells served as appetizers, somewhere between tapas and leavened snack, are a fun detour before the main event. The room is colorful and energetic, with a communal counter up front that actually earns its keep. Cocktail pairings on the menu complete the picture.
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Rank 15. Crunch!
Roman Pizza
A Roman-style pizza spot in Talenti where the menu is organized by intensity levels, which is either very logical or a little extra depending on your mood. The crust is thin and crispy without turning to crackers under the toppings, and the fried starters come out properly dry and greaseless. A reimagined amatriciana sits alongside more elaborate combinations, with solid vegetarian options throughout. The room reads new-generation pizzeria in all the ways you'd expect.
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Wood-fired Neapolitan pizza is the draw at Tonda, a casual neighborhood pizzeria in the Montesacro quarter where the dough gets properly long-leavened before it ever sees the oven. The menu wanders beyond the classics into unexpected combinations, and the trapizzini make a strong case as a starter. Cold beer pairs well with all of it, and the staff have clearly been told that a relaxed table is a returning table.