The Best Pizza Near Verace, by the Record
-
Rank 1. Verace
Neapolitan Pizza
A Neapolitan-style pizza joint in Nova Gorica where the approach is old-school Naples and the room matches: lively, unfussy, a nice counter up front and an outdoor terrace that seats close to a hundred when the weather cooperates. The pizzas are traditional and carefully made, with a tiramisu at the end that earns its reputation. Named among Europe's excellent pizzerias by 50 Top Pizza, which tracks this stuff closely.
-
A sourdough-forward pizzeria in the center of Gorizia that bridges Campanian tradition and Friulian pantry, so you might find speck from Sauris sitting next to fiordilatte on the same pie. The room is spacious with a veranda and garden, which helps on a warm evening. The menu includes a gluten-free option, and the kitchen takes its fillings seriously enough that the sourcing does most of the talking.
-
Rank 3. Al Pellegrino
Pizza
A pizzeria that arrived in this quiet Friulian town carrying the DNA of Vico Equense, on the Sorrento Coast. The dough gets a 48-hour rest before it sees any heat, and the toppings lean toward the considered end: red shrimp from Mazara, seasonal Rosa di Gorizia radicchio, a creamy burrata pizza alongside the classics. A veranda and garden keep things unhurried. On the 50 Top Pizza Italy list of Excellent Pizzerias.
-
A high, pillowy Neapolitan crust is what the Palumbo family has been turning out from this central Udine pizzeria for years. The menu runs the classics you'd expect, marinara to capricciosa, alongside Roman-style pinse for anyone feeling contrary. After dinner, the amaro list stretches into Friulian grappa territory, which is either a bonus or a warning depending on your morning plans.
-
A family pizzeria in Udine that's been around forever, now run by a second generation: one sibling in the kitchen, one working the room. The dough is a house blend of white and whole-wheat flour, and the menu stays deliberately short, leaning on seasonal ingredients and real sourcing. The Margherita variations are the thing to order, and the eight-topping Lampara pizza carries a cheerful, unironic 1980s energy. Friulian wines and craft beers round things out.
-
Rank 6. Etna
Regional Pizza
-
A wood-fired pizza spot tucked into central Trieste, Al Civicosei builds its dough from organic type 1 flour, with whole wheat and multigrain options for the conscientious. The wine list leans heavily regional, craft beers fill the gaps, and grappa closes things out, which means this is a pizza place that takes the drinking seriously too. Desserts come from Sal De Riso, so someone here knows when to outsource.
-
Rank 8. La Ciacolada
Neapolitan Pizza
A pizza restaurant in the pedestrian heart of Grado's old town, with tables spilling outside into the foot traffic. The menu leans contemporary Neapolitan, updated each year and pulling ingredients from both Campania and Friuli, so a Neapolitan pie might arrive topped with local scallops or black truffle. The list is long and genuinely creative, with each topping sourced and described on the menu, which the kind of place that does this either earns or doesn't.
-
A self-described "trattoria 2.0" on the edge of Udine where the chef brings a fine-dining background to three styles of pizza, all built on organic grains and sourdough. The Alta leans Roman, the Cornicione revisits Neapolitan, and the Gourmet wanders into Friulian territory. Bread, pasta, and desserts come from the same kitchen logic: technique first. The room is spacious and stylish, with outdoor seating for when the weather cooperates.
-
Rank 10. Baschera
Friulian Pizza
A country inn and pizzeria in a small Friulian village, Baschera has been around forever and still feels like a family is actually running it, because one is. The dough is long-leavened, the flours are organic, and the thin, fragrant pizzas lean on local dairy and regional flavors rather than chasing trends. Wednesday nights bring a Neapolitan version with a taller, softer crust, which is either a nice change of pace or a minor scandal, depending on who you ask.
-
Rank 11. Pop’s Pizza
Neapolitan Pizza
A golden wood-fired oven dominates the room at this two-floor Neapolitan pizza spot tucked into Ljubljana's pedestrian center, and it earns the attention. The dough ferments for 48 hours on sourdough, landing soft and light in a way that makes you understand why the Associazione Verace Pizza Napoletana handed out its certification. Cocktails are taken more seriously than you'd expect, and the tiramisu has its fans. It landed at 34 on 50 Top Pizza Europe.