The Best Pizza Near i-Fame, by the Record
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A courtyard garden tucked into the old center of Rimini gives this pizzeria its name and its best table. The menu leans hard into dough variety, with six different versions to choose from and a range that runs from 1980s-style flat pizzas to gourmet toppings, all landing on the affordable side. Regulars come back for the seasonal creations, which the team names after butterflies. A 50 Top Pizza Italy listing for the Excellent Pizzerias category.
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Rank 2. Margherì
Neapolitan Pizza
A Neapolitan pizza spot in Cesenatico, steps from the old canal port, where the dough gets a proper rise and the tomato sauce is sweet enough to notice. The team runs a warm room, with the front-of-house steering first-timers through the menu and the pizza maker keeping things lively from the oven. Exactly the kind of neighborhood pizzeria that doesn't need to announce itself.
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Rank 3. ‘O Fiore Mio
Wood-fired Pizza
A pizza shop set along Faenza's old city walls, with a following that stretches across Emilia Romagna and into Milan and Bologna. The doughs use organic Italian flours and long leavening, cooked in a wood-fired oven, and the menu walks you through a selection of extra virgin olive oils to pair with your slice. The room is informal and contemporary, the service moves, and the regulars already know exactly what they're ordering. Ranked 25th in Italy by 50 Top Pizza.
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A cocktail bar and pizzeria in Senigallia where the drinks program is treated as seriously as the dough, which comes in three styles plus a gluten-free option. The pizza chef works with heritage grains like Ottofile corn and monococcum spelt, and the fried starters get the same careful attention. It's the kind of place where the bartender and the pizza chef are genuinely in conversation, rather than operating in separate universes on the same menu.
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Rank 5. Civico 25
Pizza
A pizzeria in Emilia Romagna built around a social mission, where young people with disabilities and survivors of bullying make up the team, and where the pizza itself is the thing that keeps people coming back. The crust runs high and crisps nicely, and the panuozzo from Romagna and the pinsa round out a menu that takes the food as seriously as the cause. The staff greets you like they mean it.