The Best Places to Eat in Italy

The open oven and visible prep counter face you the moment you walk into this pizza and bistrot spot in Pozzallo, which sets the tone well. The dough uses a blend of stone-ground and roller-milled flours with a biga pre-ferment and a long slow rise, and you can order it round, by the slice, pan-style, or by the tray. The classic Margherita is the thing to start with. Named among Italy's excellent pizzerias by 50 Top Pizza.

The pizza at Me put Ferrara on the map for a style the team calls "true contemporary," Naples-rooted but lighter than you'd expect, with a steam-cooked option that tilts the bill toward restaurant territory. The cocktail pairings are part of the pitch, though a thoughtfully assembled international wine list is there for the holdouts. Desserts come in jars. It's a pizzeria that takes itself seriously without being insufferable about it.

A terrace over Porto Lachio, with Ortigia sitting just across the water, sets the stage at this relaxed Mediterranean spot on the Syracuse waterfront. The menu is built for sharing, moving between tapas, fried bites, tartare, burgers, and pizza with a distinctly southern Italian coastal lean. Come with people you like enough to argue over the last piece. It holds a listing in 50 Top Pizza Italy's Excellent Pizzerias.

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.

A pizza spot on Rome's eastern outskirts where the tasting format is the main event, built for a table of friends passing plates around. The crust is thin, well-leavened, and satisfyingly crunchy, and the combinations lean creative without losing their balance. Fried starters hold their own, and a short list of wines and beers keeps things moving. There's parking, which in Rome feels like its own kind of miracle.

A pizzeria tucked into a small hilltop village in Sannio, where the dough starts with ancient grains and the toppings read like a tour of the surrounding land, garden, and farmyard. The menu shifts with the seasons, cooked dishes sit alongside the pizza, and the natural wine list is a whole other conversation. The room is warm and unhurried, and the family running it clearly means every bit of it.

A soft, elastic dough built around the ingredients of Cilento is the whole point here, a pizza restaurant where the toppings read like a southern Italian pantry, nduja, sun-dried tomatoes, yellow cherry tomatoes, olives, with a stronger-than-usual lean toward vegetarian options. The open kitchen keeps things lively, the staff can actually talk you through the wine and beer list, and the appetizers and desserts are worth the detour. It ranks on 50 Top Pizza World.

A pizzeria in the South Tyrolean Alps where the dough gets a long, slow ferment that leaves it almost impossibly light once it comes out of the oven. Toppings lean on local ingredients from the surrounding region, kept fresh and uncluttered. The room is comfortable without being stiff, the staff knows the menu cold, and the craft beer selection is chosen to work with the pizza rather than compete with it.

Tables spill into Piazza Ciullo, which is either charming or a logistical adventure depending on how Alcamo's main square is feeling that day. This is a pizzeria built around ancient Sicilian grain flours and long fermentation, so the crust comes out light enough that ordering a second round feels almost responsible. The staff steers regulars toward craft beers with the confidence of people who have done this many times and are never wrong about it.

Tucked under the arcades beside Racconigi Castle, Morosini 7 is a pizza shop that takes its dough seriously enough to offer monococcal spelt and wholemeal options before you've even picked a topping. Gastronomic slices sit alongside classic rounds, with combinations that lean into Piedmontese pantry staples. It appears on the 50 Top Pizza Italy list of Excellent Pizzerias, which will either mean everything to you or send you straight to Google.

A Neapolitan-style pizzeria in San Vito dei Normanni that takes its cues from the alleys of Naples: cartwheel-format pies, wide and thin in the center, with a soft, properly leavened crust that doesn't overplay its hand. The room is simple, with a snug outdoor terrace, and the pasta frittatas make a strong case for arriving hungry before the pizza even lands. Fried and folded options round things out, and the babà is a tidy way to finish.

The wood-fired oven is the whole point here, and the menu makes sure you know it. Napples is a casual Neapolitan pizza spot in Turin doing fried pizzas, stuffed crusts, montanare, and enough deep-fried everything else to feel like a proper southern detour. The Quartieri Spagnoli focaccia has its fans, and the Borbonica, stuffed with ham and croquettes, is the kind of pizza that makes ordering light feel naive.

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.

A pizza spot in Bergamo that has been blending Neapolitan roots with Lombardy's pantry for what feels like forever. The dough program runs from classic sourdough rounds to alternative-grain options and something called "corn clouds," which sounds like a weather event but apparently lands light on the plate. The wine list is serious, and the adjacent wine bar next door handles aperitivo and nightcaps for those who want to stretch the evening.

A wood-fired oven and a firm no to anything fancy: this Calabrian pizzeria plants its flag in classic Neapolitan tradition and doesn't waver. The dough is carefully made, the fried montanare and calzones hold their own alongside the pizzas, and the panuozzi are worth the carb reckoning. Prices stay reasonable enough that regulars actually come back without a special occasion as cover. Neapolitan desserts round things out.

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.

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.

Giacomo Garau's third pizzeria is the one where he started, and the dough shows it: firm enough to hold generous toppings, light enough that you don't regret the second slice. The crust is the point here, a proper raised cornicione that actually does something. Modern, warm room, pleasant service, and the kind of pricing that makes you feel like you've gotten away with something.

The name is spelled out in lights on Via Diocleziano, and the restaurant inside is just as cheerful, all yellow walls, a tidy dining room, and a terrace that earns its keep on warm evenings. This is a Neapolitan pizza spot that moves between classic pies and less familiar formats like pala and rutiello, with doughs that clearly had someone paying close attention. The fried starters, both traditional and less so, are worth the table space they take up.

A pizza restaurant in a calm residential pocket of Palermo, with linked dining rooms and a terrace big enough to matter. The dough has a proper, pronounced crust, and the toppings lean hard into Sicilian pantry staples, the kitchen treating local tradition as a subject worth studying rather than just a backdrop. The menu goes well beyond pizza, and beer or wine pairings are available for those who want a more structured meal.

A Ligurian-Piedmontese pizza and farinata spot tucked into one of central Turin's prettier streets, where the menu leans on the overlap between two regional traditions rather than chasing trends. The dough work is serious, the ingredients are carefully sourced, and homemade creme caramel closes things out in the way only places that actually care about dessert bother to do. Casual, affordable, and exactly as good as it needs to be.

A pizza spot in a small Marche village where the menu splits into more styles than most places can manage: round, fried, the square "quadra" with its high-hydration dough that goes crispy then dissolves, and a crumbly biga-based version that changes with the toppings. The fried pizza with fig puree sets the tone for a kitchen that treats the combination as less strange than it sounds. Good wine list, and reservations are the smart move.

Pizzas by the meter pull focus first, though the Croquetas de Jamón Ibérico on the fried side of the menu give them a run. This is a sit-down pizzeria in the Fuorigrotta neighborhood where the room leans cosmopolitan and the drink list pairs Monkey 47 gin with pizza as if that's a perfectly reasonable idea, which somehow it is. Classic Neapolitan, crispy, stuffed, three temperatures: the menu covers a lot of ground without feeling scattered.

A Neapolitan pizza spot in Jesolo where the dining room is wrapped in plants and flowers, giving the whole thing an unexpectedly garden-party feel. The kitchen works with long leavening doughs and leans into both classic Neapolitan and stuffed varieties, with ingredient pairings that seem to have been thought about rather than inherited. Families, couples, and tables of friends all seem equally at home here, which takes some doing.

A pizzeria tucked into the center of Vinovo, small enough that the summer terrace feels like a revelation. The doughs ferment long and run high in hydration, with local wholemeal flours giving the crust something to say. The menu splits its loyalty between Piedmont and the south of Italy, and whatever "Piedmontese sushi" means here, it appears on the menu with a straight face and reportedly works.

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.

A pizzeria where the chef, Walter Rampazzo, turns the dough itself into the menu, offering versions made with seawater, charcoal, or put through a triple-cooking process of steam, fry, and bake. The space has grown over the years into a sprawling multi-room spot with nearly two hundred seats and a garden with a pool. Long-leavened doughs, a solid beer selection, and a wine list round things out.

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.

Vaulted ceilings in an old Siracusa building frame a pizza shop that takes seasonality as seriously as any fine-dining kitchen nearby. The chef is half Alto Adige, half Sicilian, and the menu reads like both halves are arguing productively. Four dough styles on offer, from pan to a paper-thin version that somehow feels lighter the more you eat. Local beers, a lively wine list, and service that actually moves.

A Neapolitan pizza spot a short walk from the Bolzano train station, decorated in blues that have clearly committed to a maritime theme despite being about as far from the sea as Italy allows. The high-crusted pies are made with quality ingredients, and the fried Neapolitan sides have their own following. There's a garden out back for anyone who prefers to eat al fresco, dogs included.

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.

A pizza spot tucked among the old alleys of Vieste, where two young friends run the kitchen with a warmth that carries through to the service. The "a ruota di carro" style, a wide, thin wheel of dough, comes out crispy and well seasoned. The menu is extensive, the outdoor terrace in the historic centro is genuinely lovely, and 50 Top Pizza has listed it among Italy's excellent pizzerias.

A pizzeria in the small town of Volla where the dough is soft, highly hydrated, and handled with obvious care. The menu moves between classic Neapolitan tradition and something more personal, leaning on Vesuvian produce, local cheeses and cold cuts, and single-cultivar oils finished at the table. The fried things come out dry and golden, which is harder than it sounds. A young, easy-moving team runs a modern room that never feels stiff.

A mural greets you at the entrance before the visible oven does, which sets the tone for this cheerful Neapolitan-style pizzeria tucked into one of Salerno's old centro storico lanes. The decor keeps things simple and colorful, the service moves fast, and the dough leans toward the soft, yielding end of the Naples tradition. The margherita, marinara, and diavola each get a quiet twist without making a fuss about it.

A pizza spot on the waterfront promenade in Margherita di Savoia, recently renovated around a large open oven that you can watch from your table. After splitting the family operation into a separate restaurant and pizzeria, the team narrowed their focus here: soft doughs, regional Pugliese flours, buffalo mozzarella from the Gargano. The menu runs from traditional pies to contemporary takes and stuffed focaccias. The family wine shop is a short walk away if you want to keep the evening going.

A Neapolitan pizzeria that leans into the city's classic traditions while nudging them just far enough to feel considered. The room is tidy and intimate, the staff will accommodate a late booking without making you feel like a problem, and the wine list runs deeper than you'd expect. The dough is soft and well-handled, and the fried starters are the airy, greaseless kind worth ordering.

A Neapolitan pizza spot tucked into Casal Velino Marina by a chef who built his name in the States before bringing it home. The dough is contemporary Neapolitan, long-fermented and light, with a proper puffy crust, and you can order the wide "ruota di carro" style if you want the full wheel. Local Cilento ingredients mix with ideas carried back from America. The fried starters hold up, the drinks list is unfussy, and the front of house runs warm without trying too hard.

The traditional oven sits at the center of the room, which tells you something about how this Neapolitan-area pizzeria sees itself. Two spacious, informal rooms mean a full house never feels chaotic, and a separate gluten-free section is handled with the same care as everything else. The dough is light and properly leavened, the fried starters hold their own against the main event, and the desserts are worth leaving room for.

Pizza spot in Rizziconi where the dough is soft and the fried starters, including cacio e pepe supplì and pasta frittata, arrive before you've had time to settle in. The menu leans into Calabrian identity, with a pizza built around struncatura, the region's once-humble pasta, making a quiet case for local ingredients. Service is meticulous and the room is contemporary without trying too hard. Ranked on 50 Top Pizza Italy.

A big bar counter anchors the room at this Rende pizzeria, which locals treat as the reliable option on nights when everything else in the Cosenza area has given up and gone home. The pies lean creative, pairing cooked pears with speck and smoked ricotta or stacking three preparations of zucchini on one pizza. A separate gluten-free oven and around twenty beers on tap round things out.

A pizzeria just outside Atripalda's centro storico, with a wood-fired oven in plain sight and a floor team that somehow keeps pace on packed nights without breaking a sweat. The dough is contemporary Neapolitan, airy and a little blistered at the edges, and the gourmet section leans into Irpinian producers in a way that feels local rather than labored. The fried starters, potatoes especially, are worth slowing down for before the pizza arrives.

A family-run pizzeria in a small Florentine town, now in its second generation, where the Neapolitan-style dough is kept lean on the crust for people who want crunch over chew. The menu is arranged in five sections, one of which leans on nostalgia, another on whatever the current chef felt like. Some of the mushrooms come from his own foraging trips, which is either charming or showing off, probably both.

A neighborhood pizzeria in Salerno where the Neapolitan playbook, thin base and a lightly crispy crust, has stayed the same even as the room grew and a second oven arrived. The menu splits neatly between the classics and seasonal specials that follow the chef's own curiosity. The atmosphere is spartan in the way that suggests the money went into the dough, and the place moves fast, which the regulars seem to count on.

A pizzeria in the small piazza of Sicignano degli Alburni that has quietly become the go-to spot for the province of Salerno. The dough is soft and well-leavened, and the menu runs from pizza by the slice to fried homemade dishes. Local crusco peppers show up on the house pizza, which is a good reason to skip the deliberating and just order it. Young staff, decent wine and beer, no fuss.

Fried pizzas share the menu with the classics here, and the prices stay low enough that nobody's doing the math before ordering. This is a neighborhood pizzeria on Piazza Mercato doing old-school Neapolitan without the tourist markup, the stark room packed with families and regulars who clearly didn't come for the decor. Simple, fast, and rooted in the daily rhythm of the square around it.

A pizza spot in Priverno where the toppings read like a love letter to the Monti Lepini hills, broccoli cream and Marzolina fondue doing more interesting things on a pie than most kitchens manage with a full menu. The room runs to warm light and natural materials, the kind of place that actually absorbs sound instead of amplifying it. Ranked on 50 Top Pizza Italy, which the locals probably already knew.

A recently renovated pizzeria off a main road in the Benevento countryside, with an open oven visible from the dining room and a bright, cheerful interior that signals someone put thought into the space. The dough is soft and contemporary, and the toppings lean on local Sannio producers. The frittata is worth ordering alongside, and the margherita gets a quiet nod from regulars who know to ask for it.

A wood-fired oven built by Neapolitan artisans anchors the room at this Verona pizzeria, surrounded by hand-painted Vietri ceramics and the low hum of regulars who clearly never left. The dough ferments for 72 hours, which gives the crust that particular lightness that makes you eat more than you planned. Seasonal specials sit alongside the classics, and the desserts, including a millefoglie from celebrated local chef Giancarlo Perbellini, are not an afterthought.

Tucked into the alleyways of central Levanto, this pizzeria builds its reputation on a thin, crispy crust kept deliberately light, so the toppings have somewhere to land without turning everything soggy. The menu leans into local ingredients and the craft beer and wine list is chosen to match rather than compete. Staff move quickly and the room stays convivial, which in a Ligurian beach town is saying something.

A pizzeria on the outskirts of Verona where the dough alone involves up to eight different flours and fermentations long enough to make you feel guilty for eating the result so fast. The menu runs classic rounds, pizza by the slice, focaccia, farinata, and Detroit-style by reservation only, the last one paired with gin and tonics because why not. The gluten-free operation is run by the chef's son, a vice world champion in that category.

A Neapolitan pizza joint that transplanted itself, fully formed, to the center of a small Irpinian town. The dough is the classic southern style: bold, direct, with a restrained crust that stays out of its own way. Campanian ingredients run throughout, with a few Slow Food presidium products in the mix. The room is warm and unpretentious, with bits of Naples on the walls for anyone who needs the reminder of where the allegiances lie.

A Neapolitan pizza spot just outside Novara's center, where the dough is the whole conversation: high-hydration, high-quality flours, with ancient grains and kamut available, and specialty options like charcoal or multigrain for a small upcharge. The crust runs generous and the toppings don't hold back. The room mixes retro and post-industrial in a way that somehow works. A solid list of natural wines rounds things out, and the desserts are taken more seriously than you'd expect.

An old-school Neapolitan pizzeria that has been a Vomero institution forever, Gorizia runs on classic pies, arched brick walls, marble, and mirrors that have survived every renovation intact. The menu moves from margherita to pizza lasagna without apology, and the side dishes, mozzarella in carrozza, braised peppers, stuffed artichokes, have a way of quietly becoming the whole meal. The wine list is serious enough to include a dedicated Krug Room, which is either very Naples or very not Naples, depending on your mood.

A pizza shop in Quartu Sant'Elena, just outside Cagliari, that has planted a flag around a simple idea: Sardinian ingredients, full stop. The dough runs slightly crunchy and holds up under generous toppings without going soggy or stiff. Local cheeses, island sausage, and territorial produce do the heavy lifting on every pie. Prices are low enough that ordering a second pizza to compare becomes a reasonable decision rather than an act of defiance.

A wood-fired pizzeria that doubles as the kind of neighborhood anchor where arrosticini are as expected as the dough. The menu stays rooted in Abruzzese tradition, with toppings that name-check local landmarks, and the beer and wine list leans toward two nearby producers. Nothing here is trying to impress anyone, which is probably why the service feels so easy and the room fills with regulars.

The dough gets the obsessive treatment here: long-leavened, soft through the middle, and just crispy enough at the edge. This is a contemporary pizzeria in Altamura where the menu runs across red, white, yellow, and green pies, plus slices of what the team calls Contemporary 3.0 pizza. The beer list leans artisanal, the room is modern without feeling cold, and the service keeps up without hovering. A spot that takes the craft seriously without making you feel like you're attending a lecture.

A pizzeria near the center of Caserta where the dough does the talking, built in the local style with a tall, airy crust that stays light and chewy all the way to the last bite. The menu runs wide, with different flour blends and alternative cooking methods, including a "Pa-Regina" that riffs on the classic Neapolitan roast. The fried starters are the dry, greaseless kind worth ordering without hesitation. Staff know the menu and seem to enjoy explaining it.

A 48-hour leavening process and a strict no-modifications policy set the tone at this contemporary pizzeria in Pontinia. The chef treats the pizza as a platform for serious ingredient work, with a light, airy dough and a well-defined crust carrying toppings assembled with the same care as a tasting menu. The fried starters are worth ordering, golden and greaseless. The wine list runs deep, and the staff knows it.

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.

A Neapolitan pizza spot that's been around forever, and looks it in the best possible, unfussy sense: tiled rooms, traditional chairs, tablecloths and branded napkins that signal a family taking their name seriously. The dough runs notably light, the fried starters, mozzarella in carrozza, montanara, croquettes, arrive at the right temperature, which matters more than it sounds. A section of the menu is devoted to artists who've passed through over the decades.

A pizzeria in a small Salentine town where the kitchen turns out both Neapolitan and Pugliese-style pies, and takes both seriously enough to run a separate production lab for pan pizzas and gluten-free options. The appetizers, frittatas and croquettes among them, are worth the table wait. In summer, tables spill into the square. The wine list is well chosen, the beer selection broader than you'd expect this far south.

Outdoor tables face a lively summer square in Brianza, which tells you something about how seriously this pizzeria takes the whole experience. The menu leans into the region, with PDO products and small-producer ingredients, and the kitchen is transparent about what's cooked versus finished raw. Beyond the pizzas, there are focaccias, snacks, and a wine and beer list that fits the room without showing off.

A family-run pizzeria tucked into the historic center of Martina Franca, where the dough is Neapolitan but the toppings take a creative turn, anchovies with mint and powdered licorice being the kind of combination that sounds like a dare until it lands. The room is small and cozy, the service attentive without hovering. A solid wine and beer list, plus cocktails if the mood calls for it.

A pizza spot on Florence's residential fringe where the dough gets a proper long rise and the topping combinations wander confidently past tradition into stranger territory. Fried starters keep the table busy while you wait. The room is relaxed, the staff unhurried, and the outdoor seating fills up with families and small dogs, which are apparently welcome here. Reservations are required even for takeout, which tells you something about the regulars.

A Neapolitan pizza spot outside the city where finding a parking spot is, refreshingly, not a crisis. The room is modern and kept with care, and the menu runs from traditional pies to more contemporary takes, with the appetizers, a classic frittata among them, holding their own alongside the main event. The staff moves fast and seems to mean it. Named among Italy's excellent pizzerias by 50 Top Pizza.

A Neapolitan-style pizzeria tucked beside the church of San Frediano, where the dough is famously light and the toppings pull from Campanian suppliers alongside Tuscan growers just down the road. The room goes rustic with a modern edge, the service moves fast without feeling rushed, and the fried starters are worth ordering before anyone even looks at the pizza list. Listed among 50 Top Pizza Italy's Excellent Pizzerias.

A Neapolitan-tradition pizzeria in Acerra where the fried starters arrive perfectly crisp and greaseless, which sets the tone nicely. Round pies come in classic and cartwheel sizes, the dough old-school, the toppings built from fresh ingredients. The room is cozy and familiar, the kind of place where the warmth of the service feels less like policy and more like the town itself. Expect a wait at peak hours, and plan to stay for it.

The "doppio crunch," a closed, crunchy pizza that lands somewhere between a pie and a gourmet sandwich, gives you a sense of where this pizzeria's head is at. The menu moves across classic rounds, padellino, and pala, with tasting notes built in to help you match format to topping. Fried starters and a thoughtful wine list fill the gaps. The room is bright and minimal, the welcome family-warm, and the village address requires actual intention to find.

A pizza spot in Dro where the covered veranda fills up fast and the garden takes over in summer. The dough gets a long, slow rise, which gives the crust that slightly blistered, fragrant quality worth noticing. The menu runs from straightforward marinara to more composed pies built around Southern Italian flavors. Grilled dishes round things out for anyone at the table who's made other plans.

A pizza spot tucked under ancient arcades along the old commercial port of Imperia, where the outdoor tables in summer sit close enough to the moored fishing boats that you can hear them creak. The chef fires pies in a wood-burning oven using olive wood, which does something quiet and specific to the crust. In warmer months, the menu leans into whatever the local area is producing.

The wine cellar here could embarrass a proper restaurant, which tells you a lot about a pizza place. Prego is a sit-down pizzeria where stone-ground flour keeps the dough light and the pairings lean on a nutritionist's input, an unusual touch. Craft beer shows up, but wine is the real thread running through the meal. Desserts nod to Campania, so save room. It's on the 50 Top Pizza Italy Excellent Pizzerias list.

A Calabrian pizzeria with a menu long enough to cause genuine indecision, from fried starters to montanarine to a full regional dessert spread. The Neapolitan-style pies are contemporary and well-leavened, with one named for the local tuna company Callipo, which is either charming regionalism or great marketing, probably both. Courteous service, easy parking nearby, and bookings taken via WhatsApp if that tells you anything about the vibe.

The balance between crust and topping is the house obsession at this Neapolitan-style pizzeria in Cava de' Tirreni, where the chef draws on Cilento roots and Slow Food ingredients to keep things grounded. Two open ovens anchor the modern dining room, one dedicated to gluten-free pies. The fried starters are light and confident rather than heavy. A lively drinks list and attentive service round out what is a neighborhood spot that takes the work seriously.

Maradona watches over every table from the mural, which tells you exactly what kind of place this is before you've sat down. It's a Neapolitan pizza and trattoria spot near Sempione that leans hard into the folklore, fried dough, calzones, and Campania cooking included. On weekends the room tips into dinner-show territory with music and dancing. The pizza dough is notably light and airy, which is the thing people come back for.

A contemporary pizzeria on the edge of Molfetta where every pizza has a music-themed name and the dough has been fermenting for at least 48 hours before it gets anywhere near you. The chef's toppings lean creative, pulling in textures like crumbled cereal taralli for crunch, and a full kitchen menu rounds things out. The room is modern and informal, the service attentive, and the prices land honestly for what's on the plate.

The name comes from the fifteen curves of the Mugello Circuit just up the road, and the menu follows the theme with more charm than gimmick. This pizzeria serves contemporary Neapolitan pies at dinner, with ingredients sourced from small Italian producers and pairings that treat the pizza as a full dish rather than a vehicle for toppings. Lunchtimes bring Roman-style pizza al taglio. The room runs fast and friendly, the way a place near a racetrack probably should.

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.

Renato Bosco has spent years classifying pizza the way a scientist classifies species, and the menu reflects it: named doughs, named leavening styles, named formats, each doing something slightly different from the last. This is a pizza restaurant where tasting menus are genuinely how you're meant to eat, moving through pan, focaccia, and airy eight-slice rounds before landing on a round Tonda with a proper cornicione.

A contemporary pizzeria in Policoro where the dough comes in three versions, classic, hemp, or charcoal, and the choice genuinely changes the meal. The crusts run airy and light, built to carry toppings without competing with them. When the weather cooperates, tables move outside to a small garden that makes the whole thing feel less like dinner and more like an occasion someone planned.

A hilltop village in the Marche hills is a slightly unexpected place to find a pizzeria with this much ambition, but here we are. The crust splits the difference between Neapolitan and Roman, slightly raised and satisfyingly crispy, and the toppings swing from classic to creative without losing the plot. The fried pizzas hold their crunch, and the whole room runs with the kind of warmth that makes the drive up feel like a reasonable idea.

A contemporary pizza spot just off the Salerno-Reggio Calabria highway, Robertino Cupo makes the case that pizza is a form of regional identity. The dough is high-hydration with biga, the crust slightly pronounced, and the toppings lean into local tradition without letting them overwhelm the base. The fried menu and a potato-focused section celebrate the Alburni hills. A spacious, well-kept room with a new outdoor terrace that handles aperitifs and small events.

The format here splits between slices and full sharing courses built for the whole table, which gives this Salò-area pizza spot an easy, convivial feel that leans more Brooklyn than Brescia. The doughs are light and airy without being fussy about it, and the toppings are restrained enough that you actually taste them. The room goes industrial and bright. The Bufalina is the one regulars tend to point at.

A deli and bakery that grew a gazebo and became a pizzeria, which is an origin story that explains the room. Sit-down pizza spot on the outskirts of Brindisi, leaning modern rather than Neapolitan classic, with a menu that wanders into broader Italian territory. The wine and beer lists are taken seriously. Charcuterie shows up, though nothing too artisanal. Staff are easygoing, the vibe is low-key, and the cash register has been known to have its own ideas.

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.

A lakeside pizzeria on the shores of Lake Garda, Rustichel pairs Neapolitan-style pies with a view that does most of the decorating. The pizzas lean into quality ingredients, and the fried pizzini make a strong case for starting before you start. Grilled pizza rounds out the options for anyone feeling experimental. The wine list runs deep, which for a pizza spot is a pleasant surprise.

School benches instead of chairs are the first clue that Sa Scolla is taking its name seriously. This casual Cagliari pizzeria grew out of a cooking academy, and the kitchen shows it: toppings lean on high-quality local ingredients with combinations that sound odd on paper and work on the plate. The menu runs wider than pizza alone, pulling from traditional Sardinian cooking. The staff moves fast without losing warmth, which is harder than it looks.

The dining room at this Tramonti pizzeria looks like someone's nonna never quite got around to redecorating, and that's entirely the point. It's an old-school pizza house serving the local "Tramontine" style, made with heritage grains and offered round or fried. The pizza runs light and easy, the service is genuinely warm rather than performatively so, and the Amalfi Coast outside the window does the rest of the decorating.

Murals of Totò by artist Andrea Petrone line the walls of this Neapolitan pizzeria near the old university quarter, so there's a kind of art-house energy to eating your margherita. The fried starters, especially the zucchini flowers, are worth ordering before the pizza arrives. Pies run generous and the dough gets the high heat it needs. Staff are warm without being theatrical about it, which in this part of Naples is its own small achievement.

A pizzeria on the corner of a handsome old building along Gioiosa Ionica's main street, with a modern interior that still feels relaxed rather than designed. The dough is the whole story here: contemporary Neapolitan style, reliably well-leavened, with traditional options alongside enough variety that no one at the table is left negotiating. Good beer selection, friendly service, and a spot that locals in this Ionian coast town seem to treat as a given.

A pizza parlor inside a 13th-century church, where the vaults overhead and a mural of the Last Supper make the room feel a bit like the holiest slice you'll ever eat. The menu leans into it: pies are named after the twelve apostles. The dough is soft, the ingredients are good, and the setting is the kind of thing people describe in hushed tones before immediately ordering another round.

Stone rooms that feel genuinely old sit alongside a glassed-in dining room and a garden made for slow summer evenings, which gives this Conversano pizzeria an unusual range of moods for one address. The sourdough crust runs light, and the team leans on local sourcing with the seriousness of people who've thought about it. Parking is easy, the staff can talk you through the menu, and the beer list has room to grow.

The terrace looks out over the Gulf of Naples, Vesuvius, Sorrento, and the islands, which is a lot to process while deciding between a margherita and a signature pizza developed with the hotel's executive chef. This is a hotel pizzeria done with real intention, the wine list pulling from a serious cellar rather than an afterthought rack. Classic dishes fill the menu alongside the pizzas, and the service reads as polished without being stiff.

Neapolitan pizza planted firmly in Oltrepò Pavese wine country, which is either a bold statement or proof that great dough travels. This is a classic sit-down pizzeria where the chef's obsession runs to certified regional ingredients and long-fermented, easy-on-the-stomach crusts. The room is warm and the service knows the menu cold. A 50 Top Pizza Italy recognition for excellent pizzerias puts it on the map for the pilgrimage crowd.

Roman-style thin and crispy pizza in the mountain town of Rocca di Mezzo, where the Roman tourists apparently follow their dough north on holiday. The name translates roughly to "cruncher," which tells you what to expect from the crust. The chef brings serious kitchen credentials alongside the leavening work, the fried starters each come with their own distinct breading, and the meal ends with maritozzi and brioche. A casual, friendly room that takes its wheat sourcing quietly seriously.

A pizza spot just off the Turin-Savona highway that makes a genuinely compelling case for pulling over. The chef's obsession is dough: multi-cereal, burnt wheat, and contemporary rounds, each with a different chew and personality. The tasting menu exists specifically so you can work through the differences, which is either very serious or very fun depending on how you feel about leavening. The Langa and Cuneo ingredients ground the more globe-trotting toppings nicely.

A pizzeria just outside Agrigento where the menu lists ten versions of margherita alone, which tells you where the priorities lie. The Sorce family runs a casual, friendly room and puts real thought into the dough, offering several styles including a black rice crust and a cereal breadcrumb version. Toppings are generous and considered. It moves a crowd efficiently without feeling like a conveyor belt.

A pizzeria near the Piave River where the dough is the conversation starter. The chef works with Italian type-1 and type-2 flours, offering a few distinct styles, including a high-hydration double-cooked version with a soft, open crumb and a crackly edge. Toppings are seasonal and assembled to order. The room feels young and relaxed, and the beer and wine list is broad enough to give the pizza pairing some thought.