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Franco Pepe's Neapolitan pizza spot sits in a small hilltop town that most tourists drive straight past, which suits the regulars fine. The dough is the point here: soft, well-leavened, and light enough that finishing a whole pizza feels less like an achievement than it should. Fried starters and seasonal toppings lean hard into Campania's pantry. The space is carefully designed, with an outdoor terrace split across two floors for tasting.
The awards strongest first
- 50 Top Pizza #58 · 50 Top Pizza World
- 50 Top Pizza #31 · 50 Top Pizza Italy
- The 50 The 50 Discovery
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Margherita sbagliata
“The Margherita Sbagliata: excellent cold raw tomato compote and basil pesto.”
50 Top Pizza -
Sfogliatella cone
“The surprise of the fried Sfogliatella cone is the filling and the crispy typical Neapolitan pastry on top.”
50 Top Pizza -
Fried cone
“in addition to various "signature fried dishes", including the fried cone, the section dedicated to original and seasonal pizzas is worth mentioning.”
50 Top Pizza -
Scarpetta
“Not to be missed is the "Scarpetta".”
50 Top Pizza
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