Italy is synonymous with pizza, and for good reason—this simple yet sublime creation has become one of the country’s most celebrated culinary gifts to the world. But let’s face it: not all pizzas are created equal. From Naples, where it all began, to the contemporary re-interpretations, Italy offers an endless array of places to devour the perfect slice. Whether you’re a devotee of the classic Margherita or you’re tempted to try something unconventional, our editors have rounded up the best pizzerie in Italy from North to South to spend the evening with your loved ones over this world renowned delicacy (and it’s okay, sharing isn’t caring in this instance).
1
Confine, Milano
Francesco Capece and Mario Ventura met in school, but after following their own path, decided to join forces in 2018 and work on their new venture Confine, a pizzeria in the Cinque Vie neighbourhood of Milano. Through ambition and dedication Francesco, the Pizzaiolo, and Mario, Maître and Restaurant Manager, created a contemporary place, where the experience takes an international-caliber. The choice is between a tasting menu and an a-la-carte (we’re all for the tasting menu though), accompanied by cocktails, wine or of course alcohol-free drinks. Meticulous care and attention goes behind every aspect, from the sole ingredient to the exemplary execution. WEBSITE
2
Giolina,
Milano, lombardia
Located in the up and coming district of Porta Venezia in Milan, Giolina is one of those pizzerias you should add to your travel bucket list. The extensive menu combines your classic pizza to more unique varieties according to the creativity of the Chefs. In fact their collaboration with the S. Pellegrino Young Chef Academy brings four new pizzas every year that have won the competition and bring a touch of freshness, as well as support to the academy. Each pizza made at Giolina follows the ancient method of kneading followed by the strict use of seasonal, sourced ingredients by producers of Italian excellence such as Caseificio Barlotti, Salumificio Santoro and Molino Quaglia. WEBSITE
3
CORNER 58 BY ROBERTO
CONTI, milano,
lombardia
Corner 58 by Roberto Conti is a new concept in which pizza becomes gourmet in a relaxed and welcoming New York-style environment. Chef Roberto Conti, already a Michelin starred Chef at Trussardi alla Scala, has given life to a new culinary project in which the world renowned leavened product is the star. There are the classics, but above all those dedicated to the Italian culinary tradition in a contemporary, revisited key (Milanese, Parmigiana, Tonnata) and those inspired by the most glamorous places in the Bel Paese (Portofino, Milano). At the table you are greeted with an amuse bouche as if you were in a restaurant and on the menu, as well as pizza, there is no shortage of other refined dishes such as poke bowls, fish tartare, oysters and caviar. WEBSITE
4
modus,
milano, lombardia
Modus, in via Maffei 12 is the new pizzeria of Paolo De Simone, a Cilento pizza chef. The name of the new sign? It refers to his way of cooking, eating and conceiving food, in a perfect balance between proteins, carbohydrates, in line with the principles of the Mediterranean Diet. To accompany the pizzas there are cocktails prepared by Antonio Rosato, former Head Bartender of the Mandarin. WEBSITE
5
Inedito,
Brescia, Lombardia
Situated in a historic location dressed with a contemporary concept, Inedito is an unconventional pizzeria opened by Antonio Pappalardo. Throughout his career, he spends a lot of time researching into how to create the perfect balance in order to obtain a light, tasty and digestible dough that is then topped with highly respectable local providers. A lot of research also went into the restaurant itself, maintaining the heritage of the location whilst providing a harmonious, nordic style design. WEBSITE
6
Sestogusto, Torino
The first Sestogusto opened in Turin in 2018, with a second outlet welcoming pizza lovers in 2022. It is the concept of Chef Massimiliano Prete, who kickstarted his professional career in 2015, leaving his hometown in Puglia for northern Italy. After various experiences and a number of awards, Sestogusto continues to delight diners through innovative flavours and unconventional doughs. Yes, you’ll find the classic pizza with a notable cornicione (high crust), but then there’s the pizz’otto, with a cloud like texture or the ‘croccante‘, a crispier version that undergoes a longer leavening process. Take your pick, there’s always something new to try. WEBSITE
7
Cascina dei Sapori, brescia
Between Franciacorta and Lake Garda lies Cascina dei Sapori led by Antonio Pappalardo. The Mastro Pizzaiolo expresses his culinary philosophy through a variety of pizza styles and more: Roman-style pan pizza, tasting pizzas served in slices, and his classic round pizzas. What sets him apart is his relentless, daily pursuit of knowledge, learning, and experimentation, offering diverse doughs and refined combinations. These creations showcase the use of exceptional ingredients sourced from the finest Italian and international producers, all with a keen focus on seasonality. WEBSITE
8
I Tigli,
San Bonifacio, Veneto
I Tigli was opened in 1994 by the revolutionary pizza chef Simone Padoan who was one of the first to experiment with the combination of haute cuisine, leavening methods and cooking techniques (all pizzas are made with wholemeal and semi-wholemeal flours with natural leavening). A pioneer who in 1999 offered visitors the possibility to order a ‘tasting menu experience’, creating unique toppings and fillings as well as a menu that changes on a seasonal basis. Exceptional quality with regards to all used ingredients. Ps. the pizza is served in slices. WEBSITE
9
Apogeo,
Pietrasanta, Toscana
Massimo Giovannini makes one of the best pizzas along the Versilia coast, with leavenings and doughs that he has been working on since the beginning of his career in 1994. He opens Apogeo with his wife Barbara in 2008 and together work alongside delivering high quality pizzas in a local, welcoming environment. It all begins from the flour, a specially selected Italian stone-milled soft wheat which is made into a dough that is left to mature and leaven. The ingredients are also carefully selected by local producers. WEBSITE
10
Masardona Roma
Fried pizza is a Naples institution and the one from Masardona is up there with the best – and it comes to no surprise this place opened in Rome. It was Anna Manfredi, affectionately nicknamed “La Masardona”, who began frying pizzas in the early 1950s on Sunday mornings outside the front door of her home in Napoli. Today, it’s Enzo (her grandson), Salvatore and Cristiano (her great grandsons) who manage the three outlets (two in Naples and one in Rome). Essentially, pizza fritta emerged as an economical food following the Second World War, enabling households to fill up on whatever was left in the fridge. Fast forward a few decades and it has become exemplary of Neapolitan cuisine, with the recipes used at Masardona having been handed down from generation to generation. WEBSITE
11
Seu Pizza Illuminati,
roma, lazio
Located in the Trastevere district of Rome, Seu Pizza Illuminati was opened by Pier Daniele Seu, a creative pizzaiolo who began his career at only 20 years old and by 2014 won the award of Emerging Pizza Chef of Lazio. On the menu, multiple varieties of pizza that are served with high crusts and many fried specialties such as potato croquette with provola cheese or spinach and ricotta croquette perfect for sharing . Not to be missed, (you can also order the one slice), is the sweet pizza for desert, made with a caramelised sugar base. WEBSITE
12
il piccolo buco,
Roma, Lazio
Il Piccolo Buco is a gourmet pizzeria moments away from the Trevi Fountain owned by renowned pizza Chef Luca Issa. As the name suggests (and translates to ‘small hole’) this restaurant is a small space with only a few tables so our advice is to arrive early (and be prepared for a queue). The pizza is not traditional Roman pizza (which usually features thin, crispy crusts). Instead it’s more Neapolitan, with thick, pillowy crusts. In fact, the dough is left to rise for 48 hours, using Mulino Marino flours, organic sea salt from Brittany, and (of course) the water of Rome. This dough is later slipped into a wood oven that is over 100 years old creating the most flavourful pizzas. The spot pays special attention to detail when it comes to the selection of ingredients, picking only fresh and seasonal products to top his pizzas. WEBSITE
13
Impastatori Pompetti, teramo (Abruzzo)
The pizzeria opened back in 1984, and today, Francesco Pompetti represents the third generation of a family of dough-makers. The pizzas are made entirely with Mazi flour, featuring a 16-hour maturation process and double fermentation. The result is pizzas that are soft yet crisp, with an unparalleled lightness. Despite embracing innovation and contemporary creations, Francesco pays due homage to tradition, with local, high-quality ingredients taking center stage as a tribute to the region. WEBSITE
14
PEPE IN GRANI,
CAIAZZO, CAMPANIA
Located in Caiazzo, 30 minutes away from Caserta, Pepe in Grani is a must when visiting the region of Campania. Not only is this region the birth place of this wonderful, round creation but also because Franco Pepe was the first to intercept the pizza trend, transforming a family owned place into a restaurant visited by people all over the world. WEBSITE
15
Cambia-Menti, caserta
Sustainability is the guiding principle and compass behind every decision made by Ciccio Vitiello. His approach includes a garden for growing vegetables and greens for pizza toppings, low-impact ovens, and a carefully curated selection of suppliers and raw ingredients. At just 18, he opened his first takeaway pizzeria, and in 2022, he opened Cambia-menti, marking a new chapter in his journey. Among his iconic pizzas is the “Recensione Negativa” (“Negative Review”), winner of the “Pizza of the Year” award from 50 Top Pizza in 2022. A bold provocation, it mimics a burnt pizza base using black olive powder, topped with ingredients like buffalo mozzarella, Bon Bon tomatoes, basil pesto, Sichuan pepper, and lemon-infused EVO oil. WEBSITE
16
I masanielli,
Caserta, Campania
Born in 2001 as a take-away, I Masanielli soon became a reference in the city, thriving with locals and tourists – but not only. In 2022, the pizzeria won the 1st place award of 50 best pizzas in the world. Francesco Martucci is seen as a pioneer in the industry, experimenting and creating pizzas not only with meticulous research in each and every ingredient but with a creative flair of revisiting the great classics. He is also the first to ‘triple cook’ his dough, creating a perfect balance between soft and crunchy. Francesco’s pizzas also boast an aesthetic composition where it’s almost a shame to tuck in and destroy the neatly placed ingredients. WEBSITE
17
50 Kalò Ciro Salvo,
Napoli, Campania
50 Kalò is among the six Italian pizzerias highlighted by the Michelin Guide. It is run by Ciro Salvo who, according to the New York Times, offers ‘One of the best pizza in Italy’. His pursuit of light, digestible and super-hydrated dough has earned him awards and recognition from the most authoritative national and international critics. The pizza menu changes with the seasons and is the result of research that gives space to DOP and IGP branded products such as Provolone del Monaco, Ciauscolo, Parmigiano Reggiano aged 24 months, and local rarities from small artisans such as the red sausage of Castelpoto and the aprilatico broccoli of Partenopoli. You can also find 50 Kalò in Rome and London. WEBSITE
18
concettina ai 3 santi, napoli, campania
If you’re looking for authentic, exquisite pizza then one of the places you should definitely visit is Concettina ai Tre Santi, a pizzeria born around 70 years ago by the Oliva Family and has since maintained its legacy in being one of the best pizzerias in the city. You can order a la carte or, as we suggest, try the tasting menu curated by Ciro Oliva that takes you through a journey not only through his life experiences but also through the history of Neapolitan culinary traditions. You will try some of the most incredible specialties, from Pizza Fritta…To Pasta Fritta con sugo alla Genovese, a sauce considered to be ‘for the poor’ and used to be given to the Genovese portsmen upon their stop to Naples. Seasonal ingredients are used therefore the menu changes from time to time but expect stracciatella cheese, burrata, parmesan, caviar and truffle. To close nicely the culinary feast, indulge in some pizza with chocolate sauce or freshly made compote as well as a home made Rhum babà. WEBSITE
19
10Pizzeria Diego Vitagliano, campania
Diego Vitagliano began experimenting with the “a canotto” pizza, characterised by its high, airy crust, long before it became a trend. This style, inspired by the pizza of Vomero from around 50 years ago, was prepared using unconventional techniques at the time. Back then, many dismissed it as a passing fad, but today it’s clear that it would become the future of Neapolitan pizza. Diego opened his first pizzeria in 2016 on the Pozzuoli seafront, but in 2017 he moved to Naples, launching 10Pizzeria Diego Vitagliano. Today he counts three outlets, bringing Neapolitan tradition into the modern era, marked by meticulous research into dough-making and the selection of top-quality ingredients. WEBSITE
20
400 Gradi, Lecce
Located in the heart of Lecce, 400 Gradi is a pizzeria that masterfully combines the artistry of Neapolitan pizza-making with a passion for innovation. With top-quality ingredients and constant experimentation with flours and doughs tailored to each creation, the pizzeria stands out as a modern interpretation of the craft. A second-generation pizzaiolo, Andrea Godi has spent the last 15 years perfecting his skills near the oven, offering a forward-thinking approach that aligns with current trends and the evolving tastes of his clientele. WEBSITE
21
Frumento Acireale, Sicilia
In the historic center of Acireale, in Eastern Sicily, Emanuele Serpa and Federica Lazzaro opened Frumento, a highly dynamic and successful pizzeria. There is a vast and imaginative variety of pizzas that range from original to traditional, which you can select with a choice of four doughs: Sicilian, Neapolitan, Perciasacchi wheat, and Enkir. There is special attention to each ingredient used, and a forward-thinking, innovative approach to the craft. WEBSITE
