30 editor picks across Italy.
30 pizzeria restaurants worth the trip across Italy, editor-ranked. All cuisines in Italy.
Da Michele in Naples' Forcella has baked margherita and marinara since 1870, the city's defining pizza counter. Kitchen leans neapolitan pizza.
OrderPizza margherita and pizza marinara, the only two on the carte for 150 years.
TipTake a numbered ticket from the door and wait outside. The classic margherita is 5 euros 50; cash preferred.
Ciro Salvo's 50 Kalo in Naples' Mergellina edge of Chiaia ranks among the world's top three pizzerias on the 50 Top Pizza list, with a 72-hour fermentation.
OrderMargherita with San Marzano DOP and the marinara with Cetara anchovies and oregano.
TipBook on the website a fortnight ahead for dinner. Lunch is the calmer service; the long dough proof is the signature.
Ciro Oliva's Concettina ai Tre Santi in Naples' Sanita is the modern pizza fine-dining room, with tasting menus of six small pizzas and a wine pairing.
OrderThe five-pizza tasting menu and the modern margherita with three tomato cuts.
TipBook on the website three weeks ahead. The tasting menu runs 45 euros; the historic counter still serves the classic pizzas.
Da Michele in Naples' Forcella has baked margherita and marinara since 1870, the city's defining pizza counter. Kitchen leans neapolitan pizza.
OrderPizza margherita and pizza marinara, the only two on the carte for 150 years.
TipTake a numbered ticket from the door and wait outside. Margherita is 5 euros 50; cash preferred.
Ciro Oliva's Concettina ai Tre Santi in Naples' Sanita is the modern pizza fine-dining counter, with tasting menus of six small pizzas and a wine pairing.
OrderThe five-pizza tasting menu and the modern margherita with three tomato cuts.
TipBook on the website three weeks ahead. Tasting runs 45 euros; the historic counter still serves the classic pizzas.
Ciro Oliva's Concettina ai Tre Santi in Naples' Sanita is the modern pizza fine-dining room, with tasting menus of six small pizzas and wine pairing.
TipBook on the website three weeks ahead. Tasting runs 45 euros; the historic counter still serves classic pizzas alongside.
Du de Cope in Verona runs an inventive wood-fired-pizza kitchen in Galleria Pellicciai off Piazza delle Erbe. A 2026 TableJourney editor pick.
OrderPizza margherita, Pizza con stracciatella, Pizza con Mortadella
TipThe lunch service is the city's best central-Verona quick meal; the pizza with stracciatella is the must-order.
Framento is Pierluigi Fais's Cagliari pizzeria on Corso Vittorio Emanuele II, sourdough and long fermentation, 51st in 50 Top Pizza Italia 2026.
OrderLa Rimuginata, smoked mullet, cherry tomato, fiordilatte and mint.
TipIt runs lunch as well as dinner every day, which is rare for a Cagliari pizzeria; book, because the room turns over slowly.
Gino Sorbillo's headquarters on Via dei Tribunali in Naples is the third-generation family pizzeria, with 21 siblings carrying the dough across four city.
OrderThe margherita with San Marzano DOP and the seasonal special with friarielli.
TipNo bookings; arrive 12:30 or 19:00 for the shortest queue. The pizza fritta at Lievito Madre two doors down handles overflow.
Starita in Naples' Materdei has run the wood ovens since 1901, with the montanara fried pizza (Sophia Loren's choice on screen) the unmissable order.
OrderMontanara fried pizza, margherita and angioletti dough fritters to start.
TipClosed Monday lunch; otherwise open daily 12:00-24:00. No bookings; arrive 12:30 or 19:30 for the shortest queue.
Starita in Naples' Materdei has run the wood ovens since 1901, with the montanara fried pizza (Sophia Loren's screen choice) the unmissable order alongside.
OrderMontanara fried pizza, margherita and angioletti dough fritters to start.
TipClosed Monday lunch; otherwise daily 12:00-24:00. No bookings; arrive 12:30 or 19:30 for the shortest queue.
Gino Sorbillo's headquarters on Via dei Tribunali in Naples is the third-generation family pizzeria, with 21 siblings carrying the dough across four city.
OrderMargherita with San Marzano DOP and the seasonal special with friarielli.
TipNo bookings; arrive 12:30 or 19:00 for the shortest queue. Lievito Madre two doors down handles overflow.
Ciro Salvo's 50 Kalo in Naples ranks among the world's top three pizzerias on the 50 Top Pizza list, with a 72-hour fermentation dough and a fine-pizza.
TipBook on the website a fortnight ahead for dinner. Lunch is the calmer service; the dough proof is the kitchen's signature.
Pizzeria da Salvatore in Verona is the city's oldest pizzeria, opened in 1961 by the Rasulo family from Napoli. A 2026 TableJourney editor pick.
OrderPizza margherita, Pizza alla burrata, Pizza pistacchio e mortadella
TipWalk-ins after 21:30 wait; book at 19:30 for the first turnover. The burrata pizza is the move and the marinara the benchmark.
Sa Scolla brought its Marmilla countryside cooking to Cagliari on Via Galvani back in 2019, thin crisp pizza built on Marmilla produce and a seasonal list.
OrderZucchine e bottarga, the pizza the guides single out.
TipRanked 64th in 50 Top Pizza Italia 2026; dinner only and closed Monday, and the kitchen also sends out fresh pasta.
Gabriele Bonci's Pizzarium near the Vatican in Rome is the pizza al taglio counter that re-wrote how the city does slices, with toppings that rotate.
OrderPizza bianca with mortadella, the potato slice with rosemary, a suppli on the side.
TipOpen from 11:00 daily; line moves fast. Slices are sold by weight. Eat standing or take to nearby park.
Jacopo Mercuro's 180g Pizzeria Romana in Rome's Centocelle quarter has put the modern Roman pizza on the city's must-eat list, weighing each crust.
OrderThe signature 180g margherita and the mortadella-stracciatella focaccia, plus a suppli to share.
TipClosed Monday. Book a week ahead; the room holds 40 covers. Metro C to Pigneto then 10 min walk.
Di Matteo on Via dei Tribunali in Naples has fried pizza, frittatine and crocchè from the streetside window since 1936; Bill Clinton's 1994 lunch stop.
OrderPizza fritta from the window, pizza margherita inside and crocchè di patate.
TipOpen daily 10:00-24:00. Cash preferred at the window; sit-down service runs upstairs.
Berbere in Verona runs the Emilian sourdough-pizza chain's Veneto outpost on Via Pellicciai off Piazza delle Erbe. A 2026 TableJourney editor pick.
OrderMarinara, Margherita with Mozzarella di bufala campana, Mortadella e pistacchio
TipDaily 12:00-15:00 and 18:00-23:00; the Mortadella e Pistacchio is the must-order and the marinara is the no-cheese benchmark.
Impasto works Piazzetta Savoia in Cagliari's Marina as pasta laboratory, pizzeria and bakery at once, rolling fresh pasta and baking bread daily.
OrderFresh pasta from the counter, then a slice of the day's bread.
TipNamed a Pizzeria Eccellente by 50 Top Pizza in 2026; the tables on the piazzetta are first come, first served in summer.
Maiori bakes Neapolitan pizza inside the Palazzo Doglio courtyard in Cagliari, a room off Vico Logudoro pairing contemporary cocktails with the oven.
OrderA margherita off the Neapolitan list.
TipOne of three Cagliari rooms flagged Pizzeria Eccellente by 50 Top Pizza in 2026, and the cocktail list runs alongside the oven.
Marco Papa Pizzeria on Via D'Annunzio in central Genoa bakes Neapolitan-style and gourmet pizzas, with marinara at €7 and margherita at €8.50 on its menu.
OrderMargherita (€8.50) or L'oro ligure with pesto and sausage (€13), both on the site's menu.
TipThe site lists lunch on weekdays and dinner every day, and says the oven and work counter are in view of the dining room.
Pizzeria La Lanterna in Modena has fired sourdough pizza since 1969, tucked under an overpass with a short, well chosen list of craft beers.
OrderThe Diavola with spicy sausage sauce and the Cacio e Pepe with crisp pancetta.
TipOpen Thursday to Sunday evenings only; the dough uses organic stone ground flours.
Di Matteo on Via dei Tribunali in Naples has fried pizza, frittatine and crocchè from the streetside window since 1936; Bill Clinton's 1994 lunch stop sits.
OrderThe pizza fritta from the window, then pizza margherita inside and crocchè di patate.
TipOpen daily 10:00-24:00. Cash preferred at the window; sit-down service runs upstairs.
Brandi off Via Toledo in Naples claims the 1889 invention of the pizza margherita by Raffaele Esposito for Queen Margherita of Savoy. Priced at €€.
OrderPizza margherita, the canonical version named for the queen in 1889.
TipOpen daily 12:00-15:30 and 19:00-24:00. Book ahead for groups; the original Esposito plaque sits at the entrance.
Pizzeria Da Remo in Rome's Testaccio is the classic Roman pizza room with paper-thin crusts, the city's busiest suppli counter and a queue that wraps.
OrderRoman pizza margherita, suppli al telefono, and the bruschetta with anchovies.
TipCash only. No bookings; arrive 19:00 or after 22:00 to skip the queue. Closed Sunday.
Pizzeria Altero on Via dell'Indipendenza in Bologna is the 1957-founded pizza-al-taglio counter, an old-school Bolognese counter serving slabs of pizza rossa.
OrderThe pizza rossa al taglio, the crescentine fritte, the slab pizza with mortadella.
TipCash and card both fine; the counter runs 11:00-22:00 daily and the queue thins after the lunch peak.
Locanda Sa Matracca bakes light-dough pizza on Via Ospedale in the Stampace quarter of Cagliari, with Sardinian toppings and a short island wine list.
OrderA pizza built on Sardinian cured meat and pecorino.
TipDinner only from 20:00, seven days a week, and 50 Top Pizza has put it on the Pizzerie Eccellenti list twice, in 2024 and again in 2026.
Terra Mia Modena fires contemporary Neapolitan pizza on Via Emilia Est, with a dedicated gluten free kitchen and late weekend closing hours.
OrderA classic Margherita or the seasonal special from the wood fired oven.
TipAsk for the dedicated gluten free kitchen if that matters; no reservations needed midweek.
Frida Pizzeria on Piazza Sant'Onofrio in Palermo's Capo quarter runs a Frida-Kahlo-themed dining room with a strong vegetarian and vegan slate alongside.
OrderCaponata pizza, the house signature of sweet-sour aubergine on a thin Palermitan crust.
TipClosed Tuesday. Book the courtyard table at weekends; gluten-free crust is available with advance notice.
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