It seems like everyone is going to Italy this summer and everyone loves pizza. So we've combined two of our most favorite things—eating and traveling—for our latest guide to the best pies all over Italy. Better yet, we tapped local experts for their insider take on where to grab the ultimate slice. From pizza al taglio to thin crust and deep dish, we've got the scoop on where to mangia in Rome, Venice, Naples, Capri, Tuscany and the Amalfi Coast.
“Pizza al taglio (pizza by the slice) is Rome's ubiquitous street food. It's baked in long, oblong slabs or rectangular sheet pans, sold by weight, and eaten on the fly. Locals love it because it's quick and cheap and while many examples are fairly delicious, rarely does Roman pizza al taglio enter into superlative territory. At Gabriele Bonci's Pizzarium, however, pizza by the slice has been elevate to an art form. The dough, which is made from stone ground heirloom wheats, is fermented slowly for up to 72 hours, rendering it a light and aromatic vehicle for delivering gourmet toppings like burrata and Cantabrian anchovies or simple classics like potato and mozzarella.While there is on seating nor table service, there's a fun selection of Champagne, which is a terrific pairing with Bonci's pizzas.”
“Venice isn’t pizza famous like Rome or Naples, but I would say Antico Forno is among the best. It’s an institution in the Rialto market and has really good pizza, both thin crust and deep dish. You can order by the slice, too. Really good calzones as well!”
Ondine Cohane is a Contributing Editor for Conde Nast Traveler and writes for the New York Times, GQ, Bon Appetit and more. She lives in Tuscany with her husband and son, where they own two of the area’s best hotels, La Bandita Countryhouse and La Bandita Townhouse.
“One of our favorite spots for pizza is a very famous restaurant called Sorbillo, right on Via dei Tribunali, the main street in the city centre. I believe they actually claim that they invented pizza, and they are constantly busy—to the point that a member of staff is always standing outside with a megaphone calling out people who have put their names down once their table is ready! It obviously attracts tourists but you will be struck by how the vast majority of clientele is actually Italian.
The funny story is that there is another pizzeria called Sorbillo on the same street! The first time we visited Naples we thought we were actually going to the original place I mentioned above, as the pizzas were also great here, too. I don't know what the story is with them having the same name etc, but I would also really recommend visiting the “sister” restaurant if you have time.”
Ben Romberg of The Roman Guy runs private or small group tours around Italy (food-focused and more) and is based in Rome. The Roman Guy's goal to separate you from the masses, so you can experience Rome and the rest of Italy like a local.
“Villaverde Restaurant makes the best traditional pizza. Aurora Restaurant makes the lighter and most successful pizza on the island. They call it "water pizza" because is very thin, light and crispy, made with very little yeast so the pizza is easy to digest. The family has actually patented it so the name can only be used at Aurora Restaurant. In Italian, it’s called “pizza all’acqua.”
Martino Acampora is the General Manager of JK Place Capri, the hotel that inspires Passported’s Pinterest dreams, and our favorite place to stay on the island.
“Although Tuscany isn't known for its pizza, you can still find some great options if you know where to go. One of my favorites in Pienza is Pummaro, which has delicious freshly made pizzas to go, whole or by the slice.”
John Voigtmann is the owner of La Bandita Countryhouse and La Bandita Townhouse, two of Tuscany’s best hotels. John co-owns the properties with his wife, writer Ondine Cohane, and their adorable son Jacabo.
“Tre Sorelle in Positano makes a lovely pizza, but it’s not of the same standing as Naples, which is epic! In Naples, Ciro a Mergellina is fantastic! It is a no frills restaurant, but the location in Posillipo is spectacular, and it has large windows looking over the sea. Their mozzarella is excellent, too, yet what stands out the most is the pizza.”
Antonio Sersale is the owner and manager of Le Sirenuse, the Positano hotel that is consistently rated one of the world’s best.
"At this moment, the best pizza in my beloved Florence is at Vico del Carmine on Via Pisana, 40r. You can read more about it and other great travel tips in my book J.K. Essential Guide to Florence."
Claudio Meli is the General Manager of the J.K. Florence and author of its eponymous insider guide.