Popular Pizzerias

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Una Pizza Napoletana in New York

"Since 1996, Anthony Mangieri's focus has been on naturally-leavened, wood-fired pizzas. Complemented with a few appetizers, made-daily ice cream and seasonal sorbetto, and a selection of Italian wines and beer, guests enjoy sitting in our dining room surrounded by one-of-a-kind pieces of art (many of which were created by dear friends) while watching Anthony work the dough by hand and carefully bake only three pizzas at a time in our wood-fired oven. The choice to have only one location allows for an obsessive focus on every detail."

The Pizza Bar On 38th in Tokyo

"For the ultimate Italian fare head to The Pizza Bar on 38th for sizzling pizzas created at your counter by our master pizza maker (pizzaiolo) and served straight from the brick oven. Highlights include classic Bufala, a celebration of simple traditional flavours made with fresh Buffalo mozzarella, tomato and basil atop a perfectly baked organic pizza crust. Executive Chef Daniele Cason’s pizza dough is made with Italian organic flour using just one gram of yeast and 80% water for a 48-hour fermentation to create the very lightest and digestible crust. Pizzas are served at an exclusive 8-seat marble top bar for an Italian twist on the classic Chef’s Table."

Tony's Pizza Napoletana in San Francisco

"Tony’s Pizza Napoletana is a state-of-the-art full-service restaurant and is recognized as one of the best pizzerias in the world. Tony’s displays seven different ovens and offers numerous styles of pizzas which include Neapolitan, California, Classic American and Italian, Sicilian, Pizza Romana, New York, Grandma, New Haven, Detroit, St. Louis and Gluten Free. A delightful array of antipasti, insalata, pastas, and dolci are available at Tony’s. Along with a full bar that includes Italian and California wines, aperitif’s, digestives and hand-crafted cocktails. At Tony’s, we pride ourselves in using only the finest ingredients. Come experience some of the best pizza in the world here at Tony’s!"

I Masanielli di Francesco Martucci in caserta

"We are here to tell you a story, ours. My friends, my people, people: you believe that I am crazy and perhaps you are right: I am truly crazy. But it is not my fault, it was them who made me grow up and strengthen my imagination! I only wanted you well and perhaps this madness must be what I have inside me. I do not want anything. I was born naked and naked I want to die. Look!! Do as Masaniello did: go crazy, go back and throw yourselves into the earth! Luciano De Crescenzo, Thus spoke Bellavista"

Seu Pizza Illuminati in Rome

"Seu Pizza Illuminati opened in March 2018 in the Porta Portese neighborhood, a few steps from Trastevere. Cooked in a wood-fired oven, the pizza is soft but with a crunchy touch. Expertise in managing the dough, decisive cooking techniques and a chef's approach to toppings: these are the key elements that elevate Pier Daniele's pizza, thus offering a culinary experience. In addition to the food, an extensive list of wines and champagnes to a list of cocktails, whiskeys and rums, complete the offer."

i Tigli in San Bonifacio

"I Tigli opened in 1994 in San Bonifacio (VR), by Simone Padoan, a pioneer of a contemporary vision of pizza, based on the search for extremely high-quality raw materials, sourdough bread-making and haute cuisine. The new tasting pizza revolutionizes the sector, ennobling the Italian dish par excellence and elevating it to a true gastronomic experience. Next to the pizzeria, I Tigli Lab is created: a laboratory where desserts for special occasions, bread and biscuits are made, to offer a 360° tasting of leavened products. In 2020, the pizzeria breaks down physical barriers, delivering pizza and I Tigli Lab products throughout Italy, receiving orders via a new website with e-commerce."