I’m not interested in declaring “the best pizza in the world.”
Italy doesn’t really think that way.
What I care about are places where the pizza is consistently good, the experience feels normal, and you don’t have to explain yourself.
Here are three pizzerias I return to and recommend.
1. Pepe in Grani — Caiazzo (near Napoli)
Website: pepeingrani.it
This is not Naples proper. That’s part of why it works.
Pepe in Grani is often talked about, but it still functions like a real place, not a stage. Franco Pepe didn’t turn Caiazzo into a destination by accident — he did it by staying rooted.
If you want context, this article explains it well:
Reporter Gourmet — Fenomeno Pepe in Grani
https://reportergourmet.com/it/news/8218-fenomeno-pepe-in-grani-e-solo-una-pizzeria-come-franco-pepe-porta-il-mondo-a-caiazzo
What to order:
- Conetto di Ciro (a cone-shaped pizza filled with Grana Padano fondue, arugula pesto, and Caiazzo olive powder)
- Anything seasonal they suggest
When you sit down:
“Siamo pronti per ordinare.”
(We’re ready to order.)
Then:
“Possiamo avere il Conetto di Ciro… e anche due birre fredde.”
(Can we have the Conetto di Ciro… and two cold beers.)
If there’s a wait:
“Quanto c’è da aspettare?”
(How long is the wait?)
2. Pizzeria Brandi — Napoli
Website: pizzeriabrandi.it
This is where the Margherita was named.
It’s still a working pizzeria.
What to order:
- Pizza Margherita (cheese pizza)
- Marinara (tomato, garlic, oregano — no cheese)
Order simply:
“Possiamo avere una Margherita.”
(Can we have a cheese pizza.)
When you’re finished:
“Ci porta il conto, per favore.”
(Can you bring us the check, please.)
Before you leave:
“La pizza era buonissima.”
(The pizza was excellent.)
3. Pizza da Lino — Covolo (Treviso)
Website: pizzadalino.it
Good pizza doesn’t only live in Naples.
What to order:
- Pizza con porchetta (pizza topped with slow-roasted pork)
To start:
“Un piatto di porchetta e pane per antipasto.”
(A plate of roasted pork with bread to start.)
If you’re taking food with you:
“Possiamo avere due pizze da portar via / da asporto?”
(Can we get two pizzas to go?)
When you leave:
“Alla prossima, grazie.”
(Until next time, thank you.)
Pizza Etiquette (All in One Place)
These are things Italians don’t explain — they expect you to notice.
- Pizza is personal.
Everyone orders their own pizza. It’s not shared. - Don’t ask to cut the pizza.
Cutting releases steam and moisture.
You lose texture and flavor. Cut it yourself as you eat. - If you can’t finish it, take it with you.
Italians expect you to finish your pizza.
If you can’t, you take it home. That’s normal. - Don’t ask for “conti separati.”
(Separate checks.)
Italian businesses don’t like splitting the bill.
One check, sort it out yourselves. - Expect “coperto” on the bill.
Coperto is a small per-person cover charge.
It’s not a tip, and it’s not optional. - Don’t ask for Parmesan on pizza.
If it belongs, it’s already there.
Must‑Have Words for Pizza Fans
- Pizza diavola
(Spicy salami pizza — what many foreigners mean by “pepperoni pizza.”) - Peperoni
(Bell peppers — not spicy salami.) - Pizzaiolo
(The pizza maker.) - Una birra, per favore
(One beer, please.) - Due birre locali
(Two local beers.) - Olio piccante
(Spicy oil.) - Cosa raccomanda?
(What do you recommend?) - Da portar via / da asporto
(To go / takeout.) - Possiamo prenotare?
(Can we make a reservation?)
In Italy, how you order matters.
Not your accent.
Your attitude and authenticity.
If you get that right, the rest usually works.