Three Pizzerias Worth Traveling For (and How to Order Without Looking Lost)

I’m not interested in declaring “the best pizza in the world.”

Italy doesn’t really think that way.

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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.