A Guide to Pizza Styles of Italy

Pizza Napoletana

AKA: Neapolitan, pizza Napoli

Origin: Naples

Where to get it: Pizzeria Starita, Naples

Pizza al Taglio

AKA: pizza in teglia, Roman style, pizza al trancio

Origin: Rome

Where to get it: Pizzarium, Rome; Roscioli, Rome; La Boccaccia, Rome; Pizzeria Pucci, Anzio

Sfincione

AKA: sfinciuni, Sicilian

Origin: Palermo

Where to get it: Panificio Graziano, Palermo

Sardenara

AKA: pissaladiere, pissaladiera, pizza all’Andre, sardinaira, pissaladina

Origin: Liguria

Where to get it: Cantine Sanremesi, San Remo

Calzone

Origin: Naples

Where to get it: Pizzaria La Notizia, Naples

Pizza al Padellino

AKA: pizza al tegamino

Origin: Turin

Where to get it: Il Padellino, Turin; Pizzeria Dessi, Turin

Pizzolo

AKA: pizzolu, pizzolo Siciliano

Origin: Sortino

Where to get it: Pizzeria Trattoria Le Monache, Sortino

Scaccia

AKA: scacce

Origin: Ragusa

Where to get it: L’arte de Focaccia de Spadaro, Ragusa; Taverna Nicastro, Modica

Pizzelle Napoletane

AKA: pizzette di pasta cresciuta, zeppole di pasta cresciuta

Origin: Naples

Where to get it: Thieves Alley, Piazza Garibaldi, Naples

Panzerotto

AKA: ripieno fritto, calzone fritto, calzuneddi

Origin: Puglia

Where to get it: Luini Panzerotti, Milan

Pizzata di Recco

AKA: focaccia di Recco

Origin: Recco

Where to get it: Focaccia In Piazzetta, Recco

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Photo credit: luckypeach.com

Italy is, undeniably, the birthplace of pizza. But, when travelling through the country, pizza lovers might be confused by how they’ll find the same style of pizza over and over again: thin, almost soupy in the middle, charred thick crust, tomato sauce, and fresh mozzarella. That’s pizza Napoletana, the legally protected style that originated in Naples around the early nineteenth century. Pizza Napoletana is what Italian immigrants brought to New York City at the beginning of the twentieth century, and the launching point for at least a dozen distinct styles in America, not to mention global behemoths Pizza Hut and Domino’s, and innovations such as pretzel pizza, hot dog pizza, and Hot Pockets.

Pizza Napoletana is the classic pizza that Italians are excited to show off, and rightfully so. But look beyond the touristy pizzerias and check out the local bakeries and street vendors instead to find regional specialties, some of which most likely predate the Napoletana. From the fluffy sfincione to the many-layered scaccia, Italians have a lot more pizza goodness to share—you just need to know where to look.

There are far too many ways that Italians make pizza for this list to contain every single variety. As with our guide to the regional Pizzas of America, tough cuts had to be made (sorry, schiacciata, pizza di sfrigole, and pizza bianca). The pizzas below are iconic: they have traceable origins to particular regions, are distinctly different from other types of pizza, and can easily be found at multiple locations. And they lean more toward pizza than cheesy bread: toppings are key.

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