Where you eat the best pizza in Verona and its province
It was presented last night, July 26, 2022, at the Mercadante Theater in Naples, 5O TOP PIZZA ITALY 2022the ranking of the best pizzerias in Italy, the most influential guide in the world of pizza, conceived and edited by Barbara Guerra, Albert Sapere and Luciano Pignataro.
The Masanielli – Francesco Martucci, in Caserta, are confirmed as the best pizzeria in Italy for the fourth consecutive year. In second place in the ranking 50 Kalò from Cirò Salvo in Naples and, to complete the podium, in third place 10 Pizzeria Diego Vitaglianoalways a Naples.
It follows in fourth position I Tigli in San Bonifacio (VR).
Identification Meritorious of Pizza 2022 went to three pizza chefs who changed the history of pizza in their respective categories: Enzo Coccia, Simone PadanoGabriele Bonci.
Superior Pizzerias
- 1 – I Masanielli – Francesco Martucci – Caserta, Campania
- 2 – 50 Kalò – Naples, Campania
- 3 – 10 Pizzeria Diego Vitagliano – Naples, Campania
- 4- I Tigli – San Bonifacio (VR). Simone Padoan’s creativity never ceases to amaze. From the dough, all made with wholemeal or semi-wholemeal flour with natural leavening, to the additions of corn or seeds, to the different hydrations to obtain different textures and crunchiness. The Margherita is offered in three versions: the crunchy, the soft and the buffalo but to amaze is the choice of ingredients which, strictly fresh and prepared by the kitchen, range from the sea to the land, with raw fish, duck, sweetbreads, but also with creamed cod or even snails and eel. All pizzas are served in tasting format so that you can savor more proposals.
- 50 – Guglielmo & Enrico Vuolo – Verona. Naples to the nth degree at the Vuolo brothers’ pizzeria. Many varieties of tomatoes to deserve their own paper and grown personally by Guglielmo on the Amalfi coast, and buffalo, preserved in brine to enhance the flavor, and also a rich selection of typical Italian products such as capers from Salina or anchovies from Menaica, and still sea water in the dough for a pizza with a clear Mediterranean flavor. Here also the simple Margherita is in 8 declinations, all strictly “Mediterranean”. In the new modern and bright restaurant, in addition to the classic Neapolitan with honeycomb cornice, also fried pizzas and a selection of typical Campania sweets to satisfy every desire.
Excellent Venetian pizzerias
- Antica Hosteria Al Borgo 1964 – Cerea (VR.)Twenty years of passion of the Fiorini family has made the Palesella dance hall 60 years ago a gastronomic reference in the Lower Veronese area. “Al Borgo 1964” – today also a remarkable meat restaurant with a large wine list – the high quality pizzeria works experimenting with special flours, leavening up to 72 hours and unexpected ingredients: home-smoked salmon, truffle cream, angus bresaola, tuna bottarga. The natural yeast of the dough follows the ancient use of sourdough, daily refreshed with the addition of only water and flour. The pizza bases are offered in different variations: with spelled and flax, multigrain, wholemeal, durum wheat and gluten free.
- Donatelli 11.30 – Verona. The name is original. Donatelli 30-11 is a modern place, overlooking the center, embellished by a pleasant atmosphere and followed by a young staff. Making selected, mother yeast, filtered water with low reduction and long duration of the dough, give a base with a fragrant, very light cornice. The ingredients for the filling are well selected. Follow the rhythms of the seasons and the inspiration of the pizza chef Daniele Donatelli. Don’t miss the «Wild spinach» with mozzarella from Puglia, spinach from Lessinia, Cantabrian anchovies and Grass Fed ricotta, produced by Daniele with milk from grazing animals. Excellent wine selection and many cocktails to match.
- Fork – Verona. Modern restaurant in the heart of the city, where the imagination gallops between mother yeast and classic organic or gluten-free flours, or the unusual ones, such as spelled combined with linseed, wholemeal, durum wheat and multi-grain cuvée, in the version waistcoat or high hydration. The ingredients, of the highest quality, are all freshly prepared by the kitchen. Gianluca Boninsegna, maitre and sommelier, offers a great variety of Belgian or Italian beers, a magnificent wine list, or various types of gin and tonics. Don’t miss the Esotica, with steamed spelled-flax mixture, stracciatella, Sicilian red shrimp tartare, grapefruit, ginger and yellowfin tuna bottarga.
- Pizzeria Du de Cope – Verona. We are in the Perbellini house, it is difficult to imagine not enjoying an impressive gastronomic experience. Of course, the fact that the pizzeria does not accept reservations is anything but an incentive for those coming from outside Verona, but there is no shortage of seats among tourists passing through the city and local customers, especially in summer when you can eat in the outdoor area on the terrace. pedestrian street. The menu is succulent and invites to intriguing combinations.
- Seventh Heaven – Seventh (VR). Petra Antolini’s smile and cordiality welcome customers in the bright lounge by the modern furniture curator. The pizzas have a thick and crunchy edge and are offered with classic flour, the Petra from ancient Sicilian grains, the wholemeal «Tuttograno» with seeds or gluten-free. The fillings are sought after and follow the cycle of the seasons, ranging from typical local products, such as mozzarella or speck from Lessinia or Coppa aged with Amarone, to unusual ingredients such as octopus with potatoes, Ariccia’s porchetta or pumpkin cooked in three consistencies. Also interesting are the vegan proposals with a dedicated menu and the selection of fried pizzas in wedges.
- Uncle Mo ‘Pizza and Bistrot – Legnago (VR). New, large, beautiful, full of light. From the urban spirit, open to the new. Stefano Miozzo takes care of the contents, who has the experience of a long-time captain medalist when it comes to pizzas. Perhaps this is why he chose to create Zio Mo ‘in a crossroads between major roads, in Legnago. Here there are many streams of experience and research. Miozzo is not satisfied: innovation always. But respecting tradition. The excellent pizza of the place, declined to infinity, is only the landing of an important journey. Miozzo, accompanied on his journey by his wife Katia and his nephew Mattia, bakes pizzas and ideas, new, creative doughs.
- La Mafaldina – Padua
- Mechanical Taverns – Abano Terme (PD)
- Modern Taverns – Campodarsego (PD)
- Pedrocchino Pizza & Cakes – Campodoro (PD)
- Pizzeria Arrigoni & Basso – Zero Branco (TV)
- Water and Flour – Rosario Giannattasio – Vicenza
- Al 4 Pizza – Roncade (TV)
- Al Giardinetto – Natural Pizzeria – Mira (VE)
- Al Portico – Elide – Cona (VE)
- Alla Rotonda – Thiene (VI)
- Neapolitan Heart – Marano Vicentino (VI)
- Equilibri – Treviso
- Award-winning Pizza Factory – Bassano del Grappa (VI)
- Why Restaurant – Roncade (TV)
- Al Tabaco Restaurant Pizzeria – Abano Terme (PD)
- Val Pomaro Restaurant – Arquà Petrarca (PD)
- Pizza Revolution – Padua
- Surlì Più Pizzeria – Mirano (VE)
- Tana del Luppolo – Este (PD)
- Zero81 – Treviso
A guide which sees more than 500 banners divided into Superior Pizzerias (the first 50) Great pizzerias (from position 51 to 100) Excellent Pizzerias And Pizzas in Viaggio – to be cut and to take away.
Among the top 100 pizzerias Campania stands out with 30 brands, in second place Lazio with 13 brands, which slightly beats Lombardy with 12. Followed by Tuscany (10), Puglia and Veneto (5), Piedmont and Sardinia (4) , Sicily (3), Abruzzo, Basilicata, Emilia-Romagna, Liguria, Marche (2), finally Calabria, Molise, Trentino-Alto Adige and Umbria (1).